CHEMICAL PROFILE OF SARGASSUM TENERRIMUM - AN INDIAN BROWN SEAWEED: SOURCE OF POTENTIAL INGREDIENT IN FUNCTIONAL MEAT PRODUCTS
2025
C. Vasanthi | V. Appa Rao | R. Narendra Babu | R. Karunakaran | P. Selvan | S. Ezhilvelan | K. Devipriya
Brown seaweeds contain exclusive and enriched source of health promoting bioactive metabolites especially dietary fibre, antioxidants, essential amino acids, short chain fatty acids and minerals that helps in regulating and improving the gut microbiota and gut health. Threonine was found to be the predominant essential amino acids in S. tenerrimum (2.14±0.67 g/100g). The presence of n-3 long chain PUFA and the low ratio of n6:n3 fatty acid in S. tenerrimum (0.28) suggests it to serve as an ideal ingredient in preparation of low fat meat products. The Na/K ratio being 0.25 in S. tenerrimum could be of interest from a nutritional point of view as a balanced Na/K ratio is important to control hypertension. The mineral profile of S. tenerrimum suggests its suitability in preparation of low salt meat foods. The results of chemical profile of S. tenerrimum identifies it to act as an ideal functional source of amino acids, fatty acids, minerals and anti-oxidants in meat products which will help to alleviate the ill effects of nutritional deficiencies.
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