The Turkish Mezzes Formulated with Protein-Rich Green Sea Vegetable (Chlorophyta),Ulva rigida, Cultured in Onshore Tank System
Articles > Article · 2013
Authors: Gamze TURAN, Hatice TEKOĞUL
Journal of Aquatic Food Product Technology, Journal Indexed in SCI Expanded, International, WoS, 2013, vol 23, pp 447-452
DOI: 10.1080/10498850.2012.723307
Summary
Eating macroalgae (seaweeds) is considered an unusual activity in Turkey, although macroalgae have been known and prized for their nutritional purposes for many years in the Orient. The present study examines the addition of macroalgae to Turkish daily diets. Most Turkish meals begin with mezze, which is literally “a pleasant taste” and is probably derived from the Arabic word mezaq, which means “the taste, the savor of a thing.” The green macroalga Ulva rigida Agardh 1824 (Chlorophyta) was used to develop alternative protein-rich Turkish mezzes, using otherwise traditional recipes.U. rigida was reared in tanks. The yield of U. rigida in an onshore tank system demonstrated the potential of U. rigida to produce marine biomass. The U. rigidas were used in macroalga-based mezzes. The macroalga substituted grape leaves, spinach, lamb’s lettuce, salicornia, or lettuce and resulted in higher protein content than those vegetables.The prepared Ulva mezzes were tested in regard to taste, smell, color, texture, and general appearance and scored “pretty good” and “perfect.” The results suggest that Ulva can be produced and utilized for protein rich mezzes in Turkey.