Comparative study on nutritional composition of fish available in Portugal
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.19/5639 |
Resumo: | Purpose - The Mediterranean Diet is one of the healthiest eating patterns and relies much on the regular consumption of fish, source of unsaturated fatty acids, protein, vitamins and minerals. The present study was undertaken to describe and compare the macro and micronutrients’ profile of 24 commercial fish species available in the Portuguese market. Methodology – A comparative study was undertaken based on nutritional datasheets information provided by laboratories and from database of the Portuguese National Health Institute Doutor Ricardo Jorge. Findings - The results obtained showed that most of the fish species are low fat but the gilthead (Sparus aurata) and salmon (Oncorynchus keta) are considered high in fat, with salmon presenting important amounts of unsaturated fatty acids. The blue shark (Prionace glauca) shows the highest protein while the codfish (Gadus morhua) evidenced a very high salt content. While sardine (Sardina pilchardus) is much richer in terms of vitamins as compared to the other species, with respect to minerals, they vary a lot among species. Nevertheless, it stands out the skate (Raja spp.) with high amounts of sodium, calcium and phosphorus. Statistical analysis evidenced some relations between the properties evaluated, and most especially between lipids and saturated fatty acids (r = 0.958) or monounsaturated fatty acids (r = 0.951), or even between ash and phosphorus (r = 0.817) or between carbohydrates and zinc (r = 0.903) (correlations significant with p < 0.01). Furthermore, it was possible to establish two distinct groups of fish through Hierarchical Cluster Analysis, one of them including species like salmon, sardine, seabass (Dicentrarchus labrax) and mackerel (Trachurus trachurus) which are not, however, belonging to the same fat category. Practical implications - The species evaluated revealed a very important nutritional value that should be an incentive to their regular consumption. Moreover, a lack of nutritional information about some micronutrients was found in several fish species, which should be studied in future studies. Value – This paper fulfils an identified need to compare nutritional composition of fish available in Portugal. |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Comparative study on nutritional composition of fish available in PortugalMediterranean DietFishEnergetic and nutritional compositionHuman consumptionPurpose - The Mediterranean Diet is one of the healthiest eating patterns and relies much on the regular consumption of fish, source of unsaturated fatty acids, protein, vitamins and minerals. The present study was undertaken to describe and compare the macro and micronutrients’ profile of 24 commercial fish species available in the Portuguese market. Methodology – A comparative study was undertaken based on nutritional datasheets information provided by laboratories and from database of the Portuguese National Health Institute Doutor Ricardo Jorge. Findings - The results obtained showed that most of the fish species are low fat but the gilthead (Sparus aurata) and salmon (Oncorynchus keta) are considered high in fat, with salmon presenting important amounts of unsaturated fatty acids. The blue shark (Prionace glauca) shows the highest protein while the codfish (Gadus morhua) evidenced a very high salt content. While sardine (Sardina pilchardus) is much richer in terms of vitamins as compared to the other species, with respect to minerals, they vary a lot among species. Nevertheless, it stands out the skate (Raja spp.) with high amounts of sodium, calcium and phosphorus. Statistical analysis evidenced some relations between the properties evaluated, and most especially between lipids and saturated fatty acids (r = 0.958) or monounsaturated fatty acids (r = 0.951), or even between ash and phosphorus (r = 0.817) or between carbohydrates and zinc (r = 0.903) (correlations significant with p < 0.01). Furthermore, it was possible to establish two distinct groups of fish through Hierarchical Cluster Analysis, one of them including species like salmon, sardine, seabass (Dicentrarchus labrax) and mackerel (Trachurus trachurus) which are not, however, belonging to the same fat category. Practical implications - The species evaluated revealed a very important nutritional value that should be an incentive to their regular consumption. Moreover, a lack of nutritional information about some micronutrients was found in several fish species, which should be studied in future studies. Value – This paper fulfils an identified need to compare nutritional composition of fish available in Portugal.EmeraldRepositório Científico do Instituto Politécnico de ViseuMarques, IvoneBotelho, GoretiGuiné, Raquel2019-09-09T10:48:29Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.19/5639engMarques, I., Botelho, G., & Guiné, R. (2019). Comparative study on nutritional composition of fish available in Portugal. Nutrition & Food Science, 49(5), 925-941. doi: https://doi.org/10.1108/NFS-11-2018-03110034-6659https://doi.org/10.1108/NFS-11-2018-0311info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-01-16T15:28:13Zoai:repositorio.ipv.pt:10400.19/5639Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:43:57.361729Repositório 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 |
