Evaluation of sea lettuce (Ulva rigida) collected from Çanakkale Strait as salad and soup by determining the seasonal nutritional content

Abstract

The main aims of this study are determining seasonal chemical composition of green seaweed and evaluating usage of a food source with different processing techniques. For this purpose, Ulva rigida were collected from Çanakkale Strait, Türkiye and amino acid, fatty acid and proximate composition were determined seasonally in both fresh and dried samples. According to results; Ulva rigida contains high protein and amino acids content whereas it has low fat content differs in the range of 0.46-0.85 % in fresh samples and 1.81-4.53 % in dried ones. In the following, the obtained algae samples in the all seasons were processed into salad and algae soup. Most favorite consuming options determined as algae salad among groups. Besides, two consuming options were scored highest in spring and autumn. In a conclusion, Ulva rigida is evaluated a desirable aquatic food source by the consumers, especially in spring. 

Keywords

• Amino acid
• Fatty acid
• Seaweed
• Proximate composition
• Food

Çanakkale Boğazı’ndan toplanan deniz marulu (Ulva rigida)’nun mevsimsel besin içeriğinin belirlenerek salata ve çorba olarak değerlendirilmesi

Öz

Bu çalışmanın amacı, deniz marulu (Ulva rigida)’nun besin içeriğinde meydana gelen mevsimsel farkları saptayarak farklı tüketim tercihlerine göre duyusal özelliklerini belirlemektir. Bu sebeple, Çanakkale Boğazı’ndan mevsimsel olarak toplanan U. rigida’nın hem yaş hem de kuru örneklerinin ham besin bileşimi, amino asit ve yağ asidi içerikleri belirlenmiştir. Bulgulara göre; U. rigida yüksek protein ve amino asit içeriğine sahipken, yaş örneklerde % 0.46-0.85, kuru örneklerde ise % 1.81-4.53 arasında değişen düşük ham yağ oranına sahip olduğu saptanmıştır. Sonrasında her mevsim elde edilen örneklerden alg salatası ve alg çorbası elde edilmiştir. Yapılan duyusal analizlere göre en beğenilen tüketim tercihi tüm gruplar içinde alg salatası olarak tespit edilmiştir. Ayrıca, her iki tüketim tercihi de ilkbahar ve sonbahar örneklerinde en yüksek puanları almıştır. Sonuç olarak, Ulva rigida tüketiciler tarafından beğenilen ve besin içeriği ilkbaharda yüksek bulunan bir gıda kaynağıdır. 

Anahtar Kelimeler

• Amino asit
• Yağ asidi
• Yosun
• Besin bileşimi
• Gıda

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