Adding Value to Stalked Barnacles from Berlengas Nature Reserve (Portugal) by the Development of a New Food

Joaquina Pinheiro (), Wilson Fernandes, Hugo Sá, Raul Bernardino, Sérgio Miguel Leandro and Rui Ganhão
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Joaquina Pinheiro: MARE—Marine and Environmental Sciences Centre/ARNET—Aquatic Research Network, School of Tourism and Maritime Technology, Polytechnic of Leiria, 2520-614 Peniche, Portugal
Wilson Fernandes: MARE—Marine and Environmental Sciences Centre/ARNET—Aquatic Research Network, School of Tourism and Maritime Technology, Polytechnic of Leiria, 2520-614 Peniche, Portugal
Hugo Sá: MARE—Marine and Environmental Sciences Centre/ARNET—Aquatic Research Network, School of Tourism and Maritime Technology, Polytechnic of Leiria, 2520-614 Peniche, Portugal
Raul Bernardino: MARE—Marine and Environmental Sciences Centre/ARNET—Aquatic Research Network, School of Tourism and Maritime Technology, Polytechnic of Leiria, 2520-614 Peniche, Portugal
Sérgio Miguel Leandro: MARE—Marine and Environmental Sciences Centre/ARNET—Aquatic Research Network, School of Tourism and Maritime Technology, Polytechnic of Leiria, 2520-614 Peniche, Portugal
Rui Ganhão: MARE—Marine and Environmental Sciences Centre/ARNET—Aquatic Research Network, School of Tourism and Maritime Technology, Polytechnic of Leiria, 2520-614 Peniche, Portugal

Sustainability, 2023, vol. 15, issue 4, 1-18

Abstract: In this work, a new and natural food product, stalked barnacle ( Pollicipes Pollicipes ) pâté enriched with blackberry, was developed to valorise the rejected stalked barnacle. To evaluate the addition of blackberry fruits ( Rubus ulmifolius Schott.) as a natural preservative on pâté quality, four pâté sample groups were considered: a negative control without a synthetic additive (CTR), a positive control with butylated hydroxytoluene (BHT), a group with blackberry extract (blackberry), and a group with a mixture of BHT and blackberry (blackberry + BHT). In addition, the effect of pasteurization (80 °C for 30 min) versus sterilization (121 °C for 30 min) on the pâté quality were evaluated. The bioactive evaluation expressed by the total phenolic content (TPC) and antiradical activity by the DPPH radical scavenging associated with oxidative stability determined by thiobarbituric acid reacting substances (TBARS) were performed. The impact of packaging opening followed by refrigerated storage (4 ± 1 °C) simulating the consumer behavior at home, was assessed. All the heat-treated stalked barnacle pâté samples were found microbially safe with an interesting content of total phenolic, the highest ones being the CTR and Blackberry + BHT, ranging from 58.79 to 55.38 mg GAE/100 g. After the package opening of the barnacle pâté sample of Blackberry + BHT, it revealed a superior inhibition of TBARS (0.46 mg MDA/100 g) after 7 days at refrigerated storage compared to the other samples. These results state the efficacy of blackberry in minimizing the lipid oxidation of stalked barnacle pâte. This study showed the potential for rejected stalked barnacle to be valorised and improve the sustainability of resources.

Keywords: seafood; waste reduction; sustainability; preservation; heat treatment (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:15:y:2023:i:4:p:3149-:d:1062679

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