Effects of steaming on health-valuable nutrients from fortified farmed fish: Gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) as case studies
| Autor: | António Marques, Maria Luísa Carvalho, Małgorzata Sobczak, Marta Martins, Mónica Mai, Patrícia Anacleto, Inês Coelho, Ravi Araújo‐Luna, Vera Barbosa, Helena Oliveira, Marta Santos, Jacek Sadowski, Remigiusz Panicz, Inês Delgado, Marisa Barata, Ana Luísa Maulvault, Pedro Pousão-Ferreira, Jorge Dias, Agnieszka Tórz, Laura Ribeiro, Piotr Eljasik |
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| Rok vydání: | 2021 |
| Předmět: |
Carps
Hot Temperature Fish farming Fortification Steaming Aquaculture Toxicology Cyprinus 03 medical and health sciences Common carp Selenium 0404 agricultural biotechnology Nutrient Yeasts Animals Selenium Iodine Fortification Steaming Seabream Carp Food science Cooking Carp 030304 developmental biology 0303 health sciences biology food and beverages Water 04 agricultural and veterinary sciences General Medicine biology.organism_classification Seaweed 040401 food science Sea Bream Human nutrition Seafood Food Fortified Nutritive Value Food Science Iodine |
| Zdroj: | Food and Chemical Toxicology |
| ISSN: | 1873-6351 |
| Popis: | Fish fortification with iodine-richmacroalgae(Laminariadigitata) and Selenium-rich yeast is expected to promote nutritional added value of this crucial food item, contributing to a healthy and balanced diet for consumers. However, it is not known if steaming can affect these nutrient levels in fortified fish. The present study evaluates the effect of steaming on nutrients contents in fortified farmed giltheadseabream(Sparus aurata) and common carp (Cyprinus carpio). Fortified seabream presented enhanced I, Se and Fe contents, whereas fortified carp presented enhanced I, Se and Zn contents. Steaming resulted in increased I and Se contents in fortified seabream, and increased Fe and Zn levels in fortified carp, with higher elements true retention values (TRVs >90%). The consumption of 150g of steamed fortified seabream contributes to a significant daily intake (DI) of I (up to 12%) and Se (up to >100%). On the other hand, steamed fortified carp contributes to 19–23% of I DI and 30%–71% of Se DI. These results demonstrate that steaming is a healthy cooking method, maintaining the enhanced nutritional quality of fortified fish. Moreover, the present fortification strategy is a promising solution to develop high-quality farmed fish products to overcomenutritional deficiencies. |
| Databáze: | OpenAIRE |
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