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Publication
Desenvolvimento de produtos alimentares inovadores, sustentáveis e nutritivos, com base em recursos marinhos
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Abstract(s)
Atualmente, 720 milhões de pessoas estão no limiar da fome. Por outro lado, o consumo de alimentos com elevada pegada ecológica (como a carne) tem aumentado, produzindo gases com efeito de estufa e causando a perda da biodiversidade. Seguindo as tendências verdes, tem-se registado um aumento de dietas sem carne, como o veganismo. Combater o problema ambiental e da fome passa pela introdução na dieta de alimentos mais sustentáveis, a preços acessíveis, e nutritivos, como é o caso de algumas espécies de pescado com baixo valor comercial (carapau-negrão; faneca) e das macroalgas marinhas. Estas algas, bem como as leguminosas – como o chícharo – são alimentos que vão de encontro às novas tendências alimentares, pois são funcionais, sustentáveis e uma fonte alternativa de proteína, essencial para saciar a população mundial em crescimento. Assim, e integrado no projeto ProReMar, este trabalho teve como objetivo desenvolver e estudar três produtos alimentares inovadores e nutricionalmente ricos, com base em recursos marinhos sustentáveis, de baixo valor comercial e de origem local: hambúrguer vegan com algas, salsicha de pescado com algas e afiambrado de pescado.
Foram testadas sensorialmente várias formulações dos três produtos alimentares, tendo sido selecionada uma de cada. Estas foram analisadas quanto às suas características físico-químicas e nutricionais (pH; aW; valor energético; perfil nutricional; perfil de elementos minerais; perfil de ácidos gordos) e à atividade antioxidante. Foram também efetuados estudos de tempo de vida útil para cada produto, através de ensaios físico-químicos (pH; índice TBA; ABVT), microbiológicos (enumeração de microrganismos aeróbios totais a 30 °C; enumeração de microrganismos psicrófilos; enumeração de bolores e leveduras) e sensoriais (avaliação sensorial global) ao longo do tempo. Foram também efetuados testes sensoriais de aceitação, para aferir a recetividade dos consumidores aos produtos desenvolvidos.
Todas os produtos desenvolvidos apresentaram um NutriScore “A”, com várias alegações nutricionais, entre elas “fonte de proteína”, “baixo teor de açúcares” e “baixo teor de sódio”. As atividades antioxidantes registadas foram reduzidas nos 3 produtos. Os tempos de vida útil a 2 °C para o hambúrguer vegan com algas, a salsicha de pescado com algas e o afiambrado de pescado são de 90 dias, 45 dias e 14 dias , respetivamente. Nos testes de aceitação, onde os consumidores foram inquiridos quanto aos aspetos sensoriais, e intensão de aquisição, registou-se uma intensão de aquisição de 53,9 % no hambúrguer vegan com algas, 82,7 % na salsicha de pescado com algas e 47,6 % no afiambrado de pescado.
Assim, a utilização de produtos de produção local como o chícharo, e espécies da nossa costa como o pescado de baixo valor comercial, macroalgas marinhas deu origem a produtos alimentares inovadores com características nutritivas de interesse, com boa aceitação pelo consumidor e sustentáveis, revelando-se assim promissores para introdução no mercado.
