Effect of cold and frozen storage on veined rapa whelk (Rapana venosa) meat quality

Abstract

Abstract. The study aim was to determine the impact of storage period on veined rapa whelk (Rapana venosa) meat, either chilled for 6 days or frozen for 3, 6, 9 and 12 months on its technological traits, chemical composition and fatty acid profile. Rapa whelks were collected by divers in June 2021 from the Black Sea, one nautical mile off the Bulgarian coast. A total of 60 kg of rapa whelks were collected from a depth of 10-15 m. The water holding capacity, cooking and roasting losses, meat proximate composition and fatty acid profile were analysed in the laboratories of the Faculty of Agriculture, Trakia University. Statistically significantly (P<0.05) lower water holding capacity of veined rapa whelk meat was observed after being stored chilled at 0-4°C for 6 days, or frozen at -18°C for 3, 6, 9 and 12 months compared to fresh meat. Cooking and roasting losses of meat did not change after 6 days of cold storage as well as after 3, 6 and 9 months of frozen storage, but worsened significantly after 12 months of storage at -18°C, which should be taken into account during storage and technological treatments of rapa whelks. The moisture, protein, lipid, ash and fatty acids content of rapa whelk meat remained unchanged during chilled and frozen storage. PUFA/SFA ratios indicated that fresh, cold-stored for 6 days and frozen for 3, 6, 9 and 12 months rapa whelks were an excellent source of PUFA and n-3 for humans.

Keywords

• rapa whelk
• whc
• cooking loss
• roasting loss
• chemical composition