Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein level
The green seaweed Ulva fenestrata is a future food candidate, however, both compositional, e.g. protein content, and sensory qualities depend on cultivation and harvest conditions. The aim was to explore sensory qualities of, and consumer attitudes to, U. fenestrata derived from three different cult...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
|
| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833524001370 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850065585970348032 |
|---|---|
| author | Karin Wendin Kristoffer Stedt Sophie Steinhagen Henrik Pavia Ingrid Undeland |
| author_facet | Karin Wendin Kristoffer Stedt Sophie Steinhagen Henrik Pavia Ingrid Undeland |
| author_sort | Karin Wendin |
| collection | DOAJ |
| description | The green seaweed Ulva fenestrata is a future food candidate, however, both compositional, e.g. protein content, and sensory qualities depend on cultivation and harvest conditions. The aim was to explore sensory qualities of, and consumer attitudes to, U. fenestrata derived from three different cultivation conditions and three harvest times. U. fenestrata was cultivated at sea and in two different land-based tank settings, one mimicking seawater and one with added process water from fishing industry to increase protein content. The seaweed was subjected to sensory analysis performed by an analytical sensory panel and a focus group consisting of consumers. The former assessed the seaweed as dried whole blades (9 samples) and as emulsions (9 samples). Consumers assessed whole blades and a vegan spread enriched with powdered U. fenstrata. All seaweed samples were intensely green; had tastes of umami, salt, bitter, and sour; odours and flavours of grass and fresh seaweed; and had a crispy texture. Cultivation in tanks resulted in a crispier texture than sea cultivation (p<0.001). Protein content increased from 14.4% to 21.6% in tank cultivation with process waters, which increased green colour intensity (p<0.007) and decreased intensity of bitterness (p<0.001). Overall, consumers were positive towards seaweeds as foods. |
| format | Article |
| id | doaj-art-e387581f84344428bab34d21d93cf683 |
| institution | DOAJ |
| issn | 2666-8335 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-e387581f84344428bab34d21d93cf6832025-08-20T02:48:58ZengElsevierFuture Foods2666-83352024-12-011010043110.1016/j.fufo.2024.100431Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein levelKarin Wendin0Kristoffer Stedt1Sophie Steinhagen2Henrik Pavia3Ingrid Undeland4Food and Meal Science, Kristianstad University, Sweden; Dept of Food Science, University of Copenhagen, Frederiksberg C, Denmark; Corresponding author.Tjärnö Marine Laboratory, Department of Marine Sciences, University of Gothenburg, Strömstad, SwedenTjärnö Marine Laboratory, Department of Marine Sciences, University of Gothenburg, Strömstad, SwedenTjärnö Marine Laboratory, Department of Marine Sciences, University of Gothenburg, Strömstad, SwedenDepartment of Biology and Biological Engineering, Division of Food and Nutrition Science, Chalmers University of Technology, SwedenThe green seaweed Ulva fenestrata is a future food candidate, however, both compositional, e.g. protein content, and sensory qualities depend on cultivation and harvest conditions. The aim was to explore sensory qualities of, and consumer attitudes to, U. fenestrata derived from three different cultivation conditions and three harvest times. U. fenestrata was cultivated at sea and in two different land-based tank settings, one mimicking seawater and one with added process water from fishing industry to increase protein content. The seaweed was subjected to sensory analysis performed by an analytical sensory panel and a focus group consisting of consumers. The former assessed the seaweed as dried whole blades (9 samples) and as emulsions (9 samples). Consumers assessed whole blades and a vegan spread enriched with powdered U. fenstrata. All seaweed samples were intensely green; had tastes of umami, salt, bitter, and sour; odours and flavours of grass and fresh seaweed; and had a crispy texture. Cultivation in tanks resulted in a crispier texture than sea cultivation (p<0.001). Protein content increased from 14.4% to 21.6% in tank cultivation with process waters, which increased green colour intensity (p<0.007) and decreased intensity of bitterness (p<0.001). Overall, consumers were positive towards seaweeds as foods.http://www.sciencedirect.com/science/article/pii/S2666833524001370Sea lettuceUlva fenestrataSensory EvaluationConsumer AttitudesCultivation conditionsHarvest conditions |
| spellingShingle | Karin Wendin Kristoffer Stedt Sophie Steinhagen Henrik Pavia Ingrid Undeland Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein level Future Foods Sea lettuce Ulva fenestrata Sensory Evaluation Consumer Attitudes Cultivation conditions Harvest conditions |
| title | Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein level |
| title_full | Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein level |
| title_fullStr | Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein level |
| title_full_unstemmed | Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein level |
| title_short | Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein level |
| title_sort | sensory and consumer aspects of sea lettuce ulva fenestrata impact of harvest time cultivation conditions and protein level |
| topic | Sea lettuce Ulva fenestrata Sensory Evaluation Consumer Attitudes Cultivation conditions Harvest conditions |
| url | http://www.sciencedirect.com/science/article/pii/S2666833524001370 |
| work_keys_str_mv | AT karinwendin sensoryandconsumeraspectsofsealettuceulvafenestrataimpactofharvesttimecultivationconditionsandproteinlevel AT kristofferstedt sensoryandconsumeraspectsofsealettuceulvafenestrataimpactofharvesttimecultivationconditionsandproteinlevel AT sophiesteinhagen sensoryandconsumeraspectsofsealettuceulvafenestrataimpactofharvesttimecultivationconditionsandproteinlevel AT henrikpavia sensoryandconsumeraspectsofsealettuceulvafenestrataimpactofharvesttimecultivationconditionsandproteinlevel AT ingridundeland sensoryandconsumeraspectsofsealettuceulvafenestrataimpactofharvesttimecultivationconditionsandproteinlevel |