Semi-industrial development of nutritious and healthy seafood dishes from sustainable species

Semi-industrial development of nutritious and healthy seafood dishes from sustainable species

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)...

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Published in:Food and chemical toxicology Vol. 155; p. 112431
Main 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
Format: Journal Article
Language:English
Published: England Elsevier Ltd 01-09-2021
Subjects:
Adult
Aged
Aged, 80 and over
Animals
Child
Children
Cookbooks as Topic
Female
Fishes
Food Handling - methods
Humans
Middle Aged
Nutritional criteria
Nutritive Value
Pregnancy
Pregnant women
Seafood - analysis
Seafood dish
Seniors
Sustainable species
Young Adult
Hg-T
n-3 PUFA
Sustainable species
PBDEs
Roulade_P
Nutritional criteria
I
Balls_S
Fillet_P
n-6 PUFA
SFA
Sausages_C
Na
Pregnant women
EPA
Seafood dish
Children
UNS
DHA
Seniors
Soup_S
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Summary: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. •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.
ISSN:0278-6915
1873-6351
1873-6351
DOI:10.1016/j.fct.2021.112431