Effect of boiling and steaming on the profile fatty acids and cholesterol in muscle tissue of molluscs
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چکیده
Molluscs are consumed by many communities and believed to use as a reliable drug. This research was aimed to study the changes of proxymate composition, cholesterol, and fatty acid composition due to processing methods and to determine the best method resulting in the best quality product. The experiment consisted of preparation and characterization of raw materials, determination of salt concentration in boiling water (1%, 1.5%, 2%, 2.5%, dan 3%), and determination of the processing method (fresh, boiling, steaming, and boiled with salt). The processing method significantly affected (α = 0.05) proxymate composition (moisture, protein, ash and fat) and fatty acid content (oleic acid, EPA, DHA), but insignificantly affected cholesterol content. The smallest reduction for: fat content occured in C. javanica after steaming (38.07%), oleic acid content in Cerithide obtusa after steaming(12.69%), EPA content in P. Canaliculata after steaming (3.70%), and DHA content in P. Canaliculata after steaming (2.10%) repsctively. The highest ratio of omega 3: omega 6 was found in the boiled C. javanica (2.14). The highest cholesterol content was found in fresh P.canaliculata (0.101 mg/100 g). The best treatment method for muscle heating was steaming, because it gave the lowest effect on proxymate composition and essential fatty acids.
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Short communication:The comparison of fatty acids, fat-soluble vitamins and cholesterol in the muscle of wild caught, cage and pond reared rainbow trout (Oncorhynchus mykiss W., 1792)
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