Determinaton of proximate composition and mineral contents of blue crab (Callinectes sapidus) and swim crab (Portunus pelagicus) caught off the Gulf of Antalya

The proximate composition and mineral contents of blue crab (Callinectes sapidus) and swim crab (Portunus pelagicus), caught off the Gulf of Antalya, were investigated. The aim of this study was to demonstrate the nutritive value. Claw and body meat of these two species were analyzed. For both species there were no significant differences in the moisture, fat and ash contents of claw and body meats but protein contents of swim crab were significantly higher (P<0.05) than those found in blue crab. Na, K, Ca, Zn and Cu values for blue crab and swim crab were not significantly different. There were no significant differences between Na, K, Mg, Zn, Fe, Mn and Cu contents of claw and body meats of the two species.     

Fatty acid composition of the blue crab (Callinectes sapidus Rathbun, 1896) in the north eastern Mediterranean

The fatty acid composition in muscle (claw and breast) and hepatopancreas of the Blue Crab (Callinectes sapidus ) of the north-east Mediterranean were determined. Fatty acid compositions were analysed by gas chromatography. The results showed that the fatty acid profiles were significantly different between claw meat, breast meat and hepatopancreas of the crab. The percentage of total saturated fatty acids was higher in the hepatopancreas than in the claw or breast meats. The total n6 fatty acids were 8.61%, 7.80% and 5.34% in the hepatopancreas, claw meat and breast meat, respectively. The claw and breast meats contained significantly (P<0.05) higher amounts of total n3 fatty acids than did the hepatopancreas. The n3/n6 fatty acids ratio was higher in the breast meat than in the claw meat or the hepatopancreas.It is concluded that claw and breast meat are good sources of n3 PUFAs. Therefore, the results suggest that claw and breast meat of the blue crab are appropriate for human health.     

Nutrient composition of green crab (Carcinus maenus) leg meat and claw meat

Research is underway in New England to examine the potential for initiating a commercial fishery for the invasive European green crab (Carcinus maenus). Information on the nutrient composition is needed to facilitate the processing, utilization, and marketing of value-added green crab products. Green crabs were harvested and individually weighed and measured for carapace width. Claw meat and leg meat samples were picked from steamed crabs, and raw crabs were sampled for claw meat only. Samples were subjected to proximate, mineral (calcium, phosphorus, magnesium, sodium, potassium, aluminium, iron, zinc, copper), cholesterol, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) analyses. Moisture, protein, and total mineral contents of the crab meat averaged 78.7, 17.1, and 2.2 g/100 g, respectively. Leg meat had higher lipid concentrations (1.16 g/100 g) than either steamed (0.62 g/100 g) or raw (0.54 g/100 g) claw meat. Average n-3 fatty acid concentrations ranged from 115 to 336 mg/100 g and 154 to 344 mg/100 g for DHA and EPA, respectively, and were significantly higher in leg meat than in claw meat.     

Composition of Guinea Keet Breast and Thigh Meat

Guinea keets, reared to 12 wk on a modified turkey starter and grower diet, were processed like broilers and thigh and breast meat samples analyzed. Proximate analysis for breast and thigh meat without skin was: dry matter 25.4 and 24.0%; protein 22.7 and 19.4%; hexane extractables 0.86 and 2.2%; and ash 1.06 and 1.05% respectively. Total cholesterol in breast meat was 40.6 mg/100g raw tissue, and 62.1 mg in the thigh. Also included were analyses for Na, K, Ca, Mg, P, thiamin, riboflavin, niacin, pantothenic acid and the fatty acid profiles of the meat and skin. Guinea meat was found to be lower in fat, sodium and cholesterol and higher in potassium, phosphorus, thiamin, riboflavin, niacin and vitamin B6 than broiler meat.     

