Retention of health-related beneficial components during household preparation of selenium-enriched African catfish (Clarias gariepinus) fillets

Abstract

Industrial processing and heat treatment of fish muscle generally lead to losses of water-soluble components, some of which may have beneficial health effects. The aim of this work was to determine the retention of taurine, selenium and n-3 polyunsaturated fatty acids when preparing African catfish by three traditional household techniques: boiling in pouches, deep-frying and baking. Cooking did not significantly reduce the content of selenium, having retention between 91and 104%. Deepfrying resulted in a taurine loss of 40%, which was significantly higher than in baking where losses were 25% The fatty acid profiles were similar for baked and boiled fillets, but were significantly different from deep-fried fillets, due to absorption of vegetable frying oil. Baking was the best preparation technique with regard to retention of 20:5n-3 (eicosapentaenoic acid; EPA) and 22:6n-3 (docosahexaenoic acid, DHA), retaining above 80% for both fatty acids, whereas boiling and deep-frying were able to retain only approximately 54 and 65% of each, respectively.

Heat treatment increases the protein bioaccessibility in the red seaweed dulse (Palmaria palmata), but not in the brown seaweed winged kelp (Alaria esculenta)

“…The levels of FAAs decreased in both species as a result of boiling in water. This is due to their high water solubility and in accordance with other studies on losses of low molecular compounds during household preparations (Dragnes et al 2009;Larsen et al 2007;Mierke-Klemeyer et al 2008).…”

“…Free amino acids (FAA) in the non-digested samples were extracted, according to Mierke-Klemeyer et al (2008), by homogenizing approximately 1.0 g sample with 9 mL distilled H 2 O and 1 mL 20 mM norleucine (internal standard) for 15 s using an Ultra Turrax T25 basic (IKA, Germany). One mL of 35 % sulfosalicylic acid (SSA) was added for removal of proteins and large peptides, followed by homogenization for another 15 s and centrifugation at 4000×g for 10 min.…”

Selenium Content of Raw and Cooked Marine Species Consumed in Portugal

“…During thermal processing, the application of heat hastens protein degradation and loss of weight and water, and so chemical contaminants may also be affected by the heat applied (Cabanero et al 2004a). Therefore, culinary treatments are responsible for important changes in food, especially on sensory attributes, chemical characteristics and nutritional composition, which are mostly dependent on the temperature, time and culinary procedure (Mierke-Klemeyer et al 2007).…”

Anticholesterolemic and Antiatherogenic Effects of Taurine Supplementation is Model Dependent

“…A comparison of taurine concentrations in various foods is presented in table 1 [21,[34][35][36][37][38][39][40][41][42][43]. It is evident that seafood, and especially molluscs are high in taurine.…”

“…Several studies investigating the retention and losses of taurine during food processing and preparation have been conducted [34,36,[47][48][49]. Results indicate that taurine is susceptible to leaching losses similar to or even more than other free amino acids.…”