Türk Tarım ve Doğa Bilimleri Dergisi

Yazarlar: Teodora POPOVA, Deyan STRATEV, İvan VASHIN, Georgi ZHELYAZKOV, Elitsa VALKOVA, Lilko DOSPATLIEV

Konular:-

Anahtar Kelimeler:Chemical composition,Lipid profile,Meat,Rapa whelk,Seasons

Özet: 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.

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