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
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
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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
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.
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