Valorisation of sea urchin (Paracentrotus lividus) gonads through canning

Carolina Camacho, Helena Oliveira, Carmo Serrano, Inês Delgado, Inês Coelho, Sónia Pedro, Helena Lourenço, Narcisa M. Bandarra, António Marques, M. Fernanda Pessoa, Amparo Gonçalves, M. Leonor Nunes

Research output: Contribution to journalArticlepeer-review

Abstract

Fresh 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.

Original languageEnglish
Article number139184
JournalFood Chemistry
Volume449
DOIs
Publication statusPublished - 15 Aug 2024

Keywords

  • Ageing
  • Carotenoids
  • Macro and micronutrients
  • Macroalgae
  • Sensory properties
  • Sterilisation

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