CHEMICAL BIO-COMPOUNDS AND FUNCTIONAL PROPERTIES OF RAW AND PROCESSED CUTTLEFISH, SEPIA OFFICINALIS (MOLLUSCA: CEPHALOPODA)

Cuttlefish is one of the most economically important cephalopods with rich taste and few inedible parts. The study was aimed at evaluating the nutrient, non-nutrients, free fatty acid and cholesterol compositions and functional properties of raw and processed Sepia officinalis using standard methods...

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Autores principales:	Aderonke O. LAWAL-ARE, Olatunji R. MORUF, Damilola A. JUNAID, Moruf O. OKE
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2018
Materias:	nutritional mollusc shellfish Nigeria Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/26a3ebbd412240cda92b12a20c9b1a06
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spelling	oai:doaj.org-article:26a3ebbd412240cda92b12a20c9b1a062021-12-02T19:35:52ZCHEMICAL BIO-COMPOUNDS AND FUNCTIONAL PROPERTIES OF RAW AND PROCESSED CUTTLEFISH, SEPIA OFFICINALIS (MOLLUSCA: CEPHALOPODA)2068-66092559-6381https://doaj.org/article/26a3ebbd412240cda92b12a20c9b1a062018-09-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/602https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381Cuttlefish is one of the most economically important cephalopods with rich taste and few inedible parts. The study was aimed at evaluating the nutrient, non-nutrients, free fatty acid and cholesterol compositions and functional properties of raw and processed Sepia officinalis using standard methods. Moisture and raw protein in raw sample of the cuttlefish were significantly higher (𝑃< 0.05) than in processed samples. Raw fat showed significant differences with fried sample having highest value (22.39±0.54 %) to raw (16.24±0.10 %) and boiled samples (4.09±1.42 %). Raw sample contained more ash with highest mg/100g levels of calcium, phosphorus, magnesium, iron and manganese. Processed cuttlefish registered significant reduction in levels of trypsin inhibitor, phytate and oxalate compared to the raw. Raw protein of fried cuttlefish exhibited positive relationships with all the non-nutritionalfactors while total ash only showed positive relationships with phytate (𝑟 = 0.998) and trypsin inhibitor (𝑟 = 0.999). Cholesterol content of raw cuttlefish was of 0.923±0.02 mg/100g being reducedby boiling (0.711±0.02 mg/100g) and increased by frying (1.037±0.02 mg/100g). A significantly high percentage of oleic was observed in fried cuttlefish (4.47±0.10) while boiled sample had the lowest value (1.4±0.05). The results showed significantly high percentage of water and oil absorbing capacities for raw cuttlefish while foam and emulsion stabilities were higher in the boiled sample. By frying, the highest foam and emulsion capacities of 8.8 and 4.4% respectively were obtained. The study suggests that Sepia officinalis will be highly desirable for preparing comminuted sausage products due to its good functional and nutritional properties.Aderonke O. LAWAL-AREOlatunji R. MORUFDamilola A. JUNAIDMoruf O. OKEStefan cel Mare University of SuceavaarticlenutritionalmolluscshellfishNigeriaFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 17, Iss 3, Pp 332-340 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	nutritional mollusc shellfish Nigeria Food processing and manufacture TP368-456
spellingShingle	nutritional mollusc shellfish Nigeria Food processing and manufacture TP368-456 Aderonke O. LAWAL-ARE Olatunji R. MORUF Damilola A. JUNAID Moruf O. OKE CHEMICAL BIO-COMPOUNDS AND FUNCTIONAL PROPERTIES OF RAW AND PROCESSED CUTTLEFISH, SEPIA OFFICINALIS (MOLLUSCA: CEPHALOPODA)
description	Cuttlefish is one of the most economically important cephalopods with rich taste and few inedible parts. The study was aimed at evaluating the nutrient, non-nutrients, free fatty acid and cholesterol compositions and functional properties of raw and processed Sepia officinalis using standard methods. Moisture and raw protein in raw sample of the cuttlefish were significantly higher (𝑃< 0.05) than in processed samples. Raw fat showed significant differences with fried sample having highest value (22.39±0.54 %) to raw (16.24±0.10 %) and boiled samples (4.09±1.42 %). Raw sample contained more ash with highest mg/100g levels of calcium, phosphorus, magnesium, iron and manganese. Processed cuttlefish registered significant reduction in levels of trypsin inhibitor, phytate and oxalate compared to the raw. Raw protein of fried cuttlefish exhibited positive relationships with all the non-nutritionalfactors while total ash only showed positive relationships with phytate (𝑟 = 0.998) and trypsin inhibitor (𝑟 = 0.999). Cholesterol content of raw cuttlefish was of 0.923±0.02 mg/100g being reducedby boiling (0.711±0.02 mg/100g) and increased by frying (1.037±0.02 mg/100g). A significantly high percentage of oleic was observed in fried cuttlefish (4.47±0.10) while boiled sample had the lowest value (1.4±0.05). The results showed significantly high percentage of water and oil absorbing capacities for raw cuttlefish while foam and emulsion stabilities were higher in the boiled sample. By frying, the highest foam and emulsion capacities of 8.8 and 4.4% respectively were obtained. The study suggests that Sepia officinalis will be highly desirable for preparing comminuted sausage products due to its good functional and nutritional properties.
format	article
author	Aderonke O. LAWAL-ARE Olatunji R. MORUF Damilola A. JUNAID Moruf O. OKE
author_facet	Aderonke O. LAWAL-ARE Olatunji R. MORUF Damilola A. JUNAID Moruf O. OKE
author_sort	Aderonke O. LAWAL-ARE
title	CHEMICAL BIO-COMPOUNDS AND FUNCTIONAL PROPERTIES OF RAW AND PROCESSED CUTTLEFISH, SEPIA OFFICINALIS (MOLLUSCA: CEPHALOPODA)
title_short	CHEMICAL BIO-COMPOUNDS AND FUNCTIONAL PROPERTIES OF RAW AND PROCESSED CUTTLEFISH, SEPIA OFFICINALIS (MOLLUSCA: CEPHALOPODA)
title_full	CHEMICAL BIO-COMPOUNDS AND FUNCTIONAL PROPERTIES OF RAW AND PROCESSED CUTTLEFISH, SEPIA OFFICINALIS (MOLLUSCA: CEPHALOPODA)
title_fullStr	CHEMICAL BIO-COMPOUNDS AND FUNCTIONAL PROPERTIES OF RAW AND PROCESSED CUTTLEFISH, SEPIA OFFICINALIS (MOLLUSCA: CEPHALOPODA)
title_full_unstemmed	CHEMICAL BIO-COMPOUNDS AND FUNCTIONAL PROPERTIES OF RAW AND PROCESSED CUTTLEFISH, SEPIA OFFICINALIS (MOLLUSCA: CEPHALOPODA)
title_sort	chemical bio-compounds and functional properties of raw and processed cuttlefish, sepia officinalis (mollusca: cephalopoda)
publisher	Stefan cel Mare University of Suceava
publishDate	2018
url	https://doaj.org/article/26a3ebbd412240cda92b12a20c9b1a06
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CHEMICAL BIO-COMPOUNDS AND FUNCTIONAL PROPERTIES OF RAW AND PROCESSED CUTTLEFISH, SEPIA OFFICINALIS (MOLLUSCA: CEPHALOPODA)

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