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Motta C, Rego A, Cardoso C, Coelho I, Gomes-Bispo A, Afonso C, Prates J, Castanheira I, Bandarra N. Seasonality as experienced in the market and the resulting variation in the amino acid and elemental composition of chub mackerel (Scomber colias). J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Cardoso C, Matos J, Gomes‐Bispo A, Afonso C, Motta C, Castanheira I, Prates JAM, Bandarra NM. Antioxidant and anti‐inflammatory activities of ethyl acetate extracts of chub mackerel (
Scomber colias
): a thorough seasonal evaluation. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Carlos Cardoso
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV) Portuguese Institute for the Sea and Atmosphere (IPMA, IP) Avenida Alfredo Magalhães Ramalho, 6 Algés 1495‐165 Portugal
- CIIMAR Interdisciplinary Centre of Marine and Environmental Research University of Porto Rua dos Bragas 289 Porto 4050‐123 Portugal
| | - Joana Matos
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV) Portuguese Institute for the Sea and Atmosphere (IPMA, IP) Avenida Alfredo Magalhães Ramalho, 6 Algés 1495‐165 Portugal
- Faculdade de Ciências da Universidade de Lisboa Campo Grande, 16 Lisboa 1749‐016 Portugal
| | - Ana Gomes‐Bispo
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV) Portuguese Institute for the Sea and Atmosphere (IPMA, IP) Avenida Alfredo Magalhães Ramalho, 6 Algés 1495‐165 Portugal
- CIIMAR Interdisciplinary Centre of Marine and Environmental Research University of Porto Rua dos Bragas 289 Porto 4050‐123 Portugal
| | - Cláudia Afonso
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV) Portuguese Institute for the Sea and Atmosphere (IPMA, IP) Avenida Alfredo Magalhães Ramalho, 6 Algés 1495‐165 Portugal
- CIIMAR Interdisciplinary Centre of Marine and Environmental Research University of Porto Rua dos Bragas 289 Porto 4050‐123 Portugal
| | - Carla Motta
- Instituto Nacional de Saúde Doutor Ricardo Jorge Av. Padre Cruz Lisbon 1600‐560 Portugal
| | - Isabel Castanheira
- Instituto Nacional de Saúde Doutor Ricardo Jorge Av. Padre Cruz Lisbon 1600‐560 Portugal
| | - José A. M. Prates
- Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA) Faculdade de Medicina Veterinária Universidade de Lisboa Lisbon 1300‐477 Portugal
| | - Narcisa M. Bandarra
- Division of Aquaculture, Upgrading, and Bioprospection (DivAV) Portuguese Institute for the Sea and Atmosphere (IPMA, IP) Avenida Alfredo Magalhães Ramalho, 6 Algés 1495‐165 Portugal
- CIIMAR Interdisciplinary Centre of Marine and Environmental Research University of Porto Rua dos Bragas 289 Porto 4050‐123 Portugal
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Pateiro M, Munekata PES, Domínguez R, Wang M, Barba FJ, Bermúdez R, Lorenzo JM. Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream ( Sparus aurata). Mar Drugs 2020; 18:E101. [PMID: 32033070 PMCID: PMC7073831 DOI: 10.3390/md18020101] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 01/21/2020] [Accepted: 02/03/2020] [Indexed: 12/14/2022] Open
Abstract
Fish processing industries generate a large volume of discards. In order to fulfil with the principles of a sustainable circular economy, it is necessary to maintain aquaculture by-products in the food chain through the production of high-value biomolecules that can be used as novel ingredients. In this study, we try to give value to the gilthead sea bream by-products, evaluating the composition and the nutritional value of the muscle and six discards commonly obtained from the fish processing industry (fishbone, gills, guts, heads, liver, and skin), which represent ≈ 61% of the whole fish. Significant differences were detected among muscle and by-products for fatty acid and amino acid profile, as well as mineral content. The discards studied were rich in protein (10%-25%), showing skin and fishbone to have the highest contents. The amino acid profile reflected the high quality of its protein, with 41%-49% being essential amino acids-lysine, leucine, and arginine were the most abundant amino acids. Guts, liver, and skin were the fattiest by-products (25%-35%). High contents of polyunsaturated fatty acids (PUFAs) (31%-34%), n-3 fatty acids (12%-14%), and eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) (6%-8%) characterized these discards. The head displayed by far the highest ash content (9.14%), which was reflected in the mineral content, especially in calcium and phosphorous. These results revealed that gilthead sea bream by-products can be used as source of value-added products such as protein, oils, and mineral supplements.
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Affiliation(s)
- Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (P.E.S.M.); (R.D.); (R.B.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (P.E.S.M.); (R.D.); (R.B.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (P.E.S.M.); (R.D.); (R.B.)
| | - Min Wang
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (M.W.); (F.J.B.)
| | - Francisco J. Barba
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain; (M.W.); (F.J.B.)
| | - Roberto Bermúdez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (P.E.S.M.); (R.D.); (R.B.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (P.E.S.M.); (R.D.); (R.B.)
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Karlsdottir M, Arason S, Thorarinsdottir K, Nguyen MV, Kristinsson H. Lipid Degradation of Cod Liver During Frozen Storage as Influenced by Temperature, Packaging Method, and Seasonal Variation. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2014.932315] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Ortiz J, Vivanco JP, Aubourg SP. Lipid and sensory quality of canned Atlantic salmon (Salmo salar): Effect of the use of different seaweed extracts as covering liquids. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300239] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jaime Ortiz
- Facultad de Ciencias Químicas y Farmacéuticas, Departamento de Ciencia de los Alimentos y Tecnología Química; Universidad de Chile; Santiago Chile
| | - Juan P. Vivanco
- Facultad de Ciencias Químicas y Farmacéuticas, Departamento de Ciencia de los Alimentos y Tecnología Química; Universidad de Chile; Santiago Chile
| | - Santiago P. Aubourg
- Departamento de Tecnología de Alimentos; Instituto de Investigaciones Marinas - Consejo Superior de Investigaciones Científicas (IIM-CSIC); Vigo Spain
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Mamelona J, Saint-Louis R, Pelletier É. Proximate composition and nutritional profile of by-products from green urchin and Atlantic sea cucumber processing plants. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02381.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Falch E, Rustad T, Jonsdottir R, Shaw N, Dumay J, Berge J, Arason S, Kerry J, Sandbakk M, Aursand M. Geographical and seasonal differences in lipid composition and relative weight of by-products from gadiform species. J Food Compost Anal 2006. [DOI: 10.1016/j.jfca.2005.12.004] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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