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The emerging farmed fish species meagre (Argyrosomus regius): How culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance

2013-10Journal article Restricted access
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dc.contributor.authorCosta, Sara
dc.contributor.authorAfonso, Cláudia
dc.contributor.authorBandarra, Narcisa
dc.contributor.authorGueifão, Sandra
dc.contributor.authorCastanheira, Isabel
dc.contributor.authorCarvalho, Maria Luísa
dc.contributor.authorCardoso, Carlos
dc.contributor.authorNunes, Maria Leonor
dc.date.accessioned2014-01-31T13:52:40Z
dc.date.available2014-01-31T13:52:40Z
dc.date.issued2013-10
dc.description.abstractThe 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.por
dc.description.sponsorshipFundação para a Ciência e a Tecnologia(FCT)por
dc.identifier.citationFood Chem Toxicol. 2013 Oct;60:277-85. doi: 10.1016/j.fct.2013.07.050. Epub 2013 Jul 27por
dc.identifier.issn0278-6915
dc.identifier.otherdoi: 10.1016/j.fct.2013.07.050
dc.identifier.urihttp://hdl.handle.net/10400.18/1897
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevier/ Pergamonpor
dc.relation‘‘GOODFISH’’, Ref.PTDC/SAU-ESA/103825/2008por
dc.relation.publisherversionhttp://www.sciencedirect.com/science/article/pii/S027869151300505Xpor
dc.subjectFood Safetypor
dc.subjectContaminantspor
dc.subjectFishpor
dc.subjectBenefit/risk Assessmentpor
dc.subjectCulinary Treatments in Meagrepor
dc.subjectNutritional/chemical Compositionpor
dc.subjectEPA + DHApor
dc.subjectContaminantspor
dc.subjectSegurança Alimentarpor
dc.titleThe emerging farmed fish species meagre (Argyrosomus regius): How culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balancepor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage285por
oaire.citation.startPage277por
oaire.citation.titleFood and Chemical Toxicologypor
oaire.citation.volume60por
rcaap.rightsembargoedAccesspor
rcaap.typearticlepor

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