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Dive into the research topics where Amparo Gonçalves is active.

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Featured researches published by Amparo Gonçalves.


Journal of Aquatic Food Product Technology | 2004

Effect of Oxygen Absorber on the Shelf Life of Gilthead Seabream (Sparus aurata)

Amparo Gonçalves; Rogério Mendes; Maria Leonor Nunes

ABSTRACT The effectiveness of oxygen absorber on the shelf life of scaled and gutted seabream packed in air during 10 days chilled storage (∼ 5°C) was studied. The quality changes were evaluated by sensory, microbial and chemical methods. Absorbers reduced oxygen concentration by 54% within the first two days and levels attained 0.1% after 6 days of storage. Significant differences in K values were not observed between packed batches with and without O2 absorber. Positive effects of O2 absorber on the reduction of lipid oxidation and sensory attributes, mainly on the appearance, were observed.


Journal of Agricultural and Food Chemistry | 2012

Dietary tools to modulate glycogen storage in gilthead seabream muscle: glycerol supplementation.

Tomé S. Silva; Elisabete Matos; Odete Cordeiro; Rita Colen; Tune Wulff; Eduardo Sampaio; Vera Sousa; L.M.P. Valente; Amparo Gonçalves; Joana Silva; Narcisa M. Bandarra; Maria Leonor Nunes; Maria Teresa Dinis; Jorge Dias; Flemming Jessen; Pedro M. Rodrigues

The quality and shelf life of fish meat products depend on the skeletal muscles energetic state at slaughter, as meat decomposition processes can be exacerbated by energy depletion. In this study, we tested dietary glycerol as a way of replenishing muscle glycogen reserves of farmed gilthead seabream. Two diets were tested in duplicate (n = 42/tank). Results show 5% inclusion of crude glycerol in gilthead seabream diets induces increased muscle glycogen, ATP levels and firmness, with no deleterious effects in terms of growth, proximate composition, fatty acid profile, oxidative state, and organoleptic properties (aroma and color). Proteomic analysis showed a low impact of glycerol-supplementation on muscle metabolism, with most changes probably reflecting increased stress coping capacity in glycerol-fed fish. This suggests inclusion of crude glycerol in gilthead seabream diets (particularly in the finishing phase) seems like a viable strategy to increase glycogen deposition in muscle without negatively impacting fish welfare and quality.


Journal of Aquatic Food Product Technology | 2008

Effect of Soluble CO2 Stabilization on the Quality of Fillets from Farmed Gilthead Sea Bream (Sparus aurata) and European Sea Bass (Dicentrarchus labrax)

Rogério Mendes; Amparo Gonçalves

ABSTRACT Soluble gas stabilization (SGS) is a relatively recent methodology of active packaging that has been proposed to extend the shelf life of packaged fish. The aim of the present work was to study the effect of SGS applied at different extents (2 bars: 30 and 60 min) on the shelf life of sea bream and sea bass fillets packed in air during chilled storage. Quality changes were evaluated by sensory assessment, microbiological analysis (TVC), TBARs, pH value, TVB-N, and TMA-N. No significant extension of sensory shelf life was visible as a function of SGS treatment. The treatment of fillets in CO2 at 2 bars during 60 min had a positive effect on the microbiological shelf life of both species. On the other hand, TMA-N and TVB-N showed similar changes during storage period and were not affected by the CO2 treatment. Sea bream treated with SGS always presented higher TBARs than control samples. Nevertheless, oxidation of sea bream and in particular, of sea bass fillets, did not appear to be a significant problem during chilled storage.


Physiology & Behavior | 2016

Reproductive success in the Lusitanian toadfish : Influence of calling activity, male quality and experimental design

M. Clara P. Amorim; Carlotta Conti; Carla Sousa-Santos; Bruno Novais; Maria D. Gouveia; Joana R. Vicente; Teresa Modesto; Amparo Gonçalves; Paulo J. Fonseca

Acoustic signals are sexual ornaments with an established role on mate choice in several taxa, but not in fish. Recent studies have suggested that fish vocal activity may signal male quality and influence males reproductive success but experimental evidence is lacking. Here we made two experiments to test the hypothesis that vocal activity is essential for male breeding success in a highly vocal fish, the Lusitanian toadfish. We first compared the reproduction success between muted and vocal males. In a second experiment we related male reproduction success with acoustic activity and male quality, including biometric, condition and physiological features. As a proxy for reproductive success we tallied both total number and number of sired eggs, which were correlated. Muting experiments showed that successful mating was dependent on vocalizing. In addition, the number of eggs was positively associated with the males maximum calling rate. In the second experiment males reproductive success was positively associated with male condition and negatively related with circulating androgen levels and relative gonad mass, but was not associated with vocal activity. Differences in results may be related with nest design which could have influenced mate choice costs and intra-sexual competition. In the muting experiment nests had a small opening that restrained the large nest-holder but allowed smaller fish, such as females, to pass while in the second experiment fish could move freely. These experiments suggest that a combination of factors, including vocal activity, influence reproductive success in this highly vocal species.


