Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets

Valorization of the Salmon Frame as a High-Calcium Ingredient in the Formulation of Nuggets: Evaluation of the Nutritional and Sensory Properties

In the Chilean population, calcium consumption is deficient. Therefore, several strategies have been implemented to increase calcium intake, such as consuming dairy products and supplements. In this study, an ingredient composed of bone flour (BF) and protein hydrolysate (PH) obtained from salmon frame was used as an innovative source of calcium. The objective was to evaluate the effect of the incorporation of BF and PH in a 1:1 ratio (providing two calcium concentrations to the nuggets, 75 and 125 mg/100 g) on calcium content and sensory attributes of salmon nuggets submitted to baking or shallow frying. Proximal chemical analyses, fatty acid composition, calcium content, and sensory evaluation (acceptability and check-all-that-apply test) were tested in the nuggets. The incorporation of BF/PH (1:1) in both concentrations increased the calcium content of salmon nuggets being higher for the 125 mg/100 g. On the other hand, no negative effects were observed on sensory properties where all samples showed good overall acceptability for baked and fried nuggets. Therefore, the incorporation of BF/PH (1:1) into salmon nuggets enhances the nutritional quality of these products by providing a higher calcium content without significantly affecting their sensory properties.

Recent advances in edible insect processing technologies

Alternative foods have emerged as one of the hot research topics aiming at alleviating food shortage. Insects are one of the alternative foods due to their rich nutrients. Processing is a critical step to develop insect foods, while there is a lack of comprehensive reviews to summarize the main studies. This review aims to demonstrate different processing methods in terms of their impact on insect nutrition and their potential risks. Heat treatments such as boiling and blanching show a negative effect on insect nutrition, but essential to assure food safety. Insects treated by high-pressure hydrostatic technology (HPP) and cold atmospheric pressure plasma (CAPP) can achieve a similar sterilization effect but retain the nutritional and sensory properties. Drying is a practical processing method for industrial insect production, where oven drying serves as a cost-effective method yielding products comparable in quality to freeze-dried ones. In terms of extraction technology, supercritical carbon dioxide and ultrasound-assisted technology can improve the extraction efficiency of proteins and lipids from insects, enhance the production of composite insect-fortified foods, and thus facilitate the development of the insect food industry. To address the widespread negative perceptions and low acceptance towards insect foods among consumers, the primary development direction of the insect food industry may involve creating composite fortified foods and extracting insect-based food components.

Insights into the effects of steaming on organoleptic quality of salmon (Salmo salar) integrating multi-omics analysis and electronic sensory system

The effect of steaming treatment on salmon quality was explored by different multi-omics and electronic sensory system in this study. A comparison between conventional steaming (CS) and anaerobic steaming (AS) was conducted in organoleptic quality of salmon. Twelve key volatile compounds were identified, which contributed to the flavor difference. The concentrations of hexanal, (E)-2-octen-1-al, and decanal in AS salmon were significantly lower than in CS salmon, which account for 68.9-80.5 % of the latter. During steaming, the fatty acids and diacylglycerols decreased significantly by 37.4 % and 57.9 %, respectively. Anaerobic steaming limited the degradation of some oxidized lipids, further reduced some volatile secondary oxidation products. Nucleotides and derivatives, succinic acid, glutamic acid, hydroxyproline and betaine contributed to the saltness, umami, richness of steamed salmon. Metabolomics data revealed that the higher creatinine, Ala-Ala and Ala-Leu provided more umami and less bitterness to AS salmon.

Fish processing side streams are promising ingredients in diets for rainbow trout (Oncorhynchus mykiss) - Effects on growth physiology, appetite, and intestinal health

Due to the growth of aquaculture and the finite supply of fishmeal and oil, alternative marine protein and lipid sources are highly sought after. Particularly promising is the use of side streams from the fish processing industry, allowing for the recovery and retention of otherwise lost nutrients in the food production chain. The aim of the present study was to evaluate the potential of three fish processing side streams as fish feed ingredients. The side streams originated from different stages of the production chain, were used without further processing, and included sprat trimmings (heads, frames, viscera), marinated herring (fillets) and mackerel in tomato sauce (fillets and sauce). The three side streams contained moderate levels of protein (28-32% dry matter) and high levels of lipid (34-43%). The sprat trimmings included ca. 29% ash and 1.5% phosphorous which may add value due to the high level of essential minerals but needs to be considered in feed formulations. Three diets were formulated to include 50% of each side stream replacing all fishmeal and ca. 80% of the fish oil of the control diet, which contained 35% fishmeal and 10% fish oil. The diets were evaluated in a 12-week feeding trial using rainbow trout (Oncorhynchus mykiss). Fish fed the sprat diet displayed the highest feed intake and growth, and showed no negative effects on the intestinal health. The mackerel side stream displayed a good digestibility but resulted in lower growth rates compared to the sprat trimmings. Fish fed the herring diet, displayed the lowest performance regarding growth, feed intake and digestibility. They further exhibited a reduction in nutrient uptake in both proximal and distal intestine, likely contributing to the observed lower digestibility and growth, and a reduction in plasma ghrelin levels. As part of a circular approach to increase marine lipid and protein production for fish feed, the tested sprat and mackerel side streams are promising raw materials however additional studies using more commercial-like feed formulations are encouraged.

