Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Xiamen University, Xiamen 361005, China.
Key Laboratory of South China Sea Fishery Resource Exploitation & Utilization, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.
Food Chem. 2022 May 30;377:132047. doi: 10.1016/j.foodchem.2022.132047. Epub 2022 Jan 5.
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 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 °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.
鲍鱼作为最重要的海洋食用贝类，其营养价值受到关注。本研究通过体外胃消化模拟，获得了鲍鱼的化学成分和营养成分，并对三种烹饪方法（蒸、煮和煎）进行了评价，通过核磁共振氢谱（1H NMR）结合多元统计分析了解其营养变化。还监测了不同冷藏条件下的营养损失。结果表明，与蒸和煎相比，煮可以保留更多的氨基酸和脂肪酸，因此被推荐为最佳的烹饪方法。4°C 下鲍鱼在一天内可以保持新鲜，随后会发生变质过程。这些结果有助于了解烹饪后的鲍鱼消化以及通过储存和烹饪过程中营养物质的变化，从而为健康饮食推荐烹饪方法和储存条件提供科学依据。
