Aquaculture Nutrition and Growth
Open access
Peer reviewed
Abstract
Abstract
This study analyzed eight cooked species of fish and one species of shrimps (grilled, curried, fried and cooked in rice) commonly consumed in Bahrain for their proximate, mineral and heavy metal content. The results reveled that the protein content was in the range of 22.8-29.2 g/100 g, while the fat content was between 2.9-11.9 g/100 g. The energy content was the highest in the fried Scomberomorus commerson being 894.2 KJ/100 g, followed by Scomberomorus commerson cooked in rice (867.3 KJ/100 g). The samples also had a considerable content of sodium ranging from 120-600 mg/100 g, potassium (310-560 mg/100 g) phosphorous (200-330 mg/100 g), magnesium (26-54 mg/100 g) and zinc (0.4-2.0 mg/100 g), while the other minerals were present to a lower extent. Lead was present to an extent of 0.30 microg/g in the grilled Plectorhinchus sordidus while Lethrinus nebulosus cooked in rice contained 0.35 microg/g of mercury. Cadmium levels were constant at <0.02 microg/g. It can be concluded the traditional methods of cooking fish and shrimps have an effect on their nutrient composition and heavy metal content hence, it is advisable to avoid excessive frying and use minimal salt. In addition, consuming of a wide variety of species of fish and alternating between the various modes of cooking is the best approach to achieve improved dietary habits, minimizing mercury exposure and increasing omega-3 fatty acid intake.
Direct answer
What can I do from this paper page?
Use this page to scan "The effects of different methods of cooking on proximate, mineral and heavy metal composition of fish and shrimps consumed in the Arabian Gulf" quickly: start with the summary and abstract, then check the authors, source, topics, and related papers. From here, open Scollr to follow Aquaculture Nutrition and Growth research, save the paper, or map adjacent work.
Research areas
Follow related topics
Citation
BibTeX
@article{Musaiger2026effects,
title = {The effects of different methods of cooking on proximate, mineral and heavy metal composition of fish and shrimps consumed in the Arabian Gulf},
author = {Abdulrahman O. Musaiger and Reshma D’Souza},
journal = {Archivos Latinoamericanos de Nutrición},
year = {2026},
doi = {10.37527/2008.58.1.015},
url = {https://doi.org/10.37527/2008.58.1.015}
}FAQ
Using this paper in a discovery workflow
How do I find related work for this paper?
Use the related papers and topic links on this page as starting points. In Scollr, you can also open the paper and build a literature map around its references, citing papers, and related work.
How can I keep up with new Aquaculture Nutrition and Growth research papers?
Follow Aquaculture Nutrition and Growth research in Scollr. New papers from the topic flow into a personalized feed, and you can save useful studies to revisit later.
Can I cite this paper from this page?
This page includes a static BibTeX block for The effects of different methods of cooking on proximate, mineral and heavy metal composition of fish and shrimps consumed in the Arabian Gulf. Always verify the DOI, source, and publication details against the publisher record before submitting a manuscript.
Follow this research in Scollr
Follow the topics and authors behind this paper, save useful studies, and build a literature map when you are ready to go deeper.
Get the app