Edible green seaweed, Ulva intestinalis as an ingredient in surimi-based product: chemical composition and physicochemical properties
| Autor: | Mehdi Tabarsa, Masoud Rezaei, Hakimeh Jannat-Alipour, Bahareh Shabanpour |
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| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification Silver carp biology Chemistry 010604 marine biology & hydrobiology Fatty acid Plant Science Aquatic Science Carbohydrate biology.organism_classification 01 natural sciences Amino acid Ingredient Ulva intestinalis Algae Food science Chemical composition 010606 plant biology & botany |
| Zdroj: | Journal of Applied Phycology. 31:2529-2539 |
| ISSN: | 1573-5176 0921-8971 |
| DOI: | 10.1007/s10811-019-1744-y |
| Popis: | This study aimed to investigate the chemical composition and physicochemical properties of Ulva intestinalis and its potential application in surimi fortification. Compositional analysis showed that U. intestinalis powder was high in minerals (19%), protein (13.5%), and carbohydrate (57%), but low in lipid (2.7%), though the fatty acid profile comprised appreciable amounts of unsaturated fatty acids (49%) with docosahexaenoic to be the highest ω3 fatty acid. Amino acid analysis indicated the predominance of essential amino acids, which were comparable to FAO/WHO requirements. Regarding the physicochemical properties, the water holding was comparable to some agricultural fiber-rich products. The effect of three levels of U. intestinalis powder (1.4, 2.8, and 4.2 g (100 g)−1) on the characteristics of silver carp surimi, at the constant levels of protein and water in all treatments, revealed an increasing trend in gel strength and water-holding capacity of gels at the concentration of more than 2.8 g (100 g)−1, with a significantly enhanced effect only in water-holding capacity with respect to the control (P |
| Databáze: | OpenAIRE |
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