{"refrec":{"BRefID":353407,"RR":"<b>Oliveira, H.; Blocquel, C.; Santos, M.; Fretigny, M.; Correia, T.; Gonçalves, A.; Cabado, A.G.; Blanco López, L.; Raaholt, B.W.; Ferraris, F.; Iacoponi, F.; Cubadda, F.; Mantovani, A.; Vallet, E.; Vlaemynck, G.; Fernández-Arribas, J.; Eljarrat, E.; López, E.; López de Alda, M.; Panicz, R.; Sobczak, M.; Eljasik, P.; Cunha, S.; Ferreira, R.; Fernandes, J.O.; Sousa, S.; Domingues, V.F.; Delerue-Matos, C.; Marques, A.; Nunes, M.L.</b> (2021). Semi-industrial development of nutritious and healthy seafood dishes from sustainable species. <i>Food Chem. Toxicol. 155</i>: 112431. <a href=\"https://dx.doi.org/10.1016/j.fct.2021.112431\" target=\"_blank\">https://dx.doi.org/10.1016/j.fct.2021.112431</a>","BEntID":351116,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Food Chem. Toxicol. 155</i>: 112431. <a href=\"https://dx.doi.org/10.1016/j.fct.2021.112431\" target=\"_blank\">https://dx.doi.org/10.1016/j.fct.2021.112431</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Oliveira, H.; Blocquel, C.; Santos, M.; Fretigny, M.; Correia, T.; Gonçalves, A.; Cabado, A.G.; Blanco López, L.; Raaholt, B.W.; Ferraris, F.; Iacoponi, F.; Cubadda, F.; Mantovani, A.; Vallet, E.; Vlaemynck, G.; Fernández-Arribas, J.; Eljarrat, E.; López, E.; López de Alda, M.; Panicz, R.; Sobczak, M.; Eljasik, P.; Cunha, S.; Ferreira, R.; Fernandes, J.O.; Sousa, S.; Domingues, V.F.; Delerue-Matos, C.; Marques, A.; Nunes, M.L.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Oliveira, H. <i>et al.</i>","Englishabstract":"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, <i>Escherichia coli</i>). 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.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Semi-industrial development of nutritious and healthy seafood dishes from sustainable species","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2026-04-20 01:32:51.453921","timezone_type":1,"timezone":"+02:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"Seafood dish; Sustainable species; Nutritional criteria; Children; Pregnant women; Seniors","OtherDescriptors":null,"Notes":null,"AnaPub":2021,"MonPub":null,"DateUpdate":"2022-07-06","DateCreate":"2022-07-05","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000687243000001","VABBcode":null,"OpenAcc":0,"DOI":"10.1016/j.fct.2021.112431"},"refs":null,"anarec":{"AnaID":353407,"PubliDate":2021,"Pagination":"112431","XtraPublOfAnaID":null,"ISBN":null,"Volume":"155","Issue":null,"BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":45323,"SerRR":"Food and Chemical Toxicology. 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