{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T18:43:58Z","timestamp":1760035438492,"version":"build-2065373602"},"reference-count":48,"publisher":"MDPI AG","issue":"13","license":[{"start":{"date-parts":[[2025,7,7]],"date-time":"2025-07-07T00:00:00Z","timestamp":1751846400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Research Project Ocean2 Oils \u201cIntegrated approach for seaweeds application as sustainable source of functional compounds for edible oils stabilization and food processing\u201d","award":["FA_05_2017_013","UIDB\/04292\/2020","LA\/P\/0069\/2020"],"award-info":[{"award-number":["FA_05_2017_013","UIDB\/04292\/2020","LA\/P\/0069\/2020"]}]},{"name":"Fundo Azul program through the Dire\u00e7\u00e3o-Geral de Pol\u00edtica do Mar, Portugal","award":["FA_05_2017_013","UIDB\/04292\/2020","LA\/P\/0069\/2020"],"award-info":[{"award-number":["FA_05_2017_013","UIDB\/04292\/2020","LA\/P\/0069\/2020"]}]},{"name":"FCT","award":["FA_05_2017_013","UIDB\/04292\/2020","LA\/P\/0069\/2020"],"award-info":[{"award-number":["FA_05_2017_013","UIDB\/04292\/2020","LA\/P\/0069\/2020"]}]},{"name":"MARE\u2014Marine and Environmental Sciences Centre","award":["FA_05_2017_013","UIDB\/04292\/2020","LA\/P\/0069\/2020"],"award-info":[{"award-number":["FA_05_2017_013","UIDB\/04292\/2020","LA\/P\/0069\/2020"]}]},{"name":"Associate Laboratory ARNET","award":["FA_05_2017_013","UIDB\/04292\/2020","LA\/P\/0069\/2020"],"award-info":[{"award-number":["FA_05_2017_013","UIDB\/04292\/2020","LA\/P\/0069\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Applied Sciences"],"abstract":"<jats:p>Fatty fish, such as mackerel (Scomber scombrus), are recommended as part of a healthy diet, providing essential fatty acids (FA). Fried fish is appreciated for its attributes, including a crispy texture, golden crust, and pleasant taste. However, frying increases the fat content and the caloric value of food. This study evaluated the use of pre-frying edible coatings on mackerel fillets aiming to: (i) reduce oil absorption, (ii) minimize water loss, preserving fish succulence, and (iii) prevent fat oxidation. For this purpose, alginate- and carrageenan-based coatings were supplemented with extracts of Pelvetia canaliculata (Pc), a seaweed with high potential as a source of bioactive compounds. The fried fillets were analysed for colour, texture, moisture, ash, lipid content, and FA profile. No significant differences were observed for colour and textural parameters. Fillets coated with Pc-supplemented carrageenan showed the highest moisture (an increase of 3%) and the lowest fat content (a decrease of 7,5%) compared to the control (fried uncoated fillets). Coated fillets also exhibited reduced saturated FA and increased monounsaturated FA. In general, linoleic acid (C18:2) decreased markedly, while the values for docosahexaenoic acid (C22:6, n-3) remained stable (11\u201312% of total FA). Moreover, the n3\/n6 ratio and atherogenic indices (AI) were improved in the coated fillets.<\/jats:p>","DOI":"10.3390\/app15137623","type":"journal-article","created":{"date-parts":[[2025,7,8]],"date-time":"2025-07-08T02:25:53Z","timestamp":1751941553000},"page":"7623","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Seaweed Pelvetia canaliculata as a Source of Bioactive Compounds for Application in Fried Pre-Coated Mackerel (Scomber scombrus) Fillets: A Functional Food Approach"],"prefix":"10.3390","volume":"15","author":[{"given":"Catarina D.","family":"Freire","sequence":"first","affiliation":[{"name":"MARE\u2014Marine and Environmental Sciences Centre & ARNET\u2014Aquatic Research Network, School of Tourism and Maritime Technology, Polytechnic of Leiria, 2520-641 Peniche, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2451-1406","authenticated-orcid":false,"given":"Madalena","family":"Antunes","sequence":"additional","affiliation":[{"name":"MARE\u2014Marine and Environmental Sciences Centre & ARNET\u2014Aquatic Research Network, School of Tourism and Maritime Technology, Polytechnic of Leiria, 2520-641 Peniche, Portugal"}]},{"given":"Susana F. J.","family":"Silva","sequence":"additional","affiliation":[{"name":"MARE\u2014Marine and Environmental Sciences Centre & ARNET\u2014Aquatic Research Network, School of Tourism and Maritime Technology, Polytechnic of Leiria, 2520-641 Peniche, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1553-4745","authenticated-orcid":false,"given":"Marta","family":"Neves","sequence":"additional","affiliation":[{"name":"MARE\u2014Marine and Environmental Sciences Centre & ARNET\u2014Aquatic Research Network, School of Tourism and Maritime Technology, Polytechnic of Leiria, 2520-641 Peniche, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2423-0495","authenticated-orcid":false,"given":"Carla","family":"Tecel\u00e3o","sequence":"additional","affiliation":[{"name":"MARE\u2014Marine and Environmental Sciences Centre & ARNET\u2014Aquatic Research Network, School of Tourism and Maritime Technology, Polytechnic of Leiria, 2520-641 Peniche, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,7,7]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"111482","DOI":"10.1016\/j.foodres.2022.111482","article-title":"Annual Variations in the Mineral Element Content of Five Fish Species from the Portuguese Coast","volume":"158","author":"Pinto","year":"2022","journal-title":"Food Res. 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