Macroalgae and commercial macroalgal polysaccharides as potential functional ingredients in muscle foods
Ulva rigida (UR) and Palmaria palmata (PP) were included in farmed Atlantic salmon diets at levels of 0-15% for 19 and 16 weeks, respectively. Quality and shelf-life parameters of salmon fillets stored in modified atmosphere packs (MAP) (60% N2 : 40% CO2) at 4ºC were compared to controls fed astaxan...
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University College Cork
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ftunivcollcork:oai:cora.ucc.ie:10468/3374 2023-08-27T04:08:31+02:00 Macroalgae and commercial macroalgal polysaccharides as potential functional ingredients in muscle foods Moroney, Natasha C. O'Grady, Michael Kerry, Joseph P. 2015 application/pdf http://hdl.handle.net/10468/3374 English en eng University College Cork Moroney, N. C. 2015. Macroalgae and commercial macroalgal polysaccharides as potential functional ingredients in muscle foods. PhD Thesis, University College Cork. 301 http://hdl.handle.net/10468/3374 © 2015, Natasha C. Moroney. http://creativecommons.org/licenses/by-nc-nd/3.0/ Algae Seaweed Functional food Antioxidant Bioaccessibility Bioactive Pork Atlantic salmon Doctoral thesis Doctoral PhD (Food Science and Technology) 2015 ftunivcollcork 2023-08-06T14:31:00Z Ulva rigida (UR) and Palmaria palmata (PP) were included in farmed Atlantic salmon diets at levels of 0-15% for 19 and 16 weeks, respectively. Quality and shelf-life parameters of salmon fillets stored in modified atmosphere packs (MAP) (60% N2 : 40% CO2) at 4ºC were compared to controls fed astaxanthin. Salmon fillets were enhanced with a yellow/orange colour. Proximate composition, pH and lipid oxidation were unaffected by dietary UR and PP. Salmon fed 5% UR and 5-15% PP did not influence sensory descriptors (texture, odour, oxidation flavour and overall acceptability) of cooked salmon fillets. Pig diets were supplemented with commercial wet- and spray-dried macroalgal (Laminaria digitata) polysaccharide extracts containing laminarin (L, 500 mg/kg feed) and fucoidan (F, 420 mg/kg feed) (L/F-WS, L/F-SD) for 3 weeks and quality and shelf-life parameters of fresh pork steaks (longissimus thoracis et lumborum) stored in MAP (80% O2 : 20% CO2) were examined. Level (450 or 900 mg L and F/kg feed) and duration (3 or 6 weeks) of dietary L/F-WS and mechanisms of antioxidant activities in pork were investigated. L/F-WS reduced (p < 0.05) lipid oxidation and lowered levels of saturated fatty acids in fresh pork after 3 weeks feeding. L/F-SD was added directly to mince pork (0.01 - 0.5%) and quality and shelf-life parameters of fresh pork patties stored in MAP (80% O2 : 20% CO2) were assessed. Direct addition of the L/F-SD increased levels of lipid oxidation and decreased surface redness (a* values) of fresh pork patties. Lipid oxidation was reduced in cooked patties due to the formation of Maillard reaction products. Cooked pork patties containing L/F-SD were subjected to an in vitro digestion and a cellular transwell model to confirm bioaccessibility and uptake of antioxidant compounds. In mechanistic studies, fucoidan demonstrated antiand pro-oxidant activities on muscle lipids and oxymyoglobin, respectively. Doctoral or Postdoctoral Thesis Atlantic salmon University College Cork, Ireland: Cork Open Research Archive (CORA) |
institution |
Open Polar |
collection |
University College Cork, Ireland: Cork Open Research Archive (CORA) |
op_collection_id |
ftunivcollcork |
language |
English |
topic |
Algae Seaweed Functional food Antioxidant Bioaccessibility Bioactive Pork Atlantic salmon |
spellingShingle |
