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Updated: Oct 7, 2025
Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
Effect of different cooking methods on nutritional intake and different storage treatments on nutritional losses of
Quanquan Li1, Jie Lu2, Yajie Chang1
1Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Xiamen University, Xiamen 361005, China.
Abstract:
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.