Physiology & Behavior | 2015

Agonistic sounds signal male quality in the Lusitanian toadfish.

M. Clara P. Amorim; Carlotta Conti; Teresa Modesto; Amparo Gonçalves; Paulo J. Fonseca

Acoustic communication during agonistic behaviour is widespread in fishes. Yet, compared to other taxa, little is known on the information content of fish agonistic calls and their effect on territorial defence. Lusitanian toadfish males (Halobatrachus didactylus) are highly territorial during the breeding season and use sounds (boatwhistles, BW) to defend nests from intruders. BW present most energy in either the fundamental frequency, set by the contraction rate of the sonic muscles attached to the swimbladder, or in the harmonics, which are multiples of the fundamental frequency. Here we investigated if temporal and spectral features of BW produced during territorial defence reflect aspects of male quality that may be important in resolving disputes. We found that higher mean pulse period (i.e. lower fundamental frequency) reflected higher levels of 11-ketotestosterone (11KT), the main teleost androgen which, in turn, was significantly related with male condition (relative body mass and glycogen content). BW dominant harmonic mean and variability decreased with sonic muscle lipid content. We found no association between BW duration and male quality. Taken together, these results suggest that the spectral content of fish agonistic sounds may signal male features that are key in fight outcome.


Journal of the Science of Food and Agriculture | 2018

Eating jellyfish: safety, chemical and sensory properties: Eating jellyfish

António Raposo; Alice Coimbra; Luís Amaral; Amparo Gonçalves; Zilda Morais

BACKGROUND Peoples preference for fish with a high trophic level, like Atlantic cod and tuna, leads to a large food footprint. Responsible seafood consumption should include underutilised local products; hence the culinary use of edible jellyfish can be an effective contribution. The present work focused on Catostylus tagi to contribute to the consumption of edible jellyfish in the West. RESULTS A questionnaire conducted with 192 young people showed an interest in tasting jellyfish-based food (64.6%). The resulting product, obtained by an alternative cooking process to traditional Asian ones, was chemically characterised and underwent microbiological and heavy metals control. The results indicated its non-toxicity. Patients who were allergic to seafood as well as non-allergic volunteers revealed no allergic reaction to the jellyfish umbrella product (intakes up to 5 mg/kg body weight and 8 mg/kg, respectively). Seafood-trained panellists defined the products main impact on the mouth as freshness (72 mg/kg body weight). The preliminary snack, a pâté, was positively accepted by allergic (7 in 9; n = 20) and non-allergic volunteers (6 in 7; n = 21). CONCLUSION The present study confirmed that jellyfish intake is safe, even for allergic individuals, and its organoleptic properties were accepted by the study population.


Journal of Aquatic Food Product Technology | 2016

Quality Changes During Salt-Curing of Cod (Gadus morhua) at Different Temperatures

Helena Oliveira; Amparo Gonçalves; Sónia Pedro; Maria Leonor Nunes; Paulo Vaz-Pires; Rui Costa

ABSTRACT The main aim of this study was to assess the quality changes and their causes during cod salt-curing for up to 76 days at different temperatures and a relative humidity below 80%. Salt-curing made the fish more yellow (L*a*b* scale), a color change that is more easily detected in sensory analysis against a cream color scale. Intense proteolytic breakdown took place at 12 and 18°C, leading to a greater proteolysis degree and a higher pH. A red surface discoloration of the flesh was apparent after 76 days at 18°C due to the high number of red-halophilic bacteria. These bacteria were also responsible for the highest intensity of “off”-odors and mucus obtained under these conditions. Cod salt-curing should be done below 12°C to reduce the spoilage activity of halophilic bacteria and is best done at chill temperature (close to 6°C) to obtain a good quality product.


European Food Research and Technology | 2002

Effect of CO2/O2-containing modified atmospheres on packed deepwater pink shrimp (Parapenaeus longirostris)

M.E. López-Caballero; Amparo Gonçalves; Maria Leonor Nunes


Aquaculture | 2010

Effect of harvesting stress and slaughter conditions on selected flesh quality criteria of gilthead seabream (Sparus aurata)

Elisabete Matos; Amparo Gonçalves; Maria Leonor Nunes; Maria Teresa Dinis; Jorge Dias


Journal of Food Biochemistry | 1999

CHANGES IN FREE AMINO ACIDS AND BIOGENIC AMINES DURING RIPENING OF FRESH AND FROZEN SARDINE

Rogério Mendes; Amparo Gonçalves; Maria Leonor Nunes

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Narcisa M. Bandarra

Instituto Português do Mar e da Atmosfera

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Elisabete Matos

University of the Algarve

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Jorge Dias

University of the Algarve

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Tomé S. Silva

University of the Algarve

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Helena Oliveira

Polytechnic Institute of Coimbra

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