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Invasive Crayfish Faxonius limosus: Meat Safety, Nutritional Quality and Sensory Profile

The aim of the present study was to evaluate the safety parameters, nutritional value and sensory profile of the meat from spiny-cheek crayfish (Faxonius limosus), captured from the Danube River in Serbia. To achieve this, we determined their microbiological safety, chemical composition, minerals an...

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Autores principales: Lazarević, Jasmina, Čabarkapa, Ivana, Rakita, Slađana, Banjac, Maja, Tomičić, Zorica, Škrobot, Dubravka, Radivojević, Goran, Kalenjuk Pivarski, Bojana, Tešanović, Dragan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9779498/
https://www.ncbi.nlm.nih.gov/pubmed/36554699
http://dx.doi.org/10.3390/ijerph192416819
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author Lazarević, Jasmina
Čabarkapa, Ivana
Rakita, Slađana
Banjac, Maja
Tomičić, Zorica
Škrobot, Dubravka
Radivojević, Goran
Kalenjuk Pivarski, Bojana
Tešanović, Dragan
author_facet Lazarević, Jasmina
Čabarkapa, Ivana
Rakita, Slađana
Banjac, Maja
Tomičić, Zorica
Škrobot, Dubravka
Radivojević, Goran
Kalenjuk Pivarski, Bojana
Tešanović, Dragan
author_sort Lazarević, Jasmina
collection PubMed
description The aim of the present study was to evaluate the safety parameters, nutritional value and sensory profile of the meat from spiny-cheek crayfish (Faxonius limosus), captured from the Danube River in Serbia. To achieve this, we determined their microbiological safety, chemical composition, minerals and heavy metals, fatty acid and amino acid profile, as well as a sensory profile of the meat. The obtained results showed that the meat from crayfish was microbiologically safe. Crayfish meat has a high nutritional quality, high protein content (18.12%) and a total of 17 detected amino acids, of which essential amino acids constituted 6.96 g/100 g sample. Additionally, the crayfish meat was characterized by high levels of essential polyunsaturated fatty acids (PUFA), particularly n-3 PUFA, at an optimal ratio of n-3/n-6 and with low values of atherogenic and thrombogenic indices. Predominant macrominerals in the meat are K, followed by Na, Ca, P and Mg, whereas the content of microminerals was in the following order: Zn > Cu > Fe > Mn. The concentrations of accumulated toxic metals (Cd, Pb, As and Hg) did not exceed the maximum allowed levels. Sensory analysis confirmed that the meat from spiny-cheek crayfish has the potential to become a new food source of essential nutrients.
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spelling pubmed-97794982022-12-23 Invasive Crayfish Faxonius limosus: Meat Safety, Nutritional Quality and Sensory Profile Lazarević, Jasmina Čabarkapa, Ivana Rakita, Slađana Banjac, Maja Tomičić, Zorica Škrobot, Dubravka Radivojević, Goran Kalenjuk Pivarski, Bojana Tešanović, Dragan Int J Environ Res Public Health Article The aim of the present study was to evaluate the safety parameters, nutritional value and sensory profile of the meat from spiny-cheek crayfish (Faxonius limosus), captured from the Danube River in Serbia. To achieve this, we determined their microbiological safety, chemical composition, minerals and heavy metals, fatty acid and amino acid profile, as well as a sensory profile of the meat. The obtained results showed that the meat from crayfish was microbiologically safe. Crayfish meat has a high nutritional quality, high protein content (18.12%) and a total of 17 detected amino acids, of which essential amino acids constituted 6.96 g/100 g sample. Additionally, the crayfish meat was characterized by high levels of essential polyunsaturated fatty acids (PUFA), particularly n-3 PUFA, at an optimal ratio of n-3/n-6 and with low values of atherogenic and thrombogenic indices. Predominant macrominerals in the meat are K, followed by Na, Ca, P and Mg, whereas the content of microminerals was in the following order: Zn > Cu > Fe > Mn. The concentrations of accumulated toxic metals (Cd, Pb, As and Hg) did not exceed the maximum allowed levels. Sensory analysis confirmed that the meat from spiny-cheek crayfish has the potential to become a new food source of essential nutrients. MDPI 2022-12-14 /pmc/articles/PMC9779498/ /pubmed/36554699 http://dx.doi.org/10.3390/ijerph192416819 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Lazarević, Jasmina
Čabarkapa, Ivana
Rakita, Slađana
Banjac, Maja
Tomičić, Zorica
Škrobot, Dubravka
Radivojević, Goran
Kalenjuk Pivarski, Bojana
Tešanović, Dragan
Invasive Crayfish Faxonius limosus: Meat Safety, Nutritional Quality and Sensory Profile
title Invasive Crayfish Faxonius limosus: Meat Safety, Nutritional Quality and Sensory Profile
title_full Invasive Crayfish Faxonius limosus: Meat Safety, Nutritional Quality and Sensory Profile
title_fullStr Invasive Crayfish Faxonius limosus: Meat Safety, Nutritional Quality and Sensory Profile
title_full_unstemmed Invasive Crayfish Faxonius limosus: Meat Safety, Nutritional Quality and Sensory Profile
title_short Invasive Crayfish Faxonius limosus: Meat Safety, Nutritional Quality and Sensory Profile
title_sort invasive crayfish faxonius limosus: meat safety, nutritional quality and sensory profile
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9779498/
https://www.ncbi.nlm.nih.gov/pubmed/36554699
http://dx.doi.org/10.3390/ijerph192416819
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