Impact of different preservation treatments on lipids of the smooth clam Callista chione |
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| Authors: | Christos D Papaioannou Vassilia J Sinanoglou Irini F Strati Charalampos Proestos Vasiliki R Kyrana Vladimiros P Lougovois |
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| Affiliation: | 1. Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece;2. Instrumental Food Analysis Laboratory, Department of Food Technology, Technological Educational Institution of Athens, Egaleo, Greece;3. Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou, Athens, Greece;4. Fisheries Laboratory, Department of Food Technology, Technological Educational Institution of Athens, Egaleo, Greece |
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| Abstract: | The soft clam Callista chione is highly appreciated among marine inhabitants for nutritional, commercial and economic reasons. This work aims to determine the lipid classes’ profile of C. chione and the effect of different preservation treatments on them. C. chione meat was found to be a rich source of dietary phospholipids (PhLs), ω‐3 fatty acids and carotenoids, encouraging the exploitation of the species as human food. Among treatments, only marinating reduced the PhLs content. Parboiling and freezing resulted in a significant decrease in unsaturated fatty acids, while marinating caused partial replacement of polyunsaturated with monounsaturated fatty acids. Lipid quality indices remained favourable for a healthy diet. With the exception of astaxanthin, the rest of the carotenoids identified were susceptible to processing and frozen storage. Parboiling and freezing of the vacuum‐packed meats for up to 4 months would be most appropriate, among the treatments applied, for preserving the lipid quality of C. chione. |
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| Keywords: |
Callista chione
carotenoids fatty acids freezing marinating |
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