Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.18/1897
Título: The emerging farmed fish species meagre (Argyrosomus regius): How culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance
Autor: Costa, Sara
Afonso, Cláudia
Bandarra, Narcisa
Gueifão, Sandra
Castanheira, Isabel
Carvalho, Maria Luísa
Cardoso, Carlos
Nunes, Maria Leonor
Palavras-chave: Food Safety
Contaminants
Fish
Benefit/risk Assessment
Culinary Treatments in Meagre
Nutritional/chemical Composition
EPA + DHA
Contaminants
Segurança Alimentar
Data: Out-2013
Editora: Elsevier/ Pergamon
Citação: Food Chem Toxicol. 2013 Oct;60:277-85. doi: 10.1016/j.fct.2013.07.050. Epub 2013 Jul 27
Resumo: The effect of cooking methods (boiling, grilling, and roasting) on the proximate and mineral composition, contaminants concentration and fatty acids profile was evaluated aiming to understand the benefits and risks associated to the consumption of the emerging farmed fish meagre (Argyrosomus regius). All the treatments led to lower moisture content. After grilling and roasting, the SFA, MUFA and PUFA contents increased. There was no degradation of EPA and DHA during the culinary processes. Significant retention of minerals in grilled and roasted meagre samples was registered. For Pb and Cd there were no concentration differences between culinary treatments and regarding raw fish. Whereas As level was higher in grilled meagre, total Hg and Me-Hg values were augmented in grilled and roasted meagre. The consumption of meagre is advisable due to the low and healthy fat, high selenium and protein content. Grilling would be the best culinary treatment due to the retention of protein, EPA, DHA and minerals. But as the risk of ingestion of Me-Hg content also increases, based on the risk assessment, intake should not exceed two weekly meals, provided that no other important Me-Hg food source is present in the diet. Otherwise, even this maximum threshold should be lower.
Peer review: yes
URI: http://hdl.handle.net/10400.18/1897
ISSN: 0278-6915
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S027869151300505X
Aparece nas colecções:DAN - Artigos em revistas internacionais

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