Edible Portions and Moisture Contents of Commercial Seafoods from Different Cooking Methods in Chonburi Province
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Abstract
This study aimed to evaluate the edible portion and changes in moisture content of 20 types of seafood after cooking by boiling, frying, and grilling. Freeze-drying was used to determine moisture content post-cooking, determined by weight recorded ant it’s changing. The results showed a variation in edible portions across species. High edible yields were found in bigfin reef squid (ร้อยละ 92.73%), razor clams (88.39%), and cuttlefish (84.11%), whereas low yields were observed in horseshoe crab (10.01%), blood cockles (16.69%), and squid (14.73%). After cooking, the percentage of moisture content generally decreased, with frying resulting in the most moisture loss and the highest solid weight. Boiled samples retained more moisture, particularly in species like mud crab (84.21%) and squid (83.67%). Grilling produced moderate moisture loss, falling between boiling and frying. The findings contribute valuable insights into the selection and use of seafood ingredients, especially in terms of edible yield and cooking method suitability. These findings can support better planning in menu development and cost-effective food processing in the culinary and food industry. Understanding how different seafood respond to cooking methods enhances the efficiency of raw material usage and promotes the development of value-added seafood products aligned with consumer needs and industry standards.
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References
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