Algae Seaweed Functional food Antioxidant Bioaccessibility Bioactive Pork Atlantic salmon Moroney, Natasha C. Macroalgae and commercial macroalgal polysaccharides as potential functional ingredients in muscle foods |
topic_facet |
Algae Seaweed Functional food Antioxidant Bioaccessibility Bioactive Pork Atlantic salmon |
description |
Ulva rigida (UR) and Palmaria palmata (PP) were included in farmed Atlantic salmon diets at levels of 0-15% for 19 and 16 weeks, respectively. Quality and shelf-life parameters of salmon fillets stored in modified atmosphere packs (MAP) (60% N2 : 40% CO2) at 4ºC were compared to controls fed astaxanthin. Salmon fillets were enhanced with a yellow/orange colour. Proximate composition, pH and lipid oxidation were unaffected by dietary UR and PP. Salmon fed 5% UR and 5-15% PP did not influence sensory descriptors (texture, odour, oxidation flavour and overall acceptability) of cooked salmon fillets. Pig diets were supplemented with commercial wet- and spray-dried macroalgal (Laminaria digitata) polysaccharide extracts containing laminarin (L, 500 mg/kg feed) and fucoidan (F, 420 mg/kg feed) (L/F-WS, L/F-SD) for 3 weeks and quality and shelf-life parameters of fresh pork steaks (longissimus thoracis et lumborum) stored in MAP (80% O2 : 20% CO2) were examined. Level (450 or 900 mg L and F/kg feed) and duration (3 or 6 weeks) of dietary L/F-WS and mechanisms of antioxidant activities in pork were investigated. L/F-WS reduced (p < 0.05) lipid oxidation and lowered levels of saturated fatty acids in fresh pork after 3 weeks feeding. L/F-SD was added directly to mince pork (0.01 - 0.5%) and quality and shelf-life parameters of fresh pork patties stored in MAP (80% O2 : 20% CO2) were assessed. Direct addition of the L/F-SD increased levels of lipid oxidation and decreased surface redness (a* values) of fresh pork patties. Lipid oxidation was reduced in cooked patties due to the formation of Maillard reaction products. Cooked pork patties containing L/F-SD were subjected to an in vitro digestion and a cellular transwell model to confirm bioaccessibility and uptake of antioxidant compounds. In mechanistic studies, fucoidan demonstrated antiand pro-oxidant activities on muscle lipids and oxymyoglobin, respectively. |
author2 |
O'Grady, Michael Kerry, Joseph P. |
format |
Doctoral or Postdoctoral Thesis |
author |
Moroney, Natasha C. |
author_facet |
Moroney, Natasha C. |
author_sort |
Moroney, Natasha C. |
title |
Macroalgae and commercial macroalgal polysaccharides as potential functional ingredients in muscle foods |
title_short |
Macroalgae and commercial macroalgal polysaccharides as potential functional ingredients in muscle foods |
title_full |
Macroalgae and commercial macroalgal polysaccharides as potential functional ingredients in muscle foods |
title_fullStr |
Macroalgae and commercial macroalgal polysaccharides as potential functional ingredients in muscle foods |
title_full_unstemmed |
Macroalgae and commercial macroalgal polysaccharides as potential functional ingredients in muscle foods |
title_sort |
macroalgae and commercial macroalgal polysaccharides as potential functional ingredients in muscle foods |
publisher |
University College Cork |
publishDate |
2015 |
url |
http://hdl.handle.net/10468/3374 |
genre |
Atlantic salmon |
genre_facet |
Atlantic salmon |
op_relation |
Moroney, N. C. 2015. Macroalgae and commercial macroalgal polysaccharides as potential functional ingredients in muscle foods. PhD Thesis, University College Cork. 301 http://hdl.handle.net/10468/3374 |
op_rights |
© 2015, Natasha C. Moroney. http://creativecommons.org/licenses/by-nc-nd/3.0/ |
_version_ |
1775349332477739008 |