Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/134801
Author(s): Oliveira, H.
Blocquel, C.
Santos, M.
Fretigny, M.
Correia, T.
Gonçalves, A.
Cabado, A.G.
López, L.B.
Raaholt, B.W.
Ferraris, F.
Iacoponi, F.
Cubadda, F.
Mantovani, A.
Vallet, E.
Vlaemynck, G.
Fernández-Arribas, J.
Eljarrat, E.
López, E.
Alda, M.L.
Panicz, R.
Sobczak, M.
Eljasik, P.
Cunha, S.
Ferreira, R.
Fernandes, J.O.
Delerue-Matos, C.
Marques, A.
Nunes, M.L.
Title: Semi-industrial development of nutritious and healthy seafood dishes from sustainable species
Publisher: Elsevier Ltd
Issue Date: 2021-09
Abstract: 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.
Subject: Seafood dish
Sustainable species
Nutritional criteria
Children
Pregnant women
Seniors
URI: https://hdl.handle.net/10216/134801
Series: Food and Chemical Toxicology 155: 112431
Related Information: SEAFOOD TOMORROW - Nutritious, safe and sustainable seafood for consumers of tomorrow - H2020 - Grant Agreement no. 773400
Document Type: Artigo em Revista Científica Internacional
Rights: openAccess
Embargo End Date: 2022-07
Appears in Collections:CIIMAR - Artigo em Revista Científica Internacional

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