Nutritional, physicochemical, and sensory characterization of four common Northern European seaweed species intended for food
Jönsson, Madeleine LU ; Merkel, Annabell LU ; Fredriksson, Cecilia LU
; Nordberg Karlsson, Eva
LU
and Wendin, Karin
(2023)
In Algal Research
75.
- Abstract
- Seaweed is depicted as a future food in Western cultures, yet its introduction and expansion to new markets come with several challenges, including food neophobia and limited knowledge about its usability. To address these challenges, this study characterizes sensory perceptions, nutritional content, and physicochemical properties of four common northern European seaweed species, Saccharina latissima, Alaria esculenta, Palmaria palmata, and Ulva sp. These species are rich in minerals (25.8–36.8 %) and carbohydrates (29.6–54.6 %), especially dietary fibre (29.8–34.1 %), but have lower levels of dietary protein (6.7 11.4 %) and lipids (1.3–2.4 %). The amino acid profiles almost matched those of complete proteins, but with lower levels of... (More)
- Seaweed is depicted as a future food in Western cultures, yet its introduction and expansion to new markets come with several challenges, including food neophobia and limited knowledge about its usability. To address these challenges, this study characterizes sensory perceptions, nutritional content, and physicochemical properties of four common northern European seaweed species, Saccharina latissima, Alaria esculenta, Palmaria palmata, and Ulva sp. These species are rich in minerals (25.8–36.8 %) and carbohydrates (29.6–54.6 %), especially dietary fibre (29.8–34.1 %), but have lower levels of dietary protein (6.7 11.4 %) and lipids (1.3–2.4 %). The amino acid profiles almost matched those of complete proteins, but with lower levels of histidine (Ulva sp. had also lower levels of lysine). All species were generally perceived to have high taste of saltiness, medium umami, low bitterness and sourness, and no sweetness. Overall, P. palmata stood out most from the other species with its red magenta colour, sea and shellfish odour, umami taste, and firm and chewy texture. Contrary, Ulva sp. was perceived as the saltiest species, with a lightness in colour and elements of yellow, an odour resembling lemon and fresh grass, and the least crispy, firm, and chewy texture. The two brown species, S. latissima and A. esculenta, were overall perceived as similar to each other. The mapping of seaweed’s attributes in this study can be directly useful as knowledge for the improvement of future seaweed products and their availability in Western food cultures. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/e2ea1a30-5e99-42af-9fa5-c0848f7138e5
- author
- Jönsson, Madeleine
LU
; Merkel, Annabell
LU
; Fredriksson, Cecilia
LU
; Nordberg Karlsson, Eva
LU
and Wendin, Karin
- organization
- publishing date
- 2023-09-11
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Algal Research
- volume
- 75
- article number
- 103258
- publisher
- Elsevier
- external identifiers
-
- scopus:85171194690
- ISSN
- 2211-9264
- DOI
- 10.1016/j.algal.2023.103258
- project
- Savouring the sea: Production and consumption of future seaweed foods
- Service Studies Sustainability
- language
- English
- LU publication?
- yes
- id
- e2ea1a30-5e99-42af-9fa5-c0848f7138e5
- date added to LUP
- 2023-09-16 11:04:33
- date last changed
- 2024-03-07 00:28:19
@article{e2ea1a30-5e99-42af-9fa5-c0848f7138e5,
abstract = {{Seaweed is depicted as a future food in Western cultures, yet its introduction and expansion to new markets come with several challenges, including food neophobia and limited knowledge about its usability. To address these challenges, this study characterizes sensory perceptions, nutritional content, and physicochemical properties of four common northern European seaweed species, Saccharina latissima, Alaria esculenta, Palmaria palmata, and Ulva sp. These species are rich in minerals (25.8–36.8 %) and carbohydrates (29.6–54.6 %), especially dietary fibre (29.8–34.1 %), but have lower levels of dietary protein (6.7 11.4 %) and lipids (1.3–2.4 %). The amino acid profiles almost matched those of complete proteins, but with lower levels of histidine (Ulva sp. had also lower levels of lysine). All species were generally perceived to have high taste of saltiness, medium umami, low bitterness and sourness, and no sweetness. Overall, P. palmata stood out most from the other species with its red magenta colour, sea and shellfish odour, umami taste, and firm and chewy texture. Contrary, Ulva sp. was perceived as the saltiest species, with a lightness in colour and elements of yellow, an odour resembling lemon and fresh grass, and the least crispy, firm, and chewy texture. The two brown species, S. latissima and A. esculenta, were overall perceived as similar to each other. The mapping of seaweed’s attributes in this study can be directly useful as knowledge for the improvement of future seaweed products and their availability in Western food cultures.}},
author = {{Jönsson, Madeleine and Merkel, Annabell and Fredriksson, Cecilia and Nordberg Karlsson, Eva and Wendin, Karin}},
issn = {{2211-9264}},
language = {{eng}},
month = {{09}},
publisher = {{Elsevier}},
series = {{Algal Research}},
title = {{Nutritional, physicochemical, and sensory characterization of four common Northern European seaweed species intended for food}},
url = {{http://dx.doi.org/10.1016/j.algal.2023.103258}},
doi = {{10.1016/j.algal.2023.103258}},
volume = {{75}},
year = {{2023}},
}