Our study investigated preservation Undulate venus (</span></span><span><span><span style="font-family:""><i></span></span></span><span><sp...Our study investigated preservation Undulate venus (</span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia undulate</span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:"">)</span></span></span><span><span><span style="font-family:""> by canning via three treatments </span></span></span><span><span><span style="font-family:"">that </span></span></span><span><span><span style="font-family:"">are canned raw, canned smoked and canned cooked as a healthy product with high nutritional value. Results<span> </span>reported that edible meat of </span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia undulate</span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:""> was free from Cu, Pb and Cd as a result of washing process. There was significantly (p < 0.05) higher in moisture content of canned raw compared with other tow treatments </span></span></span><span><span><span style="font-family:"">of </span></span></span><span><span><span style="font-family:"">canned smoked and canned cooked of </span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia undulate</span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:"">, and there was significantly reduction of protein content (p < 0.05) in tow treatments </span></span></span><span><span><span style="font-family:"">of </span></span></span><span><span><span style="font-family:"">canned smoked and canned cooked compared with the canned raw. Significant different (p < 0.05) in fat content </span></span></span><span><span><span style="font-family:"">w</span></span></span><span><span><span style="font-family:"">as canned raw < canned smoked < canned cooked. On the other side</span></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> the three treatments of canned shellfish </span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia undulate</span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:""> </span></span></span><span><span><span style="font-family:"">had significant differen</span></span></span><span><span><span style="font-family:"">ce</span></span></span><span><span><span style="font-family:""> (p < 0.05) in content of ash and carbohydrates content. Canned smoked of shellfish </span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia undulate</span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:""> showed the lowest value of pH. All treatments of canned shellfish<span> </span></span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia undulate</span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:""> 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 differen</span></span></span><span><span><span style="font-family:"">ce</span></span></span><span><span><span style="font-family:""> between all treatments </span></span></span><span><span><span style="font-family:"">of </span></span></span><span><span><span style="font-family:"">canned shellfish </span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia</span></i></span></span><span><span><i><span style="font-family:""> <span>undulate</span></span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:"">. Reduction on lightness and redness was noticed at the same time in all treatments of canned shellfish<span> </span></span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia</span></i></span></span><span><span><span style="font-family:""> <i>undulate</i></span></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> canned raw had</span></span></span><span><span><span style="font-family:""> the </span></span></span><span><span><span style="font-family:"">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 < 0.05) was noticed between three treatments in sensory properties, data showed that all panelists prefer</span></span></span><span><span><span style="font-family:"">red</span></span></span><span><span><span style="font-family:""> canned cooked than raw canned and canned smoked, degree of canned cooked was excellent.展开更多
文摘Our study investigated preservation Undulate venus (</span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia undulate</span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:"">)</span></span></span><span><span><span style="font-family:""> by canning via three treatments </span></span></span><span><span><span style="font-family:"">that </span></span></span><span><span><span style="font-family:"">are canned raw, canned smoked and canned cooked as a healthy product with high nutritional value. Results<span> </span>reported that edible meat of </span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia undulate</span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:""> was free from Cu, Pb and Cd as a result of washing process. There was significantly (p < 0.05) higher in moisture content of canned raw compared with other tow treatments </span></span></span><span><span><span style="font-family:"">of </span></span></span><span><span><span style="font-family:"">canned smoked and canned cooked of </span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia undulate</span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:"">, and there was significantly reduction of protein content (p < 0.05) in tow treatments </span></span></span><span><span><span style="font-family:"">of </span></span></span><span><span><span style="font-family:"">canned smoked and canned cooked compared with the canned raw. Significant different (p < 0.05) in fat content </span></span></span><span><span><span style="font-family:"">w</span></span></span><span><span><span style="font-family:"">as canned raw < canned smoked < canned cooked. On the other side</span></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> the three treatments of canned shellfish </span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia undulate</span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:""> </span></span></span><span><span><span style="font-family:"">had significant differen</span></span></span><span><span><span style="font-family:"">ce</span></span></span><span><span><span style="font-family:""> (p < 0.05) in content of ash and carbohydrates content. Canned smoked of shellfish </span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia undulate</span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:""> showed the lowest value of pH. All treatments of canned shellfish<span> </span></span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia undulate</span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:""> 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 differen</span></span></span><span><span><span style="font-family:"">ce</span></span></span><span><span><span style="font-family:""> between all treatments </span></span></span><span><span><span style="font-family:"">of </span></span></span><span><span><span style="font-family:"">canned shellfish </span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia</span></i></span></span><span><span><i><span style="font-family:""> <span>undulate</span></span></i></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:"">. Reduction on lightness and redness was noticed at the same time in all treatments of canned shellfish<span> </span></span></span></span><span><span><span style="font-family:""><i></span></span></span><span><span><i><span style="font-family:"">Paphia</span></i></span></span><span><span><span style="font-family:""> <i>undulate</i></span></span></span><span><span><i><span style="font-family:""></i></span></i></span></span><span><span><span style="font-family:"">,</span></span></span><span><span><span style="font-family:""> canned raw had</span></span></span><span><span><span style="font-family:""> the </span></span></span><span><span><span style="font-family:"">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 < 0.05) was noticed between three treatments in sensory properties, data showed that all panelists prefer</span></span></span><span><span><span style="font-family:"">red</span></span></span><span><span><span style="font-family:""> canned cooked than raw canned and canned smoked, degree of canned cooked was excellent.