Effect of steaming on chemical composition of Mediterranean mussel (Mytilus galloprovincialis): Evaluation of potential risk associated with human consumption

Abstract

Steaming process is the most popular method for cooking mussels worldwide. The effect of this cooking process on some toxic (Cd, Ni, Pb), essential (Cr, Cu, Fe, Mn, Zn) elements, minerals (Na, K, Ca, Mg), total lipids, and fatty acid profiles in the Mediterranean mussels (Mytilus galloprovincialis) harvested from the Black Sea was studied. Different approaches to assess the benefits and risks (n‐6/n‐3, PUFA/SFA, AI, TI, h/H, EDI, THQ, HI, TR, and HQEFA) were employed. In general, steaming process significantly modified some essential elements and minerals concentrations as well as the fatty acid profiles. Compared to the raw samples, this culinary practice resulted in an increased concentration of Na, Mg, Zn, and saturated fatty acids and a decrease of polyunsaturated fatty acids. Significant changes in the lipid quality indices (PUFA/SFA, AI, TI, and h/H) from the raw samples were observed. No effect on the DHA content was found. However, the significant increase in the absolute content of EPA + DHA indicates that steaming does not compromise the nutritional quality of mussels. Target hazard quotients (THQs) and hazard index (HI) from elemental intake were below 1, indicating that the steamed M. galloprovincialis pose no hazard for the consumers. The target risk (TR) values for Pb, Cr, and Ni were calculated, evaluated, and showed acceptable or negligible levels. In addition, the benefit–risk ratio indicated that the steamed M. galloprovincialis are safe for human consumption.

Determination of Fatty Acid Profile in Processed Fish and Shellfish Foods

“…Another parameter used to know the quality of dietary lipids is the ratio of polyunsaturated fatty acids to saturated fatty acids (PUFA/SFA). Given that the Ministry of Health in 2004 recommended a minimum level for the PUFA/SFA ratio of 0.45 [24], all samples analyzed seemed to retain a PUFA/SFA ratio above the recommended level even after processing, in particular for canned tuna pate (F6) that showed the significantly higher value (3.89±0.87) (Table 2).…”

“…It is essential to observe the n-6/n-3 ratio as an index of the nutritional quality of marine lipids. A low intake of this ratio, usually less than one, in the daily diet allows for a preventive role against certain disease [24].…”

Assessment of cooking methods and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala, Cameroon

“…Heavy metals are important aquatic pollutants with non-biodegradable and bioaccumulation properties, high toxicity, and long-time persistence. Numerous studies showed that contamination of the food chain by heavy metals can cause a number of health problems to humans such as erythrocyte and testicular damages, cancer, cardiovascular and skin disease, infertility and brain damage [ [15] , [16] , [17] , [18] ] . To limit the potential impact of these pollutants on human health, organizations such as the European Union (EU), the United States Environmental Protection Agency (USEPA) have established maximum limits for Pb, Cd, Hg, Cr and As in fish.…”

Can Glyphosate and Temperature Affect the Nutritional Lipid Quality in the Mussel Mytilus galloprovincialis?

“…Mussel flesh is well-known for its nourishing value, resulting mainly from the presence of n-3 PUFAs such as eicosapentaenoic acid (EPA; C20:5 n-3) and docosahexaenoic acid (DHA, C22:6 n-3). Several studies report that PUFAs contribute most to the total FA profile of M. galloprovincialis , in the range of 38–67% of total FAs [ 3 , 4 , 5 , 6 , 7 , 8 ]. This is due to the diet habit of mussels that, as they are a filter-feeding animal, consists mainly of microalgae (e.g., diatoms, flagellates) [ 9 ], which are recognized as the main source of n-3 PUFAs in the marine environment [ 10 ].…”