Comparision of cooking processes on nutritional value of fresh and cooked-blast chilled crayfish (Astacus leptodactylus Eschscholtz, 1823)
DOI:
https://doi.org/10.5281/zenodo.6497721Keywords:
Sous vide, boiling, microwave, crayfish, nutritional value, proximate compositionAbstract
In this study, the effects of three different cooking methods (boiling, sous-vide cooking, microwave cooking) were evaluated on the nutritional content value of blast chilled crayfish. Proximate, fatty acid and amino acid composition, vitamin and mineral contents of crayfish were investigated before and after the cooking processes.
It was determined that the cooking methods with the least loss of vitamins and minerals were sous vide and microwave cooking. On the other hand, it was determined that there was no loss in EPA fatty acid in the boiling (BC) group samples, but there was a significant loss in the sous vide cooking (SVC) and microwave cooking (MC) group samples. In addition, the loss in DHA fatty acid in all groups cooked in DHA fatty acid was found to be statistically significant (p<0.05). While sous vide cooked crayfish had the highest protein content, microwave cooking was determined as the most appropriate cooking method in terms of EAA (Essential Amino Acids) ratio.
Consequently, it had been suggested that the sous vide and microwave cooking methods were the best methods preserving the nutritional value compared to the boiling method.
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