@article{207e7496d6bf45459933154d7317eda5,
title = "Physicochemical properties of iodine and selenium biofortified Sparus aurata and Cyprinus carpio during frozen storage",
abstract = "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.",
keywords = "Carp, Frozen storage, Iodine and selenium biofortification, Macro, Quality changes, Seabream, Trace and toxic elements",
author = "Vera Barbosa and Carolina Camacho and Helena Oliveira and Patr{\'i}cia Anacleto and Maulvault, {Ana Luisa} and In{\^e}s Delgado and Marta Ventura and Jorge Dias and Laura Ribeiro and Pedro Pous{\~a}o-Ferreira and Piotr Eljasik and Remigiusz Panicz and Ma{\l}gorzata Sobczak and Kalliopi Tsampa and Andreas Karydas and Nunes, {Maria Leonor} and Carvalho, {Maria Lu{\'i}sa} and Marta Martins and Ant{\'o}nio Marques",
note = "info:eu-repo/grantAgreement/EC/H2020/773400/EU# info:eu-repo/grantAgreement/FCT/CEEC IND 2017/CEECIND%2F01739%2F2017%2FCP1387%2FCT0041/PT# info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04292%2F2020/PT# info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0069%2F2020/PT# Funding Information: 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 information contained therein. The authors also thank to i) Gelpeixe, S.A. for providing the installations and resources, allowing the study development; ii) the Portuguese national funds (DIVERSIAQUA MAR 2020 – 16-02-01-FEAM-66; DIVERSIAQUA II MAR 2020 - 02.01.01-FEAMP-0175); iii) 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 (European Regional Development Fund), and vi) the technical support of the master student Analdeth Marv{\~a}o. Publisher Copyright: {\textcopyright} 2022 Elsevier Ltd",
year = "2022",
month = dec,
day = "15",
doi = "10.1016/j.foodchem.2022.133780",
language = "English",
volume = "397",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
}