Seasonal Micro- and Macro-Mineral Profile and Proximate Composition of Oyster (Ostrea edulis) Analyzed by ICP-MS

Oysters (Ostrea edulis) were investigated for micro–macro-mineral content and proximate composition throughout the year. Mercury, lead and aluminium were found to be below the legislative limits, while zinc was over throughout the year. Cadmium and copper were over legislative limits in winter. While the highest Na, Mg and Ca values were found in autumn, the highest K and P contents were found in spring. Ranges of moisture, protein, fat and ash contents were 71.06–80.65, 6.85–10.30, 1.47–5.51 and 3.42–9.45 g/100 g, respectively. While the highest protein, fat, ash values were found in spring, the highest moisture contents were found in autumn.     

Study on the behavior of the trace metal and macro minerals in Mytilus galloprovincialis as a bioindicator species: the case of Marmara Sea, Turkey

Sea food is a major source of animal protein. Marine foods are very rich sources of mineral components. The total content of minerals in the raw flesh of marine fish and invertebrates is in the range of 0.6–1.5% wet weight. The contents of Na, K, Ca, Mg and P are up to 1 mg/100 g, whereas those of Fe, Zn, I are less than 1 mg/100 g. Mussels (Mytilus galloprovincialis) were investigated for macro and trace element composition throughout the year. Ranges of moisture, ash, protein and fat contents were 79.76–87.46 g/100 g, 1.06–2.06 g/100 g, 7.28–12.65 g/100 g and 0.33–3.49 g/100 g, respectively. While the highest protein and fat values were found in the summer (July–August), the highest moisture and ash contents were found in the winter (December–January). The contents of highest Na, K, Ca were found in the summer. Cadmium, lead and copper were found to be below the legislative limits throughout year. High levels of mercury were found in January and October. It should be discussed whether mussel may provide an alternative source of mineral for healthy nutrition.     

Comparison of Commercial Processing Method vs Hot-Deboning of Fresh Broilers on Nutrient Content of Breast Meat

Conventional commercial processing of fresh broilers usually involves ice-water immersion chilling, which may cause some losses of water-soluble nutrients. This study was conducted to determine the effect of conventional chilling vs hot deboning on the nutrient content (proximate composition, riboflavin, niacin, vitamin B₆, P, Na, Mg, Ca and K) of breast meat from broilers. Significant differences were found between the two methods when the results of moisture, ash, P, K and Na were compared. No differences were found for other nutrients. A leaching mechanism for ash, mostly of P and K salts by the commercial process is suggested.     

Study on the behavior of the trace metal and macro minerals in Mytilus galloprovincialis as a bioindicator species: the case of Marmara Sea, Turkey

Sea food is a major source of animal protein. Marine foods are very rich sources of mineral components. The total content of minerals in the raw flesh of marine fish and invertebrates is in the range of 0.6–1.5% wet weight. The contents of Na, K, Ca, Mg and P are up to 1 mg/100 g, whereas those of Fe, Zn, I are less than 1 mg/100 g. Mussels (Mytilus galloprovincialis) were investigated for macro and trace element composition throughout the year. Ranges of moisture, ash, protein and fat contents were 79.76–87.46 g/100 g, 1.06–2.06 g/100 g, 7.28–12.65 g/100 g and 0.33–3.49 g/100 g, respectively. While the highest protein and fat values were found in the summer (July–August), the highest moisture and ash contents were found in the winter (December–January). The contents of highest Na, K, Ca were found in the summer. Cadmium, lead and copper were found to be below the legislative limits throughout year. High levels of mercury were found in January and October. It should be discussed whether mussel may provide an alternative source of mineral for healthy nutrition.     

