<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0212-1611</journal-id>
<journal-title><![CDATA[Nutrición Hospitalaria]]></journal-title>
<abbrev-journal-title><![CDATA[Nutr. Hosp.]]></abbrev-journal-title>
<issn>0212-1611</issn>
<publisher>
<publisher-name><![CDATA[Grupo Arán]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0212-16112021000500009</article-id>
<article-id pub-id-type="doi">10.20960/nh.3795</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Proteína de pescado: nutrición e innovación]]></article-title>
<article-title xml:lang="en"><![CDATA[Fish protein: nutrition and innovation]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cañada Millán]]></surname>
<given-names><![CDATA[Javier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hurtado Sarabia]]></surname>
<given-names><![CDATA[José Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramos Carrera]]></surname>
<given-names><![CDATA[Natalia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quevedo Santos]]></surname>
<given-names><![CDATA[Yaiza]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Calidad e I+D. Angulas Aguinaga S.A.U. Irura  ]]></institution>
<addr-line><![CDATA[Gipuzkoa ]]></addr-line>
<country>España</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Angulas Aguinaga Research Center S.L. Irura  ]]></institution>
<addr-line><![CDATA[Irura, Gipuzkoa ]]></addr-line>
<country>España</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<volume>38</volume>
<numero>spe2</numero>
<fpage>35</fpage>
<lpage>39</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112021000500009&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112021000500009&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112021000500009&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: las primeras referencias de productos elaborados con surimi en Japón datan del siglo XII. En 1972 se desarrolló el proceso tecnológico. Es imprescindible partir de pescado muy fresco para preservar la calidad nutricional y tecnológica de su proteína miofibrilar. La especie de mayor calidad para elaborar surimi es el abadejo de Alaska, una especie de la familia del bacalao, siendo la mejor parte los filetes o lomos del pescado.  Objetivos: evaluar la calidad de la proteína del surimi y su contenido en ácidos grasos omega-3, y revisar la evidencia científica en torno a la funcionalidad del surimi en relación con la salud.  Resultados: el perfil de aminoácidos del surimi obtiene puntuaciones por encima de 100 para los 9 aminoácidos esenciales, presentando buena asimilación y digestibilidad, incluso superior a la de productos homólogos como las carnes, los pescados y los huevos. El surimi contribuye considerablemente al aporte de ácidos grasos omega-3 eicosapentaenoico (EPA) y docosahexaenoico (DHA). Diferentes estudios relacionan el consumo de surimi con efectos positivos sobre la composición corporal: aumento del músculo esquelético y reducción del tejido adiposo blanco, así como tendencia a una mejora de la función motora. EPA y DHA presentan funcionalidad sobre diferentes parámetros a nivel cardiovascular y cognitivo.  Conclusiones: una de las principales razones para utilizar surimi es su proteína de excelente calidad, destacando su fácil asimilación y digestibilidad. Asimismo, su contenido natural en ácidos grasos omega-3 EPA y DHA es de gran interés nutricional. Dichos componentes se relacionan con efectos funcionales sobre la composición corporal, los parámetros relacionados con el síndrome metabólico y el nivel cognitivo.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction: initial references of products made with surimi date back in Japan to the 12th century. The technological process was developed in 1972. It is essential to use fresh fish to preserve the nutritional and technological quality of its myofibrillar protein. The highest quality species for elaborating surimi is Alaska pollock, belonging to the cod family. The best part of the fish regarding quality are its fillets or loins.  Objectives: to evaluate the protein quality of surimi and its omega-3 fatty acid content, and to review the scientific evidence for the role of surimi in relation to health.  Results: the amino acid score pattern of surimi is above 100 for the 9 essential amino acids, showing good assimilation and digestibility, even higher than that of homologous products such as meat, fish, and eggs. Surimi contributes considerably to the intake of omega-3 fatty acids eicosapentaenoic (EPA) and docosahexaenoic (DHA). Different studies link surimi consumption with positive effects on body composition: increase in skeletal muscle and reduction in white adipose tissue, as well as a tendency to improved muscle motor function. EPA and DHA have a function on both cardiovascular and cognitive parameters.  Conclusions: one of the main reasons to consume surimi is its excellent protein quality, highlighting its easy assimilation and digestibility. Likewise, surimi's natural content in omega-3 fatty acids EPA and DHA is of great nutritional interest. These components are related to functional effects on body composition, metabolic syndrome parameters, and cognitive level.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Surimi]]></kwd>
<kwd lng="es"><![CDATA[Proteína de pescado]]></kwd>
<kwd lng="es"><![CDATA[Abadejo de Alaska]]></kwd>
<kwd lng="es"><![CDATA[Eicosapentaenoico]]></kwd>
<kwd lng="es"><![CDATA[Docosahexaenoico]]></kwd>
<kwd lng="en"><![CDATA[Surimi]]></kwd>
<kwd lng="en"><![CDATA[Fish protein]]></kwd>
<kwd lng="en"><![CDATA[Alaska pollock]]></kwd>
<kwd lng="en"><![CDATA[Eicosapentaenoic]]></kwd>
<kwd lng="en"><![CDATA[Docosahexaenoic]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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