Phospholipids profile of the edible clams flesh during different frying processes.

Authors

  • Safa BEJAOUI University of Tunis El Manar. Faculty of Science of Tunis. Laboratory of Ecology, Biology and Physiology of Aquatic Organisms
  • F. GHRIBI University of Tunis El Manar. Faculty of Science of Tunis. Laboratory of Ecology, Biology and Physiology of Aquatic Organisms
  • Khaled TELAHIGUE Université de Tunis EL Manar. Faculté des Sciences de Tunis. Département de Biologie. Laboratoire d'écologie, de biologie et de physique des organismes aquatiques
  • I. CHETOUI University of Tunis El Manar. Faculty of Science of Tunis. Laboratory of Ecology, Biology and Physiology of Aquatic Organisms
  • I. RABEH University of Tunis El Manar. Faculty of Science of Tunis. Laboratory of Ecology, Biology and Physiology of Aquatic Organisms
  • W. TRABELSI University of Tunis El Manar. Faculty of Science of Tunis. Laboratory of Ecology, Biology and Physiology of Aquatic Organisms
  • N. SOUDANI University of Tunis El Manar. Faculty of Science of Tunis. Laboratory of Ecology, Biology and Physiology of Aquatic Organisms
  • M. EL CAFSI University of Tunis El Manar. Faculty of Science of Tunis. Laboratory of Ecology, Biology and Physiology of Aquatic Organisms

Keywords:

Clam fisheries, Nutritive value, Fishery products, Food processing, Chemical composition, Glycolipids, Quality control, Marine, Venerupis decussata

Abstract

The effects of frying treatment using diverse gastronomic oils (corn oil, extra virgin olive oil and margarine oil) on the  composition of the phospholipids  (PLs), nutritional and chemical quality indices were evaluated on the most commercial clams  (Venerupis decussata) in Tunisia.The frying  treatment resulted in significant changes on saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids in almost fried tissues and fried oils (p<0.05). In all cases, frying  method caused important enhancement of the  main phospholipids   compounds as evidence by the increasement of C16:0, C18:0, C16:1, C18:1, n-6PUFA, arachidonic (ARA) and linoleic (C18:2n-6) acids, while reductions of  n-3 PUFA, docosahexaenoic (DHA) and ecosapentaenoic (EPA) acids were observed mostly in the the fried tissues with margarine followed by corn oil. Our results revealed depletions of the  nutritional quality indices (n-3/n-6 PUFA, EPA+DHA and DHA/C16:0) in all fried clams  (p<0.01). Besides, the chemical quality indices were assessed through thiobarbituric acid (TBAR), peroxide value (PV) and free fatty acids (FFA), resulting in a significant elevation of  these indices in all fried clams . Taken all the data together, frying tests with margarine oil induced a significant enhancement of phospholipids  composition. However, frying  with olive oil seems to be safer for the  nutrition and health of humans.

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Published

2019-11-14

How to Cite

1.
BEJAOUI S, GHRIBI F, TELAHIGUE K, CHETOUI I, RABEH I, TRABELSI W, SOUDANI N, EL CAFSI M. Phospholipids profile of the edible clams flesh during different frying processes. Bull. Inst. Natl. Sci. Technol. Mer [Internet]. 2019Nov.14 [cited 2024Dec.1];46:81-8. Available from: https://www.instm-bulletin.tn/index.php/bulletin/article/view/366

Issue

Vol. 46 (2019)

Section

Article

ARK

https://n2t.net/ark:/68747/INSTM.Bulletin.v46.366

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This work is licensed under a Creative Commons Attribution 4.0 International License.