Limpets are molluscs widely used in food diet and much appreciated in many regions. The consumption of fishery products rich in polyunsaturated fatty acids has been increasing through filleted products and restructured products. Since food oxidation is the major cause of nutritional quality deterioration in fish products, the interest in the replacement of synthetic antioxidants with natural sources, namely in the preparation of restructured animal products such as burgers, sausages and pâtés, has been increasing. Phenolic compounds from fruits and vegetables have recognised antioxidant properties and are therefore currently considered as good alternatives to synthetic antioxidants in the food industry. In this study, the effects of the extracts of Arbutus unedo fruits, at two concentration levels (3% and 6%), on proximate composition, physicochemical properties, oxidative stability and safety of limpets pâté, during 90 days at refrigerated storage, were investigated. After processing, the addition of 3% and 6% of A. unedo extracts into limpets pâté contributed to an increase of 18% and 36% in the total phenolic content and 5% and 36% in the antioxidant capacity, respectively. During storage, the enriched limpets pâté with A. unedo fruit extracts at 6% was more efficient as an enhancer of oxidative stability, with 34% inhibition of lipid oxidation, highlighting the potential use of A. unedo fruits as a functional ingredient in the fish industry. Overall, the limpets pâté with 6% of A. unedo fruit extracts proved to be more efficient regarding microbial control, and had the lowest changes in the quality parameters such as in colour, texture and pH during 90 days at refrigerated storage.
Over the last years, algae have been increasingly used in Human food due their rich chemical and nutritional composition,
particularly the high supply of essential nutrients to the human body such as protein and dietary fiber.
Dietary fiber can be divided into two different types: soluble and insoluble. The characteristics of soluble dietary fiber are related to
some physical and chemical properties such as rehydration ratio and water holding capacity and are important in assigning the
functional and organoleptic properties and in preventing some human pathologies such as cardiovascular disease and obesity.
The present study aimed to investigate the influence of different drying conditions on the rehydration ratio and water holding capacity
of three green algae, Codium vermilara, Codium tomentosum and Ulva lactuca.
The methods used for the determination of water retention capacity and rehydration ratio were similar to those used in previous
studies (Susuki, T. et al., 1996). The algae were processed in a tray dryer and the drying conditions were: Temperature: 30ºC and
40ºC; Relative Humidity: 28%47%
; air velocity 1,9 m/s.
In this work, it was concluded that higher drying temperature conditions originate lower rehydration ratio and consequent lower
water holding capacity possibly due to a higher physical damage in the algae tissues. It was also observed that both Codium species
have higher values for these two parameters than Ulva lactuca, under the same rehydration conditions
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