Impact of Modern Oven Treatments on Lipid Oxidation and Vitamin E Content of Fillets from Sardine (Sardina pilchardus) at Different Reproductive Cycle Phases

The beneficial effects of sardine consumption can be related to the presence of bioactive compounds, such as vitamin E and ω3 polyunsaturated fatty acids. In any case, the levels of these compounds in sardine fillet depend on different factors mainly related to the diet and reproductive cycle phase of the fish as well as the technological treatments carried out to cook the fillets. The aim of the present study is two-fold: first, to evaluate changes in the total fatty acid profile, lipid oxidation, and vitamin E content of raw fillets from sardine (Sardina pilchardus) at different reproductive cycle phases (pre-spawning, spawning, and post-spawning); and second, to highlight how these nutritional profiles are affected by three oven treatments (conventional, steam, and sous-vide). For this purpose, raw fish was grouped into pre-spawning, spawning, and post-spawning phases according to the mesenteric fat frequency and the gonadosomatic index evaluation, and submitted to conventional (CO), steam (SO), and sous-vide (SV) baking. The ratio of EPA/DHA and vitamin E increased from post-spawning to pre-spawning, to spawning. Considering the reproductive phases, baking affected the oxidative degree differently: a CO > SO ≥ SV impact was found in the worst scenario (post-spawning), mitigated by vitamin E, to CO ≥ SO > SV in the best scenario (spawning). SV was the best treatment with high values of vitamin E in pre-spawning individuals (110.1 mg/kg). This study shows how vitamin E is correlated to the combined effect of endogenous and exogenous factors.

Insight into the effect of traditional frying techniques on glycosylated hazardous products, quality attributes and flavor characteristics of grass carp fillets

This study aimed to evaluate the evolution of quality attributes, oxidation index, glycosylated hazardous products, aroma characteristics of grass carp fillets and their relationship under air-frying, roast-frying and pan-frying. With frying progressed, the level of carbonyl protein and lipid oxidation products increased significantly (following air-frying > pan-frying > roast-frying), and the latter decreased subsequently after 6 min. Fillets possessed by frying increased significantly N^ε-carboxymethyl-lysines (CML) and 5-hydroxymethylfurfural (5-HMF) levels, whose increment was pan-frying > air-frying > roast-frying. Compared to raw, eighty-seven volatiles were identified and the total concentrations of those increased gradually in air-frying, but then decreased up to 6 min in roast-frying and pan-frying. Furthermore, significant correlations between CML, TBARS and 5-HMF, quality attributes, oxidation index; volatiles (VIP and/or OAV > 1) and lipid oxidation index were obtained. Conclusively, fillets possessed by air-/roast-frying showed more lipid oxidation and alcohols/aldehydes, while pan-fried enriched CML and pyrazines.

Evidence for the cooking of fish 780,000 years ago at Gesher Benot Ya'aqov, Israel

Although cooking is regarded as a key element in the evolutionary success of the genus Homo, impacting various biological and social aspects, when intentional cooking first began remains unknown. The early Middle Pleistocene site of Gesher Benot Ya'aqov, Israel (marine isotope stages 18-20; ~0.78 million years ago), has preserved evidence of hearth-related hominin activities and large numbers of freshwater fish remains (>40,000). A taphonomic study and isotopic analyses revealed significant differences between the characteristics of the fish bone assemblages recovered in eight sequential archaeological horizons of Area B (Layer II-6 levels 1-7) and natural fish bone assemblages (identified in Area A). Gesher Benot Ya'aqov archaeological horizons II-6 L1-7 exhibited low fish species richness, with a clear preference for two species of large Cyprinidae (Luciobarbus longiceps and Carasobarbus canis) and the almost total absence of fish bones in contrast to the richness of pharyngeal teeth (>95%). Most of the pharyngeal teeth recovered in archaeological horizons II-6 L1-7 were spatially associated with 'phantom' hearths (clusters of burnt flint microartifacts). Size-strain analysis using X-ray powder diffraction provided evidence that these teeth had been exposed to low temperature (<500 °C), suggesting, together with the archaeological and taphonomic data, that the fish from the archaeological horizons of Area B had been cooked and consumed on site. This is the earliest evidence of cooking by hominins.

