8 documents found, page 1 of 1
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...
Bivalve shellfish safety in Portugal: variability of faecal levels, metal conta...
Braga, Ana Catarina; Rodrigues, Susana Margarida; Lourenço, Helena Maria; Reis Costa, Pedro; Pedro, SóniaBivalves are a high-value product whose production has markedly increased, reaching 9863 tonnes in Portugal in 2021. Bivalves' habitats-lagoons, estuaries and coastal waters-are exposed to biological and anthropogenic contaminants, which can bioaccumulate in these organisms and pose a significant public health risk. The need to obtain a safe product for human consumption led to the implementation of standardise...
Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Ma...
Mandume, Celso Manuel Cristovão; Bandarra, Narcisa M.; Raimundo, Joana; Lourenço, Helena Maria; Gonçalves, Susana; Ventura, Marta; Delgado, InêsDespite being highly appreciated and consumed, the nutritional value of Chaceon maritae from Namibe (Angola) had never been studied. In the present work, edible tissues (muscle, ovaries, and hepatopancreas) of boiled female C. maritae caught o Namibe coast in two distinct seasons were analyzed in terms of proximate chemical composition (fat, ash, protein, and moisture), fatty acid and amino acid profiles, chole...
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...
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...
Composição mineral de peixes pelágicos da costa portuguesa
Lourenço, Helena Maria; Afonso, Cláudia; Coelho, Inês; Gueifão, Sandra; Martins, Maria Fernanda; Nunes, Maria LeonorOs peixes pelágicos, como a sardinha, o carapau e, nalgumas regiões, também a cavala, fazem parte da gastronomia nacional, estando associados aos hábitos alimentares de muitos consumidores. Todavia, apesar de ser bem conhecido o teor proteico e o perfil lipídico, a sua composição mineral ainda não está suficientemente estudada. Assim, o objectivo principal deste trabalho foi o de caracterizar o perfil elementar...
Bioaccessibility of Hg, Cd and As in cooked black scabbard fish and edible crab
Maulvault, Ana Luísa; Machado, Raquel; Afonso, Cláudia; Lourenço, Helena Maria; Nunes, Maria Leonor; Coelho, Inês; Langerholc, Tomaz; Marques, AntónioRegular consumption of seafood has been widely recommended by authorities. Yet, some species accumulate high levels of contaminants like Hg, Cd and As. In addition, the risks associated to the consumption of such seafood may increase if consumers use cooking practices that enhance the concentration of contaminants and their bioaccessibility. In this study, the bioaccessibility of Hg, Cd and As was assessed with...
Essential and toxic elements in fish products consumed in Portugal
Lourenço, Helena MariaFishery and aquaculture products are considered indispensables in balanced diets, partly because they have high protein content and are an excellent source of almost elements, considered to be essential for man. However, such products can, in a certain extent, be contaminated with some chemicals, like toxic elements, coming from several sources. In Portugal these products assume particular importance since, wit...