A significant research study highlighting the exceptional quality and nutritional value of Greek seafood products was recently published by the research team of the flagship initiative Sus.Agri.Food, as part of ongoing efforts to promote sustainable Greek agri-food products.
The research represents the first systematic scientific analysis of the freeze-drying process applied to blue crab roe (Callinectes sapidus), sea urchin (Paracentrotus lividus), and beluga caviar (Huso huso). Using advanced biochemical analyses and sensory evaluation techniques, the study assesses the potential of transforming these highly perishable seafood products into natural, high-value, clean-label flavorings with an extended shelf life for the food industry.
The findings identified blue crab roe powder and sea urchin powder as products with outstanding functional properties:
- Blue crab roe is an exceptionally rich source of protein (59.3%) and exhibits strong antioxidant activity due to its high polyphenol content.
- During the freeze-drying process, blue crab roe develops a complex aromatic profile, rich in umami notes, as a result of the controlled oxidation of its polyunsaturated fatty acids.
- Sea urchin powder demonstrated exceptional oxidative stability, attributed to its high carotenoid content, delivering a clean and concentrated marine aroma.
- According to the sensory evaluation panel, sea urchin and blue crab received the highest acceptance scores, in contrast to beluga caviar, which, despite its high fat content, showed lower antioxidant levels and signs of oxidative degradation.
- Both blue crab roe and beluga caviar exhibited highly favorable indices regarding beneficial polyunsaturated fatty acids (PUFAs) and their potential contribution to cardiovascular health, as reflected in their low Atherogenic Index values.
These findings not only provide scientific evidence supporting the reputation of Greek seafood production but also highlight the significant environmental and commercial potential of utilizing an invasive species such as the blue crab. By transforming this species from a threat to marine ecosystems into a high-value-added ingredient, the research presents a sustainable solution with global potential.
The study is the result of a collaboration between researchers from the Institute of Applied Biosciences (INAB) of the Centre for Research and Technology Hellas (CERTH) and the University of the Aegean. It was conducted within the framework of the project “Flagship Action for Sustainable Agri-Food Systems – Applied Research, Infrastructure Development, and Services for the Sustainability of the Sector – Sus.Agri.Food”, funded by the General Secretariat for Research and Innovation of the Greek Ministry of Development.
The blue crab and sea urchin samples were provided by Forkys Food (https://forkysfoods.com/), a Thessaloniki-based company specializing in high-quality seafood products.
The research was published in the international peer-reviewed scientific journal Marine Drugs, published by MDPI, under the title:
“Freeze-Drying Blue Crab Roe, Sea Urchin, and Beluga Caviar: Impact on Nutritional, Biochemical, and Sensory Properties.”
Full publication: https://doi.org/10.3390/md24040135