Effect of processing treatments (frozen, frying) on contents of minerals in tissues of ‘frutti di mare’

Abstract

Summary The objective of this study was to determine the effect of thermal treatment (frying) of frozen seafood on the content of minerals and heavy metals. An analysis was conducted to compare concentration of sodium, magnesium, potassium, calcium, copper, iron, manganese, zinc, as well as lead, cadmium and mercury in the analysed tissues of invertebrates (shellfish – blue mussel, Japanese squid, white shrimp and octopus). Thermal processing (in this case, frying) applied to the frozen invertebrates was found to affect significantly the content of macro‐ and microelements as well as the content of heavy metals, except for potassium and manganese content in mussels and shrimps, respectively. Frozen and thermally treated (frying) mussels are characterised by significantly higher concentrations of the analysed minerals (except Na+, Ca+2, Cu+2), as well as higher concentrations of cadmium and mercury. In turn, shrimps and squids are invertebrates with lower content of both macro‐ and microelements.

Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid ( Todarodes pacificus ) muscles

“…Zn was found to be the most abundant antioxidant mineral with a value of 6.3 mg/100 g d.m., while Mn was the least abundant with a value of 0.15 mg/100 g d.m. These values were comparable with the observations from other studies of 0.03e0.55 mg/100 g for Mn, 0.38e3.21 mg/100 g for Se, 0.90e10.46 mg/100 g for Fe, 2.01e12.19 mg/100 g for Zn, and 0.45e1.22 mg/100 g Cu contents (Anna & Kamila, 2013;Chen, 2006;Yang et al, 2013). The untreated squids stored for 10 days showed a significant decrease (P < 0.05) in mineral content of approximately 3.2e50% compared with the initial value of the untreated raw squids (zero day storage), except for Cu.…”

Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

“…The levels of K + , Na + , Mg 2+ , Ca 2+ , and PO 4 3À of raw squids were 11.45, 6.75, 1.85, 0.5 and 4.73 g/kg dw, respectively. These values were within the general range of 0.73-17.41 g/kg for K + , 1.96-29.69 g/kg for Na + , 0.49-2.51 g/kg for Mg 2+ , 0.18-1.00 g/kg for Ca 2+ and 2.61-6.49 g/kg for PO 4 3À content in squids (Anna & Kamila, 2013;Nunes, Bandarra, Oliveira, Batista, & Calhau, 2006;Shirai et al, 1997). However, the Cl À content (0.29 g/kg) of raw T. pacificus squid was lower than that of boreo Pacific gonate squid (2.46-5.26 g/kg) (Shirai et al, 1997) and European squid (3.14 g/kg) (Nunes et al, 2006).…”

Multi-energy calibration and aerosol dilution as analytical strategies to access the in vitro bioaccessibility of essential elements and arsenic in raw and cooked shrimp by plasma-based methods

“…2). Otherwise, frying procedures using vegetable oils have signicantly increased the Ca content in seafood, 36,37 probably due to weight loss aer cooking.…”