{"title":"Development of New Processed Products from Egyptian Red Sea-Costal Spider Conch (Lambis lambis) and Their Biochemical and Microbiological Evaluation","authors":"H. Amin, N. Hamza, O. Ahmed","doi":"10.1080/10498850.2022.2157689","DOIUrl":null,"url":null,"abstract":"ABSTRACT New processed food products from the conch were developed including dehydrated edible meat pieces (DM), instant dehydrated soup product (IS), and frozen hot smoked edible meat pieces (HM). Fresh conch brought from the Red Sea Coast, Egypt. All products had good sources of protein (up to 45% on a dry weight basis). All had high nutritional values, 373.9, 472.5, and 379.5 Kcal/100g for DM, IS, and HM products. The overall acceptability of the products was ranged from extremely like to very good even after storage. Total bacterial count, psychrophilic bacteria, and fungi counts were all at a safe level.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"69 - 80"},"PeriodicalIF":1.3000,"publicationDate":"2022-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Aquatic Food Product Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10498850.2022.2157689","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
ABSTRACT New processed food products from the conch were developed including dehydrated edible meat pieces (DM), instant dehydrated soup product (IS), and frozen hot smoked edible meat pieces (HM). Fresh conch brought from the Red Sea Coast, Egypt. All products had good sources of protein (up to 45% on a dry weight basis). All had high nutritional values, 373.9, 472.5, and 379.5 Kcal/100g for DM, IS, and HM products. The overall acceptability of the products was ranged from extremely like to very good even after storage. Total bacterial count, psychrophilic bacteria, and fungi counts were all at a safe level.
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.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
