January 9, 2012 — Scientists from the Product Development, Processes and Technology Transfer Programme of the National Institute of Fishery Research and Development (Inidep) and of the Food Cryotechnology Research and Development Centre (Cidca) are in the last stage of the development of a fish burger rich in phytosterols and omega-3.
While hake, sea bass, sole and kingklip are high business value resources with extensive culinary possibilities, researchers from the Inidep and Cidca are engaged in the study of a species that until now was returned to the sea because it was not suitable for human consumption.
This is the Brazilian menhaden or saraca (Brevoortia aurea): a fat species, belonging to the Clupeidae family, rich in polyunsaturated fatty acids, whose fillets have a large number of thin bones, making its consumption very difficult.
The Brazilian menhaden or saraca lacks of demand in the domestic market and its little marketing is limited to markets like Africa or China, and at a very low price, Inidep reported.
The omega-3 is a type of fatty acid humans do not produce and must be incorporated into the body by eating foods that contain it. Its health effects are very important, as its consumption reduces blood cholesterol and contributes to the reduction of cardiovascular disease.
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