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Effect of different cooking methods on nutritional intake and different storage treatments on nutritional losses of abalone

文献类型： 外文期刊

作者： Li, Quanquan 1 ; Lu, Jie 2 ; Chang, Yajie 1 ; Shen, Guiping 1 ; Feng, Jianghua 1 ;

作者机构： 1.Xiamen Univ, Fujian Prov Key Lab Plasma & Magnet Resonance, Dept Elect Sci, Xiamen 361005, Peoples R China

2.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Minist Agr, Key Lab South China Sea Fishery Resource Exploita, Guangzhou 510300, Peoples R China

关键词： NMR; Abalone; Multivariate statistics analysis; Gastric digestion simulation

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 377 卷

页码：

收录情况： SCI

摘要： As the most important marine edible shellfish, the nutritional quality of abalone has been paid attention. In this study, the chemical and nutritional compositions of abalones were obtained, and three cooking methods, steaming, boiling and frying, were evaluated by in vitro gastric digestion simulation to understand their nutritional changes by H-1 NMR spectroscopy combined with multivariate statistical analyses. The nutritional losses were also monitored under different cold storage conditions. The results indicated that boiling can keep more amino acids and fatty acids than steaming and frying, thus being recommended as the best cooking method of abalone. The abalone could maintain fresh within one day under 4 degrees C, and the deterioration process occurred subsequently. These results help to understand the digestion of cooked abalone and the changes of nutrients through storage and cooking process, leading to a scientific recommendation of cooking method and storage condition for healthy eating.

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