Nutritional quality traits of raw and cooked Ark shell (Bivalvia: Arcidae): balancing the benefits and risks of seafood consumption
Biochemical composition and fatty acid profile of raw Ark shells (RA) were compared to Ark shells submitted to three different cooking methods (BA: baking in the oven; PF: pan-frying in butter and MW: cooking in a microwave). Moisture (%) was significantly higher in RA (79.66) with respect to PF (65...
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description | Biochemical composition and fatty acid profile of raw Ark shells (RA) were compared to Ark shells submitted to three different cooking methods (BA: baking in the oven; PF: pan-frying in butter and MW: cooking in a microwave). Moisture (%) was significantly higher in RA (79.66) with respect to PF (65.09), BA (48.63) and MW (47.02). Protein (mg/g of flesh) decreased significantly from 18.62 in RA to 15.40 in MW, 13.76 in PF and 13.33 in BA. However, lipids significantly increased in MW (43.32 mg/g of flesh) and PF (63.63 mg/g of flesh) with respect to RA (35.05 mg/g of flesh). Pan-frying affected considerably triacylglycerol (TAG) and the fatty acid composition (FA) of Ark shell flesh. The most changes occurred in saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acid fractions after this process. The n-3 PUFA decreased significantly from RA (16.40 mg/g dry weight) to PF (10.02 mg/g DW). While, the opposite trend was observed for n-6 PUFA, revealing that this cooking method had considerable effects on the nutritional characteristics of this edible shellfish. The analysis of lipid peroxidation markers such as thiobarbituric acid reactive substances, free fatty acid and peroxide value confirmed that both heat treatment and time of cooking caused lipid degradation, which had been more accentuated during pan-frying treatment. For the populations who consume Ark shells occasionally or frequently, baking and microwave cooking could be then considered as wiser and healthier cooking methods since they conserve better the nutritional value of this marine product. The present study will be of practical value from a health perspective for Mediterranean populations. |
doi_str_mv | 10.1007/s13197-020-04905-5 |
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Moisture (%) was significantly higher in RA (79.66) with respect to PF (65.09), BA (48.63) and MW (47.02). Protein (mg/g of flesh) decreased significantly from 18.62 in RA to 15.40 in MW, 13.76 in PF and 13.33 in BA. However, lipids significantly increased in MW (43.32 mg/g of flesh) and PF (63.63 mg/g of flesh) with respect to RA (35.05 mg/g of flesh). Pan-frying affected considerably triacylglycerol (TAG) and the fatty acid composition (FA) of Ark shell flesh. The most changes occurred in saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acid fractions after this process. The n-3 PUFA decreased significantly from RA (16.40 mg/g dry weight) to PF (10.02 mg/g DW). While, the opposite trend was observed for n-6 PUFA, revealing that this cooking method had considerable effects on the nutritional characteristics of this edible shellfish. The analysis of lipid peroxidation markers such as thiobarbituric acid reactive substances, free fatty acid and peroxide value confirmed that both heat treatment and time of cooking caused lipid degradation, which had been more accentuated during pan-frying treatment. For the populations who consume Ark shells occasionally or frequently, baking and microwave cooking could be then considered as wiser and healthier cooking methods since they conserve better the nutritional value of this marine product. The present study will be of practical value from a health perspective for Mediterranean populations.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-020-04905-5</identifier><identifier>PMID: 34366452</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Baking ; Biochemical composition ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Composition ; Cooking ; Drying ovens ; Fatty acid composition ; Fatty acids ; Food Science ; Frying ; Heat treatment ; Heat treatments ; Lipid peroxidation ; Lipids ; Microwave cooking ; Microwaves ; Nutrition ; Nutritive value ; Original ; Original Article ; Peroxidation ; Peroxide ; Polyunsaturated fatty acids ; Populations ; Seafood ; Shellfish ; Shells ; Thiobarbituric acid ; Triglycerides</subject><ispartof>Journal of food science and technology, 2021-09, Vol.58 (9), p.3346-3356</ispartof><rights>Association of Food Scientists & Technologists (India) 2020</rights><rights>Association of Food Scientists & Technologists (India) 2020.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c451t-bd62eabfc199d6f3353ab8a69cddd0a031a8cd1314eb1b9f9850a44b7dd8207c3</citedby><cites>FETCH-LOGICAL-c451t-bd62eabfc199d6f3353ab8a69cddd0a031a8cd1314eb1b9f9850a44b7dd8207c3</cites><orcidid>0000-0001-9350-7510</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8292546/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8292546/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27924,27925,41488,42557,51319,53791,53793</link.rule.ids></links><search><creatorcontrib>Ghribi, Feriel</creatorcontrib><creatorcontrib>Boussoufa, Dhouha</creatorcontrib><creatorcontrib>Aouini, Fatma</creatorcontrib><creatorcontrib>Bejaoui, Safa</creatorcontrib><creatorcontrib>Chetoui, Imene</creatorcontrib><creatorcontrib>Bouaziz, Mehdi</creatorcontrib><creatorcontrib>El Cafsi, M’hamed</creatorcontrib><title>Nutritional quality traits of raw and cooked Ark shell (Bivalvia: Arcidae): balancing the benefits and risks of seafood consumption</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><description>Biochemical composition and fatty acid profile of raw Ark shells (RA) were compared to Ark shells submitted to three different cooking methods (BA: baking in the oven; PF: pan-frying in butter and MW: cooking in a microwave). Moisture (%) was significantly higher in RA (79.66) with respect to PF (65.09), BA (48.63) and MW (47.02). Protein (mg/g of flesh) decreased significantly from 18.62 in RA to 15.40 in MW, 13.76 in PF and 13.33 in BA. However, lipids significantly increased in MW (43.32 mg/g of flesh) and PF (63.63 mg/g of flesh) with respect