Comparison of the nutrient composition, biogenic amines and selected functional parameters of meat from different parts of Nile crocodile (Crocodylus niloticus)
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28610%2F15%3A43872997" target="_blank" >RIV/70883521:28610/15:43872997 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28110/15:43872997
Result on the web
<a href="http://www.sciencedirect.com/science/article/pii/S0889157515001337" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0889157515001337</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jfca.2015.05.001" target="_blank" >10.1016/j.jfca.2015.05.001</a>
Alternative languages
Result language
angličtina
Original language name
Comparison of the nutrient composition, biogenic amines and selected functional parameters of meat from different parts of Nile crocodile (Crocodylus niloticus)
Original language description
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 - S, 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 wasvery 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.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/GAP503%2F11%2F1417" target="_blank" >GAP503/11/1417: Biogenic amines production in selected lactic acid bacteria strains</a><br>
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Food Composition and Analysis
ISSN
0889-1575
e-ISSN
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Volume of the periodical
43
Issue of the periodical within the volume
Neuveden
Country of publishing house
US - UNITED STATES
Number of pages
6
Pages from-to
82-87
UT code for WoS article
000361410600010
EID of the result in the Scopus database
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