PMID: 22577659May 12, 2012Paper

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

Journal of the Science of Food and Agriculture
Ana Luísa MaulvaultAntónio Marques

Abstract

Black scabbard fish (Aphanopus carbo Lowe, 1839) is a deep-water fish resource that is highly appreciated in southern European countries and can accumulate high levels of mercury in the muscle. Currently, European legislation establishes limits for the presence of toxic contaminants in raw seafood, despite these products are generally cooked before consumption. In addition, there is still a lack of information concerning the nutritional quality and contaminants available in cooked products. Therefore, the aim of this study was to assess the effect of sex, maturation stages and three common cooking practices (steaming, grilling and frying) on the toxic elements (Hg, As, Cd and Pb) and nutritional value (chemical, elemental and fatty acid composition) of black scabbard fish. Few variations occurred between sexes and maturation stages, particularly in fatty acid and elemental content. Concerning cooked black scabbard fish, the greatest differences occurred in fried and grilled samples, attaining higher Hg levels, whereas steamed fish composition was closer to raw black scabbard fish. 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 element...Continue Reading

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Citations

Mar 19, 2013·Prostaglandins & Other Lipid Mediators·Michail I GladyshevOlesia N Makhutova
Sep 27, 2015·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·German Cano-SanchoJosé L Domingo
Nov 19, 2015·Environmental Research·Wanderley R BastosOlaf Malm
Nov 20, 2016·Journal of the Science of Food and Agriculture·Anna Winiarska-Mieczan, Eugeniusz R Grela
Apr 22, 2021·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Vera BarbosaAntónio Marques

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