Quantitative risk-benefit assessment of Portuguese fish and other seafood species consumption scenarios

Portugal has high fish/seafood consumption, which may have both risks and benefits. This study aims to quantify the net health impact of hypothetical scenarios of fish/seafood consumption in the Portuguese population using a risk-benefit assessment methodology. Consumption data from the National Food, Nutrition and Physical Activity Survey 2015-2016 (n 5811) were used to estimate the mean exposure to methylmercury and EPA + DHA in the current and the alternative scenarios considered. Alternative scenarios (alt) were modelled using probabilistic approaches to reflect substitutions from the current consumption in the type of fish/seafood (alt1: excluding predatory fishes; alt2: including only methylmercury low-level fishes) or in the frequency of weekly fish/seafood consumption (alt3 to alt6: 1, 3, 5 or 7 times a week, replacing fish/seafood meals with meat or others). The overall health impact of these scenarios was quantified using disability-adjusted life years (DALY). In the Portuguese population, about 11 450 DALY could be prevented each year if the fish/seafood consumption increased to a daily basis. However, such a scenario would result in 1398 extra DALY considering the consumption by pregnant women and the respective risk on fetal neurodevelopment. Our findings support a recommendation to increase fish/seafood consumption up to 7 times/week. However, for pregnant women and children, special considerations must be proposed to avoid potential risks on fetal neurodevelopment due to methylmercury exposure.

Review on retention of long-chain omega-3 polyunsaturated fatty acids (EPA and DHA) in fish as affected by cooking methods

Fatty acids are essential building blocks for the structural components of the cells, tissues, organs, and certain biologically active substances synthesis. Omega-3 polyunsaturated fatty acids are long-chain fatty acids essential for several biological functions including oxidative stress reduction and cardiovascular safety. Diet rich in omega-3 fatty acids is well acknowledged as beneficial to one's health and well-being. For the development of balanced diets, the nutrient content of raw and cooked foods is crucial. However, cooking method, animal age, and carcass characteristics might affect nutrient retention during cooking, and these factors are often unique to specific countries. This review thus provides a general overview of several cooking effects on long-chain omega-3 retention in fish. It can be concluded that the DHA and EPA's true retention values are correlated to the impact of different cooking treatments.

Seasonal study of the nutritional composition of unexploited and low commercial value fish species from the Portuguese coast

Target species diversification is essential for fisheries sustainability and fish market revitalization. Fish discards are a widely recognized problem resulting from fisheries worldwide, and are of major concern for all sector players, from administrations, to fishermen, and scientists. However, non-target species are seldom studied, and information on nutritional profiles and seasonal changes in nutritional properties is generally lacking. This study assessed the seasonal nutritional composition of two unexploited (Serranus cabrilla, Capros aper) and three low commercial value fish species (Trachurus picturatus, Spondyliosoma cantharus, and Trigla lyra), captured on the Portuguese coast over 1 year. Significant seasonal variations were observed in the nutritional composition of all the species studied. Moisture and ash contents varied from 70% to 81% and from 5% to 13%, respectively. The maximum fat contents were 5% for C. aper and 4% for T. picturatus, allowing to classify all studied fishes as lean. The highest protein contents were recorded for C. aper (25%) and S. cantharus (20%). The unexploited and low commercial value fish species studied were shown to be good fat and protein sources, comparable to commonly consumed species, such as cod and salmon, having a great potential to become commonly consumed fish in Portugal.

Cooking methods are associated with inflammatory factors, renal function, and other hormones and nutritional biomarkers in older adults

Evidence of the role of cooking methods on inflammation and metabolic health is scarce due to the paucity of large-size studies. Our aim was to evaluate the association of cooking methods with inflammatory markers, renal function, and other hormones and nutritional biomarkers in a general population of older adults. In a cross sectional analysis with 2467 individuals aged ≥ 65, dietary and cooking information was collected using a validated face-to-face dietary history. Eight cooking methods were considered: raw, boiling, roasting, pan-frying, frying, toasting, sautéing, and stewing. Biomarkers were analyzed in a central laboratory following standard procedures. Marginal effects from generalized linear models were calculated and percentage differences (PD) of the multivariable-adjusted means of biomarkers between extreme sex-specific quintiles (Q) of cooking methods consumption were computed ([Q5 − Q1/Q1] × 100). Participants’ mean age was 71.6 years (53% women). Significant PD for the highest vs lowest quintile of raw food consumption was − 54.7% for high sensitivity-C reactive protein (hs-CRP), − 11.9% for neutrophils, − 11.9% for Growth Differentiation Factor-15, − 25.0% for Interleukin-6 (IL-6), − 12.3% for urinary albumin, and − 10.3% for uric acid. PD for boiling were − 17.8% for hs-CRP, − 12.4% for urinary albumin, and − 11.3% for thyroid-stimulating hormone. Concerning pan-frying, the PD was − 23.2% for hs-CRP, − 11.5% for IL-6, − 16.3% for urinary albumin and 10.9% for serum vitamin D. For frying, the PD was a 25.7% for hs-CRP, and − 12.6% for vitamin D. For toasting, corresponding figures were − 21.4% for hs-CRP, − 11.1% for IL-6 and 10.6% for vitamin D. For stewing, the PD was 13.3% for hs-CRP. Raw, boiling, pan-frying, and toasting were associated with healthy profiles as for inflammatory markers, renal function, thyroid hormones, and serum vitamin D. On the contrary, frying and, to a less extent, stewing showed unhealthier profiles. Cooking methods not including added fats where healthier than those with added fats heated at high temperatures or during longer periods of time.

