Changes in the nutritional value, lipid quality and fatty acid profile of Spondyliosoma cantharus (Linnaeus, 1758) during some culinary treatments

Abstract Changes in proximate composition, mineral content and lipid quality of Spondyliosoma cantharus (sea bream) during some culinary treatments was investigated. Fish samples were collected at the Douala Fishing seaport, carried to the laboratory, washed with distilled water and cooked. Proximate composition, mineral content, chemical indexes and fatty acid profile were performed using standard methods and gas chromatography/mass spectrometry respectively. Results revealed that all cooking methods significantly (p < 0.05) increased ash and protein content while lipid content was significantly (p < 0.05) reduced except with frying. The combined treatments (frying + boiling, roasting + boiling and smoking + boiling) significantly (p < 0.05) reduced ash, protein, lipid, energy value and mineral content and negatively affected the lipid quality of fish. Boiled and smoked samples were the lowest and highest mineral content respectively. Iodine value, monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) significantly (p < 0.05) decreased with treatments. Spondyliosoma cantharus is good source of protein and minerals that can be used for managing mineral deficiencies in humans and animals. Smoking was the best cooking method concerning protein, ash, energy value and mineral content while for lipid stability, steaming is recommended.