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dc.contributor.authorLazarević, Jasmina
dc.contributor.authorČabarkapa, Ivana
dc.contributor.authorRakita, Slađana
dc.contributor.authorBanjac, Maja
dc.contributor.authorTomičić, Zorica
dc.contributor.authorŠkrobot, Dubravka
dc.contributor.authorRadivojević, Goran
dc.contributor.authorKalenjuk Pivarski, Bojana
dc.contributor.authorTešanović, Dragan
dc.date.accessioned2023-07-14T23:20:39Z
dc.date.available2023-07-14T23:20:39Z
dc.date.issued2022-12-14
dc.identifier.citationLazarević, J.; Čabarkapa, I.; Rakita, S.; Banjac, M.; Tomičić, Z.; Škrobot, D.; Radivojević, G.; Kalenjuk Pivarski, B.; Tešanović, D. Invasive Crayfish Faxonius limosus: Meat Safety, Nutritional Quality and Sensory Profile. Int. J. Environ. Res. Public Health 2022, 19, 16819. https://doi.org/10.3390/ ijerph192416819en_US
dc.identifier.issn1660-4601
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/272
dc.description.abstractThe 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 nutrientsen_US
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2021/200222/RS// info:eu-repo/grantAgreement/MESTD/inst-2021/200125/RS// info:eu-repo/grantAgreement/PSHESR/apv-2021/02/RS//
dc.rightsopenAccess
dc.subjectspiny-cheek invasive crayfishen_US
dc.subjectFaxonius limosusen_US
dc.subjectmeat safetyen_US
dc.subjectnutritional qualityen_US
dc.subjectsensory profileen_US
dc.titleInvasive Crayfish Faxonius limosus: Meat Safety, Nutritional Quality and Sensory Profileen_US
dc.typeArticleen_US
dc.typeinfo:eu-repo/semantics/article
dc.identifier.wos000902707600001
dc.identifier.doi10.3390/ijerph192416819


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