Influence of Thermal Preparation Method on Mineral Composition of Shrimps

Gheorghe Valentin GORAN UASVM of Bucharest, Faculty of Veterinary Medicine, 050097, 105 Splaiul Independentei, 5th district, Bucharest
Liliana TUDOREANU UASVM of Bucharest, Faculty of Veterinary Medicine, 050097, 105 Splaiul Independentei, 5th district, Bucharest
Elena BADOI UASVM of Bucharest, Faculty of Veterinary Medicine, 050097, 105 Splaiul Independentei, 5th district, Bucharest
Emanuela BADEA UASVM of Bucharest, Faculty of Veterinary Medicine, 050097, 105 Splaiul Independentei, 5th district, Bucharest
Victor CRIVINEANU UASVM of Bucharest, Faculty of Veterinary Medicine, 050097, 105 Splaiul Independentei, 5th district, Bucharest

DOI: https://doi.org/10.15835/buasvmcn-fst:0004

Keywords: shrimp, mineral, heavy metal, thermal preparation

Abstract

This study goal was to evaluate the effects of 3 different cooking methods (boiling, roasting, and microwaving) on mineral concentrations of shrimps from the Bucharest market. Mineral content in shrimp samples was evaluated by ICP-OES, and relative humidity was assessed by thermogravimetry. Cooking method insignificantly influenced the level of Fe. Ca and K levels were higher in cooked samples compared to raw shrimps, independent of cooking method. Essential (Cu, Se, and Zn), and non-essential and toxic (Al, Cd, Ni, and Pb) elements levels were significantly increased in boiled shrimps, compared to raw and the other 2 types of cooked samples. Generally, after cooking the lowest values of essential trace elements concentration was registered in roasted samples. The highest percentage of water loss was found in boiled samples. In general, thermal preparation increased mineral concentrations in cooked samples compared to raw shrimps.

Published

2017-11-20

Issue

Vol. 74 No. 2 (2017): BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. FOOD SCIENCE AND TECHNOLOGY

Section

Short communications

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