The effect of cooking process on the total lipid and n-3 LC-PUFA contents of Australian Bass Strait scallops, Pecten fumatus.

Abstract

A total of twenty-three Australian Bass Strait scallops, Pecten fumatus processed by three different cooking methods: steam, battered and deep-fry, and pan-fry were analysed to determine the total lipid and health-benefiting n-3 PUFA contents. Fry process resulted in a significantly higher lipid content (p<0.05) with 1.98g/100g being found in deep-fried and 1.78g/100g in pan-fried scallops while 1.31g/100g was recorded in the fresh control group (p<0.05). A higher concentration of alpha-linolenic acid (ALA, 18:3n-3), total n-6 PUFA and linoleic (LA, 18:2n-6) were also observed in fried scallops (p<0.05). The two main n-3 LC-PUFA were eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) and their concentration also varied depending on the cooking methods. Pan-fried scallops showed a higher concentration of EPA, DHA and total n-3 PUFA while steamed scallops had a higher concentration of DHA only (p<0.05). The ratio of n-3/n-6 PUFA was markedly lower in both fried groups than in control and steamed scallops (p<0.0001). Three frozen samples were also examined and no significant variations in the lipid profiles have been observed after 22 days. The variation of lipid profiles reflects mainly the uptake of vegetable oil components and loss of water during cooking process. Scallops represent a good source of n-3 LC-PUFA with the concentration ranging from 312.4 mg/100g in fresh scallops to 522.1mg/100g in pan-fried scallops.