Table 3.
Average analysis of Linoleic acid, docosahexaenoic fatty acid (DHA) and eicosapentaenoic fatty acid (EPA) content (mg/100 g) of shrimp meat with all various cooking methods.
| processing | Linoleic acid (18:2) | DHA (22:6) |
EPA (20:5) |
|
|---|---|---|---|---|
| Non | 18.9 ± 3.6 | 85.6 ± 7.4 | 132 ± 12.1 | |
| Boiled | 17.8 ± 4.3 | 87.3 ± 8.1 | 127.7 ± 7.9 | |
| % of raw | 93.7 ± 5.4 | 102.3 ± 6.4 | 96.1 ± 7.8 | |
| Fried | 57.8 ± 6.7ab | 45.6 ± 6.4ab | 88.5 ± 7.3ab | |
| % of raw | 306 ± 13.2ab | 54.3 ± 5.6ab | 66.7 ± 6.9ab | |
| Grilled | 16.9 ± 3.2c | 87.6 ± 7.4c | 124.4 ± 13.4c | |
| % of raw | 89.4 ± 6.1c | 102.3 ± 4.8c | 94.5 ± 6.9c |
Data are presented as mean ± SD. Values were analyzed by 1-way ANOVA and considered significantly different at p < 0.05. (a): significantly different as compared to raw shrimp meat. (b): significantly different as compared to shrimped cooked by boiling. (c): significantly different as compared to shrimp meat cooked by frying.