Physicochemical properties of iodine and selenium biofortified Sparus aurata and Cyprinus carpio during frozen storage

Food Chemistry

Vera Barbosa, Carolina Camacho, Helena Oliveira, Patrícia Anacleto, Ana Luisa Maulvault, Inês Delgado, Marta Ventura, Jorge Dias, Laura Ribeiro, Pedro Pousão-Ferreira, Piotr Eljasik, Remigiusz Panicz, Małgorzata Sobczak, Kalliopi Tsampa, Andreas Karydas, Maria Leonor Nunes, Maria Luísa Carvalho, Marta Martins and António Marques

https://doi.org/10.1016/j.foodchem.2022.133780

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.