Availability and consumption of fish as convenience food – correlation between market value and nutritional parameters

AUTOR(ES)

DURAN, Nádia Marion, MACIEL, Erika da Silva, GALVÃO, Juliana Antunes, SAVAY-DA-SILVA, Luciana Kimie, SONATI, Jaqueline Girnos, OETTERER, Marília

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

15/09/2016

RESUMO

Abstract Fish consumption is low in Brazil and several factors justify this fact, among them the lack of practicality in preparation. Thus, this study aimed to investigate the relation between the price and the nutritional characteristics of the processed fish products. Correlations between price and nutritional value of 18 different processed fish products were established, comparing nutritional parameters between in natura and processed fish. The results showed that protein features moderate positive correlation to price. The processed fish products analyzed showed lower protein content and higher contents of energy, lipids and sodium compared to in natura fish.

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