TITLE:
Preservation of Shellfish Undulate Venus (Paphia undulate) by Canning with Different Treatments
AUTHORS:
Nadia A. Abd-El-Aziz
KEYWORDS:
Shellfish, Paphia undulate, Canning, Smoking
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.12 No.9,
September
7,
2021
ABSTRACT: 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.