Our study investigated preservation Undulate venus ( <i> Paphia undulate </i> ) by canning via three treatments that are canned raw, canned smoked and canned cooked as a healthy product with high nutritional value. Results reported that edible meat of <i> Paphia undulate </i> 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 of canned smoked and canned cooked of <i> Paphia undulate </i> , and there was significantly reduction of protein content (p < 0.05) in tow treatments of canned smoked and canned cooked compared with the canned raw. Significant different (p < 0.05) in fat content w as canned raw < canned smoked < canned cooked. On the other side , the three treatments of canned shellfish <i> Paphia undulate </i> had significant differen ce (p < 0.05) in content of ash and carbohydrates content. Canned smoked of shellfish <i> Paphia undulate </i> showed the lowest value of pH. All treatments of canned shellfish <i> Paphia undulate </i> 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 ce between all treatments of canned shellfish <i> Paphia undulate </i> . Reduction on lightness and redness was noticed at the same time in all treatments of canned shellfish <i> Paphia undulate </i> , canned raw had the 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 red canned cooked than raw canned and canned smoked, degree of canned cooked was excellent.
Nettleton, J.A. and Exler, J. (1992) Nutrients in Wild and Farmed Fish and Shellfish. Journal of Food Science, 57, 257-260. https://doi.org/10.1111/j.1365-2621.1992.tb05470.x
Lorenzo, R.A., Tomac, A., Tapella, F., Yeannes, M.I. and Romero, M.C. (2021) Biochemical and Quality Parameters of Southern King Crab Meat after Transport Simulation and Re-Immersion. Food Control, 119, Article ID: 107480. https://doi.org/10.1016/j.foodcont.2020.107480
Olatunde, O.O., Benjakul, S. and Vongkamjan, K. (2020) Cold Plasma Combined with Liposomal Ethanolic Coconut Husk Extract: A Potential Hurdle Technology for Shelf-Life Extension of Asian Sea Bass Slices Packaged under Modified Atmosphere. Innovative Food Science and Emerging Technologies, 65, Article ID: 102448. https://doi.org/10.1016/j.ifset.2020.102448
He, X.Q., Cao, W.H., Zhao, Z.K. and Zhang, C.H. (2013) Analysis of Protein Composition and Antioxidant Activity of Hydrolysates from Paphia Undulate. Journal of Food and Nutrition Research, 1, 30-36.
Wang, W. D. (2009) Breeding Condition Monitoring of Paphia Undulate from the East Valley Roller in Fujian Sea Area in China. Animals Breeding and Feed, 6, 17-21,
World Health Organization (WHO) (2015) Food Safety. World Health Organization. http://www.who.int/mediacentre/factsheets/fs399/en/
Leroi, F. (2014) Role of Bacteria in Seafood Products. In: Kim, S.K., Ed., Seafood Science: Advances in Chemistry Technology and Applications, CRC Press, Boca Raton, 397-432.
Anon (1979) Oyster Culture. Central Marine Fisheries Research Institute, ICAR Golden Jubilee Publication, Cochin.
Willmore, P., Etzel, M., Andress, E. and Ingham, B. (2015) Home Processing of Acid Foods in Atmospheric Steam and Boiling Water Canners. Food Protection Trends, 35, 150-160
Harris, L.J. and Soule, K.E. (2017) Guidelines for Safe Canning of Acid Foods in a Steam Canner. University of California Agriculture and Natural Recourses, Davis. https://anrcatalog.ucanr.edu/pdf/8573.pdf https://doi.org/10.3733/ucanr.8573
Skaljac, S., Petrovic, L., Tasic, T., Ikonic, P., Jokanovic, M., Tomovic, V., et al. (2014) Influence of Smoking in Traditional and Industrial Conditions on Polycyclic Aromatic Hydrocarbons Content in Dry Fermented Sausages (Petrovská klobása) from Serbia. Food Control, 40, 12-18. https://doi.org/10.1016/j.foodcont.2013.11.024
Balachandran, K.K. and Unnikrishnan Nair, T.S. (1976) Diversification in Canned Fishery Products: Canning of Clams and Mussels in Oil. Proceedings of Symposium on Fish Processing Industry in India, CFTRI, Mysore, 13-14 February 1975.
Santipanichwing, R. and Suphantharika, M. (2007) Carotenoids as Colorants in Reduced-Fat Mayon-Naise Containing Spent Brewer’s Yeast β-Glucan as a Fat Replacer. Food Hydrocolloids, 21, 565-574. https://doi.org/10.1016/j.foodhyd.2006.07.003
Yuan, S. and Chang, S.K.C. (2007) Texture Profile of Tofu as Affected by Instron Parameters, Sample Preparation and Correlation of Instron Hardness and Springiness with Sensory Scores. Journal of Food Science, 72, 136-145. https://doi.org/10.1111/j.1750-3841.2006.00263.x
AOAC (2000) Official Methods of Analysis. 17th Edition, Association of Official Analytical Chemists, Gaithersburgh.
