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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/70883521:28110/15:43872997

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

<a href="/cs/project/GAP503%2F11%2F1417" target="_blank" >GAP503/11/1417: Produkce biogenních aminů u vybraných kmenů bakterií mléčného kvašení</a><br>

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food Composition and Analysis

ISSN

0889-1575

e-ISSN

—

Svazek periodika

43

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

6

Strana od-do

82-87

Kód UT WoS článku

000361410600010

EID výsledku v databázi Scopus

—