Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages.

Commercially available Irish edible brown (Himanthalia elongata—sea spaghetti (SS), Alaria esculenta—Irish wakame (IW)) and red (Palmaria palmata—dulse (PP), Porphyra umbilicalis—nori) seaweeds were incorporated into pork sausages at 1%, 2.5%, and 5%. Proximate composition, salt, water-holding (WHC), cook loss, instrumental colour analysis, texture profile analysis (TPA), and sensory analysis were examined.

An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species.

Irish edible brown (-sea spaghetti, -Irish wakame) and red seaweeds (-dulse, -nori) were assessed for nutritional (proximate composition; salt; pH; amino acid; mineral and dietary fibre contents); bioactive (total phenolic content (TPC) and in vitro antioxidant activity (DPPH and FRAP)); thermal (thermogravimetric analysis (TGA)); and technological (water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SC)) properties. Red seaweeds had higher ( < 0.05) protein levels, whereas brown seaweeds possessed higher ( < 0.

Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters.

The optimization of processed meats through salt replacement using edible seaweeds may reduce the risk of chronic disease through reduction in dietary sodium. We investigated the impact of the inclusion of four selected seaweeds (1% w/w) in reformulated frankfurters in which salt addition and pork fat content was reduced by 50% and 21%, respectively, and where pork loin (longissimus dorsi muscle) was increased by 6%, compared to a Control. Two different types of red (Porphyra umbilicalis and Palmaria palmata) and brown (Himanthalia elongata and Undaria pinnatifida) edible seaweeds were evaluated.

Microbial Population Changes in Decaying Result in Macroalgal-Polysaccharide-Degrading Bacteria with Potential Applicability in Enzyme-Assisted Extraction Technologies.

Seaweeds are of significant interest in the food, pharmaceutical, and agricultural industries as they contain several commercially relevant bioactive compounds. Current extraction methods for macroalgal-derived metabolites are, however, problematic due to the complexity of the algal cell wall which hinders extraction efficiencies. The use of advanced extraction methods, such as enzyme-assisted extraction (EAE), which involve the application of commercial algal cell wall degrading enzymes to hydrolyze the cell wall carbohydrate network, are becoming more popular.