鲍鱼
热气腾腾的
食品科学
营养物
沸腾
烹调方法
消化(炼金术)
化学
生物
渔业
生态学
色谱法
有机化学
作者
Quanquan Li,Jie Lu,Yajie Chang,Guiping Shen,Jianghua Feng
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-05-01
卷期号:377: 132047-132047
被引量:8
标识
DOI:10.1016/j.foodchem.2022.132047
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 1H 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.
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