Chemical composition, nutritional value, and safety of cooked female Chaceon maritae from Namibe (Angola)

Celso Manuel Cristovão Mandume, Narcisa M. Bandarra, Joana Raimundo, Helena Maria Lourenço, Susana Gonçalves, Marta Ventura, Inês Delgado, Andreia Rego, Carla Motta, Isabel Castanheira, Maria Leonor Nunes, Maria Paula Duarte

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)

Abstract

Despite being highly appreciated and consumed, the nutritional value of Chaceon maritae from Namibe (Angola) had never been studied. In the present work, edible tissues (muscle, ovaries, and hepatopancreas) of boiled female C. maritae caught off Namibe coast in two distinct seasons were analyzed in terms of proximate chemical composition (fat, ash, protein, and moisture), fatty acid and amino acid profiles, cholesterol, essential minerals (macro and trace) and toxic elements. Results showed that, in both seasons, C. maritae muscle was a valuable source of protein, essential amino acids, polyunsaturated fatty acids, and essential elements, especially zinc, selenium, iodine, and copper. Ovaries and hepatopancreas are also good sources of protein, but were richer in fat, particularly when caught in October. Ovarian fat is rich in polyunsaturated fatty acids and that of hepatopancreas has higher values of monounsaturated and saturated fatty acids. Hepatopancreas and ovaries are also good sources of copper and, especially ovaries, of zinc. Moreover, in both seasons, all the edible tissues of C. maritae analyzed presented very low contents of heavy metals (mercury, cadmium, lead, and arsenic).

Original languageEnglish
Article number227
JournalFoods
Volume8
Issue number7
DOIs
Publication statusPublished - 26 Jun 2019

Keywords

  • Amino acids
  • Chaceon maritae
  • Fatty acids
  • Food analysis
  • Hepatopancreas
  • Mineral composition
  • Muscle
  • Nutritional quality
  • Ovaries
  • Toxic elements

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