Commercial squids: Characterization, assessment of potential health benefits/risks and discrimination based on mineral, lipid and vitamin E concentrations

Health risk-benefit assessment of the commercial red mangrove crab: Implications for a cultural delicacy

Mangrove forests, provide vital food resources and are an endangered ecosystem worldwide due to pollution and habitat destruction. A risk-benefit assessment (RBA) was performed on the red mangrove crab (Ucides occidentalis) from the threatened Guayas mangroves in Ecuador. It was aimed to assess the combined potential adverse and beneficial health impact associated with crab consumption and define a recommended safe intake (SI) to improve the diet of the Ecuadoran population while ensuring safe food intake. Target hazard quotients (THQs), benefit quotients (Qs), and benefit-risk quotients (BRQs) were calculated based on the concentrations of the analyzed contaminants (121 pesticide residues, 11 metal(loid)s, antimicrobial drugs from 3 classes) and nutrients (fatty acids, amino acids, and essential nutrients). Except for inorganic arsenic (iAs), the THQ was below 100 for all investigated contaminants, suggesting that the average crab consumer is exposed to levels that do not impose negative non-carcinogenic or carcinogenic health effects in the long and/or short term. Concentrations of iAs (average AsIII: 25.64 and AsV: 6.28 μg/kg fw) were of the highest concern because of the potential to cause negative health effects on long-term consumption. Despite the thriving aquaculture in the Guayas estuary, concentrations of residues of the antimicrobial drugs oxytetracycline (OTC), florfenicol, and nitrofurans still were low. Based on the fact that different risk reference values exist, related to different safety levels, four SI values (0.002, 0.04, 4, and 18 crabs/day) were obtained. The strictest intake values indicate a concern for current consumption habits. In conclusion, the red mangrove crab contains various important nutrients and can be part of a balanced diet for the Ecuadorian population when consumed in limited portions. The present study emphasizes the importance of safeguarding the quality of the environment as a prerequisite for procuring nutritious and safe food.

The principle of pooled calibrations delivers full correspondence between uncertainties of measurements of Na, Mg and Ni when determined using HR-CS FAAS

Methods for determination of elements in various types of samples are generally considered to be very precise and highly accurate. For reliable analysis of elements Na, Mg and Ni in food samples is it worthwhile to perform an extensive method validation of high-resolution continuum source flame atomic absorption spectrometry (HR-CS FAAS) according to the principle of pooled calibrations (PoPC). Under routine laboratory conditions of analysis, elevated levels of relative uncertainty of measurement reaching values of more than 50% were detected, which jeopardized the validity of results, even when the measurements in the present study were performed with samples of tap water and borehole water. Comparison of relative uncertainties with corresponding literature results indicates that sample-signal differences may be due to detector noise rather than specimen variations.

Mineral Content (Essential and Toxic Elements) of Squid Flesh Is Affected by Maceration with Sodium Salts and Vacuum-Cooking

Maceration with sodium salts is applied to irmprove water holding capacity in squid-based products. The aim of this work was to determine how the mineral content of squid flesh is affected by maceration and further vacuum-cooking. Atlantic squids (Loligo vulgaris) from two fisheries (FAO areas No. 47 and 34) were sampled. Macrominerals (g/100 g) present in raw flesh were Na, Mg, P, S, K and Ca, while microminerals accounting for >1 mg/kg were Zn, Si, Sr, Fe, Cu, Al and Mn. As a result of maceration (3 + 1.5% w: w NaCl+ Na citrate) and vacuum-cooking (at 65 °C for 20 min), some squid minerals was removed. The levels of Cd and As were reduced by half, while Na content increased from 0.28 to 0.49 g/100 g. Maceration with sodium salts generally led to minerals leaching (except for Na) with the medium. Further cooking produced additional losses of most of the minerals present in macerated squid (except Pb and Cd). Squid microminerals were hardly removed with the cooking juice. The consumption of macerated-cooked squid covered > 10% of the recommended dietary intake for Na, P, Zn, Mg and Mn, while health risks were almost negligible and mainly concerned Cd (up to 14% of the probable tolerable weekly intake). The combination of both treatments involves certain loss of most of the essential minerals but also contributes to reducing toxicological risks related to mineral intake through squid products.

Nutritional and Healthy Value of Chemical Constituents Obtained from Patagonian Squid (Doryteuthis gahi) By-Products Captured at Different Seasons

This study focuses on the extraction of nutritional and healthy constituents of whole by-products resulting from the commercialisation of Patagonian squid (Doriteuthis gahi). By-products corresponding to squid individuals captured at different seasons were comparatively analysed for proximate composition, lipid classes content, fatty acid (FA) profile, and macroelement and trace element composition. As a result, moisture, lipid, protein, and ash values were included in the ranges 829.0-842.8, 17.5-21.8, 106.0-123.7, and 9.3-13.3 g·kg^-1 by-products, respectively. Phospholipids showed to be the most abundant lipid class (359.2-463.5 g·kg^-1 lipids), while triacylglycerols were only present in a 9.5-13.1 g·kg^-1 lipids range. Valuable levels were detected for α-tocopherol (539.6-973.3 mg·kg^-1 lipids), polyunsaturated fatty acids (PUFA; 50.5-52.6 g·100 g^-1 FA), ω3 PUFA (47.0-48.6 g·100 g^-1 FA), PUFA/saturated FA ratio (1.4-1.6), and ω3/ω6 ratio (12.1-13.4). Among macroelements, S, P, and Na showed to be more abundant than K, Mg, and Ca. Profitable levels of Co, Cu, Fe, Mn, Se, and Zn were detected in all kinds of individuals. In spite of content variations found as a result of the capture season of Patagonian squid individuals, whole by-products of this cephalopod species can be considered as a profitable source to provide the food and pharmaceutical industries with useful value-added constituents.

