Camacho, CarolinaOliveira, HelenaSerrano, CarmoDelgado, InêsCoelho, InêsPedro, SóniaLourenço, HelenaBandarra, Narcisa M.Marques, AntónioPessoa, M. FernandaGonçalves, AmparoNunes, M. Leonor2025-02-252025-02-252024-03-30Food Chem. 2024 Aug 15;449:139184. doi: 10.1016/j.foodchem.2024.139184. Epub 2024 Mar 30.0021-8561http://hdl.handle.net/10400.18/10386Fresh 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.Highlights: - 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.engMacroalgaeSterilisationAgeingMacro and MicronutrientsCarotenoidsSensory PropertiesComposição dos Alimentosjournal article10.1016/j.foodchem.2024.13918438579651