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Cecilia Fredriksson.

Cecilia Fredriksson

Professor

Cecilia Fredriksson.

Nutritional, physicochemical, and sensory characterization of four common Northern European seaweed species intended for food

Författare

  • Madeleine Jönsson
  • Annabell Merkel
  • Cecilia Fredriksson
  • Eva Nordberg Karlsson
  • Karin Wendin

Summary, in English

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.

Avdelning/ar

  • Bioteknik
  • Institutionen för tjänstevetenskap

Publiceringsår

2023-09-11

Språk

Engelska

Publikation/Tidskrift/Serie

Algal Research

Volym

75

Dokumenttyp

Artikel i tidskrift

Förlag

Elsevier

Ämne

  • Food Engineering
  • Chemical Sciences

Aktiv

Published

Projekt

  • Service Studies Sustainability

ISBN/ISSN/Övrigt

  • ISSN: 2211-9264