Seasonal Changes in the Quality and Fatty Acid Composition of Meat in Rapa Whelk (Rapana venosa) from the Bulgarian Black Sea Coast

Yıl 2017, Cilt: 4 Sayı: 3, 277 - 283, 25.07.2017

Teodora Popova Deyan Stratev İvan Vashın Georgi Zhelyazkov Elitsa Valkova Lilko Dospatlıev

Öz

The study was conducted to evaluate the seasonal variations in the quality and lipid profile of rapa whelk meat (Rapana venosa) harvested in the Bulgarian coast of Black Sea. The trial period lasted from June to October and the sampling was carried out in the area of Varna Bay. Technological quality of the whelks was determined by measuring the water holding capacity (WHC), as well as cooking losses. Further determination of the chemical composition, fatty acid analysis and total aerobic plate count were done. Strong seasonal influence on the meat quality characteristics in rapa whelk was observed in the study. The live weight of the whelks was the highest in October (P<0.001). Consequently, the content of meat and the other body parts (gut and operculum content) were highest in the early autumn as well. The increased content of meat was accompanied by lower WHC (P<0.001). The chemical composition of the rapa whelks differed significantly between the months of fishing. Both moisture and lipid had highest content in July, while proteins and ash increased in October. Similarly, lipid profile was significantly affected by the season. Most favourable fatty acid composition and related nutritional indices of lipid healthy value were found in October.

Anahtar Kelimeler

Chemical composition, lipid profile, meat, rapa whelk, seasons

Seasonal Changes in the Quality and Fatty Acid Composition of Meat in Rapa Whelk (Rapana venosa) from the Bulgarian Black Sea Coast

Öz

The study was conducted to evaluate
the seasonal variations in the quality and lipid profile of rapa whelk meat (Rapana
venosa) harvested in the Bulgarian coast of Black Sea. The trial period
lasted from June to October and the sampling was carried out in the area of
Varna Bay. Technological quality of the whelks was determined by measuring the
water holding capacity (WHC), as well as cooking losses. Further determination
of the chemical composition, fatty acid analysis and total aerobic plate count
were done. Strong seasonal influence on the meat quality characteristics in
rapa whelk was observed in the study. The live weight of the whelks was the
highest in October (P<0.001). Consequently, the content of meat and the
other body parts (gut and operculum content) were highest in the early autumn
as well. The increased content of meat was accompanied by lower WHC
(P<0.001). The chemical composition of the rapa whelks
differed significantly between the months of fishing. Both moisture and lipid
had highest content in July, while proteins and ash increased in October.
Similarly, lipid profile was significantly affected by the season. Most
favourable fatty acid composition and related nutritional indices of lipid
healthy value were found in October.

Anahtar Kelimeler

Chemical composition, lipid profile, meat, rapa whelk, seasons

Kaynakça

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