Composition of Capers (Capparis spinosa): Influence of Cultivar, Size and Harvest Date

Average composition values of capers found were as follows: moisture 79%, ash 1.6%, protein 5.8%, fat 1.6%, Ca 871 ppm, Mg 636 ppm, K 542 mg/100mL, Na 226 ppm, Fe 13 ppm, P 21 mg/100g, and raw fibre 5.4%. These values were affected by cultivar, size and harvest date. Of the flavonoids present, rutin, kaempferol-3-glucoside, kaempferol-3-rutinoside and kaempferol-3-rhamnorutinoside were identified and rutin was most abundant. A flavonoid derived from kaempferol and two from quercetin were detected but not identified. More than 50% of the fatty acids in both cultivars were polyunsaturates.     

Fatty acid composition of green crab (Carcinus mediterraneus) from the Tunisian mediterranean coasts

Green crab (Carcinus mediterraneus) was analysed for proximate and fatty acid composition. The yields of crab claw meat and hepatopancreas were 24.9–26.1% and 8.8–9.2%, respectively. Crude protein (NX6.25) and crude fat contents of crab claw meat were 17.8–18.2% and 0.85–1%, respectively, on a dry weight basis, while those of hepatopancreas were 13–14% and 21.8–22.7%, respectively. The fatty acid (FA) profiles were significantly different between claw meat, and hepatopancreas of the crab. The percentage of total saturated fatty acids was higher in the hepatopancreas (25.15–26.24% of total FAs) than in the claw meat (22.58–23.49% of total FAs). The main saturated fatty acids were palmitic acid (16:0) and stearic acid (18:0). Palmitic acid represented 11.5–12.45% and 11–11.5% of the total FAs in the hepatopancreas and in the claw meat, respectively. The percentages of stearic acid were 7.8–8.3% and 7–7.3% in the hepatopancreas and in the claw meat, respectively. Meanwhile, oleic acid (18:1) was the dominant monounsaturated fatty acid which represents 16.15–16.85% and 15.4–15.7% of the hepatopancreas and the claw meat total FAs, respectively. The dominant PUFA was arachidonic acid (20:4n-6) in both claw meat and hepatopancreas. The content of arachidonic acid (20:4n-6) was higher in the hepatopancreas (13–13.5%) than in the claw meat (10.5–11.8%).     

YIELD, PROXIMATE COMPOSITION AND MINERAL ELEMENT CONTENT OF THREE CULTIVARS OF RAW AND ROASTED PEANUTS

Yield of kernels, proximate composition (moisture, crude fiber, fat, protein and ash), and content of nine mineral elements–Ca, Mg, P, Na, K, Fe, Cu, Zn and Mn-are reported for three cultivars of peanuts, raw and roasted. Roasting resulted in higher concentrations of all nutrients measured in the peanuts except moisture and sodium, whose contents decreased. Although statistically significant differences in nutrient content were noted among cultivars, these differences were of little practical importance. Data on retentions of proximate components and mineral elements with roasting of peanuts indicate that except for moisture and sodium (which were low) and ash (which was high), retentions were close to 100%.     

CUTABILITY AND NUTRIENT CONTENT OF WHITETAIL DEER1

The role of game meats as a food source has been largely ignored today, but may provide the principle meat source for many individuals. Fifteen whitetail deer were completely boned to obtain lean meat. A typical skinned and dressed cold carcass yielded 72% boneless lean tissue. The average moisture, protein and fat content were 73.5, 23.6 and 1.4%, respectively. Energy value and cholesterol content was 149 kcal/100g and 116 mg/100g, respectively. Venison contained high levels of essential amino acids and was comparable to lean beef in amino acid content. Selected minerals in the longissimus muscle from 13 animals revealed large amounts (mg/g) of K, Na and P and smaller amounts (μg/g) of Ca, Cu, Fe, Mg, Mn and Zn.     