Vitosevic, B., Samardzic, S., Antonijevic, V. and Jokovljevic, V. (2007) Heavy Metals in Some Imported Food Products and Their Potential Toxic Implications. Medicus, 8, 62-66.
Meilgaard, M., Civille, G.V. and Carr, B.T. (1999) Sensory Evaluation Techniques. 3th Edition, CRC, Boca Raton, 8-12. https://doi.org/10.1201/9781003040729
He, J., Xuan, F.J., Shi, H., Xie, J.J., Wang, W., Wang, G.S. and Xu, W.J. (2017) Comparison of Nutritional Quality of Three Edible Tissues of the Wild-Caught and Pond-Reared Swimming Crab (Portunus trituberculatus) Females. LWT—Food Science and Technology, 75, 624-630. https://doi.org/10.1016/j.lwt.2016.10.014
Tantratian, S. and Kaephen, K. (2020) Shelf-Life of Shucked Oyster In epigallocatechin-3-Gallate with Slightly Acidic Electrolyzed Water Washing under Refrigeration Temperature. LWT—Food Science and Technology, 118, Article ID: 108733. https://doi.org/10.1080/87559129609541074
Demirezen, D. and Uruc, K. (2006) Comparative Study of Trace Elements in Certain Fish Meat and Meat Products. Meat Science, 74, 255-260. https://doi.org/10.1016/j.meatsci.2006.03.012
Codex Committee on Food Additives and Contaminants (CCFAC) (2001) Comments Submitted on Draft Maximum Levels for Lead and Cadmium. Agenda 16c/16d, Joint FAO/WHO Food Standards Programme, Thirty-Third Session, Hague, 12-16 March 2001.
Commission of the European Communities (2001) Commission Regulation (EC) No. 221/2002 of 6 February 2002. Amending Regulation (EC) No. 466/2002 Setting Maximum Levels for Certain Contaminants in Foodstuffs, Brussels, 6 February 2002.
Agency for Toxic Substances and Disease Registry (2004) Toxicological Profile for Zinc. Agency for Toxic Substances and Disease Registry, Division of Toxicology Clifton Road, Atlanta. http://www.atsdr.cdc.gov/toxprofiles/
Institute of Medicine (2003) Dietary Reference Intakes: Applications in Dietary Planning. Subcommittee on Interpretation and Uses of Dietary Reference Intakes and the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes. Institute of Medicine of the National Academies, the National Academies Press, Washington DC, 248.
Hassan, I.M. (1988) Processing of Smoked Common Carp Fish and Its Relation to Some Chemical, Physical and Organoleptic Properties. Food Chemistry, 27, 9-106. https://doi.org/10.1016/0308-8146(88)90081-7
Konosu, S., Yamaguchi, K. and Hayashi, T. (1978) Studies on Flavor Components in Boiled Crabs-1, Amino Acids and Related Compounds in the Extracts. Bulletin of the Japanese Society of Scientific Flsheries, 44, 505-510. https://doi.org/10.2331/suisan.44.505
Houcke, J ., Medina, I., Linssen, J. and Luten, J. (2016) Biochemical and Volatile Organic Compound Profile of European Flat Oyster (Ostrea edulis) and Pacific Cupped Oyster (Crassostrea gigas) Cultivated in the Eastern Scheldt and Lake Grevelingen, the Netherlands. Food Control, 68, 200-207. https://doi.org/10.1016/j.foodcont.2016.03.044
Venugopal, V. and Shahidi, F. (1996) Structure and Composition of Fish Muscle. Food Research International, 12, 175-179. https://doi.org/10.1080/87559129609541074
Hamed, I., Ozogul, F., Ozogul, Y. and Regenstein, J.M. (2015) Marine Bioactive Compounds and Their Health Benefits: A Review. Comprehensive Reviews in Food Science and Food Safety, 14, 446-465. https://doi.org/10.1111/1541-4337.12136
Venugopal, V. (2006) Seafood Processing: Adding Value through Quick Freezing, Retortable Packaging and Cook-Chilling. CRC Press, Boca Raton, 524.
Friedman, K. (1996) Nutritive Value of Proteins from Different Food Sources a Review. Journal of Agricultural and Food Chemistry, 44, 6-29. https://doi.org/10.1021/jf9400167
Elmadfa, I. and Meyer, A.L. (2017) Animal Proteins as Important Contributors to a Healthy Human Diet. Annual Review of Animal Biosciences, 5, 111-131. https://doi.org/10.1146/annurev-animal-022516-022943
Kreuzer, R. (1984) Cephalopods: Handling Processing and Products. Fisheries Technical Paper 254. Food and Agriculture Organization, Rome, 108.
