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Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds.
Meat Sci. 2009 Nov; 83(3):492-8.MS

Abstract

The study was designed to determine the influence of the addition of edible seaweeds, Sea Spaghetti (Himanthalia elongata), Wakame (Undaria pinnatifida), and Nori (Porphyra umbilicalis), on fatty acid composition, amino acid profile, protein score, mineral content and antioxidant capacity in low-salt meat emulsion model systems. The addition of seaweeds caused an increase (P<0.05) in n-3 polyunsaturated fatty acids (PUFA) and a decrease (P<0.05) in the n-6/n-3 PUFA ratio. The thrombogenic index significantly decreased (P<0.05) in Nori and Wakame meat samples. Meat systems made with added seaweeds had lower (P<0.05) sodium contents than control samples. In general, addition of seaweeds to products increased (P<0.05) the concentrations of K, Ca, Mg and Mn. The presence of Nori caused an increase (P<0.05) in levels of serine, glycine, alanine, valine, tyrosine, phenylalanine and arginine, whereas Wakame and Sea Spaghetti produced no significant changes in amino acid profiles in the model systems. The inclusion of Sea Spaghetti increased the sulphur amino acid score by 20%. The added seaweeds supplied the meat samples with soluble polyphenolic compounds, which increased the antioxidant capacity of the systems. The polyphenol supply and antioxidant increase were greatest (P<0.05) in the samples containing Sea Spaghetti.

Authors+Show Affiliations

Instituto del Frío (CSIC), Ciudad Universitaria, 28040 Madrid, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

20416671

Citation

López-López, I, et al. "Composition and Antioxidant Capacity of Low-salt Meat Emulsion Model Systems Containing Edible Seaweeds." Meat Science, vol. 83, no. 3, 2009, pp. 492-8.
López-López I, Bastida S, Ruiz-Capillas C, et al. Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds. Meat Sci. 2009;83(3):492-8.
López-López, I., Bastida, S., Ruiz-Capillas, C., Bravo, L., Larrea, M. T., Sánchez-Muniz, F., Cofrades, S., & Jiménez-Colmenero, F. (2009). Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds. Meat Science, 83(3), 492-8. https://doi.org/10.1016/j.meatsci.2009.06.031
López-López I, et al. Composition and Antioxidant Capacity of Low-salt Meat Emulsion Model Systems Containing Edible Seaweeds. Meat Sci. 2009;83(3):492-8. PubMed PMID: 20416671.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds. AU - López-López,I, AU - Bastida,S, AU - Ruiz-Capillas,C, AU - Bravo,L, AU - Larrea,M T, AU - Sánchez-Muniz,F, AU - Cofrades,S, AU - Jiménez-Colmenero,F, Y1 - 2009/06/21/ PY - 2009/03/26/received PY - 2009/06/17/revised PY - 2009/06/18/accepted PY - 2010/4/27/entrez PY - 2010/4/27/pubmed PY - 2010/4/27/medline SP - 492 EP - 8 JF - Meat science JO - Meat Sci VL - 83 IS - 3 N2 - The study was designed to determine the influence of the addition of edible seaweeds, Sea Spaghetti (Himanthalia elongata), Wakame (Undaria pinnatifida), and Nori (Porphyra umbilicalis), on fatty acid composition, amino acid profile, protein score, mineral content and antioxidant capacity in low-salt meat emulsion model systems. The addition of seaweeds caused an increase (P<0.05) in n-3 polyunsaturated fatty acids (PUFA) and a decrease (P<0.05) in the n-6/n-3 PUFA ratio. The thrombogenic index significantly decreased (P<0.05) in Nori and Wakame meat samples. Meat systems made with added seaweeds had lower (P<0.05) sodium contents than control samples. In general, addition of seaweeds to products increased (P<0.05) the concentrations of K, Ca, Mg and Mn. The presence of Nori caused an increase (P<0.05) in levels of serine, glycine, alanine, valine, tyrosine, phenylalanine and arginine, whereas Wakame and Sea Spaghetti produced no significant changes in amino acid profiles in the model systems. The inclusion of Sea Spaghetti increased the sulphur amino acid score by 20%. The added seaweeds supplied the meat samples with soluble polyphenolic compounds, which increased the antioxidant capacity of the systems. The polyphenol supply and antioxidant increase were greatest (P<0.05) in the samples containing Sea Spaghetti. SN - 0309-1740 UR - https://www.unboundmedicine.com/medline/citation/20416671/Composition_and_antioxidant_capacity_of_low_salt_meat_emulsion_model_systems_containing_edible_seaweeds_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0309-1740(09)00190-9 DB - PRIME DP - Unbound Medicine ER -