Effect of heat treatment methods on the astaxanthin content, the amino acid composition and the fatty acid composition of Penaeus Vannamei

The heat treatment was an important method processing Penaeus Vannamei. In this study, effects of steaming and boiling on the water content, the astaxanthin content, the fatty acid composition, the amino acid composition of Penaeus Vannamei were studied to investigate the impact of different heat processing methods on the nutritional ingredients of Penaeus Vannamei.The results showed that the water content of Penaeus Vannamei decreased for the steaming and the cooking. The astaxanthin content of steaming samples was higher than that of cooking samples, arriving at the highest content, 58.00 μg/g, after six minutes of heating processing.The total amino acid content obviously increased after steaming and boiling ( p < 0.05) and the content of essential amino acids of the steaming samples, threonine, valine, leucine, isoleucine, phenylalanine, methionine was higher than that of the boiling products. Monounsaturated fatty acid contents decreased, while polyunsaturated fatty acid contents increased respectively from 33.32% of raw material to 35.13% of boiling samples and 35.02% of steaming samples.Therefore, the steaming was an excellent method processing Penaeus Vannamei.