2.3.1. Proximate Composition

Moisture and ash contents were determined in triplicate according to o fficial methods [23]. Fat content was evaluated in triplicate following Bligh and Dyer [24]. Protein was measured in quadruplicate with a Nitrogen Determinator LECO FP-2000 (Leco Corporation, St Joseph, MI, USA). All determinations were performed on both raw and grilled samples.

#### 2.3.2. Fatty Acid Profile

Fatty acid content was determined (in triplicate for each type of sample) for both raw and grilled samples by saponification and bimethylation using C13:0 (7015-U Supelco PUFA No.2 Animal Source; Sigma-Aldrich Co., St. Louis, MO, USA) as the internal patron. Fatty acid methyl ester (FAME) was analyzed as described in Pintado et al. [20]. Fatty acids were expressed as g of fatty acid/100 g of product.
