Influence of thermal preparation method on mineral composition of Pangasius fish

Abstract

Determination of metallic/mineral elements in seafood, such as fish, is of great importance in assessing both their nutritional quality and also the risk of environmental contamination, and use of fish as a biomarker for aquatic environment pollution could represent a reliable approach. Cooking method changes the mineral concentrations and could contribute to loss or increment of some essential, non- essential or toxic elements concentration. This study aimed to evaluate the effects of three different cooking methods (boiling, roasting, and microwave cooking) on the mineral concentrations of Pangasius fish filets from the Bucharest (Romania) market. Mineral content in raw and cooked Pangasius fish samples was evaluated by ICP-OES, after microwave digestion, and the relative humidity of Pangasius fish samples was assessed by thermogravimetric method used. Ca, K, and Mg levels were higher in cooked samples compared to raw Pangasius fish, with the highest level in microwaved samples. Na levels were significantly higher in roasted and microwaved Pangasius fish, and significantly lower in boiled samples. The highest Fe concentration was found in roasted samples. Al and Zn levels registered the same pattern with the highest level in roasted samples, and Se level in roasted samples was insignificantly different compared to raw samples. Pb levels were significantly increased in boiled and roasted Pangasius fish meat samples and Cd levels registered the highest concentration in raw samples.