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

Vera Barbosa; Carolina Camacho; Helena Oliveira; Patrícia Anacleto; Ana Luisa Maulvault; Inês Delgado; Marta Ventura; Jorge Dias; Laura Ribeiro; Pedro Pousão-Ferreira; Piotr Eljasik; Remigiusz Panicz; Małgorzata Sobczak; Kalliopi Tsampa; Andreas Karydas; Maria Leonor Nunes; Maria Luísa Carvalho; Marta Martins; António Marques

doi:10.1016/j.foodchem.2022.133780

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

Vera Barbosa
, Carolina Camacho
, Helena Oliveira
, Patrícia Anacleto
, Ana Luisa Maulvault
, Inês Delgado
, Marta Ventura
, Jorge Dias
, Laura Ribeiro
, Pedro Pousão-Ferreira
, Piotr Eljasik
, Remigiusz Panicz
, Małgorzata Sobczak
, Kalliopi Tsampa
, Andreas Karydas
, Maria Leonor Nunes
, Maria Luísa Carvalho
, Marta Martins
, António Marques

Resultado de pesquisa: ???type-name??? › ???researchoutput.researchoutputtypes.contributiontojournal.article??? › revisão de pares

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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.

Idioma original	???core.languages.en_GB???
Número do artigo	133780
Revista	Food Chemistry
Volume	397
DOIs	https://doi.org/10.1016/j.foodchem.2022.133780
Estado da publicação	???researchoutput.status.published??? - 15 dez. 2022
Publicado externamente	Sim

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Barbosa, V., Camacho, C., Oliveira, H., Anacleto, P., Maulvault, A. L., Delgado, I., Ventura, M., Dias, J., Ribeiro, L., Pousão-Ferreira, P., Eljasik, P., Panicz, R., Sobczak, M., Tsampa, K., Karydas, A., Nunes, M. L., Carvalho, M. L., Martins, M., & Marques, A. (2022). Physicochemical properties of iodine and selenium biofortified Sparus aurata and Cyprinus carpio during frozen storage. Food Chemistry, 397, Artigo 133780. https://doi.org/10.1016/j.foodchem.2022.133780

@article{d5c394d37118431798c892309329f393,

title = "Physicochemical properties of iodine and selenium biofortified Sparus aurata and Cyprinus carpio during frozen storage",

abstract = "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.",

keywords = "Carp, Frozen storage, Iodine and selenium biofortification, Macro, Quality changes, Seabream, Trace and toxic elements",

author = "Vera Barbosa and Carolina Camacho and Helena Oliveira and Patr{\'i}cia Anacleto and Maulvault, \{Ana Luisa\} and In{\^e}s Delgado and Marta Ventura and Jorge Dias and Laura Ribeiro and Pedro Pous{\~a}o-Ferreira and Piotr Eljasik and Remigiusz Panicz and Ma{\l}gorzata Sobczak and Kalliopi Tsampa and Andreas Karydas and Nunes, \{Maria Leonor\} and Carvalho, \{Maria Lu{\'i}sa\} and Marta Martins and Ant{\'o}nio Marques",

note = "Publisher Copyright: {\textcopyright} 2022 Elsevier Ltd",

year = "2022",

month = dec,

day = "15",

doi = "10.1016/j.foodchem.2022.133780",

language = "English",

volume = "397",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Ltd.",

}

Barbosa, V, Camacho, C, Oliveira, H, Anacleto, P, Maulvault, AL, Delgado, I, Ventura, M, Dias, J, Ribeiro, L, Pousão-Ferreira, P, Eljasik, P, Panicz, R, Sobczak, M, Tsampa, K, Karydas, A, Nunes, ML, Carvalho, ML, Martins, M & Marques, A 2022, 'Physicochemical properties of iodine and selenium biofortified Sparus aurata and Cyprinus carpio during frozen storage', Food Chemistry, vol. 397, 133780. https://doi.org/10.1016/j.foodchem.2022.133780

TY - JOUR

T1 - Physicochemical properties of iodine and selenium biofortified Sparus aurata and Cyprinus carpio during frozen storage

AU - Barbosa, Vera

AU - Camacho, Carolina

AU - Oliveira, Helena

AU - Anacleto, Patrícia

AU - Maulvault, Ana Luisa

AU - Delgado, Inês

AU - Ventura, Marta

AU - Dias, Jorge

AU - Ribeiro, Laura

AU - Pousão-Ferreira, Pedro

AU - Eljasik, Piotr

AU - Panicz, Remigiusz

AU - Sobczak, Małgorzata

AU - Tsampa, Kalliopi

AU - Karydas, Andreas

AU - Nunes, Maria Leonor

AU - Carvalho, Maria Luísa

AU - Martins, Marta

AU - Marques, António

PY - 2022/12/15

Y1 - 2022/12/15

N2 - 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.

AB - 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.

KW - Carp

KW - Frozen storage

KW - Iodine and selenium biofortification

KW - Macro

KW - Quality changes

KW - Seabream

KW - Trace and toxic elements

UR - https://www.scopus.com/pages/publications/85135119375

U2 - 10.1016/j.foodchem.2022.133780

DO - 10.1016/j.foodchem.2022.133780

M3 - Article

C2 - 35917781

AN - SCOPUS:85135119375

SN - 0308-8146

VL - 397

JO - Food Chemistry

JF - Food Chemistry

M1 - 133780

ER -

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

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