A Role for Macroalgae and Cephalopods in Sustainable Eating

Mouritsen, Ole G.; Schmidt, Charlotte Vinther

doi:10.3389/fpsyg.2020.01402

Cited by 15 publications

(9 citation statements)

References 41 publications

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“…In the future, there will be an increasing demand to replace the proteins from land-based animal food production that need to be scaled down to establish more sustainable global food production systems [ 1 ]. This has put focus on plant-based protein systems as well as little or poorly used marine sources [ 115 ]. Cephalopod populations have been on the rise over the last 60 years [ 8 ], and it is worthwhile to explore if certain cephalopods can be a new source of animal protein for human consumption.…”

Section: Discussionmentioning

confidence: 99%

“…A key flavour attribute is the umami taste, which we have shown to be rich in squid and possibly also in other cephalopods. It has been proposed that the umami taste will become a driver in the green transition making more plant-based foods acceptable to a larger part of the population [ 11 , 115 ].…”

Section: Discussionmentioning

confidence: 99%

“…Part of the motivation for undertaking such a programme can be seen as a contribution to the so-called New Nordic Cuisine. Another part pertains to the current search for sustainable food to promote a transition towards a more green and sustainable eating behaviour [ 115 ]. In our work, some of which is reported in the present review in a more general context, we tried to cover all aspects of squid food science and gastronomy, basically from the state of molecular structure, materials properties and chemical characteristics, preparation procedures, taste, flavour, and texture, to human food preferences and culinary innovation.…”

Section: Cephalopod Gastronomy and Gastrophysicsmentioning

confidence: 99%

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Cephalopods as Challenging and Promising Blue Foods: Structure, Taste, and Culinary Highlights and Applications

Schmidt

Mouritsen

2022

Foods

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Foods are complex systems due to their biological origin. Biological materials are soft matter hierarchically structured on all scales from molecules to tissues. The structure reflects the biological constraints of the organism and the function of the tissue. The structural properties influence the texture and hence the mouthfeel of foods prepared from the tissue, and the presence of flavour compounds is similarly determined by biological function. Cephalopods, such as squid, cuttlefish, and octopuses, are notoriously known for having challenging texture due to their muscles being muscular hydrostats with highly cross-linked collagen. Similar with other marine animals such as fish and crustaceans, cephalopods are rich in certain compounds such as free amino acids and free 5′-ribonucleotides that together elicit umami taste. Scientific investigations of culinary applications of cephalopods as foods must therefore involve mechanical studies (texture analysis), physicochemical measurements of thermodynamic properties (protein denaturation), as well as chemical analysis (taste and aroma compounds). The combination of such basic science investigations of food as a soft material along with an exploration of the gastronomic potential has been termed gastrophysics. In this review paper, we reviewed available gastrophysical studies of cephalopod structure, texture, and taste both as raw, soft material and in certain preparations.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Cephalopod Gastronomy and Gastrophysicsmentioning

confidence: 99%

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Cephalopods as Challenging and Promising Blue Foods: Structure, Taste, and Culinary Highlights and Applications

Schmidt

Mouritsen

2022

Foods

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“…conservatively less than 2%. This may change as the focus is shifting towards a more sustainable eating behaviour (Mouritsen and Schmidt 2020 ).…”

Section: Seaweeds For Sustainable Eatingmentioning

confidence: 99%

“…However, we would like to emphasize that small amounts of selected seaweeds can add to the flavour and texture profile of plant-based foods making them more delectable (Mouritsen and Schmidt 2020 ). In particular, some seaweeds contribute a substantial umami taste (Mouritsen 2017 ; Mouritsen et al 2019a ), e.g.…”

Section: Seaweeds For Sustainable Eatingmentioning

confidence: 99%

Saved by seaweeds: phyconomic contributions in times of crises

et al. 2020

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Seaweeds (macroalgae) are, together with microalgae, main contributors to the Earth’s production of organic matter and atmospheric oxygen as well as fixation of carbon dioxide. In addition, they contain a bounty of fibres and minerals, as well as macro- and micronutrients that can serve both technical and medicinal purposes, as well as be a healthy and nutritious food for humans and animals. It is therefore natural that seaweeds and humans have had a myriad of interwoven relationships both on evolutionary timescales as well as in recent millennia and centuries all the way into the Anthropocene. It is no wonder that seaweeds have also entered and served as a saviour for humankind around the globe in many periods of severe needs and crises. Indeed, they have sometimes been the last resort, be it during times of famine, warfare, outbreak of diseases, nuclear accidents, or as components of securing the fabric of social stability. The present topical review presents testimony from the history of human interaction with seaweeds to the way humankind has, over and over again, been ‘saved by seaweeds’. It remains a historical fact that in extreme conditions, such as shortage and wars, humans have turned to seaweeds in times of ‘needs must’ and created new opportunities for their uses in order to mitigate disasters. Lessons to be learned from this history can be used as reminders and inspiration, and as a guide as how to turn to seaweeds in current and inevitable, future times of crises, not least for the present needs of how to deal with changing climates and the pressing challenges of sustainable and healthy eating.

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