RT Journal Article
T1 Impact of fish growing conditions and cooking methods on selenium species in swordfish and salmon fillets
A1 Vicente Zurdo, David
A1 Gómez Gómez, Beatriz
A1 Pérez Corona, María Teresa
A1 Madrid Albarrán, María Yolanda
AB This study evaluates the effect of fish growing conditions (captured fisheries or aquaculture) and cooking methods (fried, oven-baked and smoked) on selenium species distribution in fish fillets (salmon and swordfish). Fillets from 10 individual fishes for each fish species were analyzed. Selenium speciation was examined using HPLC–ICP–MS. Selenium in fillet samples was mainly present as organic selenium (around 93% of selenium content). Selenomethionine (SeMet) and selenocystine (SeCys2) were the main species found in salmon, regardless of its growing conditions (farmed or wild). However, SeCys2 was found at a higher concentration in wild salmon fillets. Concerning swordfish, SeMet, SeCys2 and selenomethylselenocysteine (SeMetSeCys) were detected and quantified. New selenium species were not produced when fillets were cooked. However, differences in selenium species distribution were observed for some fishes and/or treatments. Baking led to a notable increase of SeMetSeCys in swordfish (68% of the total selenium), in comparison with the amount of SeMetSeCys found in raw fish (17% of total selenium), whereas a notable decrease of SeCys2 occurred when salmon was submitted to the different cooking techniques. In contrast, smoked salmon provided a selenium species distribution similar to that of raw farmed salmon.
PB Elsevier
SN 0889-1575
YR 2019
FD 2019
LK https://hdl.handle.net/20.500.14352/97644
UL https://hdl.handle.net/20.500.14352/97644
LA eng
NO Vicente-Zurdo, David, et al. «Impact of Fish Growing Conditions and Cooking Methods on Selenium Species in Swordfish and Salmon Fillets». Journal of Food Composition and Analysis, vol. 83, octubre de 2019, p. 103275.  https://doi.org/10.1016/j.jfca.2019.103275.
NO Ministerio de Ciencia, Innovación y Universidades (España)
NO Comunidad de Madrid
DS Docta Complutense
RD 5 abr 2025