Fatty Acid Profile, Physicochemical Composition, and Sensory Properties of Atlantic Salmon Fish (Salmo salar) during Different Culinary Treatments

This study was conducted to assess the effects of boiling, steaming, and oven-cooking on the fatty acid profile, physicochemical composition, and sensory properties of Atlantic salmon fish. The protein content of steamed (18.90%) and oven-cooked (20.59%) salmon was significantly higher than that of boiled (16.69%) and raw fish (14.73%). Analysis of the fatty acids profile revealed that steaming significantly ( $p<0.05$ ) influenced the fatty acid contents of Atlantic salmon by recording the lowest SFA and the highest omega-3, omega-6, and PUFA contents. Textural properties such as hardness, gumminess, and chewiness were significantly higher ( $p<0.05$ ) in oven-cooked salmon, with steamed salmon having significantly lower and higher values of hardness (75.32 ± 4.73) and springiness (90.56 ± 3.94), respectively. Also, volatile organic compounds, including aldehydes, ketones, and alcohol, were significantly higher ( $p<0.05$ ) in oven-cooked and steamed salmon. Additionally, the E-nose sensors analysis showed that S2 and S7 were significantly correlated during oven-cooking and steaming. Furthermore, low-field NMR analysis showed that the values of T21 and T22 relaxation characteristics of raw and cooked samples fluctuated, with steamed salmon having the highest peak values indicating reduced proton mobility and increased freedom of the protons compared to other treatments. Therefore, steaming resulted in the best quality salmon when considering the fatty acid profile, physicochemical composition, and sensory properties of Atlantic salmon fish, suggesting further studies to ascertain its effectiveness compared to modern treatments.

Health benefits and risks associated with element uptake from grilled fish and fish products

BACKGROUND

The content of essential and toxic elements in grilled fish (Atlantic salmon, trout) and in 20 assortments of fish products was examined. The aim of this study was to assess the fulfilment of the demand for Zn, Fe, Mn and Cu based on recommended dietary allowances (RDAs) or adequate intakes (AIs) and to assess the health risk associated with the consumption of Al, Pb and Cd. The risk assessment was based on estimated weekly intake (EWI), hazard index (HI), target risk ratio (THQ) and percentage: provisional tolerable weekly intake (PTWI) for Al, tolerable weekly intake (TWI) for Cd and reference dose lower bound (BMDL) for Pb.

RESULTS

Taking into account the health benefits, the best source of Fe, Cu and Mn was found to be fish products in cans and jars, 150 g of which covered the daily requirement: Fe 9.39%, Cu 2.91% and Mn 1.21%. Smoked fish covered the RDA for Zn to 5.69%. Moreover, the uptake of toxic elements was as follows: Al 0.45% PTWI: Pb 0.74% BMDL10 and Cd 2.20% TWI. The THQ values for Pb and Cd were significantly lower than 1, whereas for Al it reached as high as 4.0.

CONCLUSION

The obtained results indicate that there is no risk related to the intake of Pb and Cd with the consumption of the tested fish products. Low consumption of fish by Poles, however, contributes to their small share in covering the demand for microelements, i.e. Zn, Fe, Mn and Cu. © 2021 Society of Chemical Industry.

Polyphenols and ω-3 PUFAs: Beneficial Outcomes to Obesity and Its Related Metabolic Diseases

Obesity is associated with the leading causes of death in the worldwide. On the other hand, the intake of vegetables, fruits and fish is related to the reduction of obesity and other metabolic syndromes. This review aims to highlight the role of ingestion of polyphenols and omega-3 polyunsaturated fatty acids (ω-3 PUFAs) in reducing obesity and related metabolic diseases (RMDs). The consumption of vegetables, fish and by-products rich in polyphenols and α-linolenic acid (ALA), as well as oils rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are associated with a decrease in obesity and its RMDs in consumers. Furthermore, we discussed the adequate amount of extracts, powder, polyphenols, ω-3 PUFAs administrated in animal models and human subjects, and the relevant outcomes obtained. Thus, we appeal to the research institutions and departments of the Ministries of Health in each country to develop a food education joint project to help schools, businesses and families with the aim of reducing obesity and other metabolic diseases.

Impact of species and their edible parts on the macronutrient and mineral composition of fish from the same aquatic environment, the Gilgel Gibe Reservoir, Ethiopia

Fish is an important source of easily digestible animal protein and other essential nutrients. It plays a pivotal role in food security and poverty alleviation in developing countries. However, the nations of the global South consume a limited number of fish species. This study aimed to evaluate the macronutrient and mineral composition of Whole fish (Labeobarbus intermedius, Garra quadrimaculata) and fillet (Oreochromis niloticus, Labeobarbus intermedius). A total of 64 fish samples were collected from Gilgel Gibe reservoir, Ethiopia, and analysed for its macronutrient and mineral composition. The proximate composition and mineral contents of fillets and whole body samples were determined. The whole fish showed a much higher fat and ash percentage than the fillets (p < 0.05). The fillets contained a much higher protein concentration than the whole fish (p < 0.05). The higher Ca:P ratios in whole fish compared to fillet in our study confirm the importance for a healthy human skeletal development, especially in diets where Ca is typically lacking. Whole Garra appeared to be containing important trace elements such as zinc and iron, a feature that was not found to the same extent in the whole Labeobarbus. These differences may find its origin in the feeding pattern of these fish species in the reservoir. The advantage of benthic species such as Garra to enrich the human diet with essential minerals may, however, coincide with the accumulation of toxic heavy metals as a potential result of soil erosion.

