Proximate composition and amino acid and mineral contents of Mormordica charantia L. pericarp and seeds at different maturity stages

The three maturity stages found in the pericarp and seeds of bitter melon (Momordica charantia) were investigated for their variations in proximate composition, amino acid profiles, and mineral contents. Moisture, starch, and total dietary fibre contents of pericarp, from all maturity stages (immature, mature and ripe), were significantly higher (P value <0.05) than those of ripe and mature seeds, while lipid and protein contents of seeds were statistically higher (P value <0.05) than those of pericarp. Maturity did not change the lipid content of the pericarp, while maturity progression decreased the protein content of bitter melon pericarp. A significant increase in the protein (30.4%) and lipid (37.6%) contents was observed in bitter melon seeds as the maturity progressed. Ripe seeds that have more than 30% protein could be a good protein source for functional ingredients in a food system. Bitter melon can be considered a good source of these nutrients.     

Compositional and nutritional evaluation of several lupin seeds

Lupin seeds of different species representing diverse varieties of sweet lupin grown in Poland were investigated. The chemical compositions of lupin isolates and amino acid composition of the proteins, as well as the nutritive values were estimated. No significant differences (P ? 0.05) were observed among lupin isolates in their dry matter, crude fibre or alkaloid contents. The highest protein content (465 ± 11 g/kg d.m.) was found in seeds from lupins belonging to Lupinus luteus (P ? 0.01), while the highest oil content (ca. 115 g/kg d.m.) was found in Lupinus albus (P ? 0.05).     

Increased efficiency of wool growth and live weight gain in Merino sheep fed transgenic lupin seed containing sunflower albumin

The aim of this experiment was to assess, using sheep, the nutritive value of lupin seed transgenically modified to contain sunflower seed albumin. Eighty Merino wether sheep of mean live weight 32.3 kg were divided into two groups and fed 796 g dry matter (DM) day⁻¹ of a cereal hay‐based diet containing 350 g kg⁻¹ of either the transgenic or parent (unmodified) lupin seed for 6 weeks. Measurements were made of wool growth and live weight gain. After 6 weeks, half the sheep in each group were selected for a urine and faeces balance study in which organic matter (OM), nitrogen (N) and urinary purine metabolites were measured. Blood samples were taken from all sheep at the beginning and end of treatment and analysed for amino acids and plasma metabolites. A comprehensive chemical analysis of the grains showed that there was little difference between them in terms of most nutritional components, but the transgenic lupin seed contained a 2.3‐fold higher methionine concentration and 1.3‐fold higher cysteine than did the parent. There were no significant differences between grains in OM digestibility, rumen microbial protein synthesis or in sacco degradability of dry matter. Sheep fed the transgenic lupin grain had an 8% higher rate of wool growth (P < 0.01) and 7% higher live weight gain (P < 0.05) than sheep fed the parent grain. The sulphur (S) concentration of wool and the cysteine concentration of plasma were also higher in the sheep fed the transgenic lupin by 2.7% and 11.5% respectively (P < 0.05). Plasma methionine was increased by 10%, but the differences were not statistically significant (P > 0.1). Plasma urea N was lower in the sheep fed the transgenic grain than those fed the parent grain (6.5 vs 6.8 mmol l⁻¹, P < 0.05). The results show that genetic modification of a feed grain can improve its nutritive value for ruminants. The size and nature of the responses were consistent with the transgenic lupins providing more methionine to the tissues, a first‐limiting amino acid for sheep. © 2000 Society of Chemical Industry     

Effects of isolation technique and conditions on the extractability,physicochemical and functional properties of pigeonpea (Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates. I. Physicochemical properties

