Comparison of the Nutritional Values in Fresh and Smoked Corbiculafluminea (Etak) Tissue via Traditional Smoking Process

Abstract

Smoked Corbicula fluminea or smoked Asian Clam was known as “etaksalai” in Kelantan dialect is widely consumed as snack in Kelantan. Smoked Asian clam fans consumed them with zero knowledge on the nutritional value that might reduce during marinating and smoking process. Thus, this study would like to determine and compare nutritional value of fresh and smoked C. fluminea. Fresh and smoked C. fluminea samples were collected three replicates from six different stalls at two districts which is main producers and the widest coverage of consumers in Kelantan. Crude fat, crude protein and carbohydrate were analysed based on Association of Official Analytical Chemicals (AOAC) method. This study found that crude protein (10.92%) and carbohydrate (1.91%) were highest in smoked C. fluminea compared to fresh C. fluminea from stall 6 and 5 respectivelyat Tumpat. Meanwhile, crude fat content was recorded the highest in fresh C. fluminea from stall 1 (Pasir Mas) (p < 0.05). The finding of this study are able to guide smoked C. fluminea fans to estimate the amount of smoked C. fluminea consumption in a day, a week or a month, so that, they can control and balance nutrition in their body.

Keywords: Corbicula fluminea, nutritional value, fat, protein, carbohydrate