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Comprehensive evaluation of the nutritional composition of chub mackerel (Scomber colias): Influence of cooking methods
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Orientador(es)
Resumo(s)
Aim: Chub mackerel (Scomber colias) is an abundant but underutilized fish species in the Atlantic, increasingly recognized for its nutritional benefits, including significant contents of omega-3 fatty acids (EPA and DHA). However, comprehensive data on its nutritional profile, especially the impact of cooking methods on nutrient retention, remains scarce. This study aimed to evaluate the nutritional composition of chub mackerel, focusing on moisture, total fat, protein, ash, fatty acid profiles, vitamin B12, and amino acids (AA), comparing raw versus cooked (boiled and grilled) samples.
Methods: Chub mackerel from Portuguese Atlantic waters were sampled, and fish dimensions and weights were recorded. A subset was cooked by boiling and grilling. Nutritional analyses included moisture (oven drying to constant weight), ash (incineration at 525 °C), protein (Kjeldahl), and total fat (acid hydrolysis and extraction). The fatty acid profile was assessed by gas chromatography. Additionally, vitamin B12 was analyzed using ultra-performance liquid chromatography coupled with triple quadrupole mass spectrometry, and AA were analyzed via ultra-performance liquid chromatography with photodiode array detection.
Results: The protein content remained consistently high across all preparations. It also presents all essential AA, each with a score above 1.0, indicating a protein of high biological value. The total fat content varied, with lower levels observed in grilled samples due to fat loss during the cooking process. Total mineral content was relatively stable. The fatty acid profile revealed significant amounts of EPA and DHA. Calculating the retention factor after cooking reveals that the fatty acid content does not vary with processing. Vitamin B12 content increased in cooked samples, from 27.8 µg/100 g in raw to 35.8 µg/100 g (boiled) and 38.1 µg/100 g (grilled). Consuming 100 g of chub mackerel provides more than 100% of the recommended daily intake.
Discussion: The results highlight the nutritional robustness of chub mackerel across various culinary methods, particularly in terms of protein and omega-3 fatty acids. The apparent increase in vitamin B12 content after cooking is likely due to water loss, concentrating the nutrient, and enhanced extraction efficiency resulting from protein denaturation. Most AA, particularly essential ones, remain stable during moderate cooking processes. These findings highlight the significance of this species as a valuable source of high-quality nutrients.
Conclusion: Chub mackerel is a nutritionally rich and resilient food source, maintaining high-quality nutrient profiles through various cooking processes. Its exceptional content of vitamin B12 and omega-3 fatty acids supports its inclusion in strategies for improving dietary quality and promoting sustainable nutrition.
Descrição
Abstract disponível em: Book of Abstracts: 8th IMEKOFOODS Conference – Food Safety and Traceability for a Sustainable Future; 2025 Sep 22–24; Ljubljana, Slovenia. p. 41.
Palavras-chave
Chub Mackerel Nutritional Composition Cooking Effect Cavala Composição dos Alimentos