Effects of steaming on health-valuable nutrients from fortified farmed fish: Gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) as case studies

Fish fortification with iodine-rich macroalgae (Laminaria digitata) and Selenium-rich yeast is expected to promote nutritional added value of this crucial food item, contributing to a healthy and balanced diet for consumers. However, it is not known if steaming can affect these nutrient levels in fortified fish. The present study evaluates the effect of steaming on nutrients contents in fortified farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio). Fortified seabream presented enhanced I, Se and Fe contents, whereas fortified carp presented enhanced I, Se and Zn contents. Steaming resulted in increased I and Se contents in fortified seabream, and increased Fe and Zn levels in fortified carp, with higher elements true retention values (TRVs >90%). The consumption of 150 g of steamed fortified seabream contributes to a significant daily intake (DI) of I (up to 12%) and Se (up to >100%). On the other hand, steamed fortified carp contributes to 19-23% of I DI and 30%-71% of Se DI. These results demonstrate that steaming is a healthy cooking method, maintaining the enhanced nutritional quality of fortified fish. Moreover, the present fortification strategy is a promising solution to develop high-quality farmed fish products to overcome nutritional deficiencies.

Comparison of the edible quality of liquid egg with different cooking methods and their antioxidant activity after in vitro digestion

The purpose of this study was to compare the edible quality of liquid egg after steaming, baking, frying and microwaving. Texture profile analysis (TPA) and color analysis were used to evaluate the sensory characteristics of cooked eggs. The fat, vitamin A and E, protein and amino acid content of cooked eggs and the antioxidant activity after in vitro digestion were determined to display the variations in nutritional value. TPA results demonstrate that baked egg exhibited a softer and more elasticity texture, with a significant lower hardness of 3234 g than fried and microwaved eggs (p < 0.05). This is also consistent with the results of cohesiveness and chewiness. Consequences from scanning electron microscope showed plentiful honeycomb structure in baked egg, which may be related to the soft and elasticity texture. However, significantly higher contents of fat, vitamins A and E, protein were determined in fried egg (p < 0.05), which may be related to its lower moisture content. The strongest free radical scavenging efficiency for the hydroxyl, the DPPH and the superoxide radical were found in the gastrointestinal digestion of fried egg, with the rate of 95.76%, 81.08%, and 91.08%, respectively. Overall, baked egg showed superior soft and elasticity taste characteristics due to its honeycomb structure, while fried egg exhibited better antioxidant activity because of its high contents in vitamins and amino acids. The above results provide potential approach for the manufacture of pre-cooked eggs and related products using liquid eggs as ingredients.

Effects of super-chilling storage on shelf-life and quality indicators of Coregonus peled based on proteomics analysis

The advantages of super-chilling storage at -2 °C for maintaining the quality of Coregonus peled muscle were investigated using the rigor-mortis index (RM), ATP-related compounds, K-value, muscle hardness, impedance measurement, and total viable count. The results indicated that the softening of fish muscle and increase in K-value were substantially suppressed following storage at -2 °C compared to that at 0 °C. In particular, the hardness of fish muscle stored for 6 days at -2 °C was much higher than that of the samples stored for 2 days at 0 °C. The K-value increased to 81% after 6 days at 0 °C, while increased to 57% at -2 °C. The impedance changed in a biphasic manner throughout the storage period. The initial increase accompanied by the progression of RM was followed by a gradual decrease. However, this decrease was much slower at -2 °C than 0 °C. Furthermore, proteomics analysis demonstrated that the mechanism of fish freshness changes between the two storage temperatures. Differentially abundant proteins between the samples stored at two temperatures were mainly involved in the cellular component and molecular function (GO pathway) as well as collagen digestion (KEGG pathway), which might be related to muscle textural properties. Therefore, super-chilling storage is a possible method for maintaining the freshness of Coregonus peled.

The protective effect of shrimp cooked in different methods on high-cholesterol- induced fatty liver in rats

This study examined the impact of different cooking methods on fatty acid (FAs) composition of shrimp meat and the ability of these foods to protect against high cholesterol (HC) diet-induced non-alcoholic fatty liver disease (NAFLD) in rats. Shrimp were cooked for 10 min boiled, grilled, or fried in sunflower oil. Rats (n = 6/group) were fed a normal diet (ND)or high-cholesterol diet (HC) each containing boiled, grilled or fried shrimp powder (15% w/w) (NDBS, NDFS, NDGS for ND or HCBS, HCFS, HCDGS for HC diet). Frying alone significantly reduced total levels of saturated FAs (SFA) and increased total mono- and polyunsaturated FAs (MSFA, and PUFAs, respectively) in shrimp meat. It also increased levels of n-6 PUFAs and linoleic acid (LA) and decreased levels of n-3 PUFAs including eicosapentaenoic FAs (EPA) and docosahexaenoic fatty acid (DHA). When fed to HC rats, only diets containing the grilled and boiled shrimp powders significantly prevented the weight loss, lowered fasting and glucose levels, improved glucose and insulin tolerance, and prevented the increase in serum liver markers, ALT and AST. They also reduced hepatic fat accumulation, reduced serum levels and hepatic levels of cholesterol and triglycerides (TGs), reduced hepatic levels of MDA, tumor necrosis factor-alpha (TNF-α), and IL-6, and increased those of glutathione (GSH) and superoxide dismutase (SOD). No alterations in all these parameters were observed in HC-fed rats which fed fried shrimp. In conclusion, boiling and grilling but not frying are the best method to cook shrimp to preserve their fatty acid content and its nutritional value in ameliorating NAFLD.

