Preservation of Shellfish Undulate Venus (Paphia undulate) by Canning with Different Treatments
| Autor: | Nadia A. Abd-El-Aziz |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Food and Nutrition Sciences. 12:859-873 |
| ISSN: | 2157-9458 2157-944X |
| DOI: | 10.4236/fns.2021.129064 |
| Popis: | Our study investigated preservation Undulate venus (Paphia undulate) by canning via three treatments that are canned raw, canned smoked and canned cooked as a healthy product with high nutritional value. Results reported that edible meat of Paphia undulate was free from Cu, Pb and Cd as a result of washing process. There was significantly (p of canned smoked and canned cooked of Paphia undulate, and there was significantly reduction of protein content (p of canned smoked and canned cooked compared with the canned raw. Significant different (p was canned raw , the three treatments of canned shellfish Paphia undulate had significant difference (p Paphia undulate showed the lowest value of pH. All treatments of canned shellfish Paphia undulate were rich in minerals where canned raw treatment was higher in Ca, Fe, Zn, Mg, and Mn. While canned smoked had minerals content lower than canned raw. Lightness (L*) had slightly difference between all treatments of canned shellfish Paphia undulate. Reduction on lightness and redness was noticed at the same time in all treatments of canned shellfish Paphia undulate, canned raw had the highest value of lightness (L*), and redness (a*). Canned smoked had the highest value of hardness followed by canned raw then canned cook. Slightly significant difference (p red canned cooked than raw canned and canned smoked, degree of canned cooked was excellent. |
| Databáze: | OpenAIRE |
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