Physicochemical properties of pigeonpea and cowpea protein isolates were determined as a function of extraction technique and pH of the extracting medium. Protein extractability by the isoelectric point precipitation (IP) technique was positively correlated within the pH of the NaOH solution used in the pH range 8.5–12.5. The micellization (MP) technique extracted significantly (P<0.05) less protein than the IP technique when extraction pH of the NaOH was 9.5 or higher, and 10.5 or higher from cowpea and pigeonpea, respectively. The subunit composition and electrical mobility of the isolates were not affected by extraction technique and pH conditions. However, it was observed that the IP isolate extracted at pH 12.5 had the lowest proportion of hydrophilic amino acids, suggesting that the pH of the extracting medium exerted a major influence on the hydrophilicity of the isolates. Pigeonpea MP isolate exhibited significantly (P<0.05) higher exposed hydrophobicity than the IP isolates except for those extracted at pH 9.5 and 10.5. However, the cowpea MP isolate exhibited significantly lower exposed hydrophobicity than the IP isolate extracted at pH 8.5 but this was higher than the rest of the IP isolates. For IP isolates, an inverse relationship was apparent between the extraction pH and hydrophobicity. The MP isolates from both legume seeds were significantly lighter in colour than the corresponding IP isolates and, for the latter, the lightness value (L) was inversely correlated with extraction pH. Differential scanning calorimetry showed that the MP isolates exhibited higher transition enthalpy (ΔH) than the IP. For the IP isolates, ΔH decreased with increasing extraction pH.     

Effect of lupin seed proteins on quality characteristics of fermented sausages

Lupin seed flours (LSF) and lupin seed protein isolates (LSPI) from a sweet (S) variety of Lupinus albus and a bitter (B) variety of Lupinus albus ssp. Graecus were used in the manufacture of fermented sausages at 2% level, based on the weight of meat and pork back fat, and hydrated to a protein/water ratio 1/4, to replace beef and pork meat on a protein to protein basis. LSF and LSPI had no effect (p>0.05) on the microbial counts, the pH, the moisture content and weight losses, the instrumentally measured colour numbers (L*, a*, b*), the firmness, the appearance and the sensory evaluated colour of fermented sausages. Fermented sausages produced with LSPI from the bitter variety had similar (p>0.05) sensory attributes to the control and lower (p<0.05) TBA values after the 28th day of storage. Fermented sausages produced with LSPI from the sweet variety had acceptable sensory attributes but TBA values higher than 1 mg of malonaldehyde/kg. LSF from both varieties had a high pro-oxidant effect and affected negatively the odour and taste of fermented sausages.     

Ileal digestibility of defatted soybean,lupin and chickpea seed meals in cannulated Iberian pigs: II. Fatty acids and carbohydrates

Five castrated male Iberian pigs (100 ± 2 kg mean live body weight) fitted with T‐shaped ileal cannulas were used to determine ileal digestibility of legume seed meals. The diets were based on defatted soybean (256 g kg^?1), lupin (451 g kg^?1) or chickpea (731 g kg^?1) seed meals and contained similar amounts of digestible energy (14.2–15.1 kJ g^?1) and protein (107 g kg^?1). Only myristic acid (C14:0) ileal apparent digestibility was higher (p < 0.05) in lupin than in chickpea meal. Ileal apparent digestibility of unsaturated fatty acids (FA) (710–920 g kg^?1) was higher (p < 0.05) than that of saturated (480–710 g kg^?1) FA for both seed meals. Ileal digestibility of chickpea starch was 850 g kg^?1. Ileal digestibility of oligosaccharides (sucrose, raffinose, stachyose, verbascose and ciceritol) in lupin (820 g kg^?1) and chickpea (690 g kg^?1) was higher (p < 0.05) than that of defatted soybean (510 g kg^?1). However, total amounts of oligosaccharides digested were higher (p < 0.05) for lupin and chickpea meals (29.6 and 24.6 g kg^?1 feed respectively) than for soybean (15.2 g kg^?1 feed). Among individual non‐starch polysaccharide (NSP) sugars, ileal digestibility values for rhamnose and xylose in lupins were higher (p < 0.05) than those for soybean or chickpea. Ileal digestibility of lupin meal NSP (650 g kg^?1) was higher (p < 0.05) than those of soybean (560 g kg^?1) or chickpea (430 g kg^?1). Up to the terminal ileum, higher (p < 0.05) amounts of lupin total NSP (94.1 g kg^?1) than for soybean (24.3 g kg^?1) or chickpea (27.1 g kg^?1) were digested. Lactate, acetate and isobutyrate concentrations were higher (p < 0.05) in ileal contents of pigs fed lupin and chickpea seed meals compared with soybean‐fed animals. It is concluded that higher lactate and short chain fatty acids concentrations in ileal contents of pigs fed lupin or chickpea seed meals compared with soybean are likely to be the result of higher total amounts of lupin NSP and/or lupin and chickpea oligosaccharides digested up to the terminal ileum. This might have a protective effect on Iberian pig's intestinal physiology. Both lupin and chickpea meals are likely to constitute a valuable alternative to defatted soybean in Iberian pig feeding. Copyright © 2005 Society of Chemical Industry     