Comparative study on nutritional composition of fish available in Portugal |
title |
Comparative study on nutritional composition of fish available in Portugal |
spellingShingle |
Comparative study on nutritional composition of fish available in Portugal Marques, Ivone Mediterranean Diet Fish Energetic and nutritional composition Human consumption |
title_short |
Comparative study on nutritional composition of fish available in Portugal |
title_full |
Comparative study on nutritional composition of fish available in Portugal |
title_fullStr |
Comparative study on nutritional composition of fish available in Portugal |
title_full_unstemmed |
Comparative study on nutritional composition of fish available in Portugal |
title_sort |
Comparative study on nutritional composition of fish available in Portugal |
author |
Marques, Ivone |
author_facet |
Marques, Ivone Botelho, Goreti Guiné, Raquel |
author_role |
author |
author2 |
Botelho, Goreti Guiné, Raquel |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Politécnico de Viseu |
dc.contributor.author.fl_str_mv |
Marques, Ivone Botelho, Goreti Guiné, Raquel |
dc.subject.por.fl_str_mv |
Mediterranean Diet Fish Energetic and nutritional composition Human consumption |
topic |
Mediterranean Diet Fish Energetic and nutritional composition Human consumption |
description |
Purpose - The Mediterranean Diet is one of the healthiest eating patterns and relies much on the regular consumption of fish, source of unsaturated fatty acids, protein, vitamins and minerals. The present study was undertaken to describe and compare the macro and micronutrients’ profile of 24 commercial fish species available in the Portuguese market. Methodology – A comparative study was undertaken based on nutritional datasheets information provided by laboratories and from database of the Portuguese National Health Institute Doutor Ricardo Jorge. Findings - The results obtained showed that most of the fish species are low fat but the gilthead (Sparus aurata) and salmon (Oncorynchus keta) are considered high in fat, with salmon presenting important amounts of unsaturated fatty acids. The blue shark (Prionace glauca) shows the highest protein while the codfish (Gadus morhua) evidenced a very high salt content. While sardine (Sardina pilchardus) is much richer in terms of vitamins as compared to the other species, with respect to minerals, they vary a lot among species. Nevertheless, it stands out the skate (Raja spp.) with high amounts of sodium, calcium and phosphorus. Statistical analysis evidenced some relations between the properties evaluated, and most especially between lipids and saturated fatty acids (r = 0.958) or monounsaturated fatty acids (r = 0.951), or even between ash and phosphorus (r = 0.817) or between carbohydrates and zinc (r = 0.903) (correlations significant with p < 0.01). Furthermore, it was possible to establish two distinct groups of fish through Hierarchical Cluster Analysis, one of them including species like salmon, sardine, seabass (Dicentrarchus labrax) and mackerel (Trachurus trachurus) which are not, however, belonging to the same fat category. Practical implications - The species evaluated revealed a very important nutritional value that should be an incentive to their regular consumption. Moreover, a lack of nutritional information about some micronutrients was found in several fish species, which should be studied in future studies. Value – This paper fulfils an identified need to compare nutritional composition of fish available in Portugal. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-09-09T10:48:29Z 2019 2019-01-01T00:00:00Z |
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/10400.19/5639 |
url |
http://hdl.handle.net/10400.19/5639 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Marques, I., Botelho, G., & Guiné, R. (2019). Comparative study on nutritional composition of fish available in Portugal. Nutrition & Food Science, 49(5), 925-941. doi: https://doi.org/10.1108/NFS-11-2018-0311 0034-6659 https://doi.org/10.1108/NFS-11-2018-0311 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Emerald |
publisher.none.fl_str_mv |
Emerald |
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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
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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