Do Traditional Culinary Methods Alter the Lipid Content and Fatty Acid Profiles of Mytilus galloprovincialis? | Chapter 1 | Emerging Challenges in Agriculture and Food Science Vol. 6

The impact of five different cooking techniques—boiling, microwaving, frying, and barbecue-grilling—on the lipids and fatty acid content (FAs) of the mussel Mytilus galloprovincialis was examined. Additionally, a number of lipid nutritional quality indices (LNQI) of dietary importance, including the ratio of polyunsaturated to saturated fatty acids, the ratio of omega-3 to omega-6, the atherogenicity index, the thrombogenicity index, the hypo-cholesterolemic to hyper-cholesterolemic index, the health-promoting index, the unsaturation index, the flesh lipid quality, and the polyene index, were used to evaluate the nutritional quality When compared to raw mussel, all cooked samples had much less moisture and more lipids. The highest figure for total lipids in fried food was 13.75 g/100 g wet weight.

The fatty acid profiles of mussels were significantly (p 0.05) changed by all cooking methods, with the greatest changes occurring in the fried samples, which had the lowest concentrations of saturated fatty acids (SFA), n-3 polyunsaturated fatty acids (PUFAs), and highest concentrations of n-6 PUFAs. The n-3 PUFA from the raw sample to five cooking procedures significantly decreased, it was also discovered. Cooked mussels had a lower n-3/n-6 ratio than raw ones (6.01) did, with fried mussels having the lowest value (0.15). The LNQI of cooked vs raw mussels showed that cooking significantly altered the nutritional indices, indicating a reduction in nutritional quality. However, both raw and cooked samples showed LNQI that was within the range required to satisfy customer demand. In conclusion, heating mussels, with the exception of frying, did not degrade their nutritional value, despite the fact that it decreased the atherogenic and thrombogenic indices.

Author(s) Details:

Francesca Biandolino,

National Research Council, Water Research Institute (CNR-IRSA) ,Via Roma, 3 74123 Taranto, Italy.

Isabella Parlapiano,

National Research Council, Water Research Institute (CNR-IRSA) ,Via Roma, 3 74123 Taranto, Italy.

Asia Grattagliano,

Department of Chemical Sciences and Technologies, University of Rome Tor Vergata, Via della Ricerca Scientifica, 1–00133 Roma, Italy.

Ermelinda Prato,

National Research Council, Water Research Institute (CNR-IRSA) ,Via Roma, 3 74123 Taranto, Italy.

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Analysis of Heavy Metal Concentrations (Cd, Pb, Cu, Zn, Fe) in Giant Red Shrimp (Aristaeomorpha foliacea Risso 1827) from the Mediterranean Sea | Chapter 6 | Challenging Issues on Environment and Earth Science Vol. 6

 The amounts of heavy metals (Cd, Pb, Cu, Zn, Fe) in the muscle and liver of female and male gigantic red shrimp (Aristaeomorpha foliacea) collected from the Mediterranean Sea were determined in this study. Species samples were taken in the summer and winter. The findings demonstrate that heavy metal concentrations in the liver of male and female shrimps were higher than those in the muscle. In addition, the average concentrations of Cd, Pb, Cu, Zn, and Fe in both Male shrimp had somewhat larger quantities of liver and muscle than female shrimp on average. Only Cu in the liver and Fe in the muscle showed significant changes (p0.05). When our data were compared to international standards, we determined that the amounts of Cd, Pb, Cu, Zn, and Fe in muscle tissue were lower than the WHO and FDA's recognised limits.

Author(s) Details

Mine Perçin Olgunoğlu
Department of Aquaculture and Fisheries Program, Kahta Vocational Training School, Adiyaman University, Turkey.

İlkan Ali Olgunoğlu
Department of Aquaculture and Fisheries Program, Kahta Vocational Training School, Adiyaman University, Turkey.

Yusuf Kenan Bayhan
Department of Aquaculture and Fisheries Program, Kahta Vocational Training School, Adiyaman University, Turkey.

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