Ileal digestibility of defatted soybean,lupin and chickpea seed meals in cannulated Iberian pigs: I. Proteins

Five castrated male Iberian pigs (100 ± 2 kg body weight) fitted with T‐shaped cannulas at the terminal ileum were used to determine ileal digestibility of legume seed meals. The diets were based on defatted soybean, lupin or chickpea seed meals and contained similar levels of digestible energy (14.2–15.1 kJ g^?1) and protein (107 g kg^?1). Protein‐free and a hydrolysed casein diets were used to study endogenous ileal amino acid flows. Chromium oxide (10 g kg^?1 diet) was added to the diets as an indigestible marker. Ileal flows in pigs fed the hydrolysed casein diet were different (p < 0.05) in amino acid contents and composition from those on the protein‐free diet. Ileal sialic acid flows in pigs fed lupin‐ or chickpea‐based diets were higher (p < 0.05) than those of animals fed soybean or casein diets. Among essential amino acids, only the apparent ileal digestibilities of phenylalanine and valine in lupin meal were lower (p < 0.05) than those in soybean. Apparent ileal digestibilities of lupin aspartate and proline, together with chickpea aspartate, were also lower (p < 0.05) than those of soybean. True ileal digestibility of nitrogen in pigs fed lupin or chickpea meals, calculated according to values from animals fed the protein‐free diet, was lower (p < 0.05) than that for soybean or casein. Among individual essential amino acids, only the true ileal digestibility of phenylalanine in lupin was lower (p < 0.05) than that in soybean. True ileal digestibility of nitrogen calculated according to values obtained with pigs fed a hydrolysed casein diet was not different among soybean, lupin or chickpea meals. Among essential amino acids, only the true ileal digestibilities of isoleucine and lysine in chickpea were lower (p < 0.05) than those of soybean. It is concluded that true ileal nitrogen and amino acid digestibilities of lupin and chickpea meals are comparable to those of defatted soybean in Iberian pigs. The results with protein‐free diets tended to underestimate endogenous protein secretion in pigs fed on diets containing protein. Copyright © 2005 Society of Chemical Industry     

Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products

Sweet lupin Lupinus albus seed flour (SLSF), two sweet lupin protein isolates (SLPI-I and SLPI-II) and sweet lupin seed protein concentrate (SLSPC) were added to wheat flour (WF) in an amount of 3, 6, 9 and 12% of wheat flour. The effects of lupin products supplementation on physical dough properties were studied using a Brabender farinograph. Loaves were prepared from the various blends using the straight dough procedure and then evaluated for volume, crust and crumb colour, crumb texture, flavour and overall quality. Water absorption, development time and dough weakening were significantly (P < 0.05) increased as the lupin product levels increased in all doughs; however, dough stability decreased. Lupin products could be added to WF up to 9% level (SLPI-I and SLPI-II) and 6% level (for other lupin products), without any observed detrimental effect on bread sensory properties. No significant (P > 0.05) differences were recorded in loaf volume between control and breads containing SLPI-I and II (up to 9% level) and SLSPC (up to 3% level). Addition of lupin products increased the content of protein and total essential amino acids, especially lysine. The addition also improved in-vitro protein digestibility.     

Effect of soaking,dehulling, and cooking methods on certain antinutrients and in vitro protein digestibility of bitter and sweet lupin seeds

Effect of several physical treatments (soaking, dehulling, ordinary cooking, microwave cooking, and autoclaving) on the level of antinutrients and in vitro protein digestibility of bitter and sweet lupin seeds were investigated. The raw bitter and sweet lupin seeds were found to contain phytic acid, tannins, trypsin inhibitor activity, and lectin activity, but α-amylase inhibitor was absent. Dehulling significantly increased the levels of phytic acid (PA), trypsin inhibitor activity (TIA), and tannins, but lectin activity was not changed. Also soaking in bitter (for 96 hr) and sweet (for 24 hr) seeds caused a significant increase in these factors except lectin activity. Cooking methods differently affected the levels of the antinutrients. Thus, PA increased but tannins were not changed, on the other hand TI and lectin activities were inactivated; ordinary cooking and autoclaving were the most effective in both seeds. For combination effect, soaking following cooking treatments significantly decreased PA, tannins, and lectin activity, but increased TIA in both seeds. Moreover, dehulling following soaking and cooking methods resulted in a significant increase of PA, TIA, and tannins. In vitro protein digestibility (IVPD) of raw bitter and sweet lupin seeds were 78.55 and 79.46%, respectively and it was improved by all processing methods; soakingdehulling after autoclaving was the most effective in both seeds. Although some treatments increased the level of antinutrients, they improved IVPD. Therefore, the studied antinutrients are not the only responsible factor for lowering IVPD.     

