Camacho Carolina, Oliveira Helena, Serrano Carmo, Delgado Inês, Coelho Inês, Pedro Sónia, Lourenço Helena, Bandarra Narcisa M, Marques António, Pessoa M Fernanda, Gonçalves Amparo, Nunes M Leonor
Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Division of Aquaculture, Upgrading and Bioprospection, Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal; Geobiotec, Earth Sciences Department, Faculty of Sciences and Technology - Nova University of Lisbon, Quinta da Torre, 2829-516 Caparica, Portugal.
Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Division of Aquaculture, Upgrading and Bioprospection, Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal.
Food Chem. 2024 Aug 15;449:139184. doi: 10.1016/j.foodchem.2024.139184. Epub 2024 Mar 30.
Fresh sea urchin (Paracentrotus lividus) gonads are a delicacy with short seasonal availability, very often heterogeneous in size and intrinsic characteristics. This study aimed to valorise this resource through the preparation of canned products (with/without Porphyra spp.) and evaluate their physicochemical and sensory quality (3-12 months). Canning contributed to a decrease in protein, K and most carotenoids contents; and a concentration of lipids, ash, Na and Se levels. A simulated 12-month ageing led to decrease the protein and β-carotene contents; and the Na and lutein levels concentration. The macroalgae addition resulted in an orange, darker and less soft product, with higher carbohydrates, Na, Se and carotenoids contents. A 25 g-dose contributes to significant daily intakes of protein (8-9%), EPA+DHA (47-53%), I (35-62%) and Se (30-47%). The products were commercially stable/sterile and had good sensory acceptance. Overall, canning constitutes a strategy to provide a nutritionally balanced product available all year-round.
新鲜的海胆（紫球海胆）性腺是一种季节性供应期短的美味佳肴，其大小和内在特征往往存在差异。本研究旨在通过制备罐装产品（添加/不添加紫菜属）来提升这种资源的价值，并评估其理化和感官品质（3 - 12个月）。罐装导致蛋白质、钾和大多数类胡萝卜素含量降低；以及脂质、灰分、钠和硒水平的浓缩。模拟12个月的陈化导致蛋白质和β - 胡萝卜素含量降低；以及钠和叶黄素水平的浓缩。添加大型海藻导致产品呈橙色、颜色更深且质地不那么柔软，碳水化合物、钠、硒和类胡萝卜素含量更高。25克的剂量有助于显著满足每日蛋白质（8 - 9%）、二十碳五烯酸+二十二碳六烯酸（47 - 53%）、碘（35 - 62%）和硒（30 - 47%）的摄入量。这些产品在商业上稳定/无菌，并且具有良好的感官接受度。总体而言，罐装是一种提供全年营养均衡产品的策略。
