Effect of in-house cooking in Mytilus galloprovincialis and Trachurus trachurus: Lipid and fatty acids quality and polycyclic aromatic hydrocarbons formation

Santina Giandomenico, Maria Nigro,Isabella Parlapiano,Lucia Spada,Asia Grattagliano,Ermelinda Prato,Francesca Biandolino

Food and Chemical Toxicology（2023）

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摘要

Cooking effect (grilling - barbecue, oven-cooking, frying, boiling and microwaving) on lipid and fatty acids (FAs) in mussel Mytilus galloprovincialis and fish Trachurus trachurus was investigated. The levels of priority PAHs were also evaluated as well as the potential risk associated with their consumption.

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Cooking effects,Mytilus galloprovincialis,Trachurus trachurus,Fatty acids,Lipid quality,PAHs,Risk assessment

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