Biochemical profile, non-enzymatic antioxidants and functional attributes of raw and thermally processed West African Mud Creeper, Tympanotonos fuscatus var radula (Linnaeus, 1758)
Protein formed the highest percentage both in raw and steamed samples with the mean values of 47.61 g/100 g and 46.04 g/100 g respectively. The total mineral content was higher in raw sample (237.40 mg 100 g−1) than in steamed sample (201.05 mg 100 g−1), in the decreasing order of phosphorus > so...
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oai:localhost:DHTL-124442023-03-16T08:57:34Z Biochemical profile, non-enzymatic antioxidants and functional attributes of raw and thermally processed West African Mud Creeper, Tympanotonos fuscatus var radula (Linnaeus, 1758) Moruf, Rasheed Olatunji Antioxidant Chemical composition Gastropod Shellfish Nigeria Protein formed the highest percentage both in raw and steamed samples with the mean values of 47.61 g/100 g and 46.04 g/100 g respectively. The total mineral content was higher in raw sample (237.40 mg 100 g−1) than in steamed sample (201.05 mg 100 g−1), in the decreasing order of phosphorus > sodium > calcium > potassium > magnesium. Raw sample had the highest proportion of energy contribution, which was from protein (PEP = 53.1%), while the least energy contribution was from fat (PEF = 3.1%) in steamed sample. The cholesterol content of raw T. fuscatus var radula was 0.15 ± 0.01 mg/100 g, being reduced by steaming to 0.12 ± 0.02 mg/100 g, while a nonsignificantly lower percentage of oleic was also observed in steamed sample (0.98 ± 0.01%). After steaming, the values of TBA, ascorbic acid and DPPH increased from 0.22 to 1.41 mg/100 g, 15.31 to 20.54 mg/100 g and 65.11 to 84.6%, respectively. Relatively, higher mean values of water absorption capacity (198.13%), oil absorption capacity (292.59%), and foam capacity (6.90%) were recorded in raw sample, while steamed sample was better in foam stability (33.33%) and emulsion stability (51.51%). https://link.springer.com/article/10.1186/s42269-021-00551-9 2023-03-16T08:57:34Z 2023-03-16T08:57:34Z 2021 BB 2522-8307 http://tailieuso.tlu.edu.vn/handle/DHTL/12444 en_US Bulletin of the National Research Centre, Volume 45 (2021), Article number: 89 |
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Antioxidant Chemical composition Gastropod Shellfish Nigeria |
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Antioxidant Chemical composition Gastropod Shellfish Nigeria Moruf, Rasheed Olatunji Biochemical profile, non-enzymatic antioxidants and functional attributes of raw and thermally processed West African Mud Creeper, Tympanotonos fuscatus var radula (Linnaeus, 1758) |
description |
Protein formed the highest percentage both in raw and steamed samples with the mean values of 47.61 g/100 g and 46.04 g/100 g respectively. The total mineral content was higher in raw sample (237.40 mg 100 g−1) than in steamed sample (201.05 mg 100 g−1), in the decreasing order of phosphorus > sodium > calcium > potassium > magnesium. Raw sample had the highest proportion of energy contribution, which was from protein (PEP = 53.1%), while the least energy contribution was from fat (PEF = 3.1%) in steamed sample. The cholesterol content of raw T. fuscatus var radula was 0.15 ± 0.01 mg/100 g, being reduced by steaming to 0.12 ± 0.02 mg/100 g, while a nonsignificantly lower percentage of oleic was also observed in steamed sample (0.98 ± 0.01%). After steaming, the values of TBA, ascorbic acid and DPPH increased from 0.22 to 1.41 mg/100 g, 15.31 to 20.54 mg/100 g and 65.11 to 84.6%, respectively. Relatively, higher mean values of water absorption capacity (198.13%), oil absorption capacity (292.59%), and foam capacity (6.90%) were recorded in raw sample, while steamed sample was better in foam stability (33.33%) and emulsion stability (51.51%). |
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BB |
author |
Moruf, Rasheed Olatunji |
author_facet |
Moruf, Rasheed Olatunji |
author_sort |
Moruf, Rasheed Olatunji |
title |
Biochemical profile, non-enzymatic antioxidants and functional attributes of raw and thermally processed West African Mud Creeper, Tympanotonos fuscatus var radula (Linnaeus, 1758) |
title_short |
Biochemical profile, non-enzymatic antioxidants and functional attributes of raw and thermally processed West African Mud Creeper, Tympanotonos fuscatus var radula (Linnaeus, 1758) |
title_full |
Biochemical profile, non-enzymatic antioxidants and functional attributes of raw and thermally processed West African Mud Creeper, Tympanotonos fuscatus var radula (Linnaeus, 1758) |
title_fullStr |
Biochemical profile, non-enzymatic antioxidants and functional attributes of raw and thermally processed West African Mud Creeper, Tympanotonos fuscatus var radula (Linnaeus, 1758) |
title_full_unstemmed |
Biochemical profile, non-enzymatic antioxidants and functional attributes of raw and thermally processed West African Mud Creeper, Tympanotonos fuscatus var radula (Linnaeus, 1758) |
title_sort |
biochemical profile, non-enzymatic antioxidants and functional attributes of raw and thermally processed west african mud creeper, tympanotonos fuscatus var radula (linnaeus, 1758) |
publishDate |
2023 |
url |
http://tailieuso.tlu.edu.vn/handle/DHTL/12444 |
work_keys_str_mv |
AT morufrasheedolatunji biochemicalprofilenonenzymaticantioxidantsandfunctionalattributesofrawandthermallyprocessedwestafricanmudcreepertympanotonosfuscatusvarradulalinnaeus1758 |
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