Valorisation of sea urchin ( Paracentrotus lividus ) gonads through canning

Fresh sea urchin ( Paracentrotus lividus ) gonads are a delicacy with short seasonal availability, very often heterogeneous in size and intrinsic characteristics. This study aimed to valorise this resource through the preparation of canned products (with/without Porphyra spp.) and evaluate their physicochemical and sensory quality (3 - 12 months). Canning contributed to a decrease in protein, K and most carotenoids contents; and a concentration of lipids, ash, Na and Se levels. A simulated 12 -month ageing led to decrease the protein and beta -carotene contents; and the Na and lutein levels concentration. The macroalgae addition resulted in an orange, darker and less soft product, with higher carbohydrates, Na, Se and carotenoids contents. A 25 g -dose contributes to significant daily intakes of protein (8 - 9%), EPA +DHA (47 - 53%), I (35 - 62%) and Se (30 - 47%). The products were commercially stable/sterile and had good sensory acceptance. Overall, canning constitutes a strategy to provide a nutritionally balanced product available all year-round.