Physicochemical properties of iodine and selenium biofortified Sparus aurata and Cyprinus carpio during frozen storage

Detalhes bibliográficos
Autor(a) principal: Barbosa, Vera
Data de Publicação: 2022
Outros Autores: Camacho, Carolina, Oliveira, Helena, Anacleto, Patrícia, Maulvault, Ana Luisa, Delgado, Inês, Ventura, Marta, Dias, Jorge, Ribeiro, Laura, Pousão-Ferreira, Pedro, Eljasik, Piotr, Panicz, Remigiusz, Sobczak, Małgorzata, Tsampa, Kalliopi, Karydas, Andreas, Nunes, Maria Leonor, Carvalho, Maria Luísa, Martins, Marta, Marques, António
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.18/8552
Resumo: Fish biofortification with natural ingredients like iodine-rich macroalgae and selenized-yeast is an excellent strategy to enhance the nutritional quality of farmed fish. This study aimed to assess the effect of frozen storage during 12-months on physicochemical quality of biofortified seabream (Sparus aurata) and carp (Cyprinus carpio). Frozen storage reduced iodine content in biofortified seabream fillets (17%), as well as selenium content in biofortified carp fillets (24%). Yet, biofortified fillets still presented enhanced iodine and selenium contents at the end of the storage period. Increased lipid oxidation (3.45 mg MDA kg-1 for seabream and 2.41 mg MDA kg-1 for carp) and decreased water holding capacity (23-29% for seabream and 14-23% for carp) was observed during storage, whereas major changes in colour and texture occurred after 45 days (seabream) and 225 days (carp) of storage. In general, biofortified fish fillets maintained their nutritional value and quality after 360 days of frozen storage.
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spelling Physicochemical properties of iodine and selenium biofortified Sparus aurata and Cyprinus carpio during frozen storageCarpFrozen StorageIodine and Selenium BiofortificationMacroQuality ChangesSeabreamTrace and Toxic ElementsIodineSeleniumNutrição AplicadaFish biofortification with natural ingredients like iodine-rich macroalgae and selenized-yeast is an excellent strategy to enhance the nutritional quality of farmed fish. This study aimed to assess the effect of frozen storage during 12-months on physicochemical quality of biofortified seabream (Sparus aurata) and carp (Cyprinus carpio). Frozen storage reduced iodine content in biofortified seabream fillets (17%), as well as selenium content in biofortified carp fillets (24%). Yet, biofortified fillets still presented enhanced iodine and selenium contents at the end of the storage period. Increased lipid oxidation (3.45 mg MDA kg-1 for seabream and 2.41 mg MDA kg-1 for carp) and decreased water holding capacity (23-29% for seabream and 14-23% for carp) was observed during storage, whereas major changes in colour and texture occurred after 45 days (seabream) and 225 days (carp) of storage. In general, biofortified fish fillets maintained their nutritional value and quality after 360 days of frozen storage.Highlights: In general, the quality parameters of fish fillets during frozen storage were not relevantly affected by the biofortification strategies; Frozen storage led to increased lipid oxidation of gilthead seabream and common carp fish fillets; Decreased I and Br contents were observed in biofortified seabream fillets during frozen storage; Decreased Se and As contents were observed in biofortified carp fillets during frozen storage; Overall, biofortified fillets maintained acceptable conditions for consumption after 360 days of frozen storage.The research leading to these results has received funding from the European Union’s Horizon 2020 research and innovation programme under Grant Agreement No 773400 (SEAFOODTOMORROW). This output reflects the views only of the author(s) and the European Union cannot be held responsible for any use which may be made of the in- formation contained therein. The authors also thank to i) Gelpeixe, S.A. for providing the installations and resources, allowing the study devel- opment; ii) the Portuguese Foundation for Science and Technology (FCT) supported the contract of PA in the framework of CEECIND/ 01739/2017; iii) the Marine and Environmental Sciences Centre (MARE) through the strategic project UIDB/04292/2020 granted to MARE and under the project LA/P/0069/2020 granted to the Associate Laboratory ARNET; iv) the Portuguese national funds (DIVERSIAQUA MAR 2020 – 16-02-01-FEAM-66; DIVERSIAQUA II MAR 2020 - 02.01.01-FEAMP-0175); v) the project CALIBRA/EYIE (MIS 5002799), which is implemented under the Action “Reinforcement of the Research and Innovation Infrastructures,” funded by the Operational Programme “Competitiveness, Entrepreneurship and Innovation” (NSRF 2014–2020) and co-financed by Greece and the European Union (Eu- ropean Regional Development Fund), and vi) the technical support of the master student Analdeth Marvão.ElsevierRepositório Científico do Instituto Nacional de SaúdeBarbosa, VeraCamacho, CarolinaOliveira, HelenaAnacleto, PatríciaMaulvault, Ana