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VEGarum: Inovação de uma Iguaria Gastronómica Ancestral através da Fermentação de Palmaria palmata e Ulva rigida
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Orientador(es)
Resumo(s)
A procura crescente por produtos alimentares inovadores e mais saudáveis, tor-
nam as macroalgas potenciais substitutos dos alimentos terrestres e piscícolas, dado
possuírem uma composição nutricional rica em ácidos gordos polinsaturados, proteína,
vitaminas, fibra e sais minerais.
O presente trabalho pretendeu desenvolver e otimizar uma versão de base ve-
getal do
garum (produto fermentado produzido a partir das partes menos nobres dos
peixes, amplamente utilizado como iguaria gastronómica/tempero pelos romanos), o
VEGarum, a partir da fermentação espontânea de duas macroalgas (
Palmaria palmata e
Ulva rigida). As fermentações decorreram em presença de 5% (p/v) de NaCl adicionado
e
Aspergillus oryzae (koji) e foram realizadas pela microbiota fermentativa autóctone.
A microbiota dominante envolvida nas fermentações foi identificada por méto-
dos clássicos e moleculares, sendo detetada a presença de bactérias acido-lácticas (
Pe-
diococcus pentosaceus e
Levilactobacillus brevis) e leveduras fermentativas (maioritari-
amente
Wickeranomyces anomalus). A evolução da fermentação realizada pela micro-
biota autóctone foi avaliada determinando periodicamente o pH e ºBrix, observando-se
um abaixamento do pH e um aumento da concentração de ácido láctico em ambas as
fermentações até ao 11º dia (valores de pH de 4,06 para
Palmaria palmata e 4,08 para
Ulva rigida), mais acentuados entre o 2º e o 4º dia de fermentação. O aumento do ºBrix
verifica-se até ao 11º dia para
Palmaria palmata (12,2), enquanto
Ulva rigida aumenta
apenas até ao dia 9 (9,20). Verificou-se o aumento da acidez titulável em ambas as al-
gas.
De forma a caracterizar os VEGaruns, foram realizadas análises à composição
química, não se observando diferenças significativas na proteína total (p<0,05). Por
outro lado, observou-se um aumento no teor em fenóis e flavonoides totais, muito embora os VEGaruns tenham apresentado uma redução no potencial antioxidante. Por
fim, realizaram-se provas de análise sensorial pelo consumidor, verificando-se que os
produtos foram sensorialmente aceites, destacando-se o VEGarum de
Palmaria palmata (60% aceitação).
Growing interest in food novels and healthy diets opens a window of opportuni- ty to explore macroalgae as a potential substitute to terrestrial and fish food. Macroal- gae detain a complete nutritional composition, composed by essential fat acids, high protein content and essential vitamins, fibers, and minerals. Our main goal is to develop a green version of an ancient recipe, garum, a ro- man sauce fermented from fish uneatable parts. This sauce was greatly used in cooking to attenuate overall flavours. Our final product is not produced from animal protein, instead we studied the evaluation of spontaneous fermentation in Portuguese indige- nous seaweed species - Palmaria palmata and Ulva rigida. Fermentation occurred under a NaCl 5% (p/v) concentration with the addition of koji inoculum ( Aspergillus oryzae). Fermentation process started naturally due the indigenous microbiota of the seaweeds. The dominant microbiota involved in the fermentations was identified by classi- cal and molecular methods, and the presence of lactic acid bacteria ( Pediococcus pen- tosaceus and Levilactobacillus brevis) and fermentative yeasts (mostly Wickeranomyces anomalus) was detected. The evolution of the fermentation conducted by the autoch- thonous microbiota was evaluated by periodically determining the pH and ºBrix. ob- serving a decrease in pH and an increase in the concentration of lactic acid in both fer- mentations until the 11th day (pH values of 4.06 for Palmaria palmata and 4.08 for Ulva rigida), more pronounced between the 2nd and 4th day of fermentation. The increase in ºBrix occurs until the 11th day for Palmaria palmata (12.2), while Ulva rigida increases only until the 9th day (9.20). There was an increase in titratable acidity in both macroal- gae. In order to characterize the VEGaruns, chemical composition analyzes were car- ried out, with no significant differences in total protein (p<0.05). On the other hand, an increase in the total phenols and flavonoids content was observed, although the VE- Garuns showed a reduction in the antioxidant potential. Finally, sensorial analysis was carried out by the consumer, verifying that the products were sensorially accepted, with emphasis on VEGARum from Palmaria palmata (60% acceptance).
Growing interest in food novels and healthy diets opens a window of opportuni- ty to explore macroalgae as a potential substitute to terrestrial and fish food. Macroal- gae detain a complete nutritional composition, composed by essential fat acids, high protein content and essential vitamins, fibers, and minerals. Our main goal is to develop a green version of an ancient recipe, garum, a ro- man sauce fermented from fish uneatable parts. This sauce was greatly used in cooking to attenuate overall flavours. Our final product is not produced from animal protein, instead we studied the evaluation of spontaneous fermentation in Portuguese indige- nous seaweed species - Palmaria palmata and Ulva rigida. Fermentation occurred under a NaCl 5% (p/v) concentration with the addition of koji inoculum ( Aspergillus oryzae). Fermentation process started naturally due the indigenous microbiota of the seaweeds. The dominant microbiota involved in the fermentations was identified by classi- cal and molecular methods, and the presence of lactic acid bacteria ( Pediococcus pen- tosaceus and Levilactobacillus brevis) and fermentative yeasts (mostly Wickeranomyces anomalus) was detected. The evolution of the fermentation conducted by the autoch- thonous microbiota was evaluated by periodically determining the pH and ºBrix. ob- serving a decrease in pH and an increase in the concentration of lactic acid in both fer- mentations until the 11th day (pH values of 4.06 for Palmaria palmata and 4.08 for Ulva rigida), more pronounced between the 2nd and 4th day of fermentation. The increase in ºBrix occurs until the 11th day for Palmaria palmata (12.2), while Ulva rigida increases only until the 9th day (9.20). There was an increase in titratable acidity in both macroal- gae. In order to characterize the VEGaruns, chemical composition analyzes were car- ried out, with no significant differences in total protein (p<0.05). On the other hand, an increase in the total phenols and flavonoids content was observed, although the VE- Garuns showed a reduction in the antioxidant potential. Finally, sensorial analysis was carried out by the consumer, verifying that the products were sensorially accepted, with emphasis on VEGARum from Palmaria palmata (60% acceptance).
Descrição
Palavras-chave
Palmaria palmata Ulva rigida Fermentação Macroalgas Garum