Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profiles of Mytilus galloprovincialis.

Francesca Biandolino,Ermelinda Prato,Isabella Parlapiano,Veronica Di Nardo,Giuseppe Denti

doi:10.3390/foods10020416

Francesca Biandolino, Ermelinda Prato + Show 3 more

Open Access

https://doi.org/10.3390/foods10020416

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Abstract

The effect of cooking (barbecue-grilling, boiling, microwaving, oven cooking and frying) on lipids, fatty acids (FAs) and lipid quality indices of the mussel Mytilus galloprovincialis was investigated. In general, all processing methods significantly (p < 0.05) modified the fatty acid profiles of mussels, although with major changes in fried samples, which exhibited the lowest saturated fatty acids and n-3 and highest polyunsaturated (PUFA) and n-6 FAs content. A significant decrease in the n-3 PUFA from the raw sample to five cooking methods was observed. The n-3/n-6 ratio decreased from raw (6.01) to cooked mussels, exhibiting the lowest value in fried ones (0.15). C20:5 n-3 and C22:6 n-3 significantly decreased during all cooking processes, and overall in fried mussels. It can be concluded that cooking does not compromise the nutritional quality of mussels except with frying, although it resulted in a decrease of the atherogenic and thrombogenic indices.

Highlights

Profiles of Mytilus galloprovincialis.Seafood represents one of the healthiest foods due to its nutritional benefits, and it has been recommended in several dietary regimes
The present study aimed to investigate the effects of five cooking methods on both the lipid content and fatty acids profile of the M. galloprovincialis mussel, from the Ionian Sea (Mediterranean Sea)
In this study, the lipid content of mussel significantly increased in all cooking methods when compared with the raw sample (p < 0.05) (Figure 1), except for microwaving, showing values, expressed on a wet weight basis, in the range of 2.40 g/100 g wet weight

Summary

Introduction

Profiles of Mytilus galloprovincialis.Seafood represents one of the healthiest foods due to its nutritional benefits, and it has been recommended in several dietary regimes. Its important potential in human nutrition is mainly due to the significant amounts of n-3 series polyunsaturated fatty acid (PUFA), especially eicosapentaenoic acid (EPA) C20:5 n-3 and docosahexaenoic acid (DHA) C22:6 n-3, with well-established beneficial properties for human health. They are likely to lower the risk of heart diseases in adults; to prevent various diseases such as blood pressure, coronary heart disease, cancer, type 2 diabetes and inflammatory disease; and are important for neurodevelopment in infants and young people [2,3]

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