Common Edible Seaweeds in the Gulf of Alaska
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Salicornia L. Samphire; Glasswort; Saltwort Pls Mostly , Occ ; Infl A
5/11/2020: Sarcocornia synonymized within Salicornia; Salicornia pacifica correct name for perennial w N Am plants. Salicornia L. Samphire; Glasswort; Saltwort Pls mostly ⚥, occ ♀♂; infl a fleshy, spicate, terminal thyrse with opp, scalelike, connate bracts; fls in cymes of 3–13 fls, sessile and sunken in depressions at joints of spike; perianth 3–4-lobed, ± pyramidal in outline, saccate below, nearly closed above, but with shallowly lobe-margined, puckered, and slitlike opening through which the 1–2 stamens often protrude; stigmas 2–3; fr utriclelike, strongly compressed laterally; seeds vertical, hairy to rugose; embryo folded; halophytic ann or short-lived per herbs, subshrubs, or shrubs, glab, with succulent, decussate, basally fused, highly reduced opp leaves adnate to st and forming fleshy segms. (L salsus, salt, and cornu, horn, in reference to habitat and to hornlike appearance of brs). (Sarcocornia). 1a Pls per, gen matted with prostrate, ± woody sts rooting at nodes, and erect, sparingly br sts gen 10–20 cm; fertile spikes with 7–14 fertile segms, joints 3–4 mm diam; anthers 0.7–1 mm; seeds with hooked or curled hairs; salt marshes and beaches along coast; AK to Baja Cal; pickelweed, woody g. (Sal. perennis and Sar. perennis misapplied). 1. S. pacifica Standl. 1b Pls taprooted ann 1a 2a Joints of spike (2–)2.5–4 × ca 2(–3) mm; upper margin of c fl 0.5–1 mm below node above; anthers exserted, dehiscing after exsertion; coastal, in salt marshes; AK to CA, also on Atl; low g. (Sal. europaea misapplied) 1 S. depressa Standl. -
Seaweed Products on the Swedish Market As a Source of Omega-3 Fatty Acids
Faculty of Natural Resources and Agricultural Sciences Department of Food Science Seaweed products on the Swedish market as a source of omega-3 fatty acids Sjögräsprodukter på den svenska marknaden som en källa till omega-3 fettsyror Helena Martinsson Independent Project in Food Science• Master Thesis • 30 hec • Advanced A2E Publikation/Sveriges lantbruksuniversitet, Institutionen för livsmedelsvetenskap, no 430 Uppsala, 2016 Seaweed products on the Swedish market as a source of omega-3 fatty acids Sjögräsprodukter på den svenska marknaden som en källa till omega-3 fettsyror Helena Martinsson Supervisor: Jana Pickova, Department of food science Examiner: Kristine Koch, Department of food science Credits: 30 hec Level: Advanced A2E Course title: Independent Project in Food Science – Master Thesis Course code: EX0425 Programme/education: Agronomy in Food Science Place of publication: Uppsala Year of publication: 2016 Title of series: Publikation/Sveriges lantbruksuniversitet, Institutionen för livsmedelsvetenskap Serie no: 430 Online publication: http://stud.epsilon.slu.se Keywords: macroalgae, rhodophyta, phaeophyta, ω-3 fatty acids, polyunsaturated fatty acds Sveriges lantbruksuniversitet Swedish University of Agricultural Sciences Faculty of Natural Resources and Agricultural Sciences Department of Food Science Abstract To know if seaweed products on the Swedish markets could contribute to a better ω3 polyunsaturated fatty acid (PUFA) nutritional status a selection of eight dried red and brown macroalgae were chosen for this study. The fat content was deter- mined in all the algae and the fatty acid composition was examined by gas chroma- tography. Overall the seaweeds displayed a low fat content with 0.24 and 3.28g/100g dry weight (DW). The red algae Porphyra yezoensis had the highest content of PUFAs with 58.7% and also the highest content of eicosapentaenoic acid (EPA) with 49.8%, while Undaria pinnatifida displayed the second highest levels with 44.4% PUFA and 13.3% EPA. -
Icelandic Geothermal Kelp – Specifications
