1. Impact of different preservation treatments on lipids of the smooth clamCallista chione
- Author
-
Vassilia J. Sinanoglou, Vasiliki R. Kyrana, Irini F. Strati, Christos Papaioannou, Vladimiros Lougovois, and Charalampos Proestos
- Subjects
chemistry.chemical_classification ,Human food ,Smooth clam ,biology ,04 agricultural and veterinary sciences ,biology.organism_classification ,Healthy diet ,040401 food science ,Industrial and Manufacturing Engineering ,Chione ,chemistry.chemical_compound ,0404 agricultural biotechnology ,chemistry ,Astaxanthin ,Frozen storage ,Food science ,Parboiling ,Carotenoid ,Food Science - Abstract
Summary The soft clam Callista chione is highly appreciated among marine inhabitants for nutritional, commercial and economic reasons. This work aims to determine the lipid classes’ profile of C. chione and the effect of different preservation treatments on them. C. chione meat was found to be a rich source of dietary phospholipids (PhLs), ω-3 fatty acids and carotenoids, encouraging the exploitation of the species as human food. Among treatments, only marinating reduced the PhLs content. Parboiling and freezing resulted in a significant decrease in unsaturated fatty acids, while marinating caused partial replacement of polyunsaturated with monounsaturated fatty acids. Lipid quality indices remained favourable for a healthy diet. With the exception of astaxanthin, the rest of the carotenoids identified were susceptible to processing and frozen storage. Parboiling and freezing of the vacuum-packed meats for up to 4 months would be most appropriate, among the treatments applied, for preserving the lipid quality of C. chione.
- Published
- 2015
- Full Text
- View/download PDF