| Popis: |
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 |
