Proximate composition and fatty acid profile of raw cupped oysters (RA) were compared to conspecific submitted to two different cooking preparations (SA: cooking using extra virgin olive oil in a pan; GR: “gratin”). Moister content was significantly higher in RA (81.7%) with respect to SA (81.1%) and GR (81%). Protein rate significantly decreased from RA (8.8%) to SA (8.3%) and GR (8.4%). Lipids significantly increased in the two cooked GR (2.8%) and SA (2.7%) with respect to RA (2%). Ashes ranged from GR (1.98%) to RA (2%). In the two cooking methods, 18:0 was significantly higher (GR 6.99% and SA 6.15%) than in the raw oysters (RA 4.87%). C18:1 was largely doubled in GR (14.43%) and SA (13.77%) with respect to RA (6.81%). Among n-3 PUFA, 22:6 showed the highest percentage in all the three samples with a significant decrease passing from RA (21.39%) to SA (18.45%) and GR (17.95%). 20:5n-3 had the highest content in RA (17.53%) and significantly decreases in SA (14.09%) and GR (14.54%). Considering the trend of n-3 PUFA and n-6 PUFA, the n-3/n-6 ratio significantly decreased from RA (5.33) to SA (3.58) and GR (3.29). Although proximate composition and fatty acid profile changed after the cooking process, as consequence of the heat treatment and extra virgin olive oil added to the plates, the culinary preparations did not negatively compromise the quality traits of the cooked and gratin oysters.

Quality traits of raw and cooked cupped oysters

Felici, A.;Vittori, S.;Meligrana, M. C. T.;Roncarati, Alessandra
2020-01-01

Abstract

Proximate composition and fatty acid profile of raw cupped oysters (RA) were compared to conspecific submitted to two different cooking preparations (SA: cooking using extra virgin olive oil in a pan; GR: “gratin”). Moister content was significantly higher in RA (81.7%) with respect to SA (81.1%) and GR (81%). Protein rate significantly decreased from RA (8.8%) to SA (8.3%) and GR (8.4%). Lipids significantly increased in the two cooked GR (2.8%) and SA (2.7%) with respect to RA (2%). Ashes ranged from GR (1.98%) to RA (2%). In the two cooking methods, 18:0 was significantly higher (GR 6.99% and SA 6.15%) than in the raw oysters (RA 4.87%). C18:1 was largely doubled in GR (14.43%) and SA (13.77%) with respect to RA (6.81%). Among n-3 PUFA, 22:6 showed the highest percentage in all the three samples with a significant decrease passing from RA (21.39%) to SA (18.45%) and GR (17.95%). 20:5n-3 had the highest content in RA (17.53%) and significantly decreases in SA (14.09%) and GR (14.54%). Considering the trend of n-3 PUFA and n-6 PUFA, the n-3/n-6 ratio significantly decreased from RA (5.33) to SA (3.58) and GR (3.29). Although proximate composition and fatty acid profile changed after the cooking process, as consequence of the heat treatment and extra virgin olive oil added to the plates, the culinary preparations did not negatively compromise the quality traits of the cooked and gratin oysters.
2020
262
File in questo prodotto:
File Dimensione Formato  
Felici2020_Article_QualityTraitsOfRawAndCookedCup.pdf

accesso aperto

Tipologia: Versione Editoriale
Licenza: PUBBLICO - Creative Commons
Dimensione 544.21 kB
Formato Adobe PDF
544.21 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11581/429652
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 17
  • ???jsp.display-item.citation.isi??? 18
social impact