Seaweeds rehydration and boiling: Impact on iodine, sodium, potassium, selenium, and total arsenic contents and health benefits for consumption

Considering the importance of seaweeds for the development of sustainable and innovative food products, this study aimed to characterize the impact of hydrothermal processing on iodine, sodium, potassium, selenium, and arsenic concentrations of four seaweed species (S. latissima, L. digitata, U. pinnatifida, and C. crispus) and on the associated health risks-benefits for consumers. These elements revealed a common pattern for leachable fractions of iodine, total arsenic, and selenium: L. digitata ≥ S. latissima > C. crispus > U. pinnatifida after rehydration and boiling during different periods. The behavior for sodium was: S. latissima > L. digitata > C. crispus > U. pinnatifida, and for potassium: U. pinnatifida > L. digitata > S. latissima > C. crispus. Generally, the species that attained more significant losses were S. latissima and L. digitata. A health-relevant sodium/potassium ratio below 0.7 was found for all species except for U. pinnatifida. In some species, the risk-benefit analysis revealed that high iodine and arsenic levels might promote risks for consumption, even after 20 min boiling, but 5 g of processed U. pinnatifida could contribute to adequate iodine, sodium, potassium, and selenium intakes for all population groups. Standardized processing treatments of seaweeds can open new opportunities for the sector.

Human health risk-benefit assessment of fish and other seafood: a scoping review

Fish and other seafood are important sources of nutrients, but they are also sources of chemical contaminants that may cause adverse health effects. This article aimed to identify existing risk-benefit assessments (RBA) of fish, shellfish, and other seafood, compare methodologies, discuss differences and commonalities in findings, and identify limitations and ways forward for future studies. We conducted a scoping review of the scientific literature of studies in all languages published from 2000 through April 2019. We identified 106 RBA of fish and other seafood across Europe, Asia, North America, Africa, and at the global level. Studies were heterogeneous in terms of types of fish and other seafood considered, beneficial and adverse compounds assessed, and overall methodology. Collected data showed that a diet consisting of a variety of lean and fatty fish and other seafood is recommended for the overall population and that women of childbearing age and children should limit the consumption of fish and other seafood types that have a high likelihood of contamination. Our review emphasizes the need for evidence-based, up-to-date, and harmonized approaches in RBA in general.

Development of New Canned Chub Mackerel Products Incorporating Edible Seaweeds-Influence on the Minerals and Trace Elements Composition

This study aimed to develop new canned chub mackerel products incorporating edible seaweeds (Ascophyllum nodosum, Fucus spiralis, Saccorhiza polyschides, Chondrus crispus, Porphyra sp. and Ulva sp.) harvested in the Portuguese North-Central coast, with simultaneous sensory improvement and minerals enrichment. Two processes were compared, namely the addition of seaweeds in i) the canning step and ii) in the brining step (as the replacement for salt). The concentrations of four macrominerals (Na, K, Ca and Mg), chloride, and twelve trace elements (Co, Cu, Fe, I, Li, Mn, Mo, Rb, Se, Sr, V and Zn) were determined by high-resolution continuum source flame atomic absorption spectrometry (HR-CS-FAAS) and inductively coupled plasma mass spectrometry (ICP-MS), respectively. Results showed that canned chub mackerel incorporating C. crispus and F. spiralis was found to be the preferred sensory option, also exhibiting contents enriched with Cl, Co, Cu, Fe, I, Li, Mg, Mn, Mo, Na, Rb, Se, and Sr. This effect was more pronounced when both seaweed species were added to replace the salt added in the brining step.

Characterization of glycerophospholipid molecular species in muscles from three species of cephalopods by direct infusion-tandem mass spectrometry

