اثرات روش‌های مختلف پخت بر برخی خصوصیات فیزیکوشیمیایی و پروفایل اسیدهای چرب شاه میگوی چنگال باریک آب شیرین (astacus leptodactylus)

این مطالعه جهت ارزیابی روش‌های مختلف پخت بر برخی خواص فیزیکوشیمیایی و ترکیب اسیدهای چرب شاه میگوی چنگال باریک آب شیرین (astacus leptodactylus) صورت گرفته است. در این مطالعه چهار روش پخت شامل کبابی، آب پز، سرخ شده و پخت در مایکروویو با سه تکرار برای 84 قطعه شاه میگوی صیدشده از سد ارس صورت گرفته است. نتایج آزمایش‌های فیزیکوشیمایی نشان داد که میزان پروتئین در تیمار بخار پز (0.39 ±17.70 درصد) و سرخ شده (0.14 ±15.13 درصد) به ترتیب بیشترین و کمترین مقدار بود. بالاترین میزان چربی در روش سرخ کردن ثبت گردید و در سایر تیمارها اختلاف معنی داری مشاهده نشد (0.05

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

This study was carried out to investigate the different cooking methods on some physicochemical properties and fatty acids composition of narrowclawed 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 deepfried (15.13 ±0.14 %) groups, respectively. The highest level of fat was recorded in the deepfried 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 deepfried 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 deepfried 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 deepfried 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 narrowclawed crayfish tail meat than other cooking methods.