Macroalgae and commercial macroalgal polysaccharides as potential functional ingredients in muscle foods
dc.check.embargoformat | Not applicable | en |
dc.check.info | No embargo required | en |
dc.check.opt-out | Not applicable | en |
dc.check.reason | No embargo required | en |
dc.check.type | No Embargo Required | |
dc.contributor.advisor | O'Grady, Michael | en |
dc.contributor.advisor | Kerry, Joseph P. | en |
dc.contributor.author | Moroney, Natasha C. | |
dc.contributor.funder | Marine Institute | en |
dc.contributor.funder | Department of Agriculture, Food and the Marine, Ireland | en |
dc.contributor.funder | Higher Education Authority | en |
dc.date.accessioned | 2016-12-13T13:16:13Z | |
dc.date.available | 2016-12-13T13:16:13Z | |
dc.date.issued | 2015 | |
dc.date.submitted | 2015 | |
dc.description.abstract | Ulva rigida (UR) and Palmaria palmata (PP) were included in farmed Atlantic salmon diets at levels of 0-15% for 19 and 16 weeks, respectively. Quality and shelf-life parameters of salmon fillets stored in modified atmosphere packs (MAP) (60% N2 : 40% CO2) at 4ÂșC were compared to controls fed astaxanthin. Salmon fillets were enhanced with a yellow/orange colour. Proximate composition, pH and lipid oxidation were unaffected by dietary UR and PP. Salmon fed 5% UR and 5-15% PP did not influence sensory descriptors (texture, odour, oxidation flavour and overall acceptability) of cooked salmon fillets. Pig diets were supplemented with commercial wet- and spray-dried macroalgal (Laminaria digitata) polysaccharide extracts containing laminarin (L, 500 mg/kg feed) and fucoidan (F, 420 mg/kg feed) (L/F-WS, L/F-SD) for 3 weeks and quality and shelf-life parameters of fresh pork steaks (longissimus thoracis et lumborum) stored in MAP (80% O2 : 20% CO2) were examined. Level (450 or 900 mg L and F/kg feed) and duration (3 or 6 weeks) of dietary L/F-WS and mechanisms of antioxidant activities in pork were investigated. L/F-WS reduced (p < 0.05) lipid oxidation and lowered levels of saturated fatty acids in fresh pork after 3 weeks feeding. L/F-SD was added directly to mince pork (0.01 - 0.5%) and quality and shelf-life parameters of fresh pork patties stored in MAP (80% O2 : 20% CO2) were assessed. Direct addition of the L/F-SD increased levels of lipid oxidation and decreased surface redness (a* values) of fresh pork patties. Lipid oxidation was reduced in cooked patties due to the formation of Maillard reaction products. Cooked pork patties containing L/F-SD were subjected to an in vitro digestion and a cellular transwell model to confirm bioaccessibility and uptake of antioxidant compounds. In mechanistic studies, fucoidan demonstrated antiand pro-oxidant activities on muscle lipids and oxymyoglobin, respectively. | en |
dc.description.sponsorship | Higher Education Authority (National Development Plan 2007â2013); Marine Institute (Sea Change Strategy) | en |
dc.description.status | Not peer reviewed | en |
dc.description.version | Accepted Version | |
dc.format.mimetype | application/pdf | en |
dc.identifier.citation | Moroney, N. C. 2015. Macroalgae and commercial macroalgal polysaccharides as potential functional ingredients in muscle foods. PhD Thesis, University College Cork. | en |
dc.identifier.endpage | 301 | en |
dc.identifier.uri | https://hdl.handle.net/10468/3374 | |
dc.language | English | en |
dc.language.iso | en | en |
dc.publisher | University College Cork | en |
dc.rights | © 2015, Natasha C. Moroney. | en |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ | en |
dc.subject | Algae | en |
dc.subject | Seaweed | en |
dc.subject | Functional food | en |
dc.subject | Antioxidant | en |
dc.subject | Bioaccessibility | en |
dc.subject | Bioactive | en |
dc.subject | Pork | en |
dc.subject | Atlantic salmon | en |
dc.thesis.opt-out | false | |
dc.title | Macroalgae and commercial macroalgal polysaccharides as potential functional ingredients in muscle foods | en |
dc.type | Doctoral thesis | en |
dc.type.qualificationlevel | Doctoral | en |
dc.type.qualificationname | PhD (Food Science and Technology) | en |
ucc.workflow.supervisor | joe.kerry@ucc.ie |
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