Journal Article


J P Kerry
J.V. O'Doherty
M N O'Grady
N C Moroney


Agriculture & Food Science

brown seaweed modified atmosphere meat products quality of life water holding fresh pork laminaria digitata

Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties. (2012)

Abstract A spray-dried seaweed extract containing laminarin (L, 9.3%) and fucoidan (F, 7.8%) (L/F extract) from brown seaweed (Laminaria digitata) was added directly to minced pork (M. longissimus dorsi) (LD) at levels of 0.01%, 0.1% and 0.5% (w/w). Fresh and cooked minced pork patties were stored in modified atmosphere packs containing 80% O2:20% CO2 and 70% N2:30% CO2, respectively, for up to 14 days at 4 °C. The L/F extract reduced the surface redness ('a*' values) of fresh patties as a function of concentration. The L/F extract (0.5%) exerted the greatest lipid pro-oxidant activity in fresh patties. The L/F extract (0.5%) significantly decreased (P<0.05) lipid oxidation in cooked patties. The L/F extract had no effect on the microbiological status, pH, water holding capacity (WHC) or cook loss of patties. Pork patties containing 0.01% L/F were preferred by sensory panellists. Further research will focus on the use of refined purified seaweed extracts in functional meat products.
Collections Ireland -> University College Cork -> PubMed

Full list of authors on original publication

J P Kerry, J.V. O'Doherty, M N O'Grady, N C Moroney

Experts in our system

J P Kerry
University College Cork
Total Publications: 130
J V O'Doherty
University College Dublin
Total Publications: 85
M N O'Grady
University College Cork
Total Publications: 23
N C Moroney
University College Cork
Total Publications: 6