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There are very few studies that characterize the properties of the edible part from deep‐water fish species which constitute a new target for developing fisheries. Therefore this paper aimed to examine the balance between health benefits and risks associated to the birdbeak dogfish consumption, with a special emphasis on the assessment of the risks of toxic metal intake.

Between September 2008 and May 2009, 82 individuals were analysed. The chemical composition (moisture, ash, protein and lipid content), essential elements (zinc (Zn), copper (Cu), iron (Fe), potassium (K), magnesium (Mg) and sodium (Na)), toxic elements (mercury (Hg), cadmium (Cd) and lead (Pb)) and fatty acid composition were determined using standard procedures.

The species is a lean fish (fat content <2.0 per cent) and for both females and males the mineral concentration in descending order was K>Na>Mg>Fe>Zn>Cu. The edible part of birdbeak dogfish is a good source of several minerals, namely K and Na, reaching respectively ca 18 and 36 per cent of the recommended daily intakes for a 150 g muscle portion. Polyunsaturated fatty acids prevail in the fatty acid composition of both sexes and significant differences between females and males were only found in palmitic acid, arachidonic acid and omega 6. Females attained larger length and higher Hg values. The risk assessment was established for three different consumption scenarios (one and two portions of 150 g per month and one portion of 150 g per week) and showed that only a regular consumption of one portion of a female dogfish per week posed a higher health risk (15 per cent).

This study presents the information about the quantity of shark muscle (in g) to be ingested in terms of the PTWI allowing each consumer to have access to the risks and benefits in eating this fish.

No data existed for fatty acid profile and risk assessment yet and this is the first information on the essential and toxic elements for the European waters.

The purpose of this paper is to develop microalgae vegetable‐based gelled desserts (similar to “dairy desserts”) prepared with pea protein isolate, Spirulina maxima and Diacronema vlkianum biomass, rich in essential fatty acids (omega‐3 polyunsaturated fatty acid's (PUFA)). The effect of microalgae concentration and gelling temperature on the colour, texture and fatty acid profile of the gels was investigated.

Pea protein isolate (4 per cent), κ‐carrageenan (0.15 per cent) and starch (2.5 per cent) were used to produce a gelled dessert that was further enriched with microalgal biomass (0.1‐1.0 per cent). The gels were prepared using different temperatures, ranging from 75 to 90 ^○C. Colour, total pigments (carotenoids), texture and fatty acid profile of the gels were evaluated.

The addition of Diacronema and Spirulina microalgal biomass to vegetable gelled deserts, results in a novel alternative food product, with PUFA's (e.g. EPA, DHA and GLA), with favourable texture characteristics, particularly for Diacronema, due to the structural reinforcement, representing a new food market niche.

Nowadays there is an increasing consumer demand for more natural food products, presenting health benefits. Microalgae are able to enhance the nutritional content of conventional food and hence to positively affect humans health due to their original chemical composition, namely as a source of long chain omega‐3 PUFA.

As far as the authors are aware the use of these microalgae in gelled desserts, in association with vegetable proteins, is an innovative food application.