to RA (35.05 mg/g of flesh). Pan-frying affected considerably triacylglycerol (TAG) and the fatty acid composition (FA) of Ark shell flesh. The most changes occurred in saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acid fractions after this process. The n-3 PUFA decreased significantly from RA (16.40 mg/g dry weight) to PF (10.02 mg/g DW). While, the opposite trend was observed for n-6 PUFA, revealing that this cooking method had considerable effects on the nutritional characteristics of this edible shellfish. The analysis of lipid peroxidation markers such as thiobarbituric acid reactive substances, free fatty acid and peroxide value confirmed that both heat treatment and time of cooking caused lipid degradation, which had been more accentuated during pan-frying treatment. For the populations who consume Ark shells occasionally or frequently, baking and microwave cooking could be then considered as wiser and healthier cooking methods since they conserve better the nutritional value of this marine product. The present study will be of practical value from a health perspective for Mediterranean populations.</description><subject>Baking</subject><subject>Biochemical composition</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Composition</subject><subject>Cooking</subject><subject>Drying ovens</subject><subject>Fatty acid composition</subject><subject>Fatty acids</subject><subject>Food Science</subject><subject>Frying</subject><subject>Heat treatment</subject><subject>Heat treatments</subject><subject>Lipid peroxidation</subject><subject>Lipids</subject><subject>Microwave cooking</subject><subject>Microwaves</subject><subject>Nutrition</subject><subject>Nutritive value</subject><subject>Original</subject><subject>Original Article</subject><subject>Peroxidation</subject><subject>Peroxide</subject><subject>Polyunsaturated fatty acids</subject><subject>Populations</subject><subject>Seafood</subject><subject>Shellfish</subject><subject>Shells</subject><subject>Thiobarbituric 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quality traits of raw and cooked Ark shell (Bivalvia: Arcidae): balancing the benefits and risks of seafood consumption</title><author>Ghribi, Feriel ; Boussoufa, Dhouha ; Aouini, Fatma ; Bejaoui, Safa ; Chetoui, Imene ; Bouaziz, Mehdi ; El Cafsi, M’hamed</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c451t-bd62eabfc199d6f3353ab8a69cddd0a031a8cd1314eb1b9f9850a44b7dd8207c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Baking</topic><topic>Biochemical composition</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Composition</topic><topic>Cooking</topic><topic>Drying ovens</topic><topic>Fatty acid composition</topic><topic>Fatty acids</topic><topic>Food Science</topic><topic>Frying</topic><topic>Heat treatment</topic><topic>Heat treatments</topic><topic>Lipid 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Central (Full Participant titles)</collection><jtitle>Journal of food science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ghribi, Feriel</au><au>Boussoufa, Dhouha</au><au>Aouini, Fatma</au><au>Bejaoui, Safa</au><au>Chetoui, Imene</au><au>Bouaziz, Mehdi</au><au>El Cafsi, M’hamed</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Nutritional quality traits of raw and cooked Ark shell (Bivalvia: Arcidae): balancing the benefits and risks of seafood consumption</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><date>2021-09-01</date><risdate>2021</risdate><volume>58</volume><issue>9</issue><spage>3346</spage><epage>3356</epage><pages>3346-3356</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Biochemical composition and fatty acid profile of raw Ark shells (RA) were compared to Ark shells submitted to three different cooking methods (BA: baking in the oven; PF: pan-frying in butter and MW: cooking in a microwave). Moisture (%) was significantly higher in RA (79.66) with respect to PF (65.09), BA (48.63) and MW (47.02). Protein (mg/g of flesh) decreased significantly from 18.62 in RA to 15.40 in MW, 13.76 in PF and 13.33 in BA. However, lipids significantly increased in MW (43.32 mg/g of flesh) and PF (63.63 mg/g of flesh) with respect to RA (35.05 mg/g of flesh). Pan-frying affected considerably triacylglycerol (TAG) and the fatty acid composition (FA) of Ark shell flesh. The most changes occurred in saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acid fractions after this process. The n-3 PUFA decreased significantly from RA (16.40 mg/g dry weight) to PF (10.02 mg/g DW). While, the opposite trend was observed for n-6 PUFA, revealing that this cooking method had considerable effects on the nutritional characteristics of this edible shellfish. The analysis of lipid peroxidation markers such as thiobarbituric acid reactive substances, free fatty acid and peroxide value confirmed that both heat treatment and time of cooking caused lipid degradation, which had been more accentuated during pan-frying treatment. For the populations who consume Ark shells occasionally or frequently, baking and microwave cooking could be then considered as wiser and healthier cooking methods since they conserve better the nutritional value of this marine product. The present study will be of practical value from a health perspective for Mediterranean populations.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>34366452</pmid><doi>10.1007/s13197-020-04905-5</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0001-9350-7510</orcidid><oa>free_for_read</oa></addata></record> |
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subjects | Baking Biochemical composition Chemistry Chemistry and Materials Science Chemistry/Food Science Composition Cooking Drying ovens Fatty acid composition Fatty acids Food Science Frying Heat treatment Heat treatments Lipid peroxidation Lipids Microwave cooking Microwaves Nutrition Nutritive value Original Original Article Peroxidation Peroxide Polyunsaturated fatty acids Populations Seafood Shellfish Shells Thiobarbituric acid Triglycerides |
title | Nutritional quality traits of raw and cooked Ark shell (Bivalvia: Arcidae): balancing the benefits and risks of seafood consumption |
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