Fish and shellfish are important sources of high quality lipids, especially omega-3 long-
chain polyunsaturated fatty acids. In most countries, seafood is eaten cooked to eliminate …

In this study, different physico-chemical analyses were carried out on mussels cultured at
three different Spanish areas: Ría de Vigo (Galicia), the Ebro Delta (Catalonia) and Valencia …

The effect of cooking (barbecue-grilling, boiling, microwaving, oven cooking and frying) on
lipids, fatty acids (FAs) and lipid quality indices of the mussel Mytilus galloprovincialis was …

Nutritional quality parameters, microbiological and technological quality indicators
(condition index, meat yield and water-holding capacity) of blue mussel, Mytilus …

The addition of natural compounds as additives in fish products is increasingly important to
prevent or delay their deterioration. Nowadays, most of the additives used on seafood are …

Changes in fatty acid and amino acid composition in hot smoked sturgeon (Huso huso, L.
1758) were studied. The sturgeon was smoked for 20 min at 30° C, followed by 90 min at …

Proximate composition and fatty acid profile of raw cupped oysters (RA) were compared to
conspecific submitted to two different cooking preparations (SA: cooking using extra virgin …

Comprehensive two‐dimensional gas chromatography‐mass spectrometry was exploited for
the obtainment of fatty acid fingerprints in fish and molluscs from South Italy. Scope of the …

The composition of tail muscle fatty acids from wild and cultured bluefin tuna reared on a diet
based on herring and sardine, along with the plasma lipid profile of the farmed individuals …

To prevent over‐exploitation of global fish stocks by the aquaculture industry, interest is
growing in the identification of nontraditional species with potential value as fish feed. In this …