Impact of different cooking methods on the proximate chemical and fatty acid composition of blackspot seabream (Pagellus bogaraveo) and blackbelly rosefish (Helicolenus dactylopterus) from the North Atlantic Azores (Portugal) Archipelago

Joana Filipa Furtado Goulart; Alexandre; Ana Sofia Ribeiro de Oliveira; António Manuel Barros Marques; Inês do Carmo Alves Martins

doi:10.58951/fstoday.2025.010

Impacto de diferentes métodos culinários na composição proximal química e em ácidos graxos do goraz (Pagellus bogaraveo) e do boca negra (Helicolenus dactylopterus) provenientes do Arquipélago dos Açores (Portugal) no Atlântico Norte

Autores

Joana Filipa Furtado Goulart undefined https://orcid.org/0000-0003-1475-9598
Alexandre undefined https://orcid.org/0009-0005-3139-166X
Ana Sofia Ribeiro de Oliveira undefined https://orcid.org/0000-0002-9930-3372
António Manuel Barros Marques undefined https://orcid.org/0000-0001-6745-745X
Inês do Carmo Alves Martins undefined https://orcid.org/0000-0002-5362-9801

DOI:

https://doi.org/10.58951/fstoday.2025.010

Palavras-chave:

Pescado demersal, Métodos culinários, Qualidade nutricional, Composição em ácidos graxos, Qualidade do pescado, Arquipélago dos Açores, Saúde dos consumidores

Resumo

O pescado demersal é essencial para a gastronomia e economia dos Açores (Portugal), destacando-se a importância da preservação da sua qualidade nutricional, o que requer mais investigação relativamente à adequabilidade dos métodos culinários aplicados. O objetivo deste estudo foi avaliar a composição proximal e o perfil de ácidos graxos do goraz (Pagellus bogaraveo) e do boca negra (Helicolenus dactylopterus) após diferentes métodos culinários (assar, cozer, fritar e grelhar), de modo a concluir qual o mais adequado para preservar a qualidade nutricional de cada espécie. Foram analisados parâmetros como perda de água (cálculo), umidade e cinzas (termogravimetria), gordura total (hidrólise ácida com processo de extração) e perfil de ácidos graxos (cromatografia gasosa com deteção por ionização de chama). Foi efetuada uma análise de variância de uma via (ANOVA) para comparar as médias das amostras e identificar diferenças significativas entre as espécies. Os resultados obtidos indicaram que grelhar reteve o maior teor de minerais, enquanto todos os métodos culinários resultaram em razões de ácidos graxos insaturados/ácidos graxos saturados acima dos valores recomendados, confirmando a elevada qualidade nutricional de ambas as espécies. Com base na composição de ácidos graxos poli-insaturados e nos índices de saúde lipídica (qualidade dos lipídios frescos, índice de aterogenicidade, índice de trombogenicidade, índice de promoção da saúde, índice de polienos e razão hipocolesterolêmico/hipercolesterolêmico), grelhar é o método mais adequado para o goraz (Pagellus bogaraveo) enquanto cozer é preferencial para o boca negra (Helicolenus dactylopterus). Os resultados realçam o impacto dos métodos culinários no valor nutricional destas espécies de pescado, reforçando o seu papel na promoção da saúde cardiovascular.

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