Seaweed as an Ingredient for Nutritional Improvement of Fish Jerky

Abstract

The effect of seaweed incorporation on the quality of fish jerky was studied. Sargassum wightii was incorporated in proportions of 0, 3, and 5% in Tuna jerky batter formulation. Physicochemical, microbiological, antioxidant, and sensory qualities were assessed. Total fiber content increases from 0.91 to 2.49% in seaweed incorporated sample. The additional seaweed produced samples with less tensile strength. The results showed that addition of seaweed increase the amounts of the macro minerals and trace elements in the jerky. Addition of seaweed improves antioxidant quality by decreasing IC50‐DPPH of the product from 0.98 to 0.65 mg/ml. Addition of seaweed up to 3% did not affect the organoleptic quality. Sargassum wightii can be a potent functional ingredient in convenient food like jerky. Practical Applications Jerky is a convenient ready‐to‐eat dried product, shelf‐stable at room temperature. Jerky is generally made by mixing comminuted meat with appropriate seasonings. Dried seaweed powder can be an ingredient in such products as seaweeds are used extensively as food in South East Asian countries. Seaweeds included as components of fish products would improve nutritional quality and also induce positive effects on health. This study was taken up to combine the positive effect of seaweed to dry‐fish product like jerky.

Seaweeds as a Functional Ingredient for a Healthy Diet

“…Another known brown seaweed is Sargassum wightii. Hanjabam et al [191] suggested that this macroalgae could be used as a functional ingredient in ready-to-eat dried products such as tuna jerky. In addition to enriching the product with fiber, macro minerals, and trace elements, it improved antioxidant and microbial quality.…”

Minerals from Macroalgae Origin: Health Benefits and Risks for Consumers

“…Atomic absorption spectroscopy (AAS) is a very trustful methodology and highly sensible for detecting elements but is also very time consuming for routine analysis since it requires the analyses of one element at a time. This technique is being replaced by others, mainly by inductively coupled plasma optical emission spectroscopy (ICP-OES) [ 32 , 33 , 34 ] and inductively coupled plasma mass spectrometry (ICP-MS) [ 35 , 36 , 37 ]. The former allows analysis of multiple elements at a time, but, as it lacks sensitivity to detect ultra-trace elements, it is only adequate for macro-elemental analysis.…”

“…Note that as meat is not a good source of Mg, the formulation of these seaweed-fortified meat products might represent a good strategy to improve the general intake of this microelement [ 103 ]. In the field of fish-based products, Hanjabam et al [ 33 ] showed that the incorporation of Sargassum swartzii (0–5%) into tuna jerkies resulted in a dose-dependent increase in the levels of several macro- and micro-minerals, namely K, Ca, Mg, Mn, and Fe.…”

Screening of Ulva rigida, Gracilaria sp., Fucus vesiculosus and Saccharina latissima as Functional Ingredients

“…In parallel, the mineral fraction of seaweed has also received a lot of attention since it can reach up to 40% of seaweed’s dry weight [ 10 ]. In addition, many seaweeds show a high potassium/sodium ratio that can help to balance modern dietary habits, which are typically characterized by the intake of high and unhealthy levels of sodium [ 11 ]. Moreover, red and green macroalgae are painted as an alternative, or complement, to traditional protein sources, as levels in some seaweed species can reach up to 47%and 26% of the dry weight (dw) [ 12 ], respectively.…”