Journal
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
Volume 26, Issue 10, Pages 1324-1336Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10498850.2017.1390714
Keywords
Arca noae; cooking processes; proximate composition; fatty acids; nutritional quality indices; lipid oxidation
Categories
Funding
- University of Tunis El Manar
- research unit of Physiology and Aquatic Environment
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Bivalves are known for their high nutritional value and are considered a healthy food for human consumption. The effect of different cooking methods (steaming, boiling, grilling, and frying) on proximate and fatty acid composition of Arca noae (Bivalvia: Linnaeus 1758) were determined. The comparison of raw and cooked Ark shell showed that the cooking had considerable effects on the nutritional quality of this species. Significant changes in moisture (%), protein (mg/g of flesh), total lipid (mg/g of flesh), and fatty acid composition (mg/g dry weight) were observed after cooking as compared to fresh Ark shell (p<0.05). However, the analysis of malondialdehyde (MDA) and peroxide value (PV) showed that all cooking treatments led to lipid oxidation. Steaming, boiling, and grilling were found to be a suitable and healthier cooking processes for A. noae, since they conserve the amount of n-3 PUFA better as compared to frying.
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