More than 200 molecular species of glycerophospholipids (GP) including glycerophosphocholine (GPC), glycerophosphoethanolamine (GPE), glycerophosphoserine (GPS), lysoglycerophosphocholine (LGPC), lysoglycerophosphoethanolamine (LGPE) and lysoglycerophosphoserine (LGPS), as well as 18 kinds of sphingomyelin (SM) were characterized by using a direct infusion-tandem mass (MS/MS) spectrometry method for lipids from the muscles of cephalopods Sepiella maindroni, Octopus ocellatus and Loligo chinensis for the first time. The majority of the GP molecular species contained long-chain omega-3 polyunsaturated fatty acids (n-3 LC-PUFA), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Therefore, cephalopods can be a good possible source of dietary GP carrying n-3 LC-PUFA. The total lipids were composed of phospholipid (PL, 72.29-83.32 wt% of total lipids), cholesterol (12.70-23.60 wt% of total lipids), triacylglycerol (1.86-2.93 wt% of total lipids), diacylglycerol (0.15-1.09 wt% of total lipids), monoacylglycerol (0.06-0.18 wt% of total lipids) and free fatty acid (0.72-1.86 wt% of total lipids). For PL, phosphatidylcholine (44.47-62.30 mol%), phosphatidylethanolamine (22.57-39.08 mol%), phosphatidylserine (6.15-10.18 mol%), phosphatidylglycerol (0.68-3.11 mol%), phosphatidylinositol (2.41-7.15 mol%) and lysophosphatidylcholine (1.84-5.24 mol%) were detected. Furthermore, the total lipids from the muscles of cephalopods Sepiella maindroni, Octopus ocellatus and Loligo chinensis contained 41.80-50.02 mol% of saturated fatty acids, 11.53-21.54 mol% of monounsaturated fatty acids and 36.67-40.82 mol% of PUFA, whilst DHA (15.25-26.71 mol%) and EPA (6.29-16.57 mol%) were found to account for the majority of the PUFA. With these data presented, cephalopod muscle can be considered as a healthy food for humans.

Relationships between morphometrical properties and the texture of an extrusion-expanded snack made from squid mantle (Dosidicus gigas)

The giant squid (Dosidicus gigas) is a species of commercial interest as a source of protein, and it can be developed into ready-to-eat food products, including expanded extrusion snacks (EES). EES are prepared primarily from starch; however, adding animal protein increases the nutritional contents. The objective of this study was to evaluate the effect of the protein-carbohydrate interactions on the physical and morphological characteristics of an EES made of squid mantle and potato-corn flour. The independent variable was the squid mantle content (40, 60, 80, and 100%) and two controls (0₁  = 100% potato, 0₂  = 100% corn). The expansion rate (ER) of the sample is significantly minor (p < .5) when the squid mantle content increases ER = 2.0, 1.8 1.4 to 40, 60, and 80%, respectively. In samples with more protein, crispness and crunchiness were reduced, whereas the hardness increased. Digital imaging analysis indicated that the interaction between protein and starch causes significant morphometric changes to the fractal dimension (2.665-2.739) and lacunarity (0.61-1.29). The results showed that it is possible to incorporate up to 60% squid mantle to prepare EES that possess texture and morphometric characteristics competitive in reported studies with snacks usually incorporating flours, corn, and wheat in the formulations.

PRACTICAL APPLICATIONS

The giant squid is a very attractive species because its meat has low caloric intake, high protein content, and is an important source of omega 3 fatty acids. Despite the desirable qualities of the squid meat its consumption is very low due to the low diffusion of the properties of its meat, acid, and ammoniacal flavor, rigid texture that requires prolonged cooking times and lack of alternatives of consumption. In Mexico, this type of squid is mainly destined for export as frozen mantle and products with little added value, which generates little economic benefit. Therefore, the results of this research may be of interest to the squid processing industry, which demands new forms of consumption of this marine species to increase their commercialization and added value.

Trace Element Accumulation and Tissue Distribution in the Purpleback Flying Squid Sthenoteuthis oualaniensis from the Central and Southern South China Sea

Sthenoteuthis oualaniensis is a species of cephalopod that is becoming economically important in the South China Sea. As, Cd, Cr, Cu, Hg, Pb, and Zn concentrations were determined in the mantle, arms, and digestive gland of S. oualaniensis from 31 oceanographic survey stations in the central and southern South China Sea. Intraspecific and interspecific comparisons with previous studies were made. Mean concentrations of trace elements analyzed in arms and mantle were in the following orders: Zn > Cu > Cd > Cr > As > Hg. In digestive gland, the concentrations of Cd and Cu exceed that of Zn. All the Pb concentrations were under the detected limit.

Octopus lipid and vitamin E composition: interspecies, interorigin, and nutritional variability

Octopus vulgaris, Octopus maya, and Eledone cirrhosa from distinct marine environments [Northeast Atlantic (NEA), Northwest Atlantic (NWA), Eastern Central Atlantic, Western Central Atlantic (WCA), Pacific Ocean, and Mediterranean Sea] were characterized regarding their lipid and vitamin E composition. These species are those commercially more relevant worldwide. Significant interspecies and interorigin differences were observed. Unsaturated fatty acids account for more than 65% of total fatty acids, mostly ω-3 PUFA due to docosahexaenoic (18.4-29.3%) and eicosapentanoic acid (11.4-23.9%) contributions. The highest ω-3 PUFA amounts and ω-3/ω-6 ratios were quantified in the heaviest specimens, O. vulgaris from NWA, with high market price, and simultaneously in the lowest graded samples, E. cirrhosa from NEA, of reduced dimensions. Although having the highest cholesterol contents, E. cirrhosa from NEA and O. maya from WCA have also higher protective fatty acid indexes. Chemometric discrimination allowed clustering the selected species and several origins based on lipid and vitamin E profiles.