Icelandic Geothermal Kelp – Specifications Laminaria digitata Certified 100% Organic PRODUCT DESCRIPTION Species Laminaria digitata Plant Part Milled Sea Vegetation (whole thallus) Processing Method Sustainable harvest, controlled geothermal low-temperature drying Country of Origin Iceland Primary Active Phytonutrients, Iodine and other micronutrients Recommended Daily Serving 50 milligrams* Particle Size Granules and Powder Color Green Aroma Mild marine odor Taste Salty Storage Dry area Shelf Life Best used within 60-months Packaging 25 kg. (55 lbs.); Multi-walled Kraft bag; easy-pour spout Certificates Certified 100% Organic by QAI; Certified Kosher by Star-K ANALYSIS Activity 2500-7500 ppm (0.25 – 0.75%) Iodine Moisture NMT 10% Test Methods Ash NMT 50% Lead NMT 5 ppm ICP-MS Inorganic Arsenic NMT 30 ppm IC-ICP-MS Cadmium NMT 1.5 ppm ICP-MS Mercury NMT 0.05 ppm ICP-MS Aerobic Plate Count <10,000 CFU/g FDA BAM 3 Total Coliform <1,000 CFU/g FDA BAM 4 Microbial E. coli N/D (<10 CFU/g) FDA BAM 4 Salmonella Negative (ND/25g) AOAC-989.09 Yeast/Mold <2,500 CFU/g each FDA BAM 18 Thorvin contains over 60 minerals, vitamins, amino acids, and beneficial phytonutrients. Thorvin is a 100% natural organic marine algae product; therefore, a specific laboratory analysis may vary from the typical analysis due to naturally occurring fluctuations in the sea plant. The information presented above is believed to be accurate and reliable; however, Thorvin, Inc. makes no warranty, either express or implied, and assumes no liability for this information and the product described herein. These are averages and are not guaranteed as conditions of sale. -
Kappaphycus Alvarezii) in Malaysian Food Products
International Food Research Journal 26(6): 1677-1687 (December 2019) Journal homepage: http://www.ifrj.upm.edu.my Application of seaweed (Kappaphycus alvarezii) in Malaysian food products Mohammad, S. M., Mohd Razali, S. F., Mohamad Rozaiman, N. H. N., Laizani, A. N. and *Zawawi, N. Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Malaysia Article history Abstract Received: 15 August, 2018 Kappaphycus alvarezii is a species of red algae, and one of the most important carrageenan Received in revised form: sources for food, cosmetic, and pharmaceutical industries. It is commercially cultivated in the 24 May, 2019 eastern part of Malaysia. Although K. alvarezii is rich in nutrients, it is limited in its integration Accepted: 25 September, 2019 into Malaysian food products. Therefore, the present work was conducted to investigate the quality characteristics, sensorial attributes, and antioxidant activity of K. alvarezii in Malaysian food products. Seaweed puree (SP) from K. alvarezii at 10%, 20% and 30% concentrations were Keywords prepared in the formulations of fish sausages, flat rice noodles and yellow alkaline noodles. Seaweed, Kappaphycus Proximate analysis, physicochemical analysis, microbial count, total phenolic content (TPC), Alvarezii, Fish sausages, sensory evaluation, and consumer acceptance survey of the formulated food were conducted. Noodle, Physicochemical The incorporation of K. alvarezii significantly increased the fibre, moisture, and ash content in properties, Consumer formulated foods. In addition, the TPC content of K. alvarezii food also significantly increased acceptance up to 42 mg GAE/100 g. The presence of SP in food at higher concentration decreased the microbial counts. Sensory analysis confirmed that only fish sausages added with SP was overall acceptable as compared to control. -
Optimization of Seedling Production Using Vegetative Gametophytes Of
Optimization of seedling production using vegetative gametophytes of Alaria esculenta Aires Duarte Mestrado em Biologia Funcional e Biotecnologia de Plantas Departamento de Biologia 2017 Orientador Isabel Sousa Pinto, associate professor, CIIMAR Coorientador Jorunn Skjermo, Senior Scientist, SINTEF OCEAN 2 3 Acknowledgments First and foremost, I would like to express my sincere gratitude to: professor Isabel Sousa Pinto of Universidade do Porto and senior research scientist Jorunn Skjermo of SINTEF ocean. From the beginning I had an interest to work aboard with macroalgae, after talking with prof. Isabel Sousa Pinto about this interest, she immediately suggested me a few places that I could look over. One of the suggestions was SINTEF ocean where I got to know Jorunn Skjermo. The door to Jorunn’s office was always open whenever I ran into a trouble spot or had a question about my research. She consistently allowed this study to be my own work, but steered me in the right the direction whenever she thought I needed it. Thank you!! I want to thank Isabel Azevedo, Silje Forbord and Kristine Steinhovden for all the guidance provided in the beginning and until the end of my internship. I would also like to thank the experts who were involved in the different subjects of my research project: Arne Malzahn, Torfinn Solvang-Garten, Trond Storseth and to the amazing team of SINTEF ocean. I also want to thank my master’s director professor Paula Melo, who was a relentless person from the first day, always taking care of her “little F1 plants”. A huge thanks to my fellows Mónica Costa, Fernando Pagels and Leonor Martins for all the days and nights that we spent working and studying hard. -
