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

被引：7

作者：

Barbosa, Vera ^{[1
,2
,3
]}

Camacho, Carolina ^{[1
,4
]}

Oliveira, Helena ^{[1
,4
]}

Anacleto, Patricia ^{[1
,4
,5
]}

Maulvault, Ana Luisa ^{[1
,5
]}

Delgado, Ines ^{[6
]}

Ventura, Marta ^{[6
]}

Dias, Jorge ^{[7
]}

Ribeiro, Laura ^{[8
]}

Pousao-Ferreira, Pedro ^{[8
]}

Eljasik, Piotr ^{[9
]}

Panicz, Remigiusz ^{[9
]}

Sobczak, Malgorzata ^{[9
]}

Tsampa, Kalliopi ^{[10
]}

Karydas, Andreas ^{[10
]}

Nunes, Maria Leonor ^{[4
]}

Carvalho, Maria Luisa ^{[3
]}

Martins, Marta ^{[2
]}

Marques, Antonio ^{[1
,4
]}

机构：

[1] Portuguese Inst Sea & Atmosphere, Div Aquaculture Upgrading & Bioprospect DivAV, IP IPMA, Lisbon, Portugal

[2] NOVA Sch Sci & Technol FCT NOVA, Dept Environm Sci & Engn DCEA, MARE Marine & Environm Sci Ctr, Caparica, Portugal

[3] NOVA Sch Sci & Technol, LIBPhYs UNL, Phys Dept, Caparica, Portugal

[4] Univ Porto, Interdisciplinary Ctr Marine & Environm Res CIIMA, Porto, Portugal

[5] Univ Lisbon FCUL, MARE Marine & Environm Sci Ctr, Guia Marine Lab, Fac Sci, Lisbon, Portugal

[6] Natl Hlth Inst Doutor Ricardo Jorge INSA, Food & Nutr Dept, Lisbon, Portugal

[7] SPAROS Lda, Olhao, Portugal

[8] Portuguese Inst Sea & Atmosphere, EPPO Aquaculture Res Stn, IP IPMA, Olhao, Portugal

[9] West Pomeranian Univ Technol, Dept Meat Sci, Fac Food Sci & Fisheries, Szczecin, Poland

[10] Inst Nucl & Particle Phys NCSR Demokritos, Athens 15341, Greece

来源：

FOOD CHEMISTRY | 2022年 / 397卷

关键词：

Macro; Trace and toxic elements; Iodine and selenium biofortification; Frozen storage; Quality changes; Seabream; Carp; WATER-HOLDING CAPACITY; SENSORY QUALITY; DIETARY MACROALGAE; TEXTURAL CHANGES; TEMPERATURE; TROUT; FISH; STABILITY; FILLETS; ACID;

D O I：

10.1016/j.foodchem.2022.133780

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页数：12

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