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Valorisation of sea urchin (Paracentrotus lividus) gonads through canning

2024-03-30Journal article Open access
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dc.contributor.authorCamacho, Carolina
dc.contributor.authorOliveira, Helena
dc.contributor.authorSerrano, Carmo
dc.contributor.authorDelgado, Inês
dc.contributor.authorCoelho, Inês
dc.contributor.authorPedro, Sónia
dc.contributor.authorLourenço, Helena
dc.contributor.authorBandarra, Narcisa M.
dc.contributor.authorMarques, António
dc.contributor.authorPessoa, M. Fernanda
dc.contributor.authorGonçalves, Amparo
dc.contributor.authorNunes, M. Leonor
dc.date.accessioned2025-02-25T14:57:43Z
dc.date.available2025-02-25T14:57:43Z
dc.date.issued2024-03-30
dc.description.abstractFresh 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.pt_PT
dc.description.abstractHighlights: - Canned sea urchin gonads (with/without macroalgae) were prepared with light brine; - Canning and ageing resulted in some nutritional changes; - The macroalgae addition led to higher carbohydrates, Na, Se and carotenoids levels; - A 25 g dose contributes to significant daily intakes of protein, EPA+DHA, I and Se; - The stable and sterile products were sensorially well accepted for up to 12 months.por
dc.description.sponsorshipThis work was developed within the scope of “BLUE BIOECONOMY INNOVATION PACT” (Project N ◦ . C644915664-00000026) financed by NextGenerationEU, under the incentive line “Agendas for Business Innovation” of the Recovery and Resilience Plan (PRR). CAVIAR project - Market valorisation of sea urchin gonads through dietary modulation (FA_05_2017_015) (financed through the Fundo Azul programme) also contributed with financial support.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFood Chem. 2024 Aug 15;449:139184. doi: 10.1016/j.foodchem.2024.139184. Epub 2024 Mar 30.pt_PT
dc.identifier.doi10.1016/j.foodchem.2024.139184pt_PT
dc.identifier.issn0021-8561
dc.identifier.pmid38579651
dc.identifier.urihttp://hdl.handle.net/10400.18/10386
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier
dc.relationMechanical Engineering and Resource Sustainability Center
dc.relationInterdisciplinary Centre of Marine and Environmental Research
dc.relationInterdisciplinary Centre of Marine and Environmental Research
dc.relationSea urchin Paracentrotus lividus gonads – Quality and innovative food products
dc.relation.hasversionhttps://www.sciencedirect.com/science/article/pii/S0308814624008331?via%3Dihub
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0308814624008331pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectMacroalgaept_PT
dc.subjectSterilisationpt_PT
dc.subjectAgeingpt_PT
dc.subjectMacro and Micronutrientspt_PT
dc.subjectCarotenoidspt_PT
dc.subjectSensory Propertiespt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleValorisation of sea urchin (Paracentrotus lividus) gonads through canningpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMechanical Engineering and Resource Sustainability Center
oaire.awardTitleInterdisciplinary Centre of Marine and Environmental Research
oaire.awardTitleInterdisciplinary Centre of Marine and Environmental Research
oaire.awardTitleSea urchin Paracentrotus lividus gonads – Quality and innovative food products
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04077%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04423%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04423%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/SFRH%2FBD%2F141315%2F2018/PT
oaire.citation.startPage139184pt_PT
oaire.citation.titleJournal of Agricultural and Food Chemistry
oaire.citation.volume449pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamOE
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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relation.isProjectOfPublicatione47e16ab-4259-4ce8-af09-551f7f31443a
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