Effect of steaming on chemical composition of Mediterranean mussel (<i>Mytilus galloprovincialis</i>): Evaluation of potential risk associated with human consumption
Katya Peycheva, Veselina Panayotova, Rositsa Stancheva, Lubomir Makedonski, Albena Merdzhanova, Gaetano Cammilleri, Vincenzo Ferrantelli, Vittorio Calabrese, Nicola Cicero, Francesco Fazio
Abstract
Abstract Steaming process is the most popular method for cooking mussels worldwide. The effect of this cooking process on some toxic (Cd, Ni, Pb), essential (Cr, Cu, Fe, Mn, Zn) elements, minerals (Na, K, Ca, Mg), total lipids, and fatty acid profiles in the Mediterranean mussels ( Mytilus galloprovincialis ) harvested from the Black Sea was studied. Different approaches to assess the benefits and risks ( n ‐6/ n ‐3, PUFA/SFA, AI, TI, h/H, EDI, THQ, HI, TR, and HQ EFA ) were employed. In general, steaming process significantly modified some essential elements and minerals concentrations as well as the fatty acid profiles. Compared to the raw samples, this culinary practice resulted in an increased concentration of Na, Mg, Zn, and saturated fatty acids and a decrease of polyunsaturated fatty acids. Significant changes in the lipid quality indices (PUFA/SFA, AI, TI, and h/H) from the raw samples were observed. No effect on the DHA content was found. However, the significant increase in the absolute content of EPA + DHA indicates that steaming does not compromise the nutritional quality of mussels. Target hazard quotients (THQs) and hazard index (HI) from elemental intake were below 1, indicating that the steamed M. galloprovincialis pose no hazard for the consumers. The target risk (TR) values for Pb, Cr, and Ni were calculated, evaluated, and showed acceptable or negligible levels. In addition, the benefit–risk ratio indicated that the steamed M . galloprovincialis are safe for human consumption.