Tahani El Ayari, Samir Ghannem, Nawzet Bouriga, Najoua Trigui El Menif
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引用次数: 0
Abstract
The impacts of cooking on biochemical, fatty acid composition, and lipid nutritional quality index of the red-mouthed rock shell
Stramonita haemastoma
collected from the Channel of Bizerte were examined for the first time. Results showed that the boiling process induced an oxidation of protein as expressed by a significant decrease in protein content as well as an increase in advanced oxidation protein products (AOPPs) synthesis in cooked snails. Moreover, the increase of malondialdehyde (MDA) level in cooked snails indicates the occurrence of lipid peroxidation. Regarding the composition of fatty acids, cooking was found to significantly enhance the amounts of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA). However, the amounts of polyunsaturated fatty acids (PUFA) in cooked snails dropped considerably. This decrease is caused by a notable drop in the proportions of arachidonic (ARA), eicosapentaenoic (EPA), docosahexaenoic (DHA), and linolenic acids (LA). Despite this, the values of lipid nutritional quality indices indicated that the nutritional value of the product is still acceptable as they are comparable to those recommended by the Food and Agriculture Organization (FAO) and World Health Organization (WHO). Since
S. haemastoma
is abundant year-round, it also has a wide geographic distribution and a high nutritional value as proved by results from this study; it can thus be included in the Mediterranean food composition table.
期刊介绍：
The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate.
JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.
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