Wilson Fernandes1, Filipa R. Pinto1, Sónia Barroso1, Susana Mendes1,2 and Maria M. Gil1,2
1 MARE – Centro de Ciências do Mar e do Ambiente / ARNET – Aquatic Research Network, ESTM, Politécnico de Leiria;
2 MARE / ARNET, School of Tourism and Maritime Technology, Polytechnic of Leiria;
Algae are a great source of nutrients and bioactive compounds essential for a balanced diet, providing several health benefits, and demonstrating the potential to be applied in functional/fortified foods. Additionally, their consumption has emerged as a sustainable food alternative, especially as a replacement for others resources that may become scarce in the near future. However, its strong taste often leads to the rejection for direct consumption. Thus, the introduction of seaweeds as an ingredient becomes a necessity. New foods incorporating seaweeds need to be designed to guarantee nutritional quality, while also improving the organoleptic properties. This work aimed to develop and characterize an innovative reduced sodium sea sausage, combining Trachurus picturatus (an undervalued specie and so enhancing the valorisation and efficient use of marine resources) and Palmaria palmata. The development of a low-salt product is a key aspect, given the emerging concern associated with increasing cardiovascular pathologies worldwide. Results showed that sea sausage is a source of protein (10,1 g/100g WW) and phosphorus (129,4 mg/100gWW), and low in sodium (according to Regulation (CE) No. 1924/2006). Natural ingredients in Palmaria palmata are potassium and magnesium, elements with qualities that make it a substitute for sodium in food. Results also showed that the iodine, which plays an important role in the thyroid gland function, content was high (33,9 µg/100g WW) crucial in combating its widespread deficiency. Besides the nutritional potential, the sea sausage also showed an overall sensorial potential (overall acceptance of 75.5 % among 81 tasters).
Acknowledgements: Authors are grateful to FCT (Fundação para a Ciência e a Tecnologia) for the financial support attributed to MARE – Marine and Environmental Sciences Centre, Polytechnic of Leiria (UIDB/04292/2020 and UIDP/04292/2020) and the project LA/P/0069/2020 granted to the Associate Laboratory ARNET. This study was financially supported by ProReMar project (MAR-04,03,01-FEAMP-0380) and ProValgas@Oeste (MAR-04.03.01-FEAMP-0177) funded by the European Maritime and Fisheries Fund under the Operational Programme Mar 2020/Nacional.