| one publication added to basket [393056] | The use of Tetraselmis chuii as seafood flavoring agent in a vegetable broth
Coleman, B.; Van Poucke, C.; De Witte, B.; Casciaro, V.; Moerdijk-Poortvliet, T.; Muylaert, K.; Robbens, J. (2024). The use of Tetraselmis chuii as seafood flavoring agent in a vegetable broth. Algal Research 80: 103538. https://dx.doi.org/10.1016/j.algal.2024.103538
In: Algal Research. Elsevier: Amsterdam. ISSN 2211-9264, more
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Microalgae; Tetraselmis chuii; Seafood alternative; Sensory evaluation; Consumer acceptance; Umami |
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- Moerdijk-Poortvliet, T.
- Muylaert, K., more
- Robbens, J., more
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| Abstract |
The growing demand of seafood alternatives is driven by concerns on overfishing, marine pollutants and animal welfare in aquaculture and fisheries. Currently, the availability of non-animal-based seafood flavorings on the market is limited, and animal-based seafood flavorings conflict with vegetarian and vegan criteria.The aim of this study is to explore the use of Tetraselmis chuii as a seafood flavoring in a vegetable broth. The flavor of the T. chuii broth was compared with a broth containing vegan fish flavoring based on a yeast extract and two broths containing white fish and lobster flavorings. To evaluate the different broths, the study employs a combination of sensory evaluation by a trained panel, chemical flavor analysis for aroma and umami characteristics, and consumer acceptability tests.Our results indicate that T. chuii effectively imparts a fish and shellfish flavor to the broth, which is less intense compared to the white fish and lobster flavorings. Nevertheless, consumers are equally positive of the aroma and flavor of the T. chuii broth and the animal-based seafood flavorings broths. The chemical flavor analysis of the T. chuii broth identifies volatile organic compounds (VOCs) such as dimethyl sulfide, methanethiol, trimethylamine, and 4-heptenal (Z), which collectively contribute to its distinct seafood aroma.Consumer preference tests show a preference for the seafood aroma of the T. chuii broth over the vegan fish flavoring broth, attributed to the meaty-like off-odor originating from specific VOCs of the yeast extract. In contrast, the vegan fish flavoring broth exhibits a stronger umami taste which is explained by elevated levels of free glutamate and guanosine-5′-monophosphate.This study highlights the potential of T. chuii as innovative seafood flavoring agent to enhance the sensory experience of seafood alternatives, contributing to the ongoing development of sustainable and flavorful non-animal alternatives in the food industry. |
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