Berge, J.-P. and Barnathan, G. (2005) Fatty Acids from Lipids of Marine Organisms: Molecular Diversity; Role as Biomarkers; Biologically Active Compounds and Economical Aspects. Advances in Biochemical Engineering/Biotechnology, 96, 49-125. https://doi.org/10.1007/b135782
Park, J.H., Min, J.G., Kim, T.J. and Kim, J. H. (2003) Composition of Food Components between Red-Tanner Crab, Chionoecetes Japonicus and Neodo-Daege, a New Species of Chionoecetes sp. Caught in the East Sea of Korea. Journal of the Korean Fisheries Society, 36, 62-64. https://doi.org/10.5657/kfas.2003.36.1.062
Food and Agriculture Organization (FAO)/INFOODS (2016) Global Food Composition database for Fish and Shellfish. Version 10-uFiSh10. http://www.fao.org/3/a-i6655e.pdf
Lira, G.M., Barros Silva, K.W, Figueirêdo, B.C. and Bragagnolo, N. (2014) Impact of Smoking on the Lipid Fraction and Nutritional Value of Seabob Shrimp (Xiphopenaeus kroyeri, Heller, 1862). Food Science and Technology, 58, 183-187. https://doi.org/10.1016/j.lwt.2014.02.057
Sajib, A., Subrata, K., Hasan, S.R. and Riadul, H. (2015) Effect of Traditional Fish Processing Methods on the Proximate and Microbiological Characteristics of Laubuka dadiburjori during Storage at Room Temperature. Journal of Fisheries and Aquatic Science, 10, 232-243. https://doi.org/10.3923/jfas.2015.232.243
Nimish, M.S., Jeya Shakila, R., Jeyasekaran, G. and Sukumar, D. (2010) Effect of Different Types of Heat Processing on Chemical Changes in Tuna. Journal of Food Science and Technology, 47, 174-181. https://doi.org/10.1007/s13197-010-0024-2
Bao, B., Prasad, A.S., Beck, F.W., Fitzgerald, J.T., Shell, D., Bao, C.W., Singh, T. and Cardozo, L.J. (2010) Zinc Decreases C-Reactive Protein Lipid Peroxidation and Inflammatory Cytokines in Elderly Subjects: A Potential Implication of Zinc as an Atheroprotective Agent. The American Journal of Clinical Nutrition, 91, 1634-1641. https://doi.org/10.3945/ajcn.2009.28836
Dong, M.F. (2001) The Nutritional Value of Shellfish. Project A/PC-5, National Oceanic and Atmospheric Administration to Washington Sea Grant, University of Washington, Seattle, 1-4.
Li, Y.F., Li, M.Y.,Wu, Z.Y., Huang,W.J. and Jiang, Z.Q. (2012) The Prelimilary Study on the Relation between Dietary Intakes with Mineral Status Adults. Acta Nutrimenta Sinica, 34, 250-256.
Annie, M., Stephen, C. and Jean-Francois, H. (2000) Settlement Preferences and Early Migration of the Tropical Sea Cucumber Holoihuria scabra. Journal of Experimental Marine Biology and Ecology, 249, 89-110. https://doi.org/10.1016/S0022-0981(00)00187-8
Mohan, C.O., Remya, S., Ravishankar, C.N., Vijayan, P.K. and Srinivasa Gopal, T.K. (2014) Effect of Filling Ingredient on the Quality of Canned Yellowfin Tuna (Thunnus albacares). International Journal of Food Science & Technology, 49, 1557-1564. https://doi.org/10.1111/ijfs.12452
Hassoun, A., Cropotova, J., Rustad, T., Heia, K., Lindberg, S.-K. and Nilsen, H. (2020) Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets. Sensors, 20, 2410. https://doi.org/10.3390/s20082410
Cropotova, J., Mozuraityte, R., Standal, I.B., Ojha, S., Rustad, T. and Tiwari, B. (2020) Influence of High-Pressure Processing on Quality Attributes of Haddock and Mackerel Minces during Frozen Storage and Fishcakes Prepared Thereof. Innovative Food Science and Emerging Technologies, 59, Article ID: 102236. https://doi.org/10.1016/j.ifset.2019.102236
Tanaka, M., Nagashima, Y. and Taguchi, T. (1985) Quality Comparison of Canned Mackerel with Equal Lethality. Bulletin of the Japanese Society of Scientific Fisheries, 51, 1737-1742. https://doi.org/10.2331/suisan.51.1737
Dunajski, E. (1979) Texture of Fish Muscle. Journal of Texture Studies, 10, 301-318. https://doi.org/10.1111/j.1745-4603.1980.tb00862.x