Effects of Different Levels of Seaweed (Eucheuma spinosum) on the Sensory Qualities and Selling Price of Fish Balls

Figures from FAO (2004) and the Seaweed Industry Association of the Philippines showed that seaweed farming is one of the largest and most productive sources of income among coastal communities of the Philippines. Majority of the harvested seaweeds are either processed into carrageenan or simply sun dried (FAO, 2004) as a result, some of its essential nutrients are lost. It is well documented that extracts from seaweeds are abundant in polyphenolic compounds which are recognized for their antioxidant properties (Wang, Jónsdóttir, & Ólafsdóttir, 2009; Athukorala, Lee, Song, et al., 2003). Seaweed extracts also contain antimicrobial properties against major food pathogenic and spoilage microorganisms like E. coli (Gupta, Rajauria, & Abu-Ghannam, 2010). Seaweeds are known to be rich in important minerals such as iodine and dietary fibers (Kolb, Vallorani, Milanovic, &Stocchi, 2004). Moreover, there is a growing trend towards the use of “natural green” plant extracts in various food and beverages industry.

Seaweed, known for its structurally diverse bioactive compounds, can be used as an ingredient to supplement food with functional compounds. The concern of the application of such compounds as natural antioxidants, antimicrobials or texturing agents indifferent food products is being closely studied. Moreover, the utilization of seaweeds as food additives will lessen the use of chemical preservatives. The important role of diet inhuman health has recently been gaining attention. Functional food or food that is beneficial not just due to the presence of essential nutrients but also other properties which have been recognized for health promotion and disease prevention are gradually taking consideration in food industries. Beneficial effects of functional foods can be brought about by its mixture of antioxidant, antimicrobial, anticancer and antiviral activities. Seaweeds (Eucheuma spinosum) locally known as guso are abundantly growing in the Philippines especially in the Central and Eastern Visayas (FAO, 2004). Marine macroalgae are considered one of the richest sources of antioxidants (Chen, Lim, Sohn, Choi & Han, 2009). They are also a good source of vitamins and folic acid as well as minerals such as Na,Ca, K, P and I (Dhargalkar & Pereira, 2005). Sugars from seaweeds also possess prebiotics and other biological activities which could be useful for medical (Smit, 2004).

In many ASEAN countries, Eucheuma seaweeds are commonly consumed fresh like in salads. They are also processed into carrageenan a gelatinous extract from seaweeds used for their gelling, thickening, and stabilizing properties, however, current studies added their potential medicinal uses against cancer and other forms of diseases as one of its many benefits (Mohamed, Hashim & Rahman, 2011). Considering the abundant and growing supply of guso in the country and its many functional properties, it is therefore important to increase the consumption rate of this wonder seafood by producing other food products from it. The increase in demand of different food products from guso is expected to boost seaweed production in Eastern Visay as which will lead to generation of livelihood in the coastal communities. Developed food technologies have been used in extension programs by universities to improve economic status of its constituents (Pascual and Estolano, 2017). As a functional food, it will also promote good health among consumers. The increase in the usefulness of seaweeds just like producing new food products from this raw material like fish ball will make its bioactive components readily available in ready to eat form. Thus, this study aims to develop fish balls with seaweeds and determine its’ sensorial qualities as well as market potential.