{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,21]],"date-time":"2026-07-21T16:23:25Z","timestamp":1784651005882,"version":"3.55.0"},"reference-count":46,"publisher":"MDPI AG","issue":"22","license":[{"start":{"date-parts":[[2022,11,17]],"date-time":"2022-11-17T00:00:00Z","timestamp":1668643200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Maceration with sodium salts is applied to irmprove water holding capacity in squid-based products. The aim of this work was to determine how the mineral content of squid flesh is affected by maceration and further vacuum-cooking. Atlantic squids (Loligo vulgaris) from two fisheries (FAO areas No. 47 and 34) were sampled. Macrominerals (g\/100 g) present in raw flesh were Na, Mg, P, S, K and Ca, while microminerals accounting for &gt;1 mg\/kg were Zn, Si, Sr, Fe, Cu, Al and Mn. As a result of maceration (3 + 1.5% w: w NaCl+ Na citrate) and vacuum-cooking (at 65 \u00b0C for 20 min), some squid minerals was removed. The levels of Cd and As were reduced by half, while Na content increased from 0.28 to 0.49 g\/100 g. Maceration with sodium salts generally led to minerals leaching (except for Na) with the medium. Further cooking produced additional losses of most of the minerals present in macerated squid (except Pb and Cd). Squid microminerals were hardly removed with the cooking juice. The consumption of macerated-cooked squid covered &gt; 10% of the recommended dietary intake for Na, P, Zn, Mg and Mn, while health risks were almost negligible and mainly concerned Cd (up to 14% of the probable tolerable weekly intake). The combination of both treatments involves certain loss of most of the essential minerals but also contributes to reducing toxicological risks related to mineral intake through squid products.<\/jats:p>","DOI":"10.3390\/foods11223688","type":"journal-article","created":{"date-parts":[[2022,11,18]],"date-time":"2022-11-18T03:57:44Z","timestamp":1668743864000},"page":"3688","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Mineral Content (Essential and Toxic Elements) of Squid Flesh Is Affected by Maceration with Sodium Salts and Vacuum-Cooking"],"prefix":"10.3390","volume":"11","author":[{"given":"Celia","family":"Lucas","sequence":"first","affiliation":[{"name":"Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence \u201cCampus Mare Nostrum\u201d, University of Murcia, 30100 Murcia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Faustina","family":"Fern\u00e1ndez","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence \u201cCampus Mare Nostrum\u201d, University of Murcia, 30100 Murcia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3271-6612","authenticated-orcid":false,"given":"Sancho","family":"Ba\u00f1\u00f3n","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence \u201cCampus Mare Nostrum\u201d, University of Murcia, 30100 Murcia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,11,17]]},"reference":[{"key":"ref_1","unstructured":"Food and Agriculture Organization (FAO) (2018, November 05). 1961\u20132009 Fish and Fisheries Products: World Apparent Consumption Statistics Based on Food Balance Sheets. 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