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The emerging farmed fish species meagre (Argyrosomus regius): How culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance
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Orientador(es)
Resumo(s)
The effect of cooking methods (boiling, grilling, and roasting) on the proximate and mineral composition,
contaminants concentration and fatty acids profile was evaluated aiming to understand the benefits and
risks associated to the consumption of the emerging farmed fish meagre (Argyrosomus regius).
All the treatments led to lower moisture content. After grilling and roasting, the SFA, MUFA and PUFA
contents increased. There was no degradation of EPA and DHA during the culinary processes. Significant
retention of minerals in grilled and roasted meagre samples was registered. For Pb and Cd there were no
concentration differences between culinary treatments and regarding raw fish. Whereas As level was
higher in grilled meagre, total Hg and Me-Hg values were augmented in grilled and roasted meagre.
The consumption of meagre is advisable due to the low and healthy fat, high selenium and protein content.
Grilling would be the best culinary treatment due to the retention of protein, EPA, DHA and minerals.
But as the risk of ingestion of Me-Hg content also increases, based on the risk assessment, intake
should not exceed two weekly meals, provided that no other important Me-Hg food source is present
in the diet. Otherwise, even this maximum threshold should be lower.
Descrição
Palavras-chave
Food Safety Contaminants Fish Benefit/risk Assessment Culinary Treatments in Meagre Nutritional/chemical Composition EPA + DHA Contaminants Segurança Alimentar
Contexto Educativo
Citação
Food Chem Toxicol. 2013 Oct;60:277-85. doi: 10.1016/j.fct.2013.07.050. Epub 2013 Jul 27