Impact of processing on the taurine content in processed seafood and their corresponding unprocessed raw materials

Abstract

Processing of foods can lead to losses of water-soluble components, and some of these may have beneficial health effects. Taurine has lately attracted attention due to its suggested strong contribution to the health-promoting effects of seafood. The lack of systematic information on the content of conditionally essential nutrients, such as taurine, has led to this study. The taurine concentrations in a variety of common marine dinners and spreads, and their corresponding raw materials, have been determined. Losses of taurine in processed products ranged up to 100% when compared with the taurine content of freshly caught specimens. Products soaked in brines or products subjected to rough processing conditions such as mincing and washing had greater loss compared with products with more intact muscle. Levels of taurine in processed seafood vary according to product type and brand, showing a potential for the industry to take measures in preventing losses of taurine and other water-soluble components.

PROFIL PROTEIN DAN ASAM AMINO KEONG IPONG-IPONG (Fasciolaria salmo) PADA PENGOLAHAN YANG BERBEDA

“…Menurut Dragnes et al (2009), taurin merupakan jenis asam amino yang larut dalam air. Pemasakan dengan suhu tinggi menyebabkan taurin terlepas dari bahan pangan kemudian larut dalam air dan ikut keluar terbawa oleh uap air sehingga kandungannya berkurang.…”

Anticholesterolemic and Antiatherogenic Effects of Taurine Supplementation is Model Dependent

“…Several studies investigating the retention and losses of taurine during food processing and preparation have been conducted [34,36,[47][48][49]. Results indicate that taurine is susceptible to leaching losses similar to or even more than other free amino acids.…”

“…A comparison of taurine concentrations in various foods is presented in table 1 [21,[34][35][36][37][38][39][40][41][42][43]. It is evident that seafood, and especially molluscs are high in taurine.…”

“…Taurine concentrations (mg per 100g raw fillets) of entire muscle of farmed Atlantic salmon (94 ± 16 mg), cod (120 ± 21 mg), saithe (162 ± 25 mg) and haddock (57 ± 6 mg) are reported to be intermediate [34]. Taurine content varies greatly between white and red muscle both in fish, poultry and mammals, with significantly higher levels being present in red muscle [21,39,40,43], probably due to the increased vascularisation of these tissues.…”

“…Taurine is a key osmolyte in marine molluscs [44] and the highest taurine concentrations are found in marine bivalves and univalves [45]. Scallops and blue mussels are reported to have a respective taurine content of 827±15 and 510±12 mg per 100g raw muscle [21,34]. In fact, the univalve abalone was already early in the last century 1918 exploited for preparation of taurine in large quantities [46].…”