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Publication
Rotulagem nutricional de crustáceos e o seu enquadramento legal
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Abstract(s)
Portugal não é um país auto-suficiente no que ao pescado diz respeito, pelo que a importação, nomeadamente de crustáceos de Moçambique, é uma realidade. Perante a necessidade de vir a cumprir a legislação em relação à informação nutricional, o objectivo geral deste estudo foi descrever a composição nutricional de crustáceos capturados em Moçambique e comercializados congelados em Portugal entre os anos de 2009 a 2014, e enquadrar estes constituintes no âmbito das novas regras de rotulagem nutricional. Caixas de 1 kg de crustáceos congelados destinados ao consumidor final foram recolhidas aleatoriamente e enviadas para o laboratório para análise quantitativa dos parâmetros que constituem a informação nutricional (valor energético e quantidade de: lípidos, ácidos gordos saturados, hidratos de carbono, açúcares, proteínas e sal). Efectuou-se uma análise estatística através do PROC GLM do programa SAS. Os crustáceos têm de facto um baixo valor calórico (88,31kcal por cada 100g). Observam-se variações consoante o calibre ou o ano da amostra que podem ser atribuídos a diferentes factores ecológicos, que não são possíveis de controlar e influenciar dado a sua proveniência marinha selvagem. Os teores de humidade, cinzas e ácidos gordos são semelhantes a outros estudos, contudo o teor de proteína será ligeiramente mais elevado. A rotulagem nutricional é importante ao permitir aos consumidores optarem pelos diferentes géneros alimentícios presentes no mercado em função das suas necessidades.
Portugal is not self-sufficient in what fish is concerned and for this reason import, especially of crustaceans from Mozambique, is a reality. Considering the need to comply with legislation regarding nutritional information, the main aim of this study was to describe the nutritional composition of crustaceans captured in Mozambique and sold frozen in Portugal between the years of 2009 and 2014, and to frame these constituents within the new nutritional labelling rules. One Kg-boxes of frozen crustaceans destined for the final consumer were randomly collected and sent to a laboratory where they were quantitatively analysed regarding nutritional information (energetic value and quantity of: lipids, saturated fatty acids, carbohydrates, sugar, proteine and salt). A statistical analysis was then performed, using PROC GLM and the SAS programme. Crustaceans do have a low caloric value (88.31kcal per 100g). Variations according to caliber or year of the sample can be observed, which may be a result of different ecological factors impossible to control or influence due to their wild maritime origin. Although levels of humidity, ash and fatty acids are similar to other studies, protein levels are slightly higher. Nutritional labelling is important as it allows consumers to choose from the different types of foodstuffs available on the market according to their needs.
Portugal is not self-sufficient in what fish is concerned and for this reason import, especially of crustaceans from Mozambique, is a reality. Considering the need to comply with legislation regarding nutritional information, the main aim of this study was to describe the nutritional composition of crustaceans captured in Mozambique and sold frozen in Portugal between the years of 2009 and 2014, and to frame these constituents within the new nutritional labelling rules. One Kg-boxes of frozen crustaceans destined for the final consumer were randomly collected and sent to a laboratory where they were quantitatively analysed regarding nutritional information (energetic value and quantity of: lipids, saturated fatty acids, carbohydrates, sugar, proteine and salt). A statistical analysis was then performed, using PROC GLM and the SAS programme. Crustaceans do have a low caloric value (88.31kcal per 100g). Variations according to caliber or year of the sample can be observed, which may be a result of different ecological factors impossible to control or influence due to their wild maritime origin. Although levels of humidity, ash and fatty acids are similar to other studies, protein levels are slightly higher. Nutritional labelling is important as it allows consumers to choose from the different types of foodstuffs available on the market according to their needs.
Description
Keywords
Crustáceos Metapenaeus monodon Penaeus indicus Pescado Rotulagem nutricional Crustaceans Fish Nutritional labelling