Semi-industrial development of nutritious and healthy seafood dishes from sustainable species. (September 2021)

• Record Type: Journal Article
• Authors: Oliveira, Helena; Blocquel, Camille; Santos, Marta; Fretigny, Murielle; Correia, Tatiana; Gonçalves, Amparo; Cabado, Ana G.; López, Lucía Blanco; Raaholt, Birgitta Wäppling; Ferraris, Francesca; Iacoponi, Francesca; Cubadda, Francesco; Mantovani, Alberto; Vallet, Elisabeth; Vlaemynck, Geertrui; Fernández-Arribas, Julio; Eljarrat, Ethel; López, Esther; López de Alda, Miren; Panicz, Remigiusz; Sobczak, Małgorzata; Eljasik, Piotr; Cunha, Sara; Ferreira, Ricardo; Fernandes, José O.; Sousa, Sara; Domingues, Valentina F.; Delerue-Matos, Cristina; Marques, António; Nunes, Maria Leonor
• Is Part Of: Food and chemical toxicology. Volume 155(2021)
• Publication Date: 2021-09
• Subjects: Seafood dish -- Sustainable species -- Nutritional criteria -- Children -- Pregnant women -- Seniors; Balls_S Fish balls with vegetables and sauce for seniors with Micromesistius poutassou -- DHA Docosahexaenoic acid -- EPA Eicosapentaenoic acid -- Fillet_P Fish fillet with salad for pregnant women with Limanda limanda -- Hg-T Total mercury -- I Iodine -- Na sodium -- n-3 PUFA very-long chain polyunsaturated omega-3 fatty acids -- n-6 PUFA very-long chain polyunsaturated omega-6 fatty acids -- PBDEs Polybrominated diphenyl ethers -- Roulade_P Fish roulade for pregnant women with Micromesistius poutassou -- Sausages_C Fish sausages with vegetables for children with Cyprinus carpio -- SFA Saturated fatty acids -- Soup_S Mussel soup for seniors with Mytilus edulis -- UNS Unsaturated fatty acids; Toxicology -- Periodicals; Food poisoning -- Periodicals; Food Poisoning -- Periodicals; Toxicology -- Periodicals; Toxicologie -- Périodiques; Intoxications alimentaires -- Périodiques; Food poisoning; Toxicology; Periodicals; Electronic journals; 615.9
• DOI: 10.1016/j.fct.2021.112431
• Languages: English
• ISSNs: 0278-6915

Abstract

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. Highlights: New, tailor-made, appealing, tasty and semi-industrialized dishes were devised. Dishes contribute to meet the reference intakes of target nutrients (33->100%). All dishes were safe based on the chemical and microbiological parameters analysed. Valuable options to overcome nutritional and functional needs of target groups.