Geographical origin and breed discrimination of Apulian lamb meat samples by means of analytical and spectroscopic determinations

With the aim of finding parameters capable of characterizing meat according to geographical origin, twenty-five lamb meat samples from three areas located in Apulia (Southern Italy) were analysed for moisture, ash, fat and protein content, stable isotope ratios ((15)N/(14)N and (13)C/(12)C), major elements (Ca, Mg, Na, K) and trace metals (Zn, Cu, Fe, Cr). (1)H high resolution magic angle spinning (HR-MAS) NMR spectra were also obtained for all the samples. The advantages of the (1)H HR-MAS NMR technique are that sample preparation is easy, since the spectrum is obtained directly on the minced solid sample, and that information is acquired for a large number of metabolites (amino acids, fatty acids, sugars, etc.). The application of multivariate statistical analysis to two data sets containing tissue composition results together with the metals contents and (1)H HR-MAS NMR spectral data together with isotope ratios, respectively, provided in both cases a satisfactory origin differentiation of lamb meat samples.     

True and Apparent Retention of Nutrients in Hamburger Patties Made from Beef or Beef Extended with Three Different Soy Proteins

Hamburger patties containing all beef or beef extended (20% reconstituted soy product, 80% beef) with soy isolate, soy concentrate or textured soy flour, or beef extended with one of the three soy products fortified with iron (60 mg/100g soy protein) and zinc (25 mg/100g soy protein), were analyzed in both the raw and cooked states for moisture, protein, fat, Ca, P, Mg, Na, Fe, Cu, Zn, and Mn. The percent true nutrient retentions (% TR) and percent apparent nutrient retentions (% AR) were calculated. The % TR was not significantly different for any of the patties for protein, fat, total ash, Ca, or Cu. The % TR of moisture decreased as the refinement of the soy added to the patties increased. The % AR was higher than the % TR for all nutrients examined.     

Nutrient profiles of commercial goat milk cheeses manufactured in the United States

Thirty varieties of commercial goat milk cheeses collected from 13 manufacturers in 11 states of the US were evaluated. Concentration profiles of basic nutrients, major and trace minerals, their correlations, and mineral ratios in the caprine cheeses were determined to compare nutritional parameters among the varieties. Mean percentage of moisture, fat, protein, and ash for plain soft, semi-soft, hard, pepper, garlic, and herb cheeses were 59.8, 22.5, 18.9, 1.74; 43.2, 28.5, 26.2, 2.83; 27.4, 32.3, 25.4, 3.58; 57.3, 22.9, 21.6, 1.32; 64.3, 18.3, 16.7, 1.34; 59.1, 21.8, 17.3, 1.60, respectively. Ranges of mean concentrations (mg/100 g wet basis) of S, P, K, Mg, Ca, Na, Cl, Fe, Al, Mn, Cu, and Zn were: 2.00 to 8.05; 192 to 785; 7.03 to 103; 10.3 to 78.0; 57.1 to 1035; 225 to 924; 96.0 to 1260; .52 to 8.73; .47 to 22.1; .08 to .40; .44 to 1.32; .49 to 4.13, respectively. Twenty of the 30 varieties were very high or high moisture cheeses, which would suggest slow coagulation as the major mode of fabrication. Wide variations in the concentrations of P, K, Ca, Na, Cl, Fe, Al, and Zn were found among and within varieties of the cheeses. High concentrations and variations in Fe and Al in the cheeses indicate a significant possibility of uptake of these elements into the products during farmstead manufacturing processes. Percentage of moisture was negatively and significantly (P less than .05 or P less than .01) correlated with the concentrations of ash, fat, protein, and most of the minerals. Percentage of ash was positively and significantly correlated with the concentrations of macrominerals but negatively and less correlated with concentrations of Fe, Al, Mn, and Cu. The Na:K ratio was the highest of the five mineral ratios. Differences were significant for Ca:P, Ca:Mg, and Na:K ratios among the six types of goat cheese tested.     

