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Open AccessArticle

Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Maritae from Namibe (Angola)

1
MEtRICs/DCTB, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
2
IPMA—Instituto Português do Mar e da Atmosfera, R. Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal
3
CIIMAR, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Avenida General Norton de Matos, S/N 4450-208 Matosinhos, Portugal
4
INSA-Instituto Nacional de Saúde Doutor Ricardo Jorge, Av. Padre Cruz, 1600-407 Lisboa, Portugal
*
Author to whom correspondence should be addressed.
Foods 2019, 8(7), 227; https://doi.org/10.3390/foods8070227
Received: 24 May 2019 / Revised: 14 June 2019 / Accepted: 24 June 2019 / Published: 26 June 2019
(This article belongs to the Special Issue Seafood Safety, Quality and Processing)
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). View Full-Text
Keywords: Chaceon maritae; muscle; hepatopancreas; ovaries; fatty acids; amino acids; mineral composition; toxic elements; nutritional quality; food analysis Chaceon maritae; muscle; hepatopancreas; ovaries; fatty acids; amino acids; mineral composition; toxic elements; nutritional quality; food analysis
MDPI and ACS Style

Mandume, C.M.C.; Bandarra, N.M.; Raimundo, J.; Lourenço, H.M.; Gonçalves, S.; Ventura, M.; Delgado, I.; Rego, A.; Motta, C.; Castanheira, I.; Nunes, M.L.; Duarte, M.P. Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Maritae from Namibe (Angola). Foods 2019, 8, 227. https://doi.org/10.3390/foods8070227

AMA Style

Mandume CMC, Bandarra NM, Raimundo J, Lourenço HM, Gonçalves S, Ventura M, Delgado I, Rego A, Motta C, Castanheira I, Nunes ML, Duarte MP. Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Maritae from Namibe (Angola). Foods. 2019; 8(7):227. https://doi.org/10.3390/foods8070227

Chicago/Turabian Style

Mandume, Celso M.C.; Bandarra, Narcisa M.; Raimundo, Joana; Lourenço, Helena M.; Gonçalves, Susana; Ventura, Marta; Delgado, Inês; Rego, Andreia; Motta, Carla; Castanheira, Isabel; Nunes, Maria L.; Duarte, Maria P. 2019. "Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Maritae from Namibe (Angola)" Foods 8, no. 7: 227. https://doi.org/10.3390/foods8070227

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