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

Abstract:

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.