Semi-industrial development of nutritious and healthy seafood dishes from sustainable species

• Tipo: Artigo em Revista Científica Internacional
• Data: 2021

Autores

Oliveira, H (Autor) Outra; Blocquel, C (Autor) Outra; Santos, M (Autor) Outra; Fretigny, M (Autor) Outra; Correia, T (Autor) Outra; Goncalves, A (Autor) Outra; Cabado, AG (Autor) Outra; Lopez, LB (Autor) Outra; Raaholt, BW (Autor) Outra; Ferraris, F (Autor) Outra; Iacoponi, F (Autor) Outra; Cubadda, F (Autor) Outra; Mantovani, A (Autor) Outra; Vallet, E (Autor) Outra; Vlaemynck, G (Autor) Outra; Fernandez Arribas, J (Autor) Outra; Eljarrat, E (Autor) Outra; Lopez, E (Autor) Outra; de Alda, ML (Autor) Outra; Panicz, R (Autor) Outra; Sobczak, M (Autor) Outra; Eljasik, P (Autor) Outra; Cunha, S (Autor) Outra; Ferreira, R (Autor) Outra; Fernandes, JO (Autor) FFUP; Sousa, S (Autor) Outra; Domingues, VF (Autor) Outra; Delerue Matos, C (Autor) Outra; Marques, A (Autor) Outra; Nunes, ML (Autor) Outra

Revista

Título: Food and Chemical Toxicology

Vol. 155

ISSN: 0278-6915

Editora: Elsevier

Indexação

ISI Web of Knowledge - 0 Citações

Scopus - 0 Citações

Outras Informações

ID Authenticus: P-00V-BXS

DOI: 10.1016/j.fct.2021.112431

Abstract (EN): This study aimed to devise innovative, tailor-made, appealing, tasty and semi-industrialized dishes, using sustainable and under-utilized seafood species (bib, common dab, common carp, blue mussel and blue whiting), that can meet the specific nutritional and functional needs of children (8-10-years), pregnant women (20-40-years) and seniors (>60-years). Hence, contests were organised among cooking schools from 6 European countries and the best recipes/dishes were reformulated, semi-industrially produced and chemically and microbiologically evaluated. The dishes intended for: (i) children and pregnant women had EPA + DHA and I levels that reached the target quantities, supporting the claim as "high in I"; and (ii) seniors were "high in protein" (24.8%-Soup_S and 34.0%-Balls_S of the energy was provided by proteins), "high in vitamin B12", and had Na contents (<= 0.4%) below the defined limit. All dishes reached the vitamin D target value. Sausages_C, Roulade_P, Fillet_P and Balls_S had a well-balanced protein/fat ratio. Roulade_P presented the highest n-3 PUFA/n-6 PUFA ratio (3.3), while Sausages_C the lowest SFA/UNS ratio (0.2). Dishes were considered safe based on different parameters (e.g. Hg T, PBDEs, Escherichia coli). All represent dietary sources contributing to meet the reference intakes of target nutrients (33->100%), providing valuable options to overcome nutritional and functional imbalances of the three groups.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 12