Effect of sex, maturation stage and cooking methods on the nutritional quality and safety of black scabbard fish (Aphanopus carbo Lowe, 1839)

Abstract

Raw and cooked black scabbard fish can be considered as a very good source of essential nutrients such as n-3 PUFA, proteins, macro and trace elements. Yet, when the fish is grilled, the Hg content may be above the limits set by EU. Considering the alterations occurred during the cooking processes, steaming seems the best procedure to cook this species.

Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander

“…A similar increase of the n-6/n-3 ratio during frying in vegetable oils was reported for many other fish species (Gladyshev et al 2006(Gladyshev et al , 2007Ansorena et al 2010;Mnari et al 2010;Zhang et al 2013). The mechanism for the changes is the absorption of cooking oil that is rich in 18:2 n-6 (Mnari et al 2010;Maulvault et al 2012;Zotos et al 2013). It is important to note that frying in the convection steam oven, which needs a lower quantity of cooking oil, gave a significantly lower n-6/n-3 ratio than the pan-frying (Table 2).…”

“…EPA+DHA content in cooked zander was significantly lower than that in many products, prepared from other fish species, such as salmon (Gladyshev et al 2006;Ansorena et al 2010;Larsen et al 2010;), cod (Gladyshev et al 2007), black scabbard (Maulvault et al 2012), trout, herring and rock sole (Gladyshev et al 2007), mackerel, sardine and tuna (Usydus & Szlinder-Richert 2012). Nevertheless, the EPA+DHA content of the fried zander, 1.22 mg/g ww (Figure 2), was significantly higher than that of the fried wild gilthead sea bream (Mnari et al 2010) and cod (Ansorena et al 2010).…”

Effects of steaming on contaminants of emerging concern levels in seafood

“…The diversity of existent culinary and industrial procedures for each product according to region of the world, local traditions and cultural heritages, hampers the inclusion of cooking, processing and seafood eating habits in risk assessment and regulations. However, it is known that the nutritional value of seafood products can be considerably affected by cooking procedures (Alves et al 2017;Maulvault et al, 2012). Furthermore, depending on cooking procedures and seafood species, chemical contaminants' concentration can drastically change and, therefore, human health risk associated to seafood consumption may be under-or overestimated (Marques et al, 2011).…”

“…Presently, few studies have already assessed the effects of cooking on the levels of well-known chemical contaminants in seafood [e.g. Hg (Alves et al 2017;Maulvault et al, 2012;Perugini et al, 2013;Schmidt et al, 2015), Cd (Amiard et al, 2008;Ersoy et al, 2006;Houlbrèque et al, 2011), As (Devesa et al, 2001;Ersoy et al, 2006;Maulvault et al, 2012), PFCs (Bhavsar et al, 2014), PBDEs (Aznar-Alemany et al,2017;Bayen et al, 2005;Hori et al, 2001), PCBs and dioxins (Bayen et al, 2005;Hori et al, 2001)], but as far as CeCs are concerned this information is very limited.…”

Content of cadmium and lead in raw, fried and baked commercial frozen fishery products consumed in Poland

“…The modifications result from evaporating water, melting fat as well as from drip losses. Increased temperature leads to considerable loss of water . This is a result of reorganisation of protein networks and denaturation of proteins .…”