Open-water aquaculture of the red alga Chondrus crispus in Prince Edward Island, Canada

Chopin, Thierry; Sharp, G. J.; Belyea, Ellen; Semple, R. E.; Jones, D. L.

doi:10.1007/978-94-011-4449-0_50

Cited by 16 publications

(23 citation statements)

References 27 publications

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“…The RGR of C. ocellatus in culture ranged from 1.33 to 2.94% day −1 . These values are lower than those reported for Chondrus crispus (2-4% day −1 : Chopin et al, 1999) and for the other carrageenophytes Eucheuma and Kappaphycus (2-6% day −1 : Braud & Perez, 1979;Ohno et al, 1994). However, the RGR of C. ocellatus could be enhanced by culture in better designed growth conditions, with optimal temperature, light, salinity and nutrients.…”

Section: Discussioncontrasting

confidence: 70%

Phenology of Chondrus ocellatus in Cheongsapo Near Busan, Korea

2006

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The reproductive phenology of Chondrus ocellatus and the effects of temperature and light on its growth were examined in Cheongsapo near Busan, Korea, from September 1994 to August 1995. The vegetative plants dominated over the year, with a peak occurrence in January. Gameto-and tetrasporophytes were most abundant in November and August. All vegetative and reproductive plants had a peak both in length and weight in October, when seawater temperature was highest (24 • C). In laboratory culture, the maximum relative growth rate (RGR) of 2.94% day −1 was obtained at 20 • C and 100 μmol photons m −2 s −1 , whereas the lowest value was recorded at 25 • C and 100 μmol photons m −2 s −1 in a 12: 12 h LD photoperiod regime. Among the three photoperiod regimes (8:16 h, 12:12 h, 16:8 h LD) tested, there was evidence of a higher RGR in the 12:12 h LD cycle. This result suggests that the growth and reproduction of C. ocellatus are correlated with the seawater temperature based on laboratory culture and field observations.

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Section: Discussioncontrasting

confidence: 70%

Phenology of Chondrus ocellatus in Cheongsapo Near Busan, Korea

2006

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“…Chondrus crispus and Kappaphycus sp. contain up to 71% and 88% of carrageenan, respectively (Chopin et al 1999;Rodrigueza and Montaño 2007). Food applications for carrageenans (E 407) are many, including canned foods, dessert mousses, salad dressings, bakery fillings, ice cream, instant desserts and canned pet foods.…”

Section: Carrageenansmentioning

confidence: 99%

Bioactive compounds in seaweed: functional food applications and legislation

Holdt

Kraan²

2011

J Appl Phycol

1,590

1,303

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Seaweed is more than the wrap that keeps rice together in sushi. Seaweed biomass is already used for a wide range of other products in food, including stabilising agents. Biorefineries with seaweed as feedstock are attracting worldwide interest and include low-volume, high valueadded products and vice versa. Scientific research on bioactive compounds in seaweed usually takes place on just a few species and compounds. This paper reviews worldwide research on bioactive compounds, mainly of nine genera or species of seaweed, which are also available in European temperate Atlantic waters, i.e. Laminaria sp., Fucus sp., Ascophyllum nodosum, Chondrus crispus, Porphyra sp., Ulva sp., Sargassum sp., Gracilaria sp. and Palmaria palmata. In addition, Undaria pinnatifida is included in this review as this is globally one of the most commonly produced, investigated and available species. Fewer examples of other species abundant worldwide have also been included. This review will supply fundamental information for biorefineries in Atlantic Europe using seaweed as feedstock. Preliminary selection of one or several candidate seaweed species will be possible based on the summary tables and previous research described in this review. This applies either to the choice of high valueadded bioactive products to be exploited in an available species or to the choice of seaweed species when a bioactive compound is desired. Data are presented in tables with species, effect and test organism (if present) with examples of uses to enhance comparisons. In addition, scientific experiments performed on seaweed used as animal feed are presented, and EU, US and Japanese legislation on functional foods is reviewed.

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“…Chondrus crispus and Kappaphycus sp. are species containing up to 71 % and 88 % of carrageenan, respectively (Chopin et al 1999;Rodrigueza and Montaño 2007). Food applications for carrageenans (E 407) are many, including canned foods, desert mousses, salad dressings, bakery fillings, ice cream, instant deserts and canned pet-foods.…”

Section: Red Seaweeds and Carrageenansmentioning

confidence: 99%