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7.3.2 Proteins of Marine Organisms
Algae do not compete with traditional food crops for space and resources, they are
seaweeds and microalgae, rich in nutrients and a sustainable source for protein.
Macroalgae (seaweed) and microalgae are examples of underexploited crops.
Macroalgae are a diverse group of species as oxygen-producers, photosynthetic,
unicellular or multicellular organisms excluding embryophyte terrestrial plants and
lichens. Exploited for human consumptions are Undaria pinnatifida (wakame),
Hizikia fusiformis (hijiki), and Laminaria japonica (kombu) (Van der Spiegel et al.
2013). Seaweeds can be consumed directly as whole algae, whereas microalgae are
mainly used for the extraction of food and feed complements. Certain species of
seaweed and microalgae contain protein levels similar to those of traditional protein
sources, such as meat, egg, soybean, and milk. Even though microalgae are unicellular microscopic organisms they are still considered as a viable alternative protein
source. Seaweeds are a valuable source of protein, amino acids, minerals and vitamins, negligible fat and cholesterol content, hence they accompany many health
benefits when consumed, such as to lower blood pressure and prevent strokes, while
microalgae are extracted mainly for high-value food/feed supplements and colorants, compared to its protein. In terms of nutrition, marine algae are excellent an
alternative to conventional vegetable proteins. However, the popularity of protein
from algae in the food sector is still under development, among others due to high
production costs and technical difficulties in developing products acceptable in
terms of taste (Becker 2007). Currently, algae are found mainly used as supplements
on the market of food with pro-health effects. The consumption of algae is safe for
humans when the correct breeding conditions are maintained. Although the algae
are high ability to bind heavy metals, breeding in appropriate quality and purity of
water, does not pose a threat to consumers (Doshi et al. 2007; Tang and Suter 2011).
7.3.3 Sea – A Potential Source for Alternative Protein
Meat and fish are partly interchangeable, in culinary as well as in nutritional terms,
both being suppliers of protein (Westhoek et al. 2011). Fish remains to be accepted
for high presence of protein and omega-3 fatty acids. Popular fatty fish include Cod,
Tuna, Salmon (wild), Tilapia, and Halibut (US Food and Drug Administration 2008;
Haslett and Smith 2009). Krill, or species of crustaceans living in the oceans around
the world, is an important link in the food chain, as a food for marine animals and
birds, and to a much lesser extent for humans. Krill in appearance resembles shrimp,
it reaches mass from 0.01 to 2.0 g and a length from 0.8 to 6.0 cm. It creates large
clusters in its natural environment, over million individuals/m
3
. For the best studied
krill species for consumption by humans are Antarctic Krill (Euphausia superba)
and Kryl Pacificaly (Euphausia pacifica). This species is a rich source of full-value
protein in the amount of 60–65% in dry matter (Nicol et al. 2000), whose content in
B. Sawicka et al.
7.3.2 Proteins of Marine Organisms
Algae do not compete with traditional food crops for space and resources, they are
seaweeds and microalgae, rich in nutrients and a sustainable source for protein.
Macroalgae (seaweed) and microalgae are examples of underexploited crops.
Macroalgae are a diverse group of species as oxygen-producers, photosynthetic,
unicellular or multicellular organisms excluding embryophyte terrestrial plants and
lichens. Exploited for human consumptions are Undaria pinnatifida (wakame),
Hizikia fusiformis (hijiki), and Laminaria japonica (kombu) (Van der Spiegel et al.
2013). Seaweeds can be consumed directly as whole algae, whereas microalgae are
mainly used for the extraction of food and feed complements. Certain species of
seaweed and microalgae contain protein levels similar to those of traditional protein
sources, such as meat, egg, soybean, and milk. Even though microalgae are unicellular microscopic organisms they are still considered as a viable alternative protein
source. Seaweeds are a valuable source of protein, amino acids, minerals and vitamins, negligible fat and cholesterol content, hence they accompany many health
benefits when consumed, such as to lower blood pressure and prevent strokes, while
microalgae are extracted mainly for high-value food/feed supplements and colorants, compared to its protein. In terms of nutrition, marine algae are excellent an
alternative to conventional vegetable proteins. However, the popularity of protein
from algae in the food sector is still under development, among others due to high
production costs and technical difficulties in developing products acceptable in
terms of taste (Becker 2007). Currently, algae are found mainly used as supplements
on the market of food with pro-health effects. The consumption of algae is safe for
humans when the correct breeding conditions are maintained. Although the algae
are high ability to bind heavy metals, breeding in appropriate quality and purity of
water, does not pose a threat to consumers (Doshi et al. 2007; Tang and Suter 2011).
7.3.3 Sea – A Potential Source for Alternative Protein
Meat and fish are partly interchangeable, in culinary as well as in nutritional terms,
both being suppliers of protein (Westhoek et al. 2011). Fish remains to be accepted
for high presence of protein and omega-3 fatty acids. Popular fatty fish include Cod,
Tuna, Salmon (wild), Tilapia, and Halibut (US Food and Drug Administration 2008;
Haslett and Smith 2009). Krill, or species of crustaceans living in the oceans around
the world, is an important link in the food chain, as a food for marine animals and
birds, and to a much lesser extent for humans. Krill in appearance resembles shrimp,
it reaches mass from 0.01 to 2.0 g and a length from 0.8 to 6.0 cm. It creates large
clusters in its natural environment, over million individuals/m
3
. For the best studied
krill species for consumption by humans are Antarctic Krill (Euphausia superba)
and Kryl Pacificaly (Euphausia pacifica). This species is a rich source of full-value
protein in the amount of 60–65% in dry matter (Nicol et al. 2000), whose content in
B. Sawicka et al.