title: The emerging farmed fish species meagre (Argyrosomus regius): how culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance.
abstract: The effect of cooking methods (boiling, grilling, and roasting) on the proximate and mineral composition, contaminants concentration and fatty acids profile was evaluated aiming to understand the benefits and risks associated to the consumption of the emerging farmed fish meagre (Argyrosomus regius). All the treatments led to lower moisture content. After grilling and roasting, the SFA, MUFA and PUFA contents increased. There was no degradation of EPA and DHA during the culinary processes. Significant retention of minerals in grilled and roasted meagre samples was registered. For Pb and Cd there were no concentration differences between culinary treatments and regarding raw fish. Whereas As level was higher in grilled meagre, total Hg and Me-Hg values were augmented in grilled and roasted meagre. The consumption of meagre is advisable due to the low and healthy fat, high selenium and protein content. Grilling would be the best culinary treatment due to the retention of protein, EPA, DHA and minerals. But as the risk of ingestion of Me-Hg content also increases, based on the risk assessment, intake should not exceed two weekly meals, provided that no other important Me-Hg food source is present in the diet. Otherwise, even this maximum threshold should be lower.
authors.affiliation: Division of Aquaculture and Upgrading, Portuguese Institute of the Sea and Atmosphere, IPMA, Avenida de Brasília, 1449-006 Lisboa, Portugal. Electronic address: sara.mcosta@gmail.com.
authors.forename: Sara
authors.initials: S
authors.lastname: Costa
authors.forename: Cláudia
authors.initials: C
authors.lastname: Afonso
authors.forename: Narcisa Maria
authors.initials: NM
authors.lastname: Bandarra
authors.forename: Sandra
authors.initials: S
authors.lastname: Gueifão
authors.forename: Isabel
authors.initials: I
authors.lastname: Castanheira
authors.forename: Maria Luísa
authors.initials: ML
authors.lastname: Carvalho
authors.forename: Carlos
authors.initials: C
authors.lastname: Cardoso
authors.forename: Maria Leonor
authors.initials: ML
authors.lastname: Nunes
mesh_terms: D000818:Animals; D017756:Aquaculture; D001151:Arsenic / Q000032:analysis; D003296:Cooking / Q000379:methods*; D004281:Docosahexaenoic Acids / Q000032:analysis; D015118:Eicosapentaenoic Acid / Q000032:analysis; D005506:Food Contamination / Q000032:analysis*; D008628:Mercury / Q000032:analysis; D008767:Methylmercury Compounds / Q000032:analysis; D010473:Perciformes; D011174:Portugal; D011786:Quality Control; D018570:Risk Assessment; D014131:Trace Elements; D014874:Water Pollutants, Chemical / Q000032:analysis*
chemical_list: D008767:Methylmercury Compounds; D014131:Trace Elements; D014874:Water Pollutants, Chemical; D004281:Docosahexaenoic Acids; D015118:Eicosapentaenoic Acid; D008628:Mercury; D001151:Arsenic
keywords: Benefit/risk assessment; Contaminants; Culinary treatments in meagre; EPA+DHA; Nutritional/chemical composition