Effect of Temperature on Proximate Composition in Etak (Corbicula Fluminea) Tissue via Modified Oven Smoking Method

Authors

  • Bibi Zafirah Zaki, Suganthi A. P. Appalasamy, Maryana Mohamad Nor, Aweng A. L. Eh Rak

Abstract

Corbicula fluminea, locally known as etak salai, is one of the most popular food in the Malaysian community.It is usually sold in several districts in the state of Kelantan such as Kota Bharu, Pasir Mas and Tumpat.Etak salai is raw etak that is marinated by using salt, sugar, garlic, shallots, lemongrass, ginger and monosodium glutamate (MSG) being subjected to the smoking process. Previous studies have found a reduction in the nutritional value of etak salai due to exposure to the atmosphere as well as heat and time inconsistencies during the smoking process. Therefore, this study aims to determine the effect of temperature on proximate composition (moisture, ash, crude fat, crude protein and carbohydrate) of C. fluminea by using a modified oven.The present study focused on the proximate composition in C. fluminea soft tissue that has undergonethe smoking process in a modified oven, with optimum temperature, airflow and time. The samples were collected from two districts (Pasir Mas and Tumpat) in Kelantan, Malaysia. Then, the C. flumineasamples were subjected to a proximate composition analysis according to the Association of Official Analytical Chemists standard method (AOAC 2000). Based on the results, smoking temperatures from 75 ? C to 95 ? C does not possessed any significant impacts on the reduction of proximate elements in smoked etaktissue using modified oven smoking method. However, smoking temperatures equal or greater than 100 ? C possessed significant impact on the reduction of proximate elements.In conclusion, the smoking method should be upgraded to ensure the quality and health status for consumers after consuming the etak salai since it is a popular traditional snack in Kelantan.

Published

2020-02-29

Issue

Section

Articles