Comparative analysis of nutrient content between Prawn (Fenneropenaeus indicus) and Lobster (Portunus sanguinolentus), preserved and cooked under different conditions
Uttiya Jana, Sarmistha Chakrabarti
Crustaceans are rich sources of protein and have lower cholesterol content compared to other animal food and thus commonly consumed. The content of this study was the comparison of nutrients between prawn and lobster. The nutrient contents of prawnwere higher than lobster in the raw condition. These species were both subjected to conventional cooking methods like open pan dry roasting, boiling, shallow frying and deep frying. They were also preserved up to 15 days. The nutrient contents had changed due to preservation and the application of cooking methods. Losses of nutrients had taken place in both species. Most of the nutrient retention occurred in prawn than in lobster after preservation and cooking. The study significantly revealed that cooked prawnwas beneficial due to adequate protein, fat and mineral restoration and it could be preserved up to 15 days with minimal loss as compared to lobster. Most of the nutrient retention occurred in shallow frying method.