Comparison of the nutrient composition, biogenic amines and selected functional parameters of meat from different parts of Nile crocodile (Crocodylus niloticus)

被引：11

作者：

Cernikova, Michaela ^{[1
]}

Gal, Robert ^{[1
]}

Polasek, Zdenek ^{[1
]}

Janicek, Miroslav ^{[2
]}

Pachlova, Vendula ^{[1
]}

Bunka, Frantisek ^{[1
]}

机构：

[1] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Zlin 76001, Czech Republic

[2] Tomas Bata Univ Zlin, Fac Technol, Dept Polymer Engn, Zlin 76001, Czech Republic

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2015年 / 43卷

关键词：

Crocodile; Fat content; Protein content; Amino acids; Biogenic amines; Meat analysis; Meat composition; Colour; Textural properties; Biodiversity and nutrition; NUTRITIONAL-VALUE; QUALITY; COLOR; PORK; PRODUCTS; CARCASS; METALS; CATTLE; FOODS; BEEF;

D O I：

10.1016/j.jfca.2015.05.001

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of the study was to compare nutritional parameters (contents of fat, protein and the individual amino acids), biogenic amines (histamine, tyramine, phenylethylamine, tryptamine, putrescine, cadaverine, spermidine and spermine) content, selected functional properties (colour and textural properties) and pH values of six parts of crocodile carcass (tail dorsal - TD, tail ventral - TV, neck - N, shoulder - 5, leg - L and cheek - C). The individual parts of the crocodile carcass showed different values Of nutritional parameters. TD and C had the highest values of Essential Amino Acid Index (104-126). Valine, threonine and leucine were determined as limiting amino acids in individual parts of the crocodile carcass. The content of biogenic amines was very low. These results will provide crocodile meat producers as well as consumers with new and useful information about the nutritional value of this meat and its relevance for nutrition. (C) 2015 Elsevier Inc. All rights reserved.

引用

页码：82 / 87

页数：6

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