Comprehensive evaluation of the nutritional composition of Atlantic chub mackerel (Scomber colias): Influence of cooking methods.

Nutritional composition and the impact of boiling and grilling on nutrient stability of the Atlantic chub mackerel (Scomber colias) were evaluated. Raw fish showed high protein content (22 g/100 g), a profile rich in omega-3 fatty acids (30%), and exceptional vitamin B12 levels (28 μg/100 g). Thermal processing led to moisture loss, resulting in apparent increases in nutrient concentrations. However, True Retention Values (TRVs) demonstrated that these changes were primarily driven by concentration effects rather than net nutrient synthesis. High retention was observed for proteins (86-89%), lipids (72-80%), essential amino acids (86-102%), and vitamin B12 (92-105%), indicating limited losses. Lipid quality indices (AI = 0.58-0.62; TI ≈ 0.27) and protein quality further supported the nutritional excellence of this species. Overall, boiling and grilling preserved the key attributes of S. colias, confirming its relevance as a sustainable and nutrient-dense seafood resource.