Fish biofortification with natural ingredients like iodine-rich macroalgae and selenized-yeast is an excellent strategy to enhance the nutritional quality of farmed fish. This study aimed to assess the effect of frozen storage during 12-months on physicochemical quality of biofortified seabream (Sparus aurata) and carp (Cyprinus carpio). Frozen storage reduced iodine content in biofortified seabream fillets (17%), as well as selenium content in biofortified carp fillets (24%). Yet, biofortified fillets still presented enhanced iodine and selenium contents at the end of the storage period. Increased lipid oxidation (3.45 mg MDA kg-1 for seabream and 2.41 mg MDA kg-1 for carp) and decreased water holding capacity (23-29% for seabream and 14-23% for carp) was observed during storage, whereas major changes in colour and texture occurred after 45 days (seabream) and 225 days (carp) of storage. In general, biofortified fish fillets maintained their nutritional value and quality after 360 days of frozen storage.Highlights: In general, the quality parameters of fish fillets during frozen storage were not relevantly affected by the biofortification strategies; Frozen storage led to increased lipid oxidation of gilthead seabream and common carp fish fillets; Decreased I and Br contents were observed in biofortified seabream fillets during frozen storage; Decreased Se and As contents were observed in biofortified carp fillets during frozen storage; Overall, biofortified fillets maintained acceptable conditions for consumption after 360 days of frozen storage.The research leading to these results has received funding from the
European Union’s Horizon 2020 research and innovation programme
under Grant Agreement No 773400 (SEAFOODTOMORROW). This
output reflects the views only of the author(s) and the European Union
cannot be held responsible for any use which may be made of the in-
formation contained therein. The authors also thank to i) Gelpeixe, S.A.
for providing the installations and resources, allowing the study devel-
opment; ii) the Portuguese Foundation for Science and Technology
(FCT) supported the contract of PA in the framework of CEECIND/
01739/2017; iii) the Marine and Environmental Sciences Centre
(MARE) through the strategic project UIDB/04292/2020 granted to
MARE and under the project LA/P/0069/2020 granted to the Associate
Laboratory ARNET; iv) the Portuguese national funds (DIVERSIAQUA
MAR 2020 – 16-02-01-FEAM-66; DIVERSIAQUA II MAR 2020 -
02.01.01-FEAMP-0175); v) the project CALIBRA/EYIE (MIS 5002799),
which is implemented under the Action “Reinforcement of the Research
and Innovation Infrastructures,” funded by the Operational Programme
“Competitiveness, Entrepreneurship and Innovation” (NSRF
2014–2020) and co-financed by Greece and the European Union (Eu-
ropean Regional Development Fund), and vi) the technical support of
the master student Analdeth Marvão.info:eu-repo/semantics/publishedVersio