LuisaDelgado, InêsVentura, MartaDias, JorgeRibeiro, LauraPousão-Ferreira, PedroEljasik, PiotrPanicz, RemigiuszSobczak, MałgorzataTsampa, KalliopiKarydas, AndreasNunes, Maria LeonorCarvalho, Maria LuísaMartins, MartaMarques, António2023-03-16T14:53:34Z2022-12-152022-12-15T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/8552engFood Chem. 2022 Dec 15;397:133780. doi: 10.1016/j.foodchem.2022.133780. Epub 2022 Jul 26.0308-814610.1016/j.foodchem.2022.133780info:eu-repo/semantics/embargoedAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-20T15:42:38Zoai:repositorio.insa.pt:10400.18/8552Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:43:11.620725Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Physicochemical properties of iodine and selenium biofortified Sparus aurata and Cyprinus carpio during frozen storage
title Physicochemical properties of iodine and selenium biofortified Sparus aurata and Cyprinus carpio during frozen storage
spellingShingle Physicochemical properties of iodine and selenium biofortified Sparus aurata and Cyprinus carpio during frozen storage
Barbosa, Vera
Carp
Frozen Storage
Iodine and Selenium Biofortification
Macro
Quality Changes
Seabream
Trace and Toxic Elements
Iodine
Selenium
Nutrição Aplicada
title_short Physicochemical properties of iodine and selenium biofortified Sparus aurata and Cyprinus carpio during frozen storage
title_full Physicochemical properties of iodine and selenium biofortified Sparus aurata and Cyprinus carpio during frozen storage
title_fullStr Physicochemical properties of iodine and selenium biofortified Sparus aurata and Cyprinus carpio during frozen storage
title_full_unstemmed Physicochemical properties of iodine and selenium biofortified Sparus aurata and Cyprinus carpio during frozen storage
title_sort Physicochemical properties of iodine and selenium biofortified Sparus aurata and Cyprinus carpio during frozen storage
author Barbosa, Vera
author_facet Barbosa, Vera
Camacho, Carolina
Oliveira, Helena
Anacleto, Patrícia
Maulvault, Ana Luisa
Delgado, Inês
Ventura, Marta
Dias, Jorge
Ribeiro, Laura
Pousão-Ferreira, Pedro
Eljasik, Piotr
Panicz, Remigiusz
Sobczak, Małgorzata
Tsampa, Kalliopi
Karydas, Andreas
Nunes, Maria Leonor
Carvalho, Maria Luísa
Martins, Marta
Marques, António
author_role author
author2 Camacho, Carolina
Oliveira, Helena
Anacleto, Patrícia
Maulvault, Ana Luisa
Delgado, Inês
Ventura, Marta
Dias, Jorge
Ribeiro, Laura
Pousão-Ferreira, Pedro
Eljasik, Piotr
Panicz, Remigiusz
Sobczak, Małgorzata
Tsampa, Kalliopi
Karydas, Andreas
Nunes, Maria Leonor
Carvalho, Maria Luísa
Martins, Marta
Marques, António
author2_role author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Nacional de Saúde
dc.contributor.author.fl_str_mv Barbosa, Vera
Camacho, Carolina
Oliveira, Helena
Anacleto, Patrícia
Maulvault, Ana Luisa
Delgado, Inês
Ventura, Marta
Dias, Jorge
Ribeiro, Laura
Pousão-Ferreira, Pedro
Eljasik, Piotr
Panicz, Remigiusz
Sobczak, Małgorzata
Tsampa, Kalliopi
Karydas, Andreas
Nunes, Maria Leonor
Carvalho, Maria Luísa
Martins, Marta
Marques, António
dc.subject.por.fl_str_mv Carp
Frozen Storage
Iodine and Selenium Biofortification
Macro
Quality Changes
Seabream
Trace and Toxic Elements
Iodine
Selenium
Nutrição Aplicada
topic Carp
Frozen Storage
Iodine and Selenium Biofortification
Macro
Quality Changes
Seabream
Trace and Toxic Elements
Iodine
Selenium
Nutrição Aplicada
description Fish biofortification with natural ingredients like iodine-rich macroalgae and selenized-yeast is an excellent strategy to enhance the nutritional quality of farmed fish. This study aimed to assess the effect of frozen storage during 12-months on physicochemical quality of biofortified seabream (Sparus aurata) and carp (Cyprinus carpio). Frozen storage reduced iodine content in biofortified seabream fillets (17%), as well as selenium content in biofortified carp fillets (24%). Yet, biofortified fillets still presented enhanced iodine and selenium contents at the end of the storage period. Increased lipid oxidation (3.45 mg MDA kg-1 for seabream and 2.41 mg MDA kg-1 for carp) and decreased water holding capacity (23-29% for seabream and 14-23% for carp) was observed during storage, whereas major changes in colour and texture occurred after 45 days (seabream) and 225 days (carp) of storage. In general, biofortified fish fillets maintained their nutritional value and quality after 360 days of frozen storage.
publishDate 2022
dc.date.none.fl_str_mv 2022-12-15
2022-12-15T00:00:00Z
2023-03-16T14:53:34Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.18/8552
url http://hdl.handle.net/10400.18/8552
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Chem. 2022 Dec 15;397:133780. doi: 10.1016/j.foodchem.2022.133780. Epub 2022 Jul 26.
0308-8146
10.1016/j.foodchem.2022.133780
dc.rights.driver.fl_str_mv info:eu-repo/semantics/embargoedAccess
eu_rights_str_mv embargoedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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