期刊
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
卷 21, 期 5, 页码 433-444出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10498850.2011.608482
关键词
southern king crab; chemical composition; fatty acids; amino acids; minor compounds; phospholipids; minerals; cholesterol
资金
- Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET)
- Universidad Nacional del Sur (UNS)
- Universidad Nacional de la Patagonia San Juan Bosco (UNPSJB), Argentina
This study provides information about nutrient composition of adult males of southern king crab (Lithodes santolla). Proximate composition of raw and cooked meat (g/100 g meat) averaged: moisture?=?80.9 and 78.6, protein?=?14.6 and 16.3, fat?=?0.70 and 0.76, and ash?=?2.03 and 2.10, respectively. Arginine, glutamic acid, leucine, and aspartic acid (20.4, 9.4, 8.0, and 7.9 g aa/100 g protein, respectively) were the major amino acids. The predominant fatty acid was 18:1n-9c (21.8 and 22.1%), followed by 20:5n-3 (17.1 and 21.8%), 16:0 (15.8 and 15.3%), and 22:6n-3 (11.0 and 13.5%). Cooked meat contained more cholesterol (51.0 mg/100 g meat) and phospholipids (60.1 mg/100 g meat) than raw meat (37.3 and 13.9 mg/100 g meat, respectively), with phosphatidylcholine representing over 80% of the total phospholipid content. The main tocopherol was a-tocopherol (raw meat?=?1.30 mg/100 g meat, cooked meat?=?1.14 mg/100 g meat). Major mineral contents of raw and cooked meat (mg/100 g meat) were: Na?=?509 and 594, K?=?179 and 203, Ca?=?114 and 197, P?=?126 and 143, Mg?=?34 and 41, Fe?=?1.26 and 1.86, and Zn?=?1.88 and 2.64, respectively. Thus, the nutritional quality of the cooked meat of the southern king crab makes it especially adequate for cholesterol-restricted, balanced low-fat meat diets.
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