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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...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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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. |
format | Online Article Text |
id | pubmed-9779498 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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