The use of the so-called 'superchilling' technique for the transport of fresh fishery products

Superchilling entails lowering the fish temperature to between the initial freezing point of the fish and about 1-2°C lower. The temperature of superchilled fresh fishery products (SFFP) in boxes without ice was compared to that of products subject to the currently authorised practice in boxes with ice (CFFP) under the same conditions of on-land storage and/or transport. A heat transfer model was developed and made available as a tool to identify under which initial configurations of SFFP the fish temperature, at any time of storage/transport, is lower or equal to CFFP. A minimum degree of superchilling, corresponding to an ice fraction in the fish matrix of SFFP equal or higher than the proportion of ice added per mass of fish in CFFP, will ensure with 99-100% certainty (almost certain) that the fish temperature of SFFP and the consequent increase of relevant hazards will be lower or equal to that of CFFP. In practice, the degree of superchilling can be estimated using the fish temperature after superchilling and its initial freezing point, which are subject to uncertainties. The tool can be used as part of 'safety-by-design' approach, with the reliability of its outcome being dependent on the accuracy of the input data. An evaluation of methods capable of detecting whether a previously frozen fish is commercially presented as 'superchilled' was carried out based on, amongst others, their applicability for different fish species, ability to differentiate fresh fish from fish frozen at different temperatures, use as a stand-alone method, ease of use and classification performance. The methods that were considered 'fit for purpose' are Hydroxyacyl-coenzyme A dehydrogenase (HADH) test, α-glucosidase test, histology, ultraviolet-visible-near-infrared (UV-VIS/NIR) spectroscopy and hyperspectral imaging. These methods would benefit from standardisation, including the establishment of threshold values or classification algorithms to provide a practical routine test.

Salmon (Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products

This study was performed in order to assess technological characteristics, proximate composition, fatty acids profile, and microbiological safety of sous-vide processed salmon in comparison with steaming and roasting. The cooking loss was lower in the sous-vide method (6.3-9.1%) than in conventional methods (11.6-16.2%). The preparation of salmon using sous-vide was more time- and energy-consuming than steaming. The dry matter content of the salmon fillets was higher in conventionally processed samples than sous-vide due to the evaporation of water, and it was connected with total protein (r = 0.85) and lipid content (r = 0.73). Analysis of the fatty acids profile only revealed significant differences in six fatty acids. All of the heat treatment methods ensured microbiological safety with regard to coagulase-positive Staphylococcus, E. coli, Listeria monocytogenes, and Salmonella spp. However, in sous-vide (57 °C, 20 min) and steamed samples after storage Enterobacteriaceae bacteria (<104) was detected. Summing up, high parameters of sous-vide salmon cooking, when considering both technological parameters, nutritional value, and microbiological status should be recommended.

Nutritional characterization of freshwater mud eel (Monopterus cuchia) muscle cooked by different thermal processes

This paper reports the effects of four popular cooking methods viz. grilling, boiling, frying, and microwaving on the proximate and nutritional compositions of freshwater mud eel (FWME) muscle. The moisture content of raw FWME muscle was 74.45%, which was similar in boiled products but lower in grilled, fried, and microwaved products (p ≤ .05). The protein content in raw and cooked FWME muscles varied between 14.49% and 21.28%. There were found 20 different fatty acids in FWME muscle of which palmitic acid was the most abundant one with an amount of 26.51%-29.70% in raw and cooked FWME muscles. FWME muscle contained a substantial amount of ω-3 polyunsaturated fatty acids, ranging from 7.54% to 13.7%. However, the thermal effects during cooking decreased the ω-3 polyunsaturated fatty acid contents. There were seven essential and eight nonessential amino acids available in FWME muscle; among the essential amino acids, lysine content was the highest. Raw and cooked FWME were very rich in calcium, between 794.52 mg/100 g and 883.24 mg/100 g muscle. Among the studied heavy metals, Pb content was the highest. However, all the heavy metal contents were within acceptable limits determined by health risk assessment, that is, target hazard quotient and target cancer risk.

