TY - JOUR
T1 - Development of new canned chub mackerel products incorporating edible seaweeds-influence on the minerals and trace elements composition
AU - Vieira, Elsa F.
AU - Soares, Cristina
AU - Machado, Susana
AU - Oliva-Teles, M. Teresa
AU - Correia, Manuela
AU - Ramalhosa, Maria João
AU - Carvalho, Ana
AU - Domingues, Valentina F.
AU - Antunes, Filipa
AU - Morais, Simone
AU - Delerue-Matos, Cristina
N1 - Funding Information:
Funding: This work received financial support from project iCanSea—Conservas com macroalgas para diferenciação nutricional e sensorial, sponsored by Portugal 2020 under the Programa Operacional Competitividade e Internacionalização (Ref.3171/Portugal 2020). The Fundação para a Ciência e a Tecnologia (FCT) and the FEDER, under Programme PT2020 (Project UID/QUI/50006/2019) and the project Qualidade e Segurança Alimentar—uma abordagem (nano)tecnológica (NORTE‐01‐0145‐FEDER‐000011) are also acknowledged for the financial funding.
Publisher Copyright:
© 2020 by the authors.
PY - 2020/3/3
Y1 - 2020/3/3
N2 - This study aimed to develop new canned chub mackerel products incorporating edible seaweeds (Ascophyllum nodosum, Fucus spiralis, Saccorhiza polyschides, Chondrus crispus, Porphyra sp. and Ulva sp.) harvested in the Portuguese North-Central coast, with simultaneous sensory improvement and minerals enrichment. Two processes were compared, namely the addition of seaweeds in i) the canning step and ii) in the brining step (as the replacement for salt). The concentrations of four macrominerals (Na, K, Ca and Mg), chloride, and twelve trace elements (Co, Cu, Fe, I, Li, Mn, Mo, Rb, Se, Sr, V and Zn) were determined by high-resolution continuum source flame atomic absorption spectrometry (HR-CS-FAAS) and inductively coupled plasma mass spectrometry (ICP-MS), respectively. Results showed that canned chub mackerel incorporating C. crispus and F. spiralis was found to be the preferred sensory option, also exhibiting contents enriched with Cl, Co, Cu, Fe, I, Li, Mg, Mn, Mo, Na, Rb, Se, and Sr. This effect was more pronounced when both seaweed species were added to replace the salt added in the brining step.
AB - This study aimed to develop new canned chub mackerel products incorporating edible seaweeds (Ascophyllum nodosum, Fucus spiralis, Saccorhiza polyschides, Chondrus crispus, Porphyra sp. and Ulva sp.) harvested in the Portuguese North-Central coast, with simultaneous sensory improvement and minerals enrichment. Two processes were compared, namely the addition of seaweeds in i) the canning step and ii) in the brining step (as the replacement for salt). The concentrations of four macrominerals (Na, K, Ca and Mg), chloride, and twelve trace elements (Co, Cu, Fe, I, Li, Mn, Mo, Rb, Se, Sr, V and Zn) were determined by high-resolution continuum source flame atomic absorption spectrometry (HR-CS-FAAS) and inductively coupled plasma mass spectrometry (ICP-MS), respectively. Results showed that canned chub mackerel incorporating C. crispus and F. spiralis was found to be the preferred sensory option, also exhibiting contents enriched with Cl, Co, Cu, Fe, I, Li, Mg, Mn, Mo, Na, Rb, Se, and Sr. This effect was more pronounced when both seaweed species were added to replace the salt added in the brining step.
KW - Canned chub mackerel
KW - Minerals
KW - Portuguese north-central coast
KW - Seaweeds
UR - http://www.scopus.com/inward/record.url?scp=85081250741&partnerID=8YFLogxK
U2 - 10.3390/molecules25051133
DO - 10.3390/molecules25051133
M3 - Article
C2 - 32138318
AN - SCOPUS:85081250741
SN - 1420-3049
VL - 25
JO - Molecules
JF - Molecules
IS - 5
M1 - 1133
ER -
