Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems

The effects of three different types of edible seaweeds, Sea Spaghetti ( Himanthalia elongata), Wakame ( Undaria pinnatifida), and Nori ( Porphyra umbilicalis) added at two concentrations (2.5% and 5% dry matter) on the physicochemical and morphological characteristics of gel/emulsion systems were e...

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Bibliographic Details
Published in:Meat science 2008-08, Vol.79 (4), p.767-776
Main Authors: Cofrades, S., López-López, I., Solas, M.T., Bravo, L., Jiménez-Colmenero, F.
Format: Article
Language:English
Subjects:
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
binding capacity
Binding properties
Biological and medical sciences
color
dietary fiber
Dietary fibre
edible seaweed
emulsifying properties
Food industries
Fundamental and applied biological sciences. Psychology
Gel/emulsions meat systems
gels
hardness
Himanthalia elongata
low sodium diet
Meat and meat product industries
meat emulsions
microstructure
oil-water interface
physicochemical properties
Porphyra
Porphyra umbilicalis
proximate composition
scanning electron microscopy
seafoods
Seaweeds
Texture
Undaria pinnatifida
water binding capacity
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Summary:The effects of three different types of edible seaweeds, Sea Spaghetti ( Himanthalia elongata), Wakame ( Undaria pinnatifida), and Nori ( Porphyra umbilicalis) added at two concentrations (2.5% and 5% dry matter) on the physicochemical and morphological characteristics of gel/emulsion systems were evaluated. The addition of seaweeds improved ( P < 0.05) water- and fat-binding properties except in the case of Nori added at 2.5%. Hardness and chewiness of the cooked products with added seaweed were higher ( P < 0.05), and springiness and cohesiveness were lower ( P < 0.05) than in control samples. Colour changes in meat systems were affected by the type of seaweed. The morphology of sample differed depending on the type of seaweed added, and this is the result of differences in physical and chemical characteristic of the seaweed powder used. In general, products formulated with the brown seaweeds (Sea Spaghetti and Wakame) exhibited similar behaviour, different from that of products made with the red seaweed Nori.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2007.11.010