Nutritional value in fresh and smoked Corbicula fluminea (Etak) tissue via traditional smoking process

Yusof, Najihah (2019) Nutritional value in fresh and smoked Corbicula fluminea (Etak) tissue via traditional smoking process. [Undergraduate Final Year Project Report] (Submitted)

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Abstract

Corbicula fluminea is a clam that is widely consumed by the society and it is a popular snack among Malaysians. In Kelantan, C. fluminea is famously known as etak. Currently, there is no study yet conducted to determine the nutritional value of C. fluminea. Thus, the purpose of this study is to determine and compare the nutritional value of fresh and smoked C. fluminea from six different stalls which include moisture content, ash, fat, protein and carbohydrate. In this study, Association of Official Analytical Chemicals (AOAC) method was used to analyse the nutritional value content. The result shows that the content of moisture was found the highest in fresh C. fluminea (p < 0.05) from stall 2 and stall 3 (p < 0.05) with the value of 81.09 and 80.86% respectively while ash content was found the highest in smoked C. fluminea (p < 0.05) that came from stall 3 and stall 6 (p < 0.05) with the value of 1.96% and 1.81% respectively. Fat content was recorded as 11.66% which means the highest in fresh C. fluminea from stall 1 (p < 0.05). C. fluminea is a type of bivalve that is known to have high protein content. This study recorded that smoked C. fluminea has higher protein content than fresh C. fluminea and was found the highest in smoked C. fluminea from stall 6 with 10.92%. Carbohydrate was found the highest in smoked C. fluminea from stall 5 with the value of 1.91%.

Item Type: Undergraduate Final Year Project Report
Faculty: Faculty of Earth Sciences
Depositing User: Users 9761 not found.
Date Deposited: 10 May 2021 07:23
Last Modified: 10 May 2021 07:23
URI: http://umkeprints.umk.edu.my/id/eprint/10866
Repository Statistic: View Download Statistic

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