Effects of steaming on health-valuable nutrients from fortified farmed fish: Gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) as case studies

Fish fortification with iodine-rich macroalgae (Laminaria digitata) and Selenium-rich yeast is expected to promote nutritional added value of this crucial food item, contributing a healthy balanced diet for consumers. However, it not known if steaming can affect these nutrient levels in fortified fish. The present study evaluates the effect on nutrients contents farmed gilthead seabream (Sparus aurata) common carp (Cyprinus carpio). Fortified presented enhanced I, Se Fe contents, whereas Zn contents. Steaming resulted increased I seabream, carp, higher elements true retention values (TRVs >90%). consumption 150 g steamed contributes significant daily intake (DI) (up 12%) >100%). On other hand, 19–23% DI 30%–71% DI. These results demonstrate that cooking method, maintaining quality Moreover, strategy promising solution develop high-quality fish products overcome deficiencies.