蒸制和煮制对中华绒螯蟹中胆固醇和脂肪酸含量的影响

Effect of steaming and boiling on the cholesterol and fatty acid content in Chinese mitten crab(Eriocheir sinensis)

为更好地评价烹饪处理对中华绒螯蟹胆固醇及脂肪酸含量变化的影响,对蒸制和煮制后的雌雄中华绒螯蟹的蟹黄/蟹膏、腹肉和腿肉等3个可食部位中的胆固醇和脂肪酸含量进行分析。结果表明:雌雄中华绒螯蟹中胆固醇含量相近,蒸制和煮制处理会造成各部位中胆固醇含量的降低,但差异性不明显;与煮制相比,蒸制后可食部位胆固醇流失较少。雌蟹蟹黄中总脂肪酸含量(∑FFA)高于雄蟹蟹膏,而雄蟹腹肉和腿肉中∑FFA略高于雌蟹;3个可食部位中,蟹黄与蟹膏中单不饱和脂肪酸总含量(∑MUFA)占比最高,腹肉和腿肉中多不饱和脂肪酸总含量(∑PUFA)占比最高;蒸制和煮制对蟹黄中脂肪酸基本无影响,与蒸制相比,煮制对蟹膏各类脂肪酸影响较大,含量显著下降;经蒸制与煮制处理后,中华绒螯蟹中主要饱和脂肪酸仍为棕榈酸和硬脂酸,单不饱和脂肪酸主要为油酸,多不饱和脂肪酸以亚油酸、EPA和DHA为主。因此,与煮制相比,蒸制能够减少胆固醇和可食部位中主要脂肪酸的流失,更有利于保留中华绒螯蟹的营养价值,对中华绒螯蟹的烹饪处理具有指导意义。

Eriocheir sinensis is a unique freshwater farmed crab in our country and has a high nutritional value due to its richness in cholesterol and various fatty acids.To better evaluate the effects of cooking treatments on the changes in cholesterol and fatty acid content of Eriocheir sinensis,the cholesterol and fatty acid contents of the three edible parts of Eriocheir sinensis were analyzed in both steamed and boiled versions of the crab yolk/roe,abdominal meat and leg meat.The results showed that the cholesterol contents of the three edible parts were similar in both male and female Eriocheir sinensis,and the cholesterol contents of each part were reduced by steaming and boiling,but the differences were not significant.Among the three edible parts,∑MUFA was the highest in crab roe and crab paste,and∑PUFA was the highest in abdominal meat and leg meat;steaming and boiling basically had no effect on fatty acids in crab roe,while boiling had a greater effect on fatty acids in crab paste than steaming,with a significant decrease;after steaming and boiling,the main saturated fatty acids in Eriocheir sinensis were still palmitic acid and stearic acid,monounsaturated fatty acids were mainly oleic acid,and polyunsaturated fatty acids were mainly oleic acid.After steaming and boiling,the main saturated fatty acids in Eriocheir sinensis were still palmitic acid and stearic acid,the monounsaturated fatty acids were mainly oleic acid and the polyunsaturated fatty acids were mainly linoleic acid,EPA and DHA.Therefore,compared to boiling,steaming reduces the loss of cholesterol and major fatty acids from edible parts,which is more beneficial to retaining the nutritional value of Eriocheir sinensis and is a guideline for the culinary treatment of Eriocheir sinensis.