Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 246, Issue 2, Pages 349-353Publisher
SPRINGER
DOI: 10.1007/s00217-019-03348-3
Keywords
Cupped oyster; Cooking process; Proximate composition; Fatty acid profile; Sensory attributes
Categories
Funding
- FAR 2014-2018 Improvement of quality traits of oysters (Crassostrea gigas, Ostrea edulis), reared in long-line plants and stored in closed circuit system (OYSTAR), UNICAM
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Proximate composition and fatty acid profile of raw cupped oysters (RA) were compared to conspecific submitted to two different cooking preparations (SA: cooking using extra virgin olive oil in a pan; GR: gratin). Moister content was significantly higher in RA (81.7%) with respect to SA (81.1%) and GR (81%). Protein rate significantly decreased from RA (8.8%) to SA (8.3%) and GR (8.4%). Lipids significantly increased in the two cooked GR (2.8%) and SA (2.7%) with respect to RA (2%). Ashes ranged from GR (1.98%) to RA (2%). In the two cooking methods, 18:0 was significantly higher (GR 6.99% and SA 6.15%) than in the raw oysters (RA 4.87%). C18:1 was largely doubled in GR (14.43%) and SA (13.77%) with respect to RA (6.81%). Among n-3 PUFA, 22:6 showed the highest percentage in all the three samples with a significant decrease passing from RA (21.39%) to SA (18.45%) and GR (17.95%). 20:5n-3 had the highest content in RA (17.53%) and significantly decreases in SA (14.09%) and GR (14.54%). Considering the trend of n-3 PUFA and n-6 PUFA, the n-3/n-6 ratio significantly decreased from RA (5.33) to SA (3.58) and GR (3.29). Although proximate composition and fatty acid profile changed after the cooking process, as consequence of the heat treatment and extra virgin olive oil added to the plates, the culinary preparations did not negatively compromise the quality traits of the cooked and gratin oysters.
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