Do Traditional Culinary Methods Alter the Lipid Content and Fatty Acid Profiles of Mytilus galloprovincialis?

The impact of five different cooking techniques—boiling, microwaving, frying, and barbecue-grilling—on the lipids and fatty acid content (FAs) of the mussel Mytilus galloprovincialis was examined. Additionally, a number of lipid nutritional quality indices (LNQI) of dietary importance, including the ratio of polyunsaturated to saturated fatty acids, the ratio of omega-3 to omega-6, the atherogenicity index, the thrombogenicity index, the hypo-cholesterolemic to hyper-cholesterolemic index, the health-promoting index, the unsaturation index, the flesh lipid quality, and the polyene index, were used to evaluate the nutritional quality When compared to raw mussel, all cooked samples had much less moisture and more lipids. The highest figure for total lipids in fried food was 13.75 g/100 g wet weight.

The fatty acid profiles of mussels were significantly (p 0.05) changed by all cooking methods, with the greatest changes occurring in the fried samples, which had the lowest concentrations of saturated fatty acids (SFA), n-3 polyunsaturated fatty acids (PUFAs), and highest concentrations of n-6 PUFAs. The n-3 PUFA from the raw sample to five cooking procedures significantly decreased, it was also discovered. Cooked mussels had a lower n-3/n-6 ratio than raw ones (6.01) did, with fried mussels having the lowest value (0.15). The LNQI of cooked vs raw mussels showed that cooking significantly altered the nutritional indices, indicating a reduction in nutritional quality. However, both raw and cooked samples showed LNQI that was within the range required to satisfy customer demand. In conclusion, heating mussels, with the exception of frying, did not degrade their nutritional value, despite the fact that it decreased the atherogenic and thrombogenic indices.

Author(s) Details:

Francesca Biandolino,
National Research Council, Water Research Institute (CNR-IRSA) ,Via Roma, 3 74123 Taranto, Italy.

Isabella Parlapiano,
National Research Council, Water Research Institute (CNR-IRSA) ,Via Roma, 3 74123 Taranto, Italy.

Asia Grattagliano,
Department of Chemical Sciences and Technologies, University of Rome Tor Vergata, Via della Ricerca Scientifica, 1–00133 Roma, Italy.

Ermelinda Prato,
National Research Council, Water Research Institute (CNR-IRSA) ,Via Roma, 3 74123 Taranto, Italy.

Please see the link here: https://stm.bookpi.org/ECAFS-V6/article/view/7559

Keywords: Mussels, cooking, lipids, fatty acids, nutritional quality indices, Mediterranean Sea.

Leave a Reply

Your email address will not be published.

Previous post A Study on the Impact of Sweet Potato Flour Supplementation on Yoghurt Quality
Next post Determining the Feeding, Eating, and Emotional Disturbances in Children with Avoidant/Restrictive Food Intake Disorder