Edible Seaweed from Wikipedia, the Free Encyclopedia
Edible seaweed From Wikipedia, the free encyclopedia Edible seaweed are algae that can be eaten and used in the preparation of food. They typically contain high amounts of fiber.[1] They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food A dish of pickled spicy seaweed additives.[2] The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Some marine algae contain acids that irritate the digestion canal, while some others can have a laxative and electrolyte-balancing effect.[3] The dish often served in western Chinese restaurants as 'Crispy Seaweed' is not seaweed but cabbage that has been dried and then fried.[4] Contents 1 Distribution 2 Nutrition and uses 3 Common edible seaweeds 3.1 Red algae (Rhodophyta) 3.2 Green algae 3.3 Brown algae (Phaeophyceae) 3.3.1 Kelp (Laminariales) 3.3.2 Fucales 3.3.3 Ectocarpales 4 See also 5 References 6 External links Distribution Seaweeds are used extensively as food in coastal cuisines around the world. Seaweed has been a part of diets in China, Japan, and Korea since prehistoric times.[5] Seaweed is also consumed in many traditional European societies, in Iceland and western Norway, the Atlantic coast of France, northern and western Ireland, Wales and some coastal parts of South West England,[6] as well as Nova Scotia and Newfoundland. -
The Giant Sea Mammal That Went Extinct in Less Than Three Decades
The Giant Sea Mammal That Went Extinct in Less Than Three Decades The quick disappearance of the 30-foot animal helped to usher in the modern science of human-caused extinctions. JACOB MIKANOWSKI, THE ATLANTIC 4/19/17 HTTPS://WWW.THEATLANTIC.COM/SCIENCE/ARCHIVE/2017/04/PLEIST OSEACOW/522831/ The Pleistocene, the geologic era immediately preceding our own, was an age of giants. North America was home to mastodons and saber-tooth cats; mammoths and wooly rhinos roamed Eurasia; giant lizards and bear-sized wombats strode across the Australian outback. Most of these giants died at the by the end of the last Ice Age, some 14,000 years ago. Whether this wave of extinctions was caused by climate change, overhunting by humans, or some combination of both remains a subject of intense debate among scientists. Complicating the picture, though, is the fact that a few Pleistocene giants survived the Quaternary extinction event and nearly made it intact to the present. Most of these survivor species found refuge on islands. Giant sloths were still living on Cuba 6,000 years ago, long after their relatives on the mainland had died out. The last wooly mammoths died out just 4,000 years ago. They lived in a small herd on Wrangel Island north of the Bering Strait between the Chukchi and East Siberian Seas. Two-thousand years ago, gorilla-sized lemurs were still living on Madagascar. A thousand years ago, 12-foot-tall moa birds were still foraging in the forests of New Zealand. Unlike the other long-lived megafauna, Steller’s sea cows, one of the last of the Pleistocene survivors to die out, found their refuge in a remote scrape of the ocean instead of on land. -
Nest Spacing in Elegant Terns: Hexagonal Packing Revisited Charles T
