Semi-industrial development of nutritious and healthy seafood dishes from sustainable species

This study aimed to devise innovative, tailor-made, appealing, tasty and semi-industrialized dishes, using sustainable and under-utilized seafood species (bib, common dab, common carp, blue mussel and blue whiting), that can meet the specific nutritional and functional needs of children (8-10-years), pregnant women (20-40-years) and seniors (≥60-years). Hence, contests were organised among cooking schools from 6 European countries and the best recipes/dishes were reformulated, semi-industrially produced and chemically and microbiologically evaluated. The dishes intended for: (i) children and pregnant women had EPA + DHA and I levels that reached the target quantities, supporting the claim as "high in I"; and (ii) seniors were "high in protein" (24.8%-Soup_S and 34.0%-Balls_S of the energy was provided by proteins), "high in vitamin B12", and had Na contents (≤0.4%) below the defined limit. All dishes reached the vitamin D target value. Sausages_C, Roulade_P, Fillet_P and Balls_S had a well-balanced protein/fat ratio. Roulade_P presented the highest n-3 PUFA/n-6 PUFA ratio (3.3), while Sausages_C the lowest SFA/UNS ratio (0.2). Dishes were considered safe based on different parameters (e.g. Hg-T, PBDEs, Escherichia coli). All represent dietary sources contributing to meet the reference intakes of target nutrients (33->100%), providing valuable options to overcome nutritional and functional imbalances of the three groups.This project has received funding from the European Union's Horizon 2020 research and innovation programme under Grant Agreement no. 773400 (SEAFOODTOMORROW). This work was also supported by the Spanish Ministry of Science and Innovation (Project CEX 2018-000794-S), the Generalitat de Catalunya (Consolidated Research Group Water and Soil Quality Unit 2017 SGR 1404) and Fundação para a Ciência e a Tecnologia (FCT)/Ministério da Ciência, Tecnologia e Ensino Superior (MCTES) through national funds (UID/QUI/50006/2019, UIDB/50006/2020, UIDP/50006/2020, UIDB/04423/2020 and UIDP/04423/2020). The authors also thank FCT and the European Union's H2020 Research and Innovation Programme for funding through the project Systemic - An integrated approach to the challenge of sustainable food systems: adaptive and mitigatory strategies to address climate change and malnutrition. Sara Cunha also acknowledges FCT for the IF/01616/2015 contract. Biotage is acknowledged for providing SPE cartridges and Bekolut for the QuEChERS kits. This output reflects the views only of the author(s), and the European Union cannot be held responsible for any use that may be made of the information contained therein.Peer reviewe

Antioxidant and antimicrobial effect of sea fennel (Crithmum maritimum) in refrigerated Horse mackerel patties

Resumen del póster presentado a la 47th Conference of the West European Fish Technologists' Association (WEFTA), celebrada en Dublin (Irlanda) del 9 al 12 de octubre de 2017.Horse mackerel (Trachurus mediterraneus) is one of the most discarded species in the Mediterranean Sea. This edible fish contains high levels of PUFA and could be used to produce restructured products. Unfortunately, the commercial shelf-life of these products would be limited because of the easy oxidation of PUFA. Halophyte plants are abundant in the coast of Europe and constitute an underutilized source of antioxidants and antimicrobials. These molecules could be introduced as ingredients in restructured products in order to increase the shelf-life under storage at low temperatures. In this study, the antioxidant and antimicrobial properties of polyphenolic extracts from different halophyte plants were firstly evaluated. The extract of Criste marine (Crithmun maritimum) showed the highest antioxidant and antimicrobial activity and was incorporated in horse mackerel patties at three different concentrations (0.25, 0.5 and 1% w/w). As well, the entire plant was incorporated in the fish patties as a pulp (5, 10 and 20%, w/w). The fish patties were stored at low temperatures (4°C) for two weeks. Lipid oxidation, antioxidant capacity (FRAP and ABTS assays), color (CIELAB system), pH and microbial growth were studied throughout storage. TBARS quantification showed a significant (p<0.05) inhibition of lipid oxidation induced by either the plant pulp or the polyphenolic extract. This observation corre lates positively with the high FRAP values showed by the products including extract or pulp in comparison with the control patty. The fish patties that showed the highest inhibition of lipid oxidation were those including 20% of pulp. The incorporation of the polyphenolic extract or pulp at the highest concentration delayed microbial growth in the fish patties during seven days of storage and induced growth of LAB. To conclude, this study demonstrates that Criste marine could be used as ingredient in fish patties to increase shelf life.Peer Reviewe