Biomaterial Database

Valorisation of sea urchin (Paracentrotus lividus) gonads through canning. 2024

Carolina Camacho, and Helena Oliveira, and Carmo Serrano, and Inês Delgado, and Inês Coelho, and Sónia Pedro, and Helena Lourenço, and Narcisa M Bandarra, and António Marques, and M Fernanda Pessoa, and Amparo Gonçalves, and M Leonor Nunes

Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Division of Aquaculture, Upgrading and Bioprospection, Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal; Geobiotec, Earth Sciences Department, Faculty of Sciences and Technology - Nova University of Lisbon, Quinta da Torre, 2829-516 Caparica, Portugal. Electronic address: carollcamacho@ipma.pt.

Fresh sea urchin (Paracentrotus lividus) gonads are a delicacy with short seasonal availability, very often heterogeneous in size and intrinsic characteristics. This study aimed to valorise this resource through the preparation of canned products (with/without Porphyra spp.) and evaluate their physicochemical and sensory quality (3-12 months). Canning contributed to a decrease in protein, K and most carotenoids contents; and a concentration of lipids, ash, Na and Se levels. A simulated 12-month ageing led to decrease the protein and β-carotene contents; and the Na and lutein levels concentration. The macroalgae addition resulted in an orange, darker and less soft product, with higher carbohydrates, Na, Se and carotenoids contents. A 25 g-dose contributes to significant daily intakes of protein (8-9%), EPA+DHA (47-53%), I (35-62%) and Se (30-47%). The products were commercially stable/sterile and had good sensory acceptance. Overall, canning constitutes a strategy to provide a nutritionally balanced product available all year-round.