WESTERN BIRDS Volume 39, Number 2, 2008 NEST SPACING IN ELEGANT TERNS: HEXAGONAL PACKING REVISITED CHARLES T. COLLINS and MICHAEL D. TAYLOR, Department of Biological Sci- ences, California State University, Long Beach, California 90840 (current address of Taylor: Santiago Canyon College, 8045 East Chapman Ave., Orange, California 92869); [email protected] ABSTRACT: Within an important breeding colony in southern California, Elegant Terns (Thalasseus elegans) nest in one to several tightly packed clusters. Inter-nest distances within these clusters average 31.2 cm. This value is less than that reported for the larger-bodied Royal Tern (T. maximus) and Great Crested Tern (T. bergii). For Elegant Terns, the modal number of adjacent nests was six (range 5–7). This type of nest arrangement has been previously described as hexagonal packing and now appears to be typical of all Thalasseus terns for which data are available. Many seabirds nest in large, often traditional, colonies (Coulson 2002, Schreiber and Burger 2002). The ontogeny of annual colony formation has been reviewed by Kharitonov and Siegel-Causey (1988), and the evolution- ary processes which have led to coloniality have been considered by a number of authors (Lack 1968, Fischer and Lockley 1974, Wittenburger and Hunt 1985, Siegel-Causey and Kharitonov 1990, Coulson 2002). Seabird colonies may be rather loosely organized aggregations of breeding pairs of one to several species at a single site. At the other extreme, they may be dense, tightly packed, largely monospecific clusters where distances between nests are minimal. A graphic example of the latter is the dense clustering of nests recorded for several species of crested terns (Buckley and Buckley 1972, 2002, Hulsman 1977, Veen 1977, Symens and Evans 1993, Burness et al. -
Hydrodamalis Gigas, Steller's Sea Cow
The IUCN Red List of Threatened Species™ ISSN 2307-8235 (online) IUCN 2008: T10303A43792683 Hydrodamalis gigas, Steller's Sea Cow Assessment by: Domning, D. View on www.iucnredlist.org Citation: Domning, D. 2016. Hydrodamalis gigas. The IUCN Red List of Threatened Species 2016: e.T10303A43792683. http://dx.doi.org/10.2305/IUCN.UK.2016-2.RLTS.T10303A43792683.en Copyright: © 2016 International Union for Conservation of Nature and Natural Resources Reproduction of this publication for educational or other non-commercial purposes is authorized without prior written permission from the copyright holder provided the source is fully acknowledged. Reproduction of this publication for resale, reposting or other commercial purposes is prohibited without prior written permission from the copyright holder. For further details see Terms of Use. The IUCN Red List of Threatened Species™ is produced and managed by the IUCN Global Species Programme, the IUCN Species Survival Commission (SSC) and The IUCN Red List Partnership. The IUCN Red List Partners are: Arizona State University; BirdLife International; Botanic Gardens Conservation International; Conservation International; NatureServe; Royal Botanic Gardens, Kew; Sapienza University of Rome; Texas A&M University; and Zoological Society of London. If you see any errors or have any questions or suggestions on what is shown in this document, please provide us with feedback so that we can correct or extend the information provided. THE IUCN RED LIST OF THREATENED SPECIES™ Taxonomy Kingdom Phylum Class Order Family Animalia Chordata Mammalia Sirenia Dugongidae Taxon Name: Hydrodamalis gigas (Zimmermann, 1780) Common Name(s): • English: Steller's Sea Cow Assessment Information Red List Category & Criteria: Extinct ver 3.1 Year Published: 2016 Date Assessed: April 4, 2016 Justification: The last population of Steller's Sea Cow was discovered by a Russian expedition wrecked on Bering Island in 1741. -
Kelp Aquaculture
Aquaculture in Shared Waters Kelp Aquaculture Sarah Redmond1 ; Samuel Belknap2 ; Rebecca Clark Uchenna3 “Kelp” are large brown marine macroalgae species native to New England and traditionally wild harvested for food. There are three commercially important kelp species in Maine—sugar kelp (Saccharina latissima), winged kelp (Alaria esculenta), and horsetail kelp (Laminaria digitata). Maine is developing techniques for culturing kelp on sea farms as a way for fishermen and farmers to diversify their operations while providing a unique, high quality, nutritious vegetable seafood for new and existing markets. Kelp is grown on submerged horizontal long lines on leased sea farms from September to May, making it a “winter crop” for Maine. The simple farm design, winter season, and relatively low startup costs allow for new and existing sea farmers to experiment with this newly developing type of aquaculture on Maine’s coast. “Kelp” can refer to sugar kelp (Saccharina latissima), Alaria (Alaria esculenta), or horsetail