Fat and fatty acids of white lupin (Lupinus albus L.) in comparison to sesame (Sesamum indicum L.)

The study was undertaken to compare fat and fatty acid profiles in white lupin (Lupinus albus ssp. albus) and sesame (Sesamum indicum L.), representing two different families, Fabaceae and Pedaliaceae. Fat levels were 10.74% and 55.44% in seeds of white lupin and sesame, respectively. The results indicated that oleic, linolenic and arachidic acids in seed fat were higher in white lupin than in sesame cultivars. Oleic acid was the predominant fatty acid in white lupin, whereas linoleic acid was predominant in sesame. Fat content (%) was statistically significantly correlated with linoleic, linolenic and arachidic acids at the genotypic level. The fatty acid composition of white lupin is useful for human consumption. Although oil content of white lupin was lower than that of sesame, white sweet lupin could be improved.     

Studies on the antioxygenic activity of bitter gourd (Momordica charantia) and its fractions using various in vitro models

BACKGROUND: A study was undertaken to evaluate the antioxygenic activity of bitter gourd pulp and seed powders as well as their various solvent extracts using different methods and to minimise the oxidative deterioration of lipids by natural antioxidants. RESULTS: Bitter gourd pulp and seed powders at 20 g kg^?1 and their ethanol/water extracts exhibited stronger antioxygenic activity than other solvent extracts. Bitter gourd pulp and its extracts showed slightly higher antioxygenic activity than bitter gourd seed and its extracts. This may be attributed to the presence of higher amounts of phenolics and flavonoids, which have been reported as potential antioxidants. The seed portion of bitter gourd contained higher levels of total protein (188.3 g kg^?1), total fat (238.9 g kg^?1) and crude fibre (350.2 g kg^?1) than the pulp portion. Fatty acid analysis of bitter gourd seed oil indicated the presence of α‐eleostearic acid, an isomer of conjugated linolenic acid, as a major fatty acid, but this acid was absent in the pulp. CONCLUSION: The results of this study confirmed the presence of antioxygenic compounds in both bitter gourd pulp and seed. In particular, their ethanol/water extracts showed great potential as natural antioxidants to inhibit lipid peroxidation in foods. Copyright © 2010 Society of Chemical Industry     

Inhibitory effect of bitter principle of palmyrah (Borassus flabellifer L) fruit pulp on the growth of mice: evidence using bitter and non‐bitter fruit pulp

Different cultivars of palmyrah produce mature fruits of differently flavoured palmyrah fruit pulp (PFP). A natural ‘sweet’ (non‐bitter) variety exists. Bitter and naturally non‐bitter palmyrah fruit pulps showed little difference in total sugars (471 and 543 g kg⁻¹ respectively), estimated by the Nelson method after invertase action, and had total crude flabelliferin contents of 1480 and 1650 mg kg⁻¹ respectively. The flabelliferin profiles on silica gel G60 TLC plates developed using butanol; ethanol; NH₃ (7:2:5) differed. Bitter fruit pulp (from Jaffna) contained the bitter flabelliferin F‐II as the major component (about 900 mg per kg), while the non‐bitter fruit pulp (from Ampara) did not contain F‐II but contained the anti‐microbial flabelliferin, F_B. Incorporation of non‐bitter PFP at the 100 g kg⁻¹ level into WHO standard mice‐breeding feed resulted in significantly increased (p = 0.00008) weight gain by ICR mice compared with bitter PFP incorporation at the same level in the feed. Weight gain was also significantly higher (p = 0.021) than in the control (WHO standard mice‐breeding feed). The study supports the conclusion that the bitter principle, F‐II is responsible for reduced weight gain in mice. © 2000 Society of Chemical Industry     

Influence of the frozen storage on some characteristics of ripened Manchego-type cheese manufactured with a powdered vegetable coagulant and rennet

