Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profiles of .

The effect of cooking (barbecue-grilling, boiling, microwaving, oven cooking and frying) on lipids, fatty acids (FAs) and lipid quality indices of the mussel was investigated. In general, all processing methods significantly ( < 0.05) modified the fatty acid profiles of mussels, although with major changes in fried samples, which exhibited the lowest saturated fatty acids and -3 and highest polyunsaturated (PUFA) and -6 FAs content.

Seasonal changes of commercial traits, proximate and fatty acid compositions of the scallop from the Mediterranean Sea (Southern Italy).

This study provides information on biological (gonadosomatic index), commercial quality (condition index and meat yield) and biochemical aspects (proximate composition, fatty acids) of the soft tissues of reared in suspended cages in the Ionian Sea. The results showed that condition index (CI) and meat yield (MY) peaked in December (60 and 30%, respectively) and in April, May and June (from 53 to 60% for CI and from 34 to 36% for MY). Gonadosomatic index showed three main peaks in winter, spring and summer months.