Semi-industrial development of nutritious and healthy seafood dishes from sustainable species
Oliveira, H.; Blocquel, C.; Santos, M.; Fretigny, M.; Correia, T.; Gonçalves, A.; Cabado, A.G.; Blanco López, L.; Raaholt, B.W.; Ferraris, F.; Iacoponi, F.; Cubadda, F.; Mantovani, A.; Vallet, E.; Vlaemynck, G.; Fernández-Arribas, J.; Eljarrat, E.; López, E.; López de Alda, M.; Panicz, R.; Sobczak, M.; Eljasik, P.; Cunha, S.; Ferreira, R.; Fernandes, J.O.; Sousa, S.; Domingues, V.F.; Delerue-Matos, C.; Marques, A.; Nunes, M.L. (2021). Semi-industrial development of nutritious and healthy seafood dishes from sustainable species. Food Chem. Toxicol. 155: 112431. https://dx.doi.org/10.1016/j.fct.2021.112431
In: Food and Chemical Toxicology. Elsevier: Oxford; New York. ISSN 0278-6915; e-ISSN 1873-6351, more
|  |
| Keyword |
|
| Author keywords |
Seafood dish; Sustainable species; Nutritional criteria; Children; Pregnant women; Seniors |
| Authors | | Top |
- Oliveira, H.
- Blocquel, C.
- Santos, M.
- Fretigny, M.
- Correia, T.
- Gonçalves, A.
- Cabado, A.G.
- Blanco López, L.
- Raaholt, B.W.
- Ferraris, F.
|
- Iacoponi, F.
- Cubadda, F.
- Mantovani, A.
- Vallet, E.
- Vlaemynck, G., more
- Fernández-Arribas, J.
- Eljarrat, E.
- López, E.
- López de Alda, M.
- Panicz, R.
|
- Sobczak, M.
- Eljasik, P.
- Cunha, S.
- Ferreira, R.
- Fernandes, J.O.
- Sousa, S.
- Domingues, V.F.
- Delerue-Matos, C.
- Marques, A.
- Nunes, M.L.
|
| 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. |
|