THE COMPARISON OF THE NUTRIENT COMPOSITIONS OF LASIANTHERA AFRICANA AND HEJNSIA CRINITA

The proximate (ash, crude fat, protein and fiber, carbohydrate and calorie values) composition, the minerals (Na, K, Ca, P, Mg, Fe and Zn), undesirable components (oxalates, phytate and hydrocyanic acid: HCN) were determined in young Lasianthera africana and Heinsia crinita. The ash, crude fat, crude protein of young Lasianthera africana with values of 12, 7.0 and 21 mg/100 g dry matter (DM) respectively, while that of the old leaves were 11, 6.0 and 19 mg/100 g DM, respectively. The crude fat, crude protein of the young Lasianthera africana were significantly higher (P<0.05) then those of the old Lasianthera africana leaves except for ash. For the Heinsia crinita, the ash and crude protein values of the young leaves were significantly higher (P<0.05) than those of the old leaves except for crude fat.
In both species the old leaves had significantly higher (P<0:05) fiber contents than the young leaves. The carbohydrate and calorie values were not very different in the old and young leaves. For the minerals only the young Lasianthera africana leaves K, P, and Zn were significantly higher (P<0.05) than those of the old leaves while for the Heinsia crinita, Na, K and P were significantly higher (P<0.05) than those of the old leaves. The undesirable components showed that the young Lasianthera africana leaves had significantly higher (P<0.05) values for total and soluble oxalates and HCN when compared with old leaves. The same trend was observed for Heinsia crinita. These results will be discussed in conjunction with their nutritional importance .     

Physicochemical, functional and microbiological quality of buffalo liver

Buffalo liver is an important edible meat byproduct. However, in developing countries including India, it has a low commercial value and is underutilized. The present investigation was conducted to provide basic information on physicochemical, functional and microbiological quality of buffalo liver. Proximate composition was: moisture - 71.92%, protein - 18.44%, fat - 5.60%, carbohydrate - 2.72%, total ash - 1.32% and total energy - 135 kcal. Mineral concentrations (mg%) in liver were: Na - 60.04, K - 274, Ca - 5.60, Mg - 6.20, Fe - 20.86 and Cu - 5.60. Mean glycogen (mg/g), total liver pigments (mg/g) and cholesterol (mg%) were 7.07,8.49 and 283.88, respectively. The mean pH values of buffalo liver was 6.42, WHC - 38 ml per 100 g and cooking yield was 73.15%. Protein extractability studies indicated that liver contains higher amounts of water-soluble proteins (20-40%) than salt soluble proteins (7-15%) and presence of high molecular weight proteins in salt soluble protein fractions. The average microbial counts (log(10) cfu/g) for different organisms were APC - 6.10; psychrotrophs - 4.30; enterobacteriaceae counts - 4.97; staphylococcal counts 2.50 and total coliforms - 2.82.     

Chemical composition of shell and flesh of three prawn samples from Lagos lagoon

The protein, ash, fibre and individual mineral ion contents of three species of prawn taken from the Lagos lagoon were determined. The median liveweights of Macrobrachium vollenhovenii (Herklots), Palaemon species A (Powell) and Penaeus notialis were respectively, 25.52 g (shell + head 16.76 g; flesh 9.26 g), 3.15 g (shell + head 1.71 g; flesh 1.44 g) and 5.11 g (shell + head 2.14 g; flesh 2.96 g). All (shell + head) samples had high protein, ash and fibre contents but only the protein content was high in the flesh, which had low or undetectable quantities of fibre. The fat and carbohydrates contents were generally low. In M vollenhovenii the (shell + head) was a better source of Mg, Zn, Cu and K than the flesh, which was a better source of Ca, Ni, P, Fe, Co and Na. In P species A the (shell + head) was a better source of Ca, Mg, P, Cu, Co, Na and K than the flesh (higher in Zn and Ni). In P notialis the (shell + head) was the better source of Ca, Zn, P, Fe and Co and the flesh the better source of Mg, Ni, Fe, Na and K. Copyright © 2004 Society of Chemical Industry     

BIOMASS NUTRIENT PROFILES OF THE MICROALGA PHