Impact of different cooking methods on the proximate chemical and fatty acid composition of blackspot seabream (Pagellus bogaraveo) and blackbelly rosefish (Helicolenus dactylopterus) from the North Atlantic Azores (Portugal) Archipelago
DOI:
https://doi.org/10.58951/fstoday.2025.010Keywords:
Demersal fish, Cooking methods, Nutritional quality, Fatty acid composition, Fish quality, Azores archipelago, Consumers healthAbstract
Demersal fish are essential to the gastronomy and economy of the Azores (Portugal), highlighting the importance of preserving their nutritional quality, which requires further research regarding the suitability of the cooking methods applied. The aim of this study was to evaluate the proximate composition and fatty acid profile of blackspot seabream (Pagellus bogaraveo) and blackbelly rosefish (Helicolenus dactylopterus) following different cooking methods (baking, boiling, frying and grilling) in order to conclude which is most suitable for preserving the nutritional quality of each species. Parameters such as water loss (calculation), moisture and ash (thermogravimetry), total fat (acid hydrolysis with extraction process) and fatty acid profile (gas chromatography with flame ionization detection) were analyzed. One-way analysis of variance (ANOVA) was conducted to compare sample means and identify significant differences between species. The obtained results indicated that grilling retained the highest mineral content, while all cooking methods resulted in unsaturated fatty acids/saturated fatty acids ratios above recommended values, confirming the high nutritional quality of both species. Based on polyunsaturated fatty acids composition and lipid health indices (fresh-lipid quality, atherogenicity index, thrombogenicity index, health-promoting index, polyene index, and hypocholesterolemic/hypercholesterolemic ratio), grilling was the most suitable method for blackspot seabream (Pagellus bogaraveo), whereas boiling was optimal for blackbelly rosefish (Helicolenus dactylopterus). These findings highlight the impact of cooking methods on these fish species nutritional value, reinforcing their role in promoting cardiovascular health.
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Copyright (c) 2025 Joana Filipa Furtado Goulart, Alexandre Correia Pereira, Ana Sofia Ribeiro de Oliveira, António Manuel Barros Marques , Inês do Carmo Alves Martins
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