Change in fatty acid composition and evaluation of lipids and protein oxidation in the commercial cooked clams (<em>Ruditapes decussatus</em>)

S. Bejaoui; I. Rabeh; F. Ghribi; F. Aouini; I. Chetoui; K. Telahigue; N. Soudani; M. El Cafsi

doi:10.3989/gya.1045182

Autores/as

S. Bejaoui University of Tunis El Manar, Faculty of Sciences of Tunis, Biology Department, Ecology, Biology and Physiology of aquatic organisms’ laboratory https://orcid.org/0000-0002-7946-2763
I. Rabeh University of Tunis El Manar, Faculty of Sciences of Tunis, Biology Department, Ecology, Biology and Physiology of aquatic organisms’ laboratory https://orcid.org/0000-0002-0307-473X
F. Ghribi University of Tunis El Manar, Faculty of Sciences of Tunis, Biology Department, Ecology, Biology and Physiology of aquatic organisms’ laboratory https://orcid.org/0000-0001-9350-7510
F. Aouini University of Tunis El Manar, Faculty of Sciences of Tunis, Biology Department, Ecology, Biology and Physiology of aquatic organisms’ laboratory https://orcid.org/0000-0001-5261-7262
I. Chetoui University of Tunis El Manar, Faculty of Sciences of Tunis, Biology Department, Ecology, Biology and Physiology of aquatic organisms’ laboratory https://orcid.org/0000-0002-2259-5397
K. Telahigue University of Tunis El Manar, Faculty of Sciences of Tunis, Biology Department, Ecology, Biology and Physiology of aquatic organisms’ laboratory https://orcid.org/0000-0001-8841-9911
N. Soudani University of Tunis El Manar, Faculty of Sciences of Tunis, Biology Department, Ecology, Biology and Physiology of aquatic organisms’ laboratory https://orcid.org/0000-0002-7652-9678
M. El Cafsi University of Tunis El Manar, Faculty of Sciences of Tunis, Biology Department, Ecology, Biology and Physiology of aquatic organisms’ laboratory https://orcid.org/0000-0002-9771-1110

DOI:

https://doi.org/10.3989/gya.1045182

Palabras clave:

Composición de ácidos grasos, Contenido en minerales, Índices de calidad nutricional, Oxidación de lípidos y proteínas, Procesos de cocción, Ruditapes decussatus

Resumen

El presente estudio tuvo como objetivo proporcionar información innovadora sobre los cambios en la composición y calidad de los ácidos grasos presentes en el tejido de Ruditapes decussatus tras cuatro tratamientos culinarios distintos (vapor, horno, parrilla y fritura). Todas las muestras tratadas mostraron una disminución significativa en el contenido de humedad y proteínas. Por el contrario, los tratamientos a la parrilla y frito resultaron en un aumento significativo de la cantidad de grasa. El contenido en ácidos grasos saturados fue significativamente mayor en las almejas frescas comparado con todas las almejas cocinadas, a excepción de las fritas. Los ácidos grasos mono- y poliinsaturados variaron significativamente entre las almejas frescas y cocinadas, mostrando el valor más alto en las almejas fritas. La relación n-3/n-6, el índice de peróxidos, el contenido de EPA + DHA y el índice de aterogenicidad disminuyeron significativamente después de todos los procesos de cocción, especialmente en las almejas fritas. Los niveles de minerales (Mg, Ca y Mn) de las almejas cocinadas disminuyeron considerablemente tras los tratamientos a la parrilla y frito. El impacto del cocinado sobre la calidad de los ácidos grasos y las proteínas se evaluó mediante la medida de la peroxidación de lípidos (TBARS, PV, FFA, TOR) y la oxidación de proteínas (AOPP y PCO), valores que variaron significativamente en las muestras fritas, al vapor, a la parrilla y al horno, indicando una alteración de la estructura de los tejidos de la almeja cocinada. De acuerdo a los resultados obtenidos, se recomienda la cocción al vapor para la preparación de las almejas, ya que es el tratamiento que mejor preserva calidad nutricional de los tejidos.

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