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

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

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

Autores

Nádia Marion DURAN

Erika da Silva MACIEL

Juliana Antunes GALVÃO

Luciana Kimie SAVAY-DA-SILVA

Jaqueline Girnos SONATI

Marília OETTERER

Editor

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Descripción

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.