title: Effect of sex, maturation stage and cooking methods on the nutritional quality and safety of black scabbard fish (Aphanopus carbo Lowe, 1839).
abstract: BACKGROUND
  Black scabbard fish (Aphanopus carbo Lowe, 1839) is a deep-water fish resource that is highly appreciated in southern European countries and can accumulate high levels of mercury in the muscle. Currently, European legislation establishes limits for the presence of toxic contaminants in raw seafood, despite these products are generally cooked before consumption. In addition, there is still a lack of information concerning the nutritional quality and contaminants available in cooked products. Therefore, the aim of this study was to assess the effect of sex, maturation stages and three common cooking practices (steaming, grilling and frying) on the toxic elements (Hg, As, Cd and Pb) and nutritional value (chemical, elemental and fatty acid composition) of black scabbard fish.
  
  
  RESULTS
  Few variations occurred between sexes and maturation stages, particularly in fatty acid and elemental content. Concerning cooked black scabbard fish, the greatest differences occurred in fried and grilled samples, attaining higher Hg levels, whereas steamed fish composition was closer to raw black scabbard fish.
  
  
  CONCLUSIONS
  Raw and cooked black scabbard fish can be considered as a very good source of essential nutrients such as n-3 PUFA, proteins, macro and trace elements. Yet, when the fish is grilled, the Hg content may be above the limits set by EU. Considering the alterations occurred during the cooking processes, steaming seems the best procedure to cook this species.
authors.affiliation: Research Unit of Upgrading of Fishery and Farmed Products (U-VPPA), National Institute of Biological Resources (INRB, I.P/IPIMAR), Lisbon, Portugal.
authors.forename: Ana Luísa
authors.initials: AL
authors.lastname: Maulvault
authors.forename: Patrícia
authors.initials: P
authors.lastname: Anacleto
authors.forename: Raquel
authors.initials: R
authors.lastname: Machado
authors.forename: Andressa
authors.initials: A
authors.lastname: Amaral
authors.forename: Maria Luísa
authors.initials: ML
authors.lastname: Carvalho
authors.forename: Helena Maria
authors.initials: HM
authors.lastname: Lourenço
authors.forename: Maria Leonor
authors.initials: ML
authors.lastname: Nunes
authors.forename: António
authors.initials: A
authors.lastname: Marques
mesh_terms: D000367:Age Factors; D000818:Animals; D003296:Cooking / Q000379:methods*; D004032:Diet; D005227:Fatty Acids / Q000032:analysis*; D005399:Fishes; D059022:Food Safety; D006801:Humans; D019216:Metals, Heavy / Q000032:analysis*; D009753:Nutritive Value; D017747:Seafood / Q000032:analysis*; D012737:Sex Factors
chemical_list: D005227:Fatty Acids; D019216:Metals, Heavy