A study was made of the effect of freezing and nine months’ frozen storage on the chemical, microbiological and sensorial characteristics of fully ripened Manchego-type cheese. Chemical components, water activity and nitrogen compounds were not altered by freezing and frozen storage. Soluble and non-protein nitrogen were significantly higher in cheeses produced with the powdered vegetable coagulant (PVC) compared to those made with rennet. Proteolysis continued slowly during frozen storage, with higher amino acid and ammonia nitrogen rates at the end of the storage period. Micrococci (P-value <0.05, in cheese made with PVC) and staphylococci counts tended to decrease during frozen storage; however total viable, lactic acid bacteria and mold-yeasts counts were similar throughout the nine months. Changes in sensorial parameters were observed (P-value <0.05) throughout freezing and frozen storage, affecting the creaminess of cheeses made with chymosin and the taste intensity and salty taste of cheese obtained with vegetable coagulant. Cheeses obtained with PVC proved to have a more acid taste and greater taste intensity (P < 0.01) as well as displaying a more bitter taste, greater creaminess and lower degree of hardness (P-value <0.001) than those produced with rennet.     

The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky

This study was carried out to compare the physicochemical and microbiological characteristics of beef and pork jerky, prepared from whole muscle of beef semimembranosus (BSM), pork semimembranosus (PSM), pork longissimus dorsi (PLD), and pork psoas major (PPM). The BSM and PSM jerky had higher moisture content, and PPM jerky had lower water activity than other jerky samples during 30 days of storage at 25 °C (P < 0.05). Pork jerky samples had higher lightness value than beef jerky, while PSM jerky had higher pH value than other jerky samples (P < 0.05). The shear force and TBARS values of PPM jerky were higher than those of other jerky samples (P < 0.05). Saturated fatty acid (SFA, %) was significantly higher in the BSM jerky than others, while unsaturated fatty acid (UFA, %) was significantly higher in the PSM and PLD than BSM and PPM jerky samples (P < 0.05). The PPM jerky showed a significant increase in UFA (%) during storage, and a significantly decrease in microbial count after storage of 30 days (P < 0.05).     

Physicochemical and functional properties of flour and protein isolates extracted from seinat (Cucumis melo var. tibish) seeds

The physicochemical and functional properties of seinat seed flour (SSF), defatted seinat flour (DSSF), and protein isolates were studied. Protein was extracted from DSSF using an alkali solution with isoelectric precipitation and freeze drying. Freeze dried seinat seed protein isolates (FSSPI), SSF, and DSSF were evaluated for their physicochemical and functional properties. SSF contained high levels of crude fat and fiber (31.13% and 24.75%, respectively). FSSPI contained 91.83% protein versus 28.58% for SSF. The amounts of potassium, the mineral with the highest content, were 9,548.33, 6,439.03, and 1,029 mg/100 g in SSF, DSSF, and FSSPI, respectively. The functional properties were variable among samples. The protein solubility of FSSPI was significantly higher (p<0.05) than for DSSF and SSF. FSSPI has a significantly better (p<0.05) foaming capacity, water/fat absorption capacity, and bulk density than SSF and DSSF. FSSPI also showed an emulsifying capacity comparable to commercial soy protein isolates.     

Biochemical,microbial and sensory evaluation of white soft cheese made from cow and lupin milk

The aim of the present study was to evaluate some physicochemical, microbiological and sensory properties of fresh and matured (75 days) soft cheeses made with mixtures of cow milk and 0, 25, 50 and 75 mL/100 mL of lupin milk. A remarkable increase in cheese yield was observed with increasing the level of lupin milk to the mixture. Compared to cow milk cheese, the protein content was significantly (P ≤ 0.05) increased while ash was decreased with the increase in the level of lupin milk for both fresh and matured cheese. However, fat content, total solids and acidity were increased only for fresh cheese and decreased for mature one compared to that of cow milk. The pH showed significant (P ≤ 0.05) reduction when the levels of lupin milk increased for fresh cheese while for matured cheese it slightly decreased. The total bacterial count is within the range that naturally exists in milk containing foods. The others microorganisms such as fungi, mold, Escherichia coli, and Salmonella were not existed in both types of cheese. Regardless of cheese color, incorporation of lupin milk at low concentration (25 mL/100 mL) significantly (P ≤ 0.05) enhanced the taste, texture, flavor, and overall acceptability of both fresh and mature cheese.     

