Sterol Content of Fish, Crustacea and Mollusc: Effects of Cooking Methods

Özoğul, Fatih; Küley, Esmeray; Özoğul, Yeşim

doi:10.1080/10942912.2014.958770

Cited by 11 publications

(11 citation statements)

References 44 publications

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“…Air frying affected the cholesterol contents, producing a significant loss of this compound, approximately 34.9% in control samples compared to the raw sardines. Other authors have found similar effects in microwave, roasted, fried, and grilled fish (Candela and others ; Echarte and others ; Ozogul and others ). The loss of cholesterol contents in heated sardines could be attributed to oxidative processes (Saldanha and others ).…”

Section: Resultssupporting

confidence: 64%

Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs

Ferreira

Sampaio

Keller

et al. 2017

Journal of Food Science

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Fish is an important source of essential lipids. However, oxidized cholesterol products, which are formed during thermal processing, are potential hazards to human health. Air fryers present an alternative thermal process for frying food without oil, and this method of cooking is considered to be more convenient and healthier This study shows that the air frying increased the formation of cholesterol oxidation products and decreased the essential polyunsaturated fatty acids in sardine fillets. However, the lipid oxidation is significantly reduced by adding fresh herbs, such as parsley (Petroselinum crispum), chives (Allium schoenoprasum L.), or a mixture of both herbs (cheiro-verde) that are natural antioxidants.

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Section: Resultssupporting

confidence: 64%

Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs

Ferreira

Sampaio

Keller

et al. 2017

Journal of Food Science

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“…Domestic pan‐frying of squid and mussel in virgin olive oil caused up to 14% oil absorption together with an increase in squalene and MUFA contents (Kalogeropoulos and others ). Frying also caused significant loss in cholesterol and sitosterol contents (Ozogul and others ). Marination reduced the phospholipid content of soft clam with partial replacement of PUFA with MUFA (Papaioannou and others ).…”

Section: Proximate Composition Of Shellfishmentioning

confidence: 99%

“…Table (Source A, column IV) gives cholesterol contents of some shellfish. Raw shellfish including mollusks contained cholesterol up to 19 mg% in muscle tissue (Ozogul and others ). Crustaceans, bivalves, and cephalopods may contain total sterols at 150 to 250 mg%, w. wt.…”

Section: Proximate Composition Of Shellfishmentioning

confidence: 99%

Shellfish: Nutritive Value, Health Benefits, and Consumer Safety

Venugopal

Gopakumar

2017

Comp Rev Food Sci Food Safe

270

156

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Shellfish is a major component of global seafood production. Specific items include shrimp, lobsters, oysters, mussels, scallops, clams, crabs, krill, crayfish, squid, cuttlefish, snails, abalone, and others. Shellfish, in general, contain appreciable quantities of digestible proteins, essential amino acids, bioactive peptides, long-chain polyunsaturated fatty acids, astaxanthin and other carotenoids, vitamin B 12 and other vitamins, minerals, including copper, zinc, inorganic phosphate, sodium, potassium, selenium, iodine, and also other nutrients, which offer a variety of health benefits to the consumer. Although shellfish are generally safe for consumption, their exposure to diverse habitats, the filter feeding nature of shellfish such as oysters, clams, and mussels, and unhealthy farming and handling practices may occasionally entail health risks because of possible presence of various hazards. These hazards include pathogenic organisms, parasites, biotoxins, industrial and environmental pollutants, heavy metals, process-related additives such as antibiotics and bisulfite, and also presence of allergy-causing compounds in their bodies. Most of the hazards can be addressed by appropriate preventive measures at various stages of harvesting, farming, processing, storage, distribution, and consumption. Furthermore, consumer safety of shellfish and other seafood items is strictly monitored by international, governmental, and local public health organizations. This article highlights the nutritional value and health benefits of shellfish items and points out the various control measures to safeguard consumer safety with respect to the products.

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“…A number of biological activities, including immunomodulation, antimicrobial, antihypertensive, and antithrombotic activities, are associated with such bioactive peptides (Murray & FitzGerald, ). To add further, an enhancement in the levels of squalene (skin protectant) and monounsaturated fatty acids has been reported for mussel and squid when pan fried in olive oil (Kalogeropoulos et al., ), while a substantial decrease in the levels of sitosterol and cholesterol is also linked with frying (Ozogul et al., ). Similarly, riboflavin (bioactive vitamin B 2 ) remains fairly unaffected during cooking (Venugopal, ).…”

Section: Mollusks Consumption and Associated Health Benefitsmentioning

confidence: 97%

“…Absorption of oil (as much as 14%), and an enhancement in the levels of squalene and monounsaturated fatty acids has been reported for mussel and squid when pan fried in olive oil (Kalogeropoulos, Andrikopoulos, & Hassapidou, ). On the other hand, substantial decrease in the levels of sitosterol and cholesterol is also associated with frying (Ozogul, Kuley, & Ozogul, ). Moreover, a reduction in phospholipids and a fractional substitution of monounsaturated fatty acids for PUFAs has been reported for marinated soft clam (Papaioannou et al., ).…”

Section: Effects Of Pretreatments and Cookingmentioning

confidence: 99%

Marine Mollusks: Food with Benefits

Khan

Yang

2019

Comp Rev Food Sci Food Safe

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The extremely vast biodiversity represented by marine mollusks alongside their widespread utility as a source of food and their high nutritional value has aroused great interest from the scientific community. Furthermore, they can be caught with ease, and their commercial breeding and farming is rampant. This article comprehends the global availability of these organisms, their pretreatment and handling procedures, and their health‐promoting potential with a focus on their antiviral, anti‐inflammatory, and antimicrobial properties. The emphasis herein is on their potential use in the food and nutraceutical industry. In addition, mollusks consumption as part of everyday diet can also be helpful in avoiding many ailments as they are rich in vital nutrients and active secondary metabolites, as well as have the ability to enhance immune response. Moreover, the available literature suggests that normal cooking practices have no notable adverse effects on their nutritional value and they retain certain bioactivities even after the action of digestive enzymes. Though mollusks have been widely studied in relation to the health‐promoting effects reviewed here, there is still more scope for further research in this direction in order to fully utilize this enormous source of food and nutraceuticals.

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Sterol Content of Fish, Crustacea and Mollusc: Effects of Cooking Methods

Cited by 11 publications

References 44 publications

Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs

Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs

Shellfish: Nutritive Value, Health Benefits, and Consumer Safety

Marine Mollusks: Food with Benefits

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