Changes of Visual Appeal and Bioactive Nutritional Profiles of the Astaxanthin-Accumulated New Variety and Wild-Typed Prawn in Exopalaemon Carinicauda Submitted to Different Domestic Cooking Processes

The changes of visual appeal and bioactive nutritional profiles of the astaxanthin-accumulated new variety and wild-type prawn in ridgetail white prawn (Exopalaemon carinicauda) when submitted to three traditional domestic cooking processes (liquor-treating, boiling, frying) were evaluated. Liquor-treating process showed no significant influence on the body colour, carotenoids and fatty acid profiles, compared with the control, whereas heating processes significantly influenced the visual appeal and bioactive nutritional profiles both in the new variety and the wild-type prawn (p < 0.05). Boiling significantly increased the colour parameters (L*, a*, b*), content of main carotenoids and fatty acids, and lipid quality. Moreover, boiling significantly increased the content of omega-3 polyunsaturated fatty acids (0)3 PUFAs) by 69.6% for the new variety, and 54.7% for the wild-type prawn. Frying significantly decreased the content of carotenoids, but increased the cooking yield. Principal component analysis indicated that eicosapentaenoic acid, docosahexaenoic acid, 0)3 PUFAs and hypocholesterolaemic/hypercholesterolaemic ratio contributed mainly to lipid quality. Compared to the wildtype prawn, the astaxanthin-accumulated new variety exhibited better visual appeal and nutritional quality. Boiling is recommended as the optimal domestic cooking process in E. carinicauda from the view of nutrition conservation.