Mediterranean mussel (Mytilus galloprovincialis, MG), clam (both Tapes semidecussatus, TS, and Chamaelea gallina, CG), cuttlefish (Sepia officinalis, SO) and mantis shrimp (Squilla mantis, SM), all of them figures prominently in almost all flavoursome Italian fish soups as brodetto (there are at least a dozen recipes of it), cacciucco, cassola, guazzetto, quadaru (to name but a few), to which they add plenty of umami taste. Traditionally, bivalves are quite often eaten either raw (especially in Southern Italy) or slightly and quickly cooked, to prevent toughening. Cuttlefish too could be eaten raw, whenever of small size and freshly caught, otherwise they are cooked either by dry or moist heat. As to mantis shrimps, several Italian recipes require them to be freed from their carapaces in order to recover their delicious flesh to be prepared equally well by dry or moist heat [Slow Food (2004), Fish and Shellfish Recipes from Italian Osterie, Centro Stampa, Bra, Italy]. The official Italian Database on Food Composition (http://www.inran.it) contains some information about minerals in shellfish, though never after cooking and therefore it was the Authors’ intention to help in filling this gap. Furthermore, it was deemed it necessary to continue determining and collecting True Retention Values (TRV) for the major minerals in seafoods and the most common cooking techniques, since they allow a quick and cheap updating of nutrient databases. Three seasons (from Autumn to Spring) were dedicated to sample collection [MG, 11 batches, 1057 specimens; TS, 11, 869; CG, 11, 1945; SO, 12, 113; SM, 12, 120]. Each batch of bivalves was halved to produce the specimens to be analysed at a slightly cooked state and their raw reference, in both cases without shell liquor, whereas every single SO and SM specimen was halved with the same intent (pressure cooking being used for SO, pan frying for SM), so that TRV could be computed, in the end, for ten macro and micro element as determined in the edible portions by ICP-AES. Slightly cooked bivalves contained a wealth of fully retained Fe, Zn and Mn; Cu was better retained in MG and TS than in CG, although the highest content was registered in SM. Se content was double in MG than in TS, its highest TRV being the outcome of pan frying used for SM.
Badiani A., Silvi M., Farabegoli R., Rotolo M., Testi S. (2009). Macro and micro minerals in the tissues of raw and cooked shellfish from the waters off the coast of Romagna (Italy). s.l : s.n.
Macro and micro minerals in the tissues of raw and cooked shellfish from the waters off the coast of Romagna (Italy)
BADIANI, ANNA;SILVI, MARINA;ROTOLO, MAGDA;TESTI, SILVIA
2009
Abstract
Mediterranean mussel (Mytilus galloprovincialis, MG), clam (both Tapes semidecussatus, TS, and Chamaelea gallina, CG), cuttlefish (Sepia officinalis, SO) and mantis shrimp (Squilla mantis, SM), all of them figures prominently in almost all flavoursome Italian fish soups as brodetto (there are at least a dozen recipes of it), cacciucco, cassola, guazzetto, quadaru (to name but a few), to which they add plenty of umami taste. Traditionally, bivalves are quite often eaten either raw (especially in Southern Italy) or slightly and quickly cooked, to prevent toughening. Cuttlefish too could be eaten raw, whenever of small size and freshly caught, otherwise they are cooked either by dry or moist heat. As to mantis shrimps, several Italian recipes require them to be freed from their carapaces in order to recover their delicious flesh to be prepared equally well by dry or moist heat [Slow Food (2004), Fish and Shellfish Recipes from Italian Osterie, Centro Stampa, Bra, Italy]. The official Italian Database on Food Composition (http://www.inran.it) contains some information about minerals in shellfish, though never after cooking and therefore it was the Authors’ intention to help in filling this gap. Furthermore, it was deemed it necessary to continue determining and collecting True Retention Values (TRV) for the major minerals in seafoods and the most common cooking techniques, since they allow a quick and cheap updating of nutrient databases. Three seasons (from Autumn to Spring) were dedicated to sample collection [MG, 11 batches, 1057 specimens; TS, 11, 869; CG, 11, 1945; SO, 12, 113; SM, 12, 120]. Each batch of bivalves was halved to produce the specimens to be analysed at a slightly cooked state and their raw reference, in both cases without shell liquor, whereas every single SO and SM specimen was halved with the same intent (pressure cooking being used for SO, pan frying for SM), so that TRV could be computed, in the end, for ten macro and micro element as determined in the edible portions by ICP-AES. Slightly cooked bivalves contained a wealth of fully retained Fe, Zn and Mn; Cu was better retained in MG and TS than in CG, although the highest content was registered in SM. Se content was double in MG than in TS, its highest TRV being the outcome of pan frying used for SM.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
