Effect of Temperature on Moisture, Ash and Crude Fat Content in Etak (Corbicula fluminea)Tissue via Modified Oven Smoking Method

Abstract

Etak salai is a popular traditional snack consumed by the people of Kelantan. Raw etak or scientifically known as Corbicula fluminea, a bivalve which is marinated using special ingredients and undergoes a smoking process before being sold as a local snack. However, some people are sceptical when it comes to the hygiene aspect in the preparation of etak salai. Previous studies have also proven the nutritional values of the smoked etak may be reduced during the smoking method process because carried out openly thus becoming suscepticle to microbial contaminations. Therefore, this study aims to determine the effect of temperature on moisture, ash and crude fat content of C. fluminea by using a modified oven. The present study focused on the moisture, ash and crude fat content in C. fluminea soft tissue that has undergone the smoking process using a modified oven method, with optimum temperature, air flow and time. Samples were collected from Pasir Mas and Tumpat, Kelantan, Malaysia. Then, the C. fluminea were subjected to proximate composition analysis according to the Association of Official Analytical Chemists standard method (AOAC 2000). The results of smoked C. fluminea in Pasir Mas station shown the moisture (79.71%) and ash (3.70%) were significantly higher (p<0.05) at 75 ° C and 100 ° C, respectively. On the other hand, crude fat content (9.85%) was significantly higher (p<0.05) at 95 ° C in Tumpat station. In conclusion, the smoking method should be improved to ensure the quality and safety of smoked C. fluminea.