VARIATIONS IN NUTRITIVE COMPOSITION OF THREE SHELLFISH SPECIES

  • J. PLEADIN
  • K. KVRGIĆ
  • S. ZRNČIĆ
  • T. LEŠIĆ
  • O. KOPRIVNJAK
  • A. VULIĆ
  • N. DŽAFIĆ
  • D. ORAIĆ
  • G. KREŠIĆ Department of Food and Nutrition; Faculty of Tourism and Hospitality Management; University of Rijeka; Croatia

Abstract

Nutritive composition, fatty acid profile and health-related lipid indices of natural-born European flat oyster (Ostrea edulis), variegated scallop (Chlamys varia) and smooth scallop (Flexopecten glaber) in 108 samples originating from the Adriatic sea,  recovered on a monthly basis were investigated.  Out of three shellfish species, the lowest share of saturated fatty acids, the most favourable ratio of polyunsaturated over saturated fatty acids, the most favourable atherogenic and thrombogenic index, and the most favourable ratio of hypocholesterolaemic over hypercholesterolaemic fatty acids were seen in oysters, sampled during springtime. No statistically significant inter-seasonal differences between basic chemical parameters and fat quality indices were established
Published
2019-05-20
How to Cite
PLEADIN, J. et al. VARIATIONS IN NUTRITIVE COMPOSITION OF THREE SHELLFISH SPECIES. Italian Journal of Food Science, [S.l.], v. 31, n. 4, may 2019. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/1502>. Date accessed: 08 dec. 2019. doi: https://doi.org/10.14674/IJFS-1502.