Impact of cooking methods on the nutritional profile, microelements and Se-Pb risk-benefit of farmed shrimp (Penaeus vannamei)

Abstract

This research investigated how different cooking techniques such as boiling (BS), frying (FS), grilling (GS), and microwaving (MS) affect the macronutrient profile (including protein, fat, fatty acids, amino acids, calcium, and magnesium), trace elements (such as Cu, Zn, Fe, and Se), and the toxic element (Pb) in shrimp (Penaeus vannamei). The findings indicated a significant increase in protein and fat in cooked shrimp (p < 0.05) due to moisture loss. However, macronutrients such as Ca and Mg were notably reduced during cooking, except for boiled shrimp. Boiling and grilling significantly reduced both essential and non-essential amino acids, such as histidine, serine, and tyrosine, whereas microwaving and frying decreased lysine and methionine levels in cooked shrimp. Regarding fatty acids (FAs), boiling, frying, and microwaving did not notably affect arachidonic acid, EPA, and DHA, although grilling caused slight alterations in their content. Lipid health indices (AI, TI, HI, HPI, NVI, and FLQI) indicate that both raw and cooked shrimp offer health-beneficial FAs and may help reduce cardiovascular diseases. Meanwhile, oxidation indices (OSA and COX) showed that the extracted shrimp fat exhibited good oxidative stability and resistance to auto-oxidation. The study also evaluated the Se:Pb molar ratio, Se-health benefit indices (Se-HBI) (Se-HBV and HBVSe), and benefit-risk value (BRV) owing to the growing link between the protective role of Se and Pb toxicity. The Se:Pb ratio and Se-HBI were > 1, highlighting the protective effect of Se against Pb exposure, whereas positive BRV values suggest that shrimp consumption provides health benefits rather than risks. The relatively higher retention of microelements observed during boiling and microwaving suggests that these methods are more suitable for cooking shrimps. This study demonstrated that Se mitigates Pb exposure by forming a Se-Pb complex, which will be considered in future risk assessments and formulation of seafood safety guidelines.