Effect of Adding Olive Oil and Garlic on Biochemical, Microbiological, and Sensory Properties of Blue Crab Portunus segnis and Callinectes sapidus Meat Canning and Storage

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2023-04-21 DOI:10.1080/10498850.2023.2229311

N. Bouriga, W. Bahri, S. Mili, Dhaker Troudi, R. Mejri, Oumaima Jebali, Oumaima Fkiri, Hani Berrîche, M. Ben-Attia, J. Quignard, M. Trabelsi, Adel A. Basyouny Shahin

引用次数: 0

Abstract

ABSTRACT Effects of two covering media (CM1 and CM2) containing either garlic and/or olive oil on the canned meat properties of Portunus segnis and Callinectes sapidus were studied. A significant difference in moisture, proteins, fats, and energy value was observed between fresh and canned (CC) meat. Significant increases in saturated fatty acids and monounsaturated fatty acids appeared in canned meat with CM1. A significant increase in polyunsaturated fatty acids was observed in CC meat with CM2. Atherogenic and thrombogenic indices revealed a significant decrease in CCM2. Microbial count was lower in CCM2 than in CCM1. Sensory analysis showed that CCM2 was more appreciated and acceptable than CCM1

查看原文本刊更多论文

添加橄榄油和大蒜对蓝蟹、青蟹肉罐头及贮藏过程中生化、微生物和感官特性的影响

摘要研究了大蒜和橄榄油两种覆盖介质(CM1和CM2)对波图纳斯(Portunus segnis)和糙皮鸡(Callinectes sapidus)罐头肉特性的影响。新鲜肉和罐装肉在水分、蛋白质、脂肪和能量值方面存在显著差异。含有CM1的罐头肉中饱和脂肪酸和单不饱和脂肪酸显著增加。添加CM2后，CC肉中多不饱和脂肪酸含量显著增加。动脉粥样硬化和血栓形成指标显示CCM2显著降低。CCM2的微生物数量低于CCM1。感官分析表明，CCM2比CCM1更能被欣赏和接受

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.