Proximate Composition, Cholesterol, and Fatty Acid Content of Brown Shrimp (Crangon crangonL. 1758) from Sinop Region, Black Sea

Nutritional evaluation of aquaculture mussels (M. galloprovincialis) from the Black Sea, Bulgaria

“…Traditionally bivalves are considered to be herbivores and it is assumed that phytoplankton is the main component of their diet and FA profile, respectively. However, several studies show that bivalves can use other food sources such as detritus, bacteria, micro-and mesozooplankton [20,21]. Orban et al [22] and Zlatanos [23] present a relative pattern PUFA>SFA>MUFA in the black mussel from the Adriatic coast and a local Mediterranean mussel farm.…”

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“…It has been shown that organoleptic characteristics, quality of flesh, odor, texture and color of fish/shrimp depend on the conditions where they were captured or cultivated [74]. In our study, the proximate compositions or nutritive quality parameters found for P. semisulcatus were within the range of other shrimp species [75][76].…”

Production of Prebiotic Functional Shrimp Nuggets Using ?-Glucan and Reduction of Oil Absorption by Carboxymethyl Cellulose: Impacts on Sensory and Physical Properties

“…Decreased hardness and shear force in BG par-fried shrimp nuggets could be associated with the impact of protein to polysaccharide ratio that enhanced water-bindingabilities and resulted in a reduced resistance to compression. During heating, the incorporation of a right ratio of ß-glucan to meat protein plays an important role in enhancing binding of water molecules in protein, resulting in softer, juicier protein systems which may be desirable in some food products [6][7][8][9]. Morin et al [9] found that sausages containing ß-glucan were softer in texture with increasing levels of, in which ß-glucanat 0.8% (w/w) reduced the compression forces of the product [9].…”

“…It also provides a unique combination of flavor and texture properties that improve overall characteristics of the food product [4,5]. Fried shrimp as a fried and easy-to-eat meal, can be a nutritious food with increased shelf life [6,7]. These products are tender and moist on the inside, and have a porous crunchy crust on the surface that enhances their palatability [8,9].…”

“…Changes in the textural properties of the fully-fried shrimp nuggets could be attributed to the physical and chemical changes occurred during the frying process, battering and breading in particular. Suderman [11] and Loewe [15] correlated textural changes with moisture loss, protein denaturation and starch gelatinization [5][6][7][8][9]. …”