Comparison of the quality characteristics of Korean fermented red pepper-soybean paste (Gochujang) Meju made with soybeans (Glycine max L.) germinated under dark and light conditions

The quality characteristics of gochujang meju, a fermented red pepper soybean starter, made with soybeans (Glycine max L.) germinated under dark and light conditions were compared. Soybeans germinated for 12 h were the most suitable for preparation of isoflavone enriched gochujang meju. The numbers of aerobic bacteria in gochujang meju fermented with either soybeans germinated under dark conditions (GGD) or soybeans germinated under light conditions (GGL) were significantly (p<0.05) increased, compared to gochujang meju fermented with non-germinated soybean (GNS). The total free sugar and isoflavone contents in GGD and GGL were significantly (p<0.05) increased, compared to GNS. The subtotal free amino acid contents in GGD and GGL of bitter taste compounds were significantly (p<0.05) decreased, compared to GNS. During germination, both dark and light factors had an influence on the quality characteristics of gochujang meju.     

The amino acid composition,solubility and emulsifying properties of sweet potato protein

A protein was purified from the high-protein type sweet potato variety 55-2 available in China. The amino acid composition, solubility and emulsifying properties of the sweet potato protein (SPP) were studied. The SPP was rich in aspartic acid (18.5%) and glutamic acid (9.30%) while essential acid amino acids made up approximately 40.7% of the SPP. The SPP was highly soluble in distilled water over a wide range of pH. However, solubility of the SPP in 1.0 M NaCl and 1.0 M CaCl₂ solutions was low especially at pH below the pI of the SPP. The SPP in CaCl₂ demonstrated emulsifying activity index (EAI) and emulsion stability index (ESI) many folds higher than those in distilled water and NaCl solution (P < 0.05).     

Composition and protein quality of sweet lupin seed

The proportion of seed coats (hulls) of four varieties of sweet lupin seeds ranged from 19 to 25%. The amount of hull varied inversely with the weight of the seed, within each variety. Lupinus luteus cv Weiko III had 40.1% protein (dry basis); of 3 cultivars of L. angustifolius cv Uniharvest had the highest protein (36.2%), while cv Uniwhite had the lowest (28.6%). The protein content of dehulled lupins was about 20% higher than that of the whole seeds. L. angustifolius cv Uniwhite and L. luteus cv Weiko III were analysed for moisture, protein, lipid, ash, fibre, amino acids, carbohydrates, calcium, phosphorus, zinc, iron, copper and manganese. Whole seed, hulls and kernels were examined. Sulphur amino acids were limiting. The protein efficiency ratios of the two varieties, supplemented with methionine, were 2.40 and 2.56, respectively; these values increased by about 10% when the protein of the dehulled lupin seeds were tested. The requirement for added methionine for maximum p.e.r. was 0.65 g/kg diet. When dehulled lupin seed was steeped in water for a day and boiled and included in the diet of rats, slightly superior growth and p.e.r. resulted. The two varieties of dehulled lupin seeds effectively supplemented the protein of barley meal in the diet of rats, especially when methionine supplements were added, but were less efficient in supplemental value than was casein.     

Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds

The study was designed to determine the influence of the addition of edible seaweeds, Sea Spaghetti (Himanthalia elongata), Wakame (Undaria pinnatifida), and Nori (Porphyra umbilicalis), on fatty acid composition, amino acid profile, protein score, mineral content and antioxidant capacity in low-salt meat emulsion model systems. The addition of seaweeds caused an increase (P < 0.05) in n-3 polyunsaturated fatty acids (PUFA) and a decrease (P < 0.05) in the n-6/n-3 PUFA ratio. The thrombogenic index significantly decreased (P < 0.05) in Nori and Wakame meat samples. Meat systems made with added seaweeds had lower (P < 0.05) sodium contents than control samples. In general, addition of seaweeds to products increased (P < 0.05) the concentrations of K, Ca, Mg and Mn. The presence of Nori caused an increase (P < 0.05) in levels of serine, glycine, alanine, valine, tyrosine, phenylalanine and arginine, whereas Wakame and Sea Spaghetti produced no significant changes in amino acid profiles in the model systems. The inclusion of Sea Spaghetti increased the sulphur amino acid score by 20%. The added seaweeds supplied the meat samples with soluble polyphenolic compounds, which increased the antioxidant capacity of the systems. The polyphenol supply and antioxidant increase were greatest (P < 0.05) in the samples containing Sea Spaghetti.