Seasonal Changes in the Quality and Fatty Acid Composition of Meat in Rapa Whelk (Rapana venosa) from the Bulgarian Black Sea Coast
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Tarih
2017
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Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The study was conducted to evaluate the seasonal variations in the quality and lipid profile of rapawhelk meat (Rapana venosa) harvested in the Bulgarian coast of Black Sea. The trial period lasted from June toOctober and the sampling was carried out in the area of Varna Bay. Technological quality of the whelks wasdetermined by measuring the water holding capacity (WHC), as well as cooking losses. Further determinationof the chemical composition, fatty acid analysis and total aerobic plate count were done. Strong seasonalinfluence on the meat quality characteristics in rapa whelk was observed in the study. The live weight of thewhelks was the highest in October (P<0.001). Consequently, the content of meat and the other body parts (gutand operculum content) were highest in the early autumn as well. The increased content of meat wasaccompanied by lower WHC (P<0.001). The chemical composition of the rapa whelks differed significantlybetween the months of fishing. Both moisture and lipid had highest content in July, while proteins and ashincreased in October. Similarly, lipid profile was significantly affected by the season. Most favourable fatty ac i dcomposition and related nutritional indices of lipid healthy value were found in October.
Açıklama
Anahtar Kelimeler
Kaynak
Türk Tarım ve Doğa Bilimleri Dergisi
WoS Q Değeri
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Cilt
4
Sayı
3
