اثرات روش‌هاي مختلف پخت بر برخي خصوصيات فيزيكوشيميايي و پروفايل اسيدهاي چرب شاه ميگوي چنگال باريك آب شيرين (Astacus leptodactylus)

Effects of different cooking methods on some physicochemical properties and fatty acids profile of narrow-clawed crayfish (Astacus leptodactylus)

چكيده: (80 مشاهده) اين مطالعه جهت ارزيابي روش‌هاي مختلف پخت بر برخي خواص فيزيكوشيميايي و تركيب اسيدهاي چرب شاه ميگوي چنگال باريك آب شيرين (Astacus leptodactylus) صورت گرفته است. در اين مطالعه چهار روش پخت شامل كبابي، آب پز، سرخ شده و پخت در مايكروويو با سه تكرار براي 84 قطعه شاه ميگوي صيدشده از سد ارس صورت گرفته است. نتايج آزمايش‌هاي فيزيكوشيمايي نشان داد كه ميزان پروتئين در تيمار بخار پز (39/0±70/17 درصد) و سرخ شده (14/0±13/15 درصد) به ترتيب بيشترين و كمترين مقدار بود. بالاترين ميزان چربي در روش سرخ كردن ثبت گرديد و در ساير تيمارها اختلاف معني داري مشاهده نشد (05/0

This study was carried out to investigate the different cooking methods on some physicochemical properties and fatty acids composition of narrow-clawed crayfish (Astacus leptodactylus). In this study, four cooking methods including grilling, boiling, frying, and cooking in microwave with three repetitions were performed for 84 pieces of crayfish caught from Aras Dam. The results of the study of physicochemical properties showed that the maximum and minimum amounts of protein content were obtained in steamed (17.70±0.39 %) and deep-fried (15.13±0.14 %) groups, respectively. The highest level of fat was recorded in the deep-fried method (7.36±0.25 %) and there was no significant difference among the other treatments (P>0.05). The highest amount of pH was observed in steamed treatment. According to the results of cooking loss, the highest value was observed in the microwaved method, while the deep-fried and grilled treatments had the least value. Also, the results of texture profile analysis showed that the highest hardness 1 and 2 were observed in deep-fried treatment (P<0.05). Fatty acids composition results showed that the highest values of eicosapentaenoic acid (20.25±0.13 %) and docosahexaenoic acid (6.31±0.26 %) were recorded in the steamed method and the lowest values was observed in deep-fried treatment (P<0.05). Therefore, it can be concluded that the steamed cooking method had less negative impact on the nutritional value and physicochemical properties and the reduction of unsaturated fatty acids of freshwater narrow-clawed crayfish tail meat than other cooking methods.