Browsing by Author "Batista, Irineu"
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- IrineuPublication . Batista, Irineu; Pires, Carla; Instituto Português do Mar e da Atmosfera, I.P.Recently there has been a growing demand for cephalopods (octopuses, squids, and cuttlefishes), as well as an increase in prices. Cephalopods consumption dates back to ancient times and still remained very popular in various regions of the world. However, lately cephalopods are often included on the menus of many restaurants and are used as ingredients in the preparation of many dishes. This worldwide demand for cephalopods and their high commercial value has led to the publication of an increasing number of studies on the chemical composition and nutritional value of these species. Thus, this report is a literature review of works published worldwide since 2010.
- OLIGÓMEROS DE QUITOSANA, PREPARAÇÃO E PROPRIEDADES BIOLÓGICAS: UMA REVISÃO BIBLIOGRÁFICAPublication . Batista, Irineu; Andrade, Inês; Silva, Helena Alves daChitin and chitosan possess many functional properties offering them a wide range of applications. However, chitin is only soluble in very specific solvents whereas chitosan is soluble in diluted acid solutions, highly viscous. These problems of solubility in physiological conditions have limited their biological applications. In order to overcome these problems numerous studies have been developed on the preparation of oligomers from these biopolymers. These oligomers are water-soluble, present low viscosity and are absorbed in the human intestine. These studies concerned the development of different methods on the oligomers preparation and the evaluation of their biological activities. The current work is a review of the chemical and enzymatic methods used in the preparation of oligomers, includings the chemical hydrolysis mechanisms, and also the results obtained in the characterization of their biological activities.
- Os peixes na rota de Magalhães : proposta de nomenclatura portuguesaPublication . Carneiro, Miguel; Martins, Rogélia; Silva, D.; Quaresma, I.; Batista, IrineuFernão de Magalhães navegou por mares e oceanos e parte dessas áreas geográficas percorridas estão agora incluídas em 47 zonas económicas exclusivas sob jurisdição dos atuais “países” que as administram. Nestas regiões ocorrem cerca de 9500 espécies de peixes. Para além destas, incluem-se outras espécies não diretamente relacionadas com as rotas de Fernão de Magalhães, mas que importa acrescentar, pela sua importância histórica (antigos enclaves, praças fortes e territórios que estiveram sob administração portuguesa) e económica para Portugal, por serem importadas para o mercado nacional, ou por ocorrerem num dos atuais países de língua oficial portuguesa (Angola) não visitado por Fernão de Magalhães. O objetivo principal deste trabalho é estabelecer um único nome vulgar português (europeu) para cada uma das 16767 espécies listadas, propondo-o como denominação “oficial” portuguesa. Os nomes propostos encontram-se assinalados a negrito.
- PREPARAÇÃO DE DOURADA, ROBALO, CORVINA, TAINHA, POLVO E OSTRAS FUMADOS USANDO FUMO LÍQUIDOPublication . Mendes, Rogério; Dias, Rita; Camacho, Carolina; Ribeiro, Ana; Helena, Silva; Batista, Irineu; Instituto Português do Mar e da Atmosfera, I.P.The diversification of seafood presentations contributes: i) to upgrade fish species; ii) to produce new products, and iii) to answer to consumers’ needs. Having this in mind an alternative smoking process, involving the application of liquid smoke, was experimented using farmed (gilthead sea bream, sea bass, meagre, mullet and oysters) and wild (octopus) species. The study involved, among others, the optimization of the concentration of brine, immersing conditions in liquid smoke and drying (time and temperature) and the evaluation of sensory characteristics of products as well. The products were very much appreciated by the sensory panellists and showed that smoking by this process represents an alternative to the traditional marketing and processing of fishery and aquaculture products. The utilization of liquid smoke proved to be a relatively simple and quick process, which can be performed with equipment easily available on the market, being uncomplicated to apply and with low investment and maintenance costs.
- A review of the nutritional value of bivalve molluscs and gastropodsPublication . Batista, Irineu; Pires, Carla; Instituto Português do Mar e da AtmosferaIn the 2010s, world bivalve molluscs production experienced rapid growth, with a mean increasing rate of 277 thousand tonnes per year during this decade. In addition to the high significance of bivalve molluscs consumption at local or regional level, there was also a significant volume of transactions whose share was about 3.1 % of total international exports of fishery products in 2019. Bivalve molluscs and gastropods are highly appreciated in particular for their sensory characteristics (taste and texture). Fat content of bivalve molluscs varies between 0.1 and 3.3 % and protein content ranges between 7.3 and 17.9 % while fat content of gastropods may attain 9.0 % and protein content between 11.2 and 23.2 %. Furthermore, the free amino acids of these molluscs give them unique taste characteristics. This report presents a bibliographic review of worldwide published work on the nutritional value of bivalve molluscs and gastropods in the 2010s.
- A review of the nutritional value of crustaceansPublication . Pires, Carla; Batista, Irineu; Instituto Português do Mar e da AtmosferaCrustaceans are among the most appreciated and valued fishery products. The extraordinary development of aquaculture production of crustaceans, particularly shrimp, surpassed, in 2014, the volume of catches. The wide availability of crustaceans on the world market has led to an increase in consumption representing 11 % (2.2 kg) of world per capita fish consumption, which reached 20.5 kg in 2019. This work presents a bibliographic review of the most relevant works, published in the 2010s, on the nutritional value of crustaceans. The muscle fraction of crustaceans has protein contents between 10.8 and 23.5 % and fat between 0.3 and 4.4 %. In some crab species, the hepatopancreas and roe are highly prized and have protein contents in the ranges of 7.6-20.1 % and 11.8-28.7 %, respectively. These tissues generally have fat contents in the range of 3.1-36.7 % in the hepatopancreas and 0.6-24.9 % in the roe. In general, the n-3/n-6 ratio in salt and brackish water crustaceans is greater than one. Crustaceans are also good or excellent sources of several elements, especially Cu, Zn and Se.
- VALORIZAÇÃO E PROMOÇÃO DA QUALIDADE DE POLVO DA COSTA PORTUGUESAPublication . Gonçalves, Amparo; Camacho, Carolina; Teixeira, Bárbara; Lourenço, Helena Maria; Silva, Helena; Vieira, Helena; Batista, Irineu; Pereira, João; Ferreira, Júlia; Martins, Maria Fernanda; Muro, Margarida; Bandarra, Narcisa Maria; Conceição, Pedro da; Mendes, Rogério; Oliveira, Rui; Gonçalves, Susana; Nunes, Maria Leonor; Instituto Português do Mar e da Atmosfera, I.P.The work was carried out within the framework of the national project POLQUAL (PROMAR 31-03-01-FEP-173), which purpose to contribute to the promotion and upgrading of Octopus vulgaris from the Portuguese coast, taking into account the needs and demands of the sector and consumers. Therefore, several works were developed, namely: 1) Portuguese consumers’ attitudes and perceptions of octopus; 2) Catches and ethology: their influence on the quality of octopus; 3) Characterization of the quality and authenticity of the octopus consumed in Portugal: i) octopus from the Portuguese coast and ii) deepfrozen octopus; 4) Study of water addition in octopus; 5) Innovation and upgrading of octopus - development of new products. Key words: Octopus vulgaris, consumers’ attitudes, predation, catch, sensory analysis, nutritional profile, contaminants, polyphosphates, citrates, added water, cooking losses, authenticity, new products.