Repository logo
 
Publication

Assessment of European cuttlefish (Sepia officinalis, L.) nutritional value and freshness under ice storage using a developed Quality Index Method (QIM) and biochemical methods

2009Journal article Restricted access
Simple item page
dc.contributor.authorSykes, António V.
dc.contributor.authorOliveira, Ana R.
dc.contributor.authorDomingues, Pedro M.
dc.contributor.authorCardoso, Carlos M.
dc.contributor.authorAndrade, José Pedro
dc.contributor.authorNunes, Maria L.
dc.date.accessioned2018-11-14T14:58:01Z
dc.date.available2018-11-14T14:58:01Z
dc.date.issued2009
dc.description.abstractCephalopod landings and consumption have been increasing worldwide during the past decades. The main reason for this increasing demand is that cephalopods are a good protein and lipid source (Kreuzer, 1984; Sinanoglou & Miniadis-Meimaroglou, 1998, 2000; Zlatanos, Laskaridis, Feist, & Sagredos, 2006), thus a highly nutritious food that represents an alternative to over exploited fish resources. Nutritional value of most Japanese squid and cuttlefish are described (Okuzumi & Fujii, 2000). Nevertheless, for the European cuttlefish (Sepia officinalis) as for most cephalopods of the Mediterranean and North Atlantic markets it is not yet well studied (Karakoltsidis, Zotos, & Constantinides, 1995; Ruı´z-Capillas, Moral, Morales, & Montero, 2002a).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.lwt.2008.05.010pt_PT
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10400.1/10944
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationCARACTERIZAÇÃO BIOQUÍMICA E NUTRICIONAL DO CHOCO SEPIA OFFICINALIS PARA PRODUÇÃO EM AQUACULTURA
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCuttlefishpt_PT
dc.subjectIce storagept_PT
dc.subjectFreshnesspt_PT
dc.subjectNitrogenous compoundspt_PT
dc.subjectNutritional valuept_PT
dc.subjectQuality Index Method (QIM)pt_PT
dc.titleAssessment of European cuttlefish (Sepia officinalis, L.) nutritional value and freshness under ice storage using a developed Quality Index Method (QIM) and biochemical methodspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCARACTERIZAÇÃO BIOQUÍMICA E NUTRICIONAL DO CHOCO SEPIA OFFICINALIS PARA PRODUÇÃO EM AQUACULTURA
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POCI-2010/SFRH%2FBD%2F12409%2F2003/PT
oaire.citation.endPage432pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage424pt_PT
oaire.citation.titleLWT - Food Science and Technologypt_PT
oaire.citation.volume42pt_PT
oaire.fundingStreamPOCI-2010
person.familyNameSykes
person.familyNameAndrade
person.givenNameAntónio
person.givenNameJose
person.identifier107454
person.identifier.ciencia-id7510-6641-5A42
person.identifier.ciencia-idD514-1A21-F020
person.identifier.orcid0000-0002-5207-0612
person.identifier.orcid0000-0002-5482-9776
person.identifier.ridC-3609-2012
person.identifier.scopus-author-id7102626426
person.identifier.scopus-author-id7201722097
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationb9d55f95-5de8-40cf-82a3-96ec98c91a55
relation.isAuthorOfPublication8f1ffbdc-85aa-4342-8bd8-61eb6d6be74e
relation.isAuthorOfPublication.latestForDiscoveryb9d55f95-5de8-40cf-82a3-96ec98c91a55
relation.isProjectOfPublication3f09c79b-cf62-44f1-b5fe-bc95a2031c60
relation.isProjectOfPublication.latestForDiscovery3f09c79b-cf62-44f1-b5fe-bc95a2031c60

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Sykes et al. 2009.pdf
Size:
518.75 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
3.41 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CCM2-Artigos (em revistas ou actas indexadas)