Akademik Veri Yönetim Sistemi
Sustainable Aquatic Research, cilt.1, sa.1, ss.1-19, 2022 (Hakemli Dergi)
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