EVALUATING NUTRITIONAL CHANGES AND HEAVY METAL CONCENTRATIONS IN SHRIMPS: THE EFFECTS OF DIFFERENT CULINARY METHODS

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dc.contributor.authorZafar, Fatima Hayat Shaheen
dc.contributor.authorSaleem, Narmeen
dc.contributor.authorBat, Levent
dc.contributor.authorZahid, Muhammad
dc.date.accessioned2026-04-25T14:20:30Z
dc.date.available2026-04-25T14:20:30Z
dc.date.issued2025
dc.departmentSinop Üniversitesi
dc.description.abstractThis study analyzed moisture, protein, carbohydrate, lipid, and metal concentrations (Fe, Zn, Cu, Li, Cr, Pb) in Penaeus monodon and Penaeus indicus harvested in Pakistan, comparing raw, pan-fried, and sushi preparations. Frying reduced moisture but increased protein content, with fried shrimp showing higher protein levels by adding gram flour coating in traditional methods than raw and sushi. The highest Fe and Li concentrations were found in fried P. monodon, while Cu was most concentrated in its raw form. In P. indicus, Cu was either very low or below detection limits, and Li was undetectable in most preparations except sushi. Cr and Pb were not detected in any preparation method of both P. monodon and P. indicus throughout the analysis, indicating their concentrations were below the detectable limits of the applied analytical technique. Overall, all heavy metal concentrations were well below the WHO permissible limits, indicating the shrimp samples are safe for human consumption. The study also highlighted higher fat and energy content in fried shrimp, while sushi had lower protein and energy levels. These findings provide insights into the nutritional impacts of different cooking methods and update knowledge on seafood quality and metal concentrations during culinary processes.
dc.identifier.doi10.35219/foodtechnology.2025.1.06
dc.identifier.endpage102
dc.identifier.issn1843-5157
dc.identifier.issn2068-259X
dc.identifier.issue1
dc.identifier.orcid0000-0002-2289-6691
dc.identifier.orcid0000-0002-4742-0788
dc.identifier.scopus2-s2.0-105026654581
dc.identifier.scopusqualityQ3
dc.identifier.startpage89
dc.identifier.urihttps://doi.org/10.35219/foodtechnology.2025.1.06
dc.identifier.urihttps://hdl.handle.net/11486/8615
dc.identifier.volume49
dc.identifier.wosWOS:001611853900006
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherGalati Univ Press
dc.relation.ispartofAnnals of The University Dunarea De Jos of Galati, Fascicle Vi-Food Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20260420
dc.subjectProximate composition
dc.subjectculinary methods
dc.subjectPenaeus monodon
dc.subjectPenaeus indicus
dc.subjecthealth index
dc.subjectKarachi
dc.titleEVALUATING NUTRITIONAL CHANGES AND HEAVY METAL CONCENTRATIONS IN SHRIMPS: THE EFFECTS OF DIFFERENT CULINARY METHODS
dc.typeArticle

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