The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption

Nowadays, the reduction of food waste, as well as protection of the nutritional value, are significant trends in domestic and catering food processing. Among the trends are innovations in food technology like sous-vide. The aim of this study was to evaluate the effect of sous vide cooking on the technological, nutritional, and microbiological quality of the chicken breast as well as to compare it to conventional methods (boiling and steaming). Meats after low-temperature sous-vide heat treatment were characterized by a significantly higher yield (p ≤ 0.05) and water content than those prepared with conventional methods. The energy and time consumption of sous-vide preparation was 5–10 times higher than other methods. The examined heat treatments resulted in a good microbiological quality of samples. The nutritional value of sous-vide products depended on the process parameters. A higher temperature and sous-vide processing time resulted in a higher content of dry matter, protein, and fat in the meat and was close to that of conventional methods. Low parameters of the process resulted in the least changed profile of fatty acids in meat. The use of the sous-vide method protects the nutritional value and allows for the extension of the shelf life of the meat which ultimately reduces food waste. The sous-vide heat treatment method is more suitable for foodservice than use in home conditions because of high energy consumption, despite the protection of nutrition value.

Trace Elements in Home-Processed Food Obtained from Unconventional Animals

Wild animals have been used as food since ancient times and, currently, the consumption of unconventional animals is increasing worldwide. The process of cooking meat using traditional recipes includes a variety of ingredients, which can influence the total metal intake from the diet. In this study, the concentrations of eight essential (Fe, Zn, Cu, Mn, Se, Ni, Mo, and Co) and six non-essential (Pb, Cd, Hg, Al, As, and Cr) trace elements were determined in home-processed food obtained from snails and from three common species of game animals (woodcock, pheasant, and hare), seasoned with anchovies, mushrooms, and different vegetables using inductively coupled plasma mass spectrometry (ICP-MS). In general, Fe was the most abundant trace element, ranging from 18 ± 8 µg/g in pheasant to 99 ± 76 µg/g in snail, and Co was the least abundant, ranging from 0.007 ± 0.003 µg/g in hare to 0.093 ± 0.048 µg/g in snail. Regarding the non-essential trace elements, Pb concentrations showed wide variations, reaching a concentration of 17.30 µg/g in hare, while Cd concentrations were higher in snail, ranging from 0.18 to 0.46 µg/g. These alternative food sources can offer an important contribution to the human nutritional requirements of essential trace elements, in particular of Fe. The high concentrations of Pb and Cd present in some samples should be considered as potentially dangerous for the consumers.

The Effect of Different Cooking Methods on The Nutritional Composition f Tilapia (Oreochromis Sp.)

Tilapia (Oreochromis sp.) is a fish that is gaining ground in cultivation and sales because of its nutritional properties: high protein content, vitamins, and minerals with few unhealthy saturated fats as in red meats. This work aimed to evaluate the effect of cooking on the chemical composition, Aw, and pH, in addition to the electrophoretic, and fatty acid profile of the Tilapia using an electric oven, microwave and steaming as cooking methods. The results showed that the nutritional components of Tilapia changed significantly (p<0.05) at two temperatures and at two potencies used. Microwave and steaming preserved better the proteins in the Tilapia after its cooking. Electrophoresis results showed a decrease in intensity and number of bands depending on the type of treatment to which the meat was subjected. On the other hand, the electric oven method at 2 temperatures resulted with the highest increase in essential fatty acids (45% and 36%), with a slight decrease in the ω-6 family, because of a probable hydrolysis or oxidation of the same. The steam cooking showed a slight increase in essential fatty acids, but microwave oven preserved better the proteins, indicating that this could be a good method for cooking Tilapia.

Effect of heat processing on the nutrient composition, colour, and volatile odour compounds of the long-horned grasshopper Ruspolia differens serville

Heat processing is commonly used to prepare edible insects for consumption. This study aimed at determining the effect of boiling and subsequent oven roasting on Ruspolia differens' nutrient composition, colour and odor compounds. Boiling leads to: a significant increase in protein and decrease in fat content on a dry matter basis; a minimal influence on its amino and fatty acids profile; a significant reduction in its ash content due to leaching of phosphorus, potassium and sodium; a significant increase in iron, zinc, copper, manganese and calcium content; and a fivefold reduction in the amount of vitamin B12. Roasting leads to a relative increase in the amount of calcium and trace mineral elements but doesn't affect other nutrients. Roasting results into a more uniform colour intensity when green and brown polymorphs are roasted together. Lipid oxidation is responsible for the colour and aroma of heat processed R. differens.

A Dietary Pattern Derived from Reduced Rank Regression and Fatty Acid Biomarkers Is Associated with Lower Risk of Type 2 Diabetes and Coronary Artery Disease in Chinese Adults

BACKGROUND

Combinations of circulating fatty acids may affect the risk of type 2 diabetes (T2D) and coronary artery disease (CAD). No previous studies have identified a dietary pattern predicting fatty acid profiles using reduced rank regression (RRR) and evaluated its associations with the risk of T2D and CAD.

OBJECTIVE

The aim of this study was to derive a dietary pattern to explain variation in plasma fatty acid concentrations using RRR and evaluate these in relation to risk of T2D and CAD.

