Macroalgae and commercial macroalgal polysaccharides as potential functional ingredients in muscle foods

dc.check.embargoformatNot applicableen
dc.check.infoNo embargo requireden
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dc.check.reasonNo embargo requireden
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dc.contributor.advisorO'Grady, Michaelen
dc.contributor.advisorKerry, Joseph P.en
dc.contributor.authorMoroney, Natasha C.
dc.contributor.funderMarine Instituteen
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Irelanden
dc.contributor.funderHigher Education Authorityen
dc.date.accessioned2016-12-13T13:16:13Z
dc.date.available2016-12-13T13:16:13Z
dc.date.issued2015
dc.date.submitted2015
dc.description.abstractUlva 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 4ºC 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.sponsorshipHigher Education Authority (National Development Plan 2007–2013); Marine Institute (Sea Change Strategy)en
dc.description.statusNot peer revieweden
dc.description.versionAccepted Version
dc.format.mimetypeapplication/pdfen
dc.identifier.citationMoroney, N. C. 2015. Macroalgae and commercial macroalgal polysaccharides as potential functional ingredients in muscle foods. PhD Thesis, University College Cork.en
dc.identifier.endpage301en
dc.identifier.urihttps://hdl.handle.net/10468/3374
dc.languageEnglishen
dc.language.isoenen
dc.publisherUniversity College Corken
dc.rights© 2015, Natasha C. Moroney.en
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/en
dc.subjectAlgaeen
dc.subjectSeaweeden
dc.subjectFunctional fooden
dc.subjectAntioxidanten
dc.subjectBioaccessibilityen
dc.subjectBioactiveen
dc.subjectPorken
dc.subjectAtlantic salmonen
dc.thesis.opt-outfalse
dc.titleMacroalgae and commercial macroalgal polysaccharides as potential functional ingredients in muscle foodsen
dc.typeDoctoral thesisen
dc.type.qualificationlevelDoctoralen
dc.type.qualificationnamePhD (Food Science and Technology)en
ucc.workflow.supervisorjoe.kerry@ucc.ie
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