Acronym NA
Category
Seafood Processing
Title Nutrient value of seafoods - Proximates, minerals, trace elements and fatty acids in products Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Ólafur Reykdal Coordinator email olafur.reykdal@matis.is
Coordinator institution
MATIS - Matis Ltd (Iceland)
Institutions involved
NA
Start year 2008 End year 2011 Funding (€) € NA Website https://www.matis.is/media/matis/utgafa/33-11-Naeringargildi-sjavarafurda.pdf Summary Proximates (protein, fat, ash and water), minerals (Na, K, P, Mg, Ca) and trace elements (Se, Fe, Cu, Zn, Hg) were analyzed in the most important Icelandic seafoods ready to be sent to market. The samples were fish fillets, roe, shrimp, lobster, and several processed seafoods. Fatty acids, iodine, and three vitamins were analyzed in selected seafoods. A few seafoods were analyzed both raw and cooked. The aim of the study was to collect information on the nutrient composition of seafood products and make this information available for consumers, producers and seafood dealers. The information is available in the Icelandic Food Composition Database. Selenium levels were generally high in the seafoods studied (33‐50 µg/100g) and seafoods can be an important source of selenium in the diet. Fatty acid composition was variable depending on species and certain characteristics can be used to indicate the fat source. Polyunsaturated fatty acids were mainly long chain omega‐3 fatty acids. The concentration of minerals was variable, depending on processing and cooking. Small losses were found for selenium, iron, copper and zinc during boiling. Both selenium and mercury were analyzed since selenium protects against mercury toxicity and data are needed for mercury. Mercury in all samples was below the maximum limit set by regulation. Roe and lumpsucker products had the special status of high selenium levels and very low mercury levels.
Keywords
Food products;
Fish;
Food quality;
Shrimp;
Shellfish;
Lobster;
Fish quality;
Human health;
Crustacean;
Seafood;
Marine Region
76
Not associated to marine areas
0
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