17 documents found, page 1 of 2
Development and characterization of nutritious and sustainable canned fish meal...
Oliveira, Helena; Cristóvão, Maria; Nabais, Alexandre; Camacho, Carolina; Sapatinha, Maria; Pires, Carla; Lourenço, Helena M.; Fernandes, Maria H.Canning is an excellent solution to provide convenient, affordable, nutritious, and safe seafood with a long shelf life. However, many canned products use tuna, sardines, and Atlantic chub mackerel, species that raise sustainability concerns and whose overuse can put additional pressure on them. Hence, this study aimed to i) develop and assess a nutritious and sustainable canned meal prototype using the Atlanti...
Valorisation of sea urchin (Paracentrotus lividus) gonads through canning
Camacho, Carolina; Oliveira, Helena; Serrano, Carmo; Delgado, Inês; Coelho, Inês; Pedro, Sónia; Lourenço, Helena; Bandarra, Narcisa M.; Marques, AntónioFresh sea urchin (Paracentrotus lividus) gonads are a delicacy with short seasonal availability, very often heterogeneous in size and intrinsic characteristics. This study aimed to valorise this resource through the preparation of canned products (with/without Porphyra spp.) and evaluate their physicochemical and sensory quality (3–12 months). Canning contributed to a decrease in protein, K and most carotenoids...
Protein hydrolysates from salmon heads and cape hake by-products: comparing enz...
Pires, Carla; Leitão, Matilde; Sapatinha, Maria; Gonçalves, Amparo; Oliveira, Helena; Nunes, Maria Leonor; Teixeira, Bárbara; Mendes, RogérioFish by-products can be converted into high-value-added products like fish protein hydrolysates (FPHs), which have high nutritional value and are rich in bioactive peptides with health benefits. This study aims to characterise FPHs derived from salmon heads (HPSs) and Cape hake trimmings (HPHs) using Alcalase for enzymatic hydrolysis and Subcritical Water Hydrolysis (SWH) as an alternative method. All hydrolysa...
Effect of creatine and EDTA supplemented diets on European seabass (Dicentrarch...
Schrama, Denise; Raposo de Magalhães, Cláudia; Cerqueira, Marco; Carrilho, Raquel; Farinha, Ana Paula; Costa, Ana Rosa da; Gonçalves, AmparoThe relatively easy access to fish worldwide, alongside the increase of aquaculture production contributes to increased fish consumption which result in higher prevalence of respective allergies. Allergies to fish constitute a significant concern worldwide. beta-parvalbumin is the main elicitor for IgE-mediated reactions. Creatine, involved in the muscle energy metabolism, and ethylenediamine tetraacetic acid (...
Market opportunities for octopus in the Atlantic area: Cephs & Chefs: summary o...
Roumbedakis, Katina; Pita, Cristina; Longo, Catherine; Montero, Carlos; Mendes, Rogério; Gonçalves, Amparo; Vieira, Helena; Macho, GonzaloSem resumo disponível.
Effects of industrial boiling on the nutritional profile of common octopus (Oct...
Oliveira, Helena; Muniz, José António; Bandarra, Narcisa Maria; Castanheira, Isabel; Coelho, Inês Ribeiro; Delgado, Inês; Gonçalves, SusanaIndustrial cooking of common octopus (Octopus vulgaris) under well-established procedures is advantageous for current consumers, which demand healthy and convenient food. This work aimed to evaluate the e ect of industrial water boiling, without the addition of salt, on the nutritional profile of common octopus. True retentions (TRs) were calculated for essential nutrients and toxic elements. After boiling, the...
Dietary creatine supplementation in gilthead seabream (Sparus aurata): comparat...
Schrama, Denise; Cerqueira, Marco; Raposo de Magalhães, Cláudia; Rosa Da Costa, Ana; Wulff, Tune; Gonçalves, Amparo; Camacho, Carolina; Colen, R.The quality of fish flesh depends on the skeletal muscle's energetic state and delaying energy depletion through diets supplementation could contribute to the preservation of muscle's quality traits and modulation of fish allergens. Food allergies represent a serious public health problem worldwide with fish being one of the top eight more allergenic foods. Parvalbumins, have been identified as the main fish al...
First acceptability trial of a Catostylus tagi snack in healthy untrained panel...
Raposo, António; Gonçalves, Amparo; Morais, Zilda"International food monitoring agencies for sustainability have proposed that responsible consumption of seafood should not only respect the abundance and seasonality of species, but also focus on local products that are underutilized. In this sense, the culinary use of the edible C. tagi medusa, native of the Tagus and Sado estuaries, could be an effective and innovative contribution. After being checked for n...
VALORIZAÇÃO E PROMOÇÃO DA QUALIDADE DE POLVO DA COSTA PORTUGUESA
Gonçalves, Amparo; Camacho, Carolina; Teixeira, Bárbara; Lourenço, Helena Maria; Silva, Helena; Vieira, Helena; Batista, Irineu; Pereira, JoãoThe work was carried out within the framework of the national project POLQUAL (PROMAR 31-03-01-FEP-173), which purpose to contribute to the promotion and upgrading of Octopus vulgaris from the Portuguese coast, taking into account the needs and demands of the sector and consumers. Therefore, several works were developed, namely: 1) Portuguese consumers’ attitudes and perceptions of octopus; 2) Catches and ethol...
Natural fortification fortification of trout with dietary macroalgae and seleni...
Ribeiro, Ana Ramalho; Gonçalves, Amparo; Bandarra, Narcisa; Nunes, Maria Leonor; Dinis, Maria Teresa; Dias, Jorge; Rema, PauloFish and seafood consumption are increasing worldwide and the contribution of aquaculture products to consumers' diets is significant. External feeding in aquaculture unlocks the possibility of tailoring fish products with health beneficial compounds. A study was undertaken to evaluate the feed fortification with an iodine rich macroalgae (Laminaria digitata) and selenised yeast, at its maximum permitted levels...