Development and Characterization of Nutritious and Sustainable Canned Fish Meal Prototype for Different Population Segments

Helena Oliveira (), Maria Cristóvão, Alexandre Nabais, Carolina Camacho, Maria Sapatinha, Carla Pires, Helena M. Lourenço, Maria H. Fernandes, Maria J. Fernandes, Maria J. Fraqueza, Helga C. Augusto, Cláudia Viegas, Maria P. Duarte, António Marques, Amparo Gonçalves and Maria L. Nunes
Additional contact information
Helena Oliveira: IPMA, IP—Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture, Upgrading and Bioprospection, Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal
Maria Cristóvão: IPMA, IP—Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture, Upgrading and Bioprospection, Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal
Alexandre Nabais: IPMA, IP—Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture, Upgrading and Bioprospection, Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal
Carolina Camacho: IPMA, IP—Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture, Upgrading and Bioprospection, Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal
Maria Sapatinha: IPMA, IP—Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture, Upgrading and Bioprospection, Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal
Carla Pires: IPMA, IP—Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture, Upgrading and Bioprospection, Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal
Helena M. Lourenço: IPMA, IP—Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture, Upgrading and Bioprospection, Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal
Maria H. Fernandes: CIISA—Centre for Interdisciplinary Research in Animal Health, AL4AnimalS—Associate Laboratory for Animal and Science, Faculty of Veterinary Medicine, University of Lisbon, Av. Universidade Técnica, Polo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal
Maria J. Fernandes: CIISA—Centre for Interdisciplinary Research in Animal Health, AL4AnimalS—Associate Laboratory for Animal and Science, Faculty of Veterinary Medicine, University of Lisbon, Av. Universidade Técnica, Polo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal
Maria J. Fraqueza: CIISA—Centre for Interdisciplinary Research in Animal Health, AL4AnimalS—Associate Laboratory for Animal and Science, Faculty of Veterinary Medicine, University of Lisbon, Av. Universidade Técnica, Polo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal
Helga C. Augusto: COFISA—Conservas de Peixe da Figueira, S.A., Terrapleno do Porto de Pesca—Gala, 3090-735 Figueira da Foz, Portugal
Cláudia Viegas: H&TRC—Health & Technology Research Centre, ESTeSL—School of Health Technology, Polytechnic University of Lisbon, Av. D. João II, Lote 4.69.01, 1990-096 Lisboa, Portugal
Maria P. Duarte: MEtRICs—The Mechanical Engineering and Resource Sustainability Centre, Chemistry Department, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
António Marques: IPMA, IP—Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture, Upgrading and Bioprospection, Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal
Amparo Gonçalves: IPMA, IP—Portuguese Institute for the Sea and Atmosphere, I.P., Division of Aquaculture, Upgrading and Bioprospection, Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Algés, Portugal
Maria L. Nunes: CIIMAR/CIMAR-LA—Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos S/N, 4450-208 Matosinhos, Portugal

Sustainability, 2025, vol. 17, issue 11, 1-18

Abstract: Canning is an excellent solution to provide convenient, affordable, nutritious, and safe seafood with a long shelf life. However, many canned products use tuna, sardines, and Atlantic chub mackerel, species that raise sustainability concerns and whose overuse can put additional pressure on them. Hence, this study aimed to i) develop and assess a nutritious and sustainable canned meal prototype using the Atlantic horse mackerel ( Trachurus trachurus ) (whose EU allowable-catch amounts have increased, particularly, in Iberian waters) and vegetables in light brine in terms of stability, sterility, and physicochemical and sensory properties over a 4-month period at room temperature and ii) evaluate its nutritional contribution for different population groups. After preparation, the meal was stored for one month at ≈20 °C and ≈40 °C (to simulate the 4 months). Although the pH was not stable, the meal was considered commercially sterile according to the challenge accelerated tests. Moreover, aging did not significantly affect the meal’s physicochemical and sensory properties. This innovative meal prototype can be claimed to be “low-fat”, “reduced in NaCl/Na”, a “source of protein, phosphorus, iron, selenium and vitamin D”, and “high in vitamin B12”. It proved to be both nutritious and appealing for consumption, with potential to be scaled up.

Keywords: Atlantic horse mackerel; eco-innovative product; accelerated aging; stability and sterility; physicochemical properties; nutritional contribution; sensory attributes (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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