METHODS

We derived a dietary pattern using fatty acid concentrations from 711 controls of a nested case-control study in the Singapore Chinese Health Study using RRR with 36 food and beverages as predictors and 19 fatty acid biomarkers as responses. Dietary pattern scores were then calculated for the full cohort of men and women (mean age: 56 y). We followed up 45,411 and 58,065 participants for incident T2D and CAD mortality, respectively. Multivariable Cox regression models were used to estimate HRs and 95% CIs.

RESULTS

We identified a dietary pattern high in soy, vegetables, fruits, tea, tomato products, bread, fish, margarine and dairy, and low in rice, red meat, coffee, alcohol, sugar-sweetened beverages, and eggs. This pattern predicted higher circulating n-3 (ω-3) PUFAs (18:3n-3, 20:3n-3, 20:5n-3), odd-chain fatty acids (15:0, 17:0), 18:2n-6 and 20:1, and lower 20:4n-6 and 16:1. During a mean follow-up of 11 y and 19 y, 5207 T2D and 3016 CAD mortality events, respectively, were identified. Higher dietary pattern scores were associated with a lower risk of T2D [multivariable-adjusted HR comparing extreme quintiles, 0.86 (95% CI: 0.79, 0.95); P-trend <0.001] and CAD mortality [HR, 0.76 (95% CI: 0.68, 0.86); P-trend <0.001].

CONCLUSIONS

Dietary patterns reflecting higher circulating n-3 PUFAs, odd-chain fatty acids, and linoleic acid may be associated with lower T2D and CAD risk in Chinese adults. This trial was registered at www.clinicaltrials.gov as NCT03356340.

Linking Production and Consumption: The Role for Fish and Seafood in a Healthy and Sustainable Australian Diet

Fish and seafood consumption in Australia has been growing, yet the implications of this trend across the food system, from both a health and sustainability perspective have not been fully explored. This paper aims to map out the fish and seafood food system in Australia, linking production and consumption, to articulate challenges and opportunities for enhancing the sector's contribution to future healthy and sustainable diets. We conducted a secondary analysis of publicly available datasets on fish and seafood production and consumption, triangulated and supplemented with peer-reviewed and grey literature on environmental, economic and social sustainability issues throughout the food system. A key challenge for health is the high proportion of fish and seafood consumed as discretionary food, particularly among children. Key challenges for sustainability include the narrow focus on environmental sustainability (with little consideration of the other domains), and the focus on production with little consideration for sustainability throughout post-harvest handling, processing, retail, distribution and consumption. Key opportunities for health and sustainability include the innovative use of processing and packaging technology to maximise nutritional quality; creation of markets and supply chains for a greater diversity of underutilised fish and seafood species and processing by-products; and reductions in waste and loss throughout the entire supply chain.

Nutrient and Mineral Profile of Chosen Fresh and Smoked Fish

In the present study, were determined the basic nutrients (dry matter, crude ash, crude protein, ether extract, and energy) and mineral elements content in chosen species of raw and smoked freshwater and sea fish. The content of dry matter, and basic nutrients and Na+, K+, Ca⁺², Mg⁺², P⁺², Zn⁺², and Cu⁺² in the fish samples was determined. The dietary intake of several macro- and microconstituents per one serving (150 g fresh or smoked fish) was calculated. The fresh fish contained on average 220.2 to 283.7 g·kg⁻¹ of dry matter, 12.4 to 10.7 g·kg⁻¹ of crude ash, 176.2 to 173.5 g·kg⁻¹ of crude protein, 32.6 to 78.6 g·kg⁻¹ of ether extract, and 104.6 to 119.1 kcal (freshwater and sea fish, respectively). Thermal treatment reduces the water and fat content in fish meat. Reduction of the K, Ca, Mg, P, Zn, and Cu levels was observed most frequently. The one serving of fish covers approximately 23% and 12% of the recommended dietary amount of K, 7.5–5.0% of Ca, ~12% of Mg, 6.8 to 12.5% of Zn, and about covered 6.7% of Cu. The smoking process increased the concentration of some basic nutrients and reduced the fat and mineral content. Whitefish, trout, halibut, mackerel, and herring had the highest levels of the analyzed minerals.

Profiling of Omega-Polyunsaturated Fatty Acids and Their Oxidized Products in Salmon after Different Cooking Methods

Consumption of food containing n-3 PUFAs, namely EPA and DHA, are known to benefit health and protect against chronic diseases. Both are richly found in marine-based food such as fatty fish and seafood that are commonly cooked prior to consumption. However, the elevated temperature during cooking potentially degrades the EPA and DHA through oxidation. To understand the changes during different cooking methods, lipid profiles of raw, boiled, pan-fried and baked salmon were determined by LC-MS/MS. Our results showed that pan-frying and baking elevated the concentration of peroxides in salmon, whereas only pan-frying increased the MDA concentration, indicating it to be the most severe procedure to cause oxidation among the cooking methods. Pan-frying augmented oxidized products of n-3 and n-6 PUFAs, while only those of n-3 PUFA were elevated in baked salmon. Notably, pan-frying and baking increased bioactive oxidized n-3 PUFA products, in particular F-_4t-neuroprostanes derived from DHA. The results of this study provided a new insight into the application of heat and its effect on PUFAs and the release of its oxidized products in salmon.