Today, 720 million people are on the brink of starvation. On the other hand, the consumption of foods with a high ecological footprint (such as meat) has increased, producing greenhouse gases and causing the loss of biodiversity. Following green trends, there has been an increase in meatless diets, such as veganism. Fighting the environmental problem and hunger requires the introduction of more sustainable, affordable and nutritious foods in the diet, as is the case of some fish species with low commercial value (horse mackerel; pout) and marine macroalgae. These algae, as well as pulses - such as Grass Pea - are foods that meet the new food trends, as they are functional, sustainable and an alternative source of protein, essential to feed the growing world population. Thus, and integrated in the ProReMar project, this work aimed to develop and study three innovative and nutritionally rich food products, based on sustainable marine resources, of low commercial value and local origin: vegan hamburger with seaweed, fish sausage with seaweed and fish ham. Various formulations of the three food products were sensory tested, and one of each was selected. These were analysed for their physico-chemical and nutritional characteristics (pH; aW; energy value; nutritional profile; mineral elements profile; fatty acids profile) and antioxidant activity. Shelf-life studies were also carried out for each product, through physicochemical (pH; TBARS index; TVB-n), microbiological (enumeration of total aerobic microorganisms at 30 °C; enumeration of psychrophilic microorganisms; enumeration of moulds and yeasts) and sensorial (overall sensorial evaluation) tests over time. Sensorial acceptance tests were also carried out, to assess consumer receptivity to the products developed. All the products developed presented a NutriScore "A", with various nutritional claims, among them "source of protein", "low sugar content" and "low sodium content". The antioxidant activities recorded were low in all 3 products. The shelf lives at 2 °C for the vegan hamburger with seaweed, the fish sausage with seaweed and the fish ham are 90 days, 45 days and 14 days, respectively. In the acceptance tests, where consumers were asked about sensory aspects and purchase intention, there was a 53.9% purchase intention for the vegan burger with seaweed, 82.7% for the fish sausage with seaweed and 47.6% for the fish ham. Thus, the use of locally produced products, such as the grass pea, and species from our coast, such as low commercial value fish and marine macroalgae, gave rise to innovative food products with nutritional characteristics of interest, with good consumer acceptance and sustainability, thus proving promising for market introduction.
Today, 720 million people are on the brink of starvation. On the other hand, the consumption of foods with a high ecological footprint (such as meat) has increased, producing greenhouse gases and causing the loss of biodiversity. Following green trends, there has been an increase in meatless diets, such as veganism. Fighting the environmental problem and hunger requires the introduction of more sustainable, affordable and nutritious foods in the diet, as is the case of some fish species with low commercial value (horse mackerel; pout) and marine macroalgae. These algae, as well as pulses - such as Grass Pea - are foods that meet the new food trends, as they are functional, sustainable and an alternative source of protein, essential to feed the growing world population. Thus, and integrated in the ProReMar project, this work aimed to develop and study three innovative and nutritionally rich food products, based on sustainable marine resources, of low commercial value and local origin: vegan hamburger with seaweed, fish sausage with seaweed and fish ham. Various formulations of the three food products were sensory tested, and one of each was selected. These were analysed for their physico-chemical and nutritional characteristics (pH; aW; energy value; nutritional profile; mineral elements profile; fatty acids profile) and antioxidant activity. Shelf-life studies were also carried out for each product, through physicochemical (pH; TBARS index; TVB-n), microbiological (enumeration of total aerobic microorganisms at 30 °C; enumeration of psychrophilic microorganisms; enumeration of moulds and yeasts) and sensorial (overall sensorial evaluation) tests over time. Sensorial acceptance tests were also carried out, to assess consumer receptivity to the products developed. All the products developed presented a NutriScore "A", with various nutritional claims, among them "source of protein", "low sugar content" and "low sodium content". The antioxidant activities recorded were low in all 3 products. The shelf lives at 2 °C for the vegan hamburger with seaweed, the fish sausage with seaweed and the fish ham are 90 days, 45 days and 14 days, respectively. In the acceptance tests, where consumers were asked about sensory aspects and purchase intention, there was a 53.9% purchase intention for the vegan burger with seaweed, 82.7% for the fish sausage with seaweed and 47.6% for the fish ham. Thus, the use of locally produced products, such as the grass pea, and species from our coast, such as low commercial value fish and marine macroalgae, gave rise to innovative food products with nutritional characteristics of interest, with good consumer acceptance and sustainability, thus proving promising for market introduction.
Description
Keywords
Macroalgas marinhas Pescado de baixo valor comercial Vegan Hambúrguer Salsicha Afiambrado