Effects of Cooking Methods on Proximate Composition and Fatty Acids Profile of Indian White Prawn (Fenneropenaeus indicus)
2013
Delfieh, Parisa | Rezaei, Masoud | Hosseini, Hedayat | Vali Hosseini, Seyed | Zohrehbakhsh, Ehsan | Regenstein, J. M. (Joe M.)
The effects of baking, boiling, microwaving, and frying on the proximate composition and fatty acid content of the edible portion of Indian white prawns (Fenneropenaeus indicus) were determined. Mean moisture, lipid, protein, and ash contents of raw prawns were 72.1, 4.32, 21.5, and 1.31%, respectively. For all cooking methods, moisture decreased and protein increased, while fatty acid compositions changed uniquely for each method. In fried prawns, the n3/n6 ratio was the lowest and significantly differed from the other treatments. The heat treatment significantly changed the proximate composition and fatty acid content. Baking and microwaving are the best methods of the four for cooking prawn while preserving their nutritional value, especially on the basis of recommended dietary intake of DHA and EPA.
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