kelp (Laminaria digitata). Sugar kelp has been cultivated in Maine for several years, and successful experimental cultivation has been done with species such as Alaria. These photos are examples of the cultivation stages of sugar kelp. Microscopic Seeded kelp line Kelp line at time of kelp seed harvest 1 Sarah Redmond • Marine Extension Associate, Maine Sea Grant College Program and University of Maine Cooperative Extension 33 Salmon Farm Road Franklin, ME • 207.422.6289 • [email protected] 2 Samuel Belknap • University of Maine • 234C South Stevens Hall Orono, ME • 207.992.7726 • [email protected] 3 Rebecca Clark Uchenna • Island Institute • Rockland, ME • 207.691.2505 • [email protected] Is there a viable market for Q: kelps grown in Maine? aine is home to a handful of consumers are looking for healthier industry, the existing producers and Mcompanies that harvest sea alternatives. -
Suitability of Seaweed Meal Incorporated with Rhodovulum Sp
BORNEO SCIENCE 30: MARCH 2012 SUITABILITY OF SEAWEED MEAL INCORPORATED WITH RHODOVULUM SP. BACTERIUM AS FEED SUPPLEMENT FOR FINFISH LARVAE Sujjat Al Azad & Teo Zhi Xiang Borneo Marine Research Institute, Universiti Malaysia Sabah, 88400, Kota Kinabalu, Sabah, Malaysia. ABSTRACT. The proximate compositions of three Chlorophyta (Caulerpa sp., Halimeda macroloba, and Halimeda opuntia), three Phaeophyta (Sargassum sp., Padina minor, and Dictyota sp.), and one Rhodophyta (Laurencia sp.) were determined in order to evaluate their suitability for feed supplement. The evaluated seaweed showed variable protein content between 4 to 14% (dry weight). The highest protein level of 14% dry weight (lDW) was determined in Sargassum sp., but this species also recorded the lowest level (0.2-0.5%) of lipid. On the other hand, the highest content of 4% (DW) lipid and 11% (DW) protein level was observed in the species Dictyota. Of the other species, Padina minor from the same group, shows 10% (DW) and 1% (DW) levels of protein and lipid respectively. Seaweed meal of these three species was prepared and mixed separately with 2% of Rhodovulum sp. Thus, three types of supplementary diet were prepared for Tilapia fry feeding trials. Rhodovulum sp. bacterium biomass alone was used as control diet. The preliminary feeding trial showed that the growth and survival of fin fish larvae were improved with the supplemented diet made from Dictyota meal mixed with 2% of Rhodovulum sp. Thus, indigenous self-flocculated phototrophic bacterium Rhodovulum sp. is improved when used as a feed additive enhanced with this seaweed meal in Tilapia (Oreochromis niloticus) fry rearing period. KEYWORDS. -
Seaweed Goes Global. It's Not Just for Sushi Anymore
Seaweed goes global. It's not just for sushi anymore. Posted on: 2008-02-29 Grab your gumboots and forage the green way with BC's ‘Seaweed Lady,’ then dine on, or get wrapped up in, your bounty. By Margo Pfeiff "You are looking at one great, big, wild, exotic garden," says Diane Bernard. Actually, she's talking about southern Vancouver Island's coastline. This is where the "Seaweed Lady" and Outer Coast Seaweeds (her company) pickers hand-harvest some of British Columbia's 500 varieties of edible seaweed. From her overflowing bucket, she offers up neon-green sea lettuce that is crisp, fresh, slightly salty. Egregia, an underwater brown-feather-boa of a plant, evokes hints of citrus and caviar. Seaweed isn't just about the Japanese nori wrapped around your sushi anymore. It's woven into your yogawear to soothe your skin, featured in the latest spa treatments and surfacing on top BC menus. Chefs are blanching, sautéing, pickling and roasting veggies fresh from the surf. Seaweed stars in everything from pesto and hummus to a stand-in for martini olives. Outer Coast harvests seaweeds sustainably. And the green stuff is loaded with vitamins B to K, enzymes, plus anti-inflammatories to soothe what ails you. Europeans have been thalasso "sea" therapy-savvy for years. Bernard's seaweeds end up in spa products free of dyes, animal by-products and artificial fragrances at Vancouver's Spruce Body Lab, Absolutely Fabulous and Whistler's Four Seasons Hotel. Now you, too, can stomp along the beach and splash through tidal pools in colourful, hand- painted gumboots with the Seaweed Lady.