REQUIMTE-LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, R. Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal.
WEDOTECH-Companhia de Ideias e de Tecnologias, Lda, Rua do Seixal, 108, 4000-521 Porto, Portugal.
Molecules. 2020 Mar 3;25(5):1133. doi: 10.3390/molecules25051133.
This study aimed to develop new canned chub mackerel products incorporating edible seaweeds ( , , , , sp. and sp.) harvested in the Portuguese North-Central coast, with simultaneous sensory improvement and minerals enrichment. Two processes were compared, namely the addition of seaweeds in i) the canning step and ii) in the brining step (as the replacement for salt). The concentrations of four macrominerals (Na, K, Ca and Mg), chloride, and twelve trace elements (Co, Cu, Fe, I, Li, Mn, Mo, Rb, Se, Sr, V and Zn) were determined by high-resolution continuum source flame atomic absorption spectrometry (HR-CS-FAAS) and inductively coupled plasma mass spectrometry (ICP-MS), respectively. Results showed that canned chub mackerel incorporating and was found to be the preferred sensory option, also exhibiting contents enriched with Cl, Co, Cu, Fe, I, Li, Mg, Mn, Mo, Na, Rb, Se, and Sr. This effect was more pronounced when both seaweed species were added to replace the salt added in the brining step.
本研究旨在开发新的罐装鲐鱼产品，其中加入了在葡萄牙中北部海岸收获的可食用海藻（、、、、和 sp.），同时改善感官品质并增加矿物质含量。比较了两种方法，即在 i）装罐步骤和 ii）腌制步骤（替代盐）中添加海藻。通过高分辨率连续光源火焰原子吸收光谱法（HR-CS-FAAS）和电感耦合等离子体质谱法（ICP-MS）分别测定了四种宏量矿物质（Na、K、Ca 和 Mg）、氯和十二种微量元素（Co、Cu、Fe、I、Li、Mn、Mo、Rb、Se、Sr、V 和 Zn）的浓度。结果表明，添加 和 的罐装鲐鱼在感官上是首选，并且其 Cl、Co、Cu、Fe、I、Li、Mg、Mn、Mo、Na、Rb、Se 和 Sr 等元素的含量也更为丰富。当两种海藻都被添加来替代腌制步骤中添加的盐时，这种效果更为明显。
