{"id":1716,"date":"2021-11-22T10:29:44","date_gmt":"2021-11-22T10:29:44","guid":{"rendered":"https:\/\/onehealth.icbas.up.pt\/?p=1716"},"modified":"2021-11-30T17:27:08","modified_gmt":"2021-11-30T17:27:08","slug":"bem-estar-qualidade-e-seguranca-do-pescado","status":"publish","type":"post","link":"https:\/\/onehealth.icbas.up.pt\/en\/bem-estar-qualidade-e-seguranca-do-pescado\/","title":{"rendered":"Welfare, quality and safety of fish"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Seafood is one of the food groups whose consumption is most encouraged by current nutritionists, as a result of its recognized benefits to human health. As a food of the future, in addition to sustainability, it is important to improve the methods for evaluating its quality and food safety.<br><br>The ongoing research at the Laboratory of Fish Technology of the Department of Aquatic Production of ICBAS focuses mainly on the development of new sensory, chemical and microbiological methods to assess the freshness of fish and identify its origin and authenticity. Measures to assess and improve animal welfare in aquaculture and the management and use of waste from their production are also research areas.<br><br>In sensory analysis, new tables under the 'Quality Index Method' have been created, for several aquatic species with relevance in Portugal.<br><br>In the area of chemistry, work was carried out for the nutritional and toxicological characterization (16 different elements) of species at the top of the food chain, presumably more problematic.<br><br>In microbiology, studies have been made to characterize the fish microflora, as well as the development of new microbiological techniques for characterization and identification of the origin of aquaculture species.<br><br>Waste management studies have been focused on the identification of sources, characterization of waste and its use as ingredient in feeds for animals, especially from aquaculture.<br><br>The work has also included the characterization of animal welfare in aquaculture fish, especially slaughter methods and improvement of their efficiency.<br><br>In the area of certification, a list of international systems for the certification of aquatic products and the main products was made, and technical support has been given to seafood companies in the creation of this type of systems for Portuguese products.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A balanced and healthy environment will support the growth of healthy aquatic beings, which will be adequate food items, providing health to animals and humans, confirming the modern vision of One Health we all want for our future world.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To know more:<\/p>\n\n\n\n<p class=\"has-text-color wp-block-paragraph\" style=\"color:#0ca8f0\"><strong>&#8211; <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0924224421002016\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Quality&nbsp;<\/strong><\/a><strong><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0924224421002016\" target=\"_blank\" rel=\"noreferrer noopener\">Index Method for fish quality control: understanding the applications, the appointed limits and the upcoming trends<\/a><\/strong><\/strong><\/p>\n\n\n\n<p class=\"has-text-color wp-block-paragraph\" style=\"color:#0ca8f0\"><strong>&#8211; <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814620323001#:~:text=Element%20partitioning%20between%20dorsal%20white%20and%20dark%20muscle%20of%20swordfish%20was%20examined.&amp;text=Dark%20muscle%20was%20notably%20enriched%20in%20Fe%20and%20Cu.&amp;text=Dark%20muscle%20showed%20enhanced%20concentrations,%2C%20Mn%2C%20Zn%20and%20Cd.&amp;text=As%2C%20Ca%2C%20Cr%2C%20Hg,distributed%20between%20the%20two%20tissues.\" target=\"_blank\" rel=\"noreferrer noopener\"><strong><\/strong><\/a><strong><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814620323001#:~:text=Element%20partitioning%20between%20dorsal%20white%20and%20dark%20muscle%20of%20swordfish%20was%20examined.&amp;text=Dark%20muscle%20was%20notably%20enriched%20in%20Fe%20and%20Cu.&amp;text=Dark%20muscle%20showed%20enhanced%20concentrations,%2C%20Mn%2C%20Zn%20and%20Cd.&amp;text=As%2C%20Ca%2C%20Cr%2C%20Hg,distributed%20between%20the%20two%20tissues.\" target=\"_blank\" rel=\"noreferrer noopener\">Multi-elemental composition of white and dark muscles in swordfish<\/a><\/strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Contact<\/strong>: Professor Paulo Vaz-Pires (vazpires@icbas.up.pt)<\/p>","protected":false},"excerpt":{"rendered":"<p>O pescado \u00e9 um dos grupos de alimentos cujo consumo \u00e9 mais incentivado pelos nutricionistas atuais, em resultado dos seus reconhecidos benef\u00edcios para a sa\u00fade humana. Sendo um alimento do futuro, para al\u00e9m da sustentabilidade, importa aprofundar os m\u00e9todos de avalia\u00e7\u00e3o da sua qualidade e da sua seguran\u00e7a alimentar. A investiga\u00e7\u00e3o em curso no Laborat\u00f3rio [&hellip;]<\/p>","protected":false},"author":3,"featured_media":1717,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[73,63,78,79,62],"class_list":["post-1716","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-investigacao","tag-aquacultura","tag-one-health","tag-qualidade-alimentar","tag-seguranca-alimentar","tag-uma-saude"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bem-estar, qualidade e seguran\u00e7a do pescado &#8212; One Health<\/title>\n<meta name=\"description\" content=\"Bem-estar qualidade e seguran\u00e7a do pescado: avalia\u00e7\u00e3o da frescura do pescado e identifica\u00e7\u00e3o da sua origem e autenticidade\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/onehealth.icbas.up.pt\/en\/bem-estar-qualidade-e-seguranca-do-pescado\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bem-estar, qualidade e seguran\u00e7a do pescado &#8212; 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