Effects of food processing on the lipid nutritional quality of commercially important fish and shellfish
Fish and shellfish are important sources of high quality lipids, especially omega-3 long-chain polyunsaturated fatty acids. In most countries, seafood is eaten cooked to eliminate any potential parasites and pathogens. In addition, cold storage plays an important role in extending the shelf life of...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523004777 |
| _version_ | 1827577228597133312 |
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| author | Karsoon Tan Leongseng Lim Ya Peng Kit-Leong Cheong |
| author_facet | Karsoon Tan Leongseng Lim Ya Peng Kit-Leong Cheong |
| author_sort | Karsoon Tan |
| collection | DOAJ |
| description | Fish and shellfish are important sources of high quality lipids, especially omega-3 long-chain polyunsaturated fatty acids. In most countries, seafood is eaten cooked to eliminate any potential parasites and pathogens. In addition, cold storage plays an important role in extending the shelf life of seafood. However, both cooking and storage processes can cause alterations in the lipid content and fatty acid profile of fish and shellfish. Although the lipid nutritional quality of fish and shellfish have recently been reviewed, these reviews mainly focus on raw seafood, and information on the impact of food processing on the lipid nutritional quality of fish and shellfish still lacks coherence. Therefore, this study was carried out to provides a critical reviews on the effects of food processing, especially cooking and cold storge, on the lipid nutritional quality of fish and shellfish. Overall, from the perspective of lipid nutritional quality, baking and steaming are the most recommended cooking methods for fish and shellfish, respectively, while it is strongly not recommended to fry seafood with margarine. For cold storage, 3 days and 2 weeks are the most recommended storage periods for refrigeration and frozen storage, respectively. This article can provides consumers with useful information to choose food preparation and storage methods based on their personal interest in specific lipid nutritional quality indicators. |
| first_indexed | 2024-03-08T21:23:52Z |
| format | Article |
| id | doaj.art-07cf11e419214f47a8ec2a80846e3042 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-08T21:23:52Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-07cf11e419214f47a8ec2a80846e30422023-12-21T07:37:05ZengElsevierFood Chemistry: X2590-15752023-12-0120101034Effects of food processing on the lipid nutritional quality of commercially important fish and shellfishKarsoon Tan0Leongseng Lim1Ya Peng2Kit-Leong Cheong3College of Marine Science, Guangxi Key Laboratory of Beibu Gulf Biodiversity Conservation, Beibu Gulf Ocean Development Research Center, Beibu Gulf University, Qinzhou, Guangxi, China; Corresponding authors.Borneo Marine Research Institute, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, MalaysiaCollege of Marine Science, Guangxi Key Laboratory of Beibu Gulf Biodiversity Conservation, Beibu Gulf Ocean Development Research Center, Beibu Gulf University, Qinzhou, Guangxi, China; Corresponding authors.Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; Corresponding authors.Fish and shellfish are important sources of high quality lipids, especially omega-3 long-chain polyunsaturated fatty acids. In most countries, seafood is eaten cooked to eliminate any potential parasites and pathogens. In addition, cold storage plays an important role in extending the shelf life of seafood. However, both cooking and storage processes can cause alterations in the lipid content and fatty acid profile of fish and shellfish. Although the lipid nutritional quality of fish and shellfish have recently been reviewed, these reviews mainly focus on raw seafood, and information on the impact of food processing on the lipid nutritional quality of fish and shellfish still lacks coherence. Therefore, this study was carried out to provides a critical reviews on the effects of food processing, especially cooking and cold storge, on the lipid nutritional quality of fish and shellfish. Overall, from the perspective of lipid nutritional quality, baking and steaming are the most recommended cooking methods for fish and shellfish, respectively, while it is strongly not recommended to fry seafood with margarine. For cold storage, 3 days and 2 weeks are the most recommended storage periods for refrigeration and frozen storage, respectively. This article can provides consumers with useful information to choose food preparation and storage methods based on their personal interest in specific lipid nutritional quality indicators.http://www.sciencedirect.com/science/article/pii/S2590157523004777FishShellfishCookingCold storageLipids |
| spellingShingle | Karsoon Tan Leongseng Lim Ya Peng Kit-Leong Cheong Effects of food processing on the lipid nutritional quality of commercially important fish and shellfish Food Chemistry: X Fish Shellfish Cooking Cold storage Lipids |
| title | Effects of food processing on the lipid nutritional quality of commercially important fish and shellfish |
| title_full | Effects of food processing on the lipid nutritional quality of commercially important fish and shellfish |
| title_fullStr | Effects of food processing on the lipid nutritional quality of commercially important fish and shellfish |
| title_full_unstemmed | Effects of food processing on the lipid nutritional quality of commercially important fish and shellfish |
| title_short | Effects of food processing on the lipid nutritional quality of commercially important fish and shellfish |
| title_sort | effects of food processing on the lipid nutritional quality of commercially important fish and shellfish |
| topic | Fish Shellfish Cooking Cold storage Lipids |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523004777 |
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