Effect of cooking methods on bioaccessibility of trace metal(loid)s in abdominal muscle of red swamp crayfish (Procambarus clarkii) using in vitro gastrointestinal digestion

The effect of different cooking methods on metal(loid) bioaccessibility in crayfish muscles has not been adequately addressed. In this study, trace metal(loid)s (Cr, Mn, Fe, Co, Cu, Zn, As, Se, Cd, Hg, Pb) in raw and cooked abdominal muscles of red swamp crayfish ( Procambarus clarkii ) were extracted using an in vitro gastrointestinal digestion model. The effect of cooking methods, specifically steaming, boiling, frying and high-pressure steam, on total concentration and bioaccessibility of trace metal(loid)s was investigated. Trace metal(loid)s were 100 % detected in raw and cooked crayfish muscles with levels met national standard limits. Cooking increased total concentrations of certain metal(loid)s (notably Cr, Cd, and Pb), yet generally reduced bioaccessibility. Methods employing higher temperatures combined with pressure exhibited more pronounced decrease in bioaccessibility. Health risk assessment adjusted by bioaccessibility demonstrated low health risk for crayfish consumers. This research provided a more precise estimation of metal(loid) exposure risk associated with crayfish consumption, thereby informing the development of more appropriate public health safety guidelines.