In a bid to make fried mackerel a healthier option, researchers from the Polytechnic of Leiria in Portugal have turned to a rather unusual ingredient: seaweed. The study, led by Catarina D. Freire from the Marine and Environmental Sciences Centre (MARE) and the Aquatic Research Network (ARNET), explores the use of edible coatings infused with extracts from the seaweed Pelvetia canaliculata, also known as channelled wrack, to improve the nutritional profile of fried mackerel fillets.
The research, published in the journal Applied Sciences, or Applied Sciences in English, addresses a common dilemma: while fried fish is beloved for its crispy texture and golden crust, the frying process typically increases the fat content and caloric value. The team aimed to tackle this issue by developing pre-frying coatings that could reduce oil absorption, minimize water loss, and prevent fat oxidation.
The coatings, based on alginate and carrageenan, were supplemented with extracts from Pelvetia canaliculata, a seaweed known for its rich bioactive compounds. The results were promising. Fillets coated with the seaweed-supplemented carrageenan showed a 3% increase in moisture and a 7.5% decrease in fat content compared to uncoated fillets. Moreover, the coated fillets exhibited a more favorable fatty acid profile, with reduced saturated fats and increased monounsaturated fats. Notably, the levels of docosahexaenoic acid (DHA), an essential omega-3 fatty acid, remained stable.
“We observed a significant improvement in the n3/n6 ratio and atherogenic indices in the coated fillets,” said Freire. “This suggests that the coatings not only help to reduce fat content but also enhance the overall nutritional quality of the fish.”
The findings present intriguing opportunities for the maritime and food processing sectors. By incorporating seaweed extracts into edible coatings, fish processors could offer healthier fried fish products without compromising on taste or texture. This could be particularly appealing to health-conscious consumers and those looking to reduce their intake of saturated fats.
“Our study demonstrates the potential of seaweed-based coatings to improve the nutritional profile of fried fish,” Freire explained. “This could open up new avenues for innovation in the seafood industry, particularly in the realm of functional foods.”
The research also highlights the broader potential of seaweed as a source of bioactive compounds. With its rich nutritional profile and health benefits, seaweed could play a significant role in the development of functional foods and nutraceuticals. For maritime professionals, this underscores the importance of sustainable seaweed cultivation and harvesting practices to meet growing demand.
As the global market for functional foods continues to expand, the integration of seaweed-based coatings into fish processing could represent a significant commercial opportunity. By leveraging the unique properties of seaweed, the maritime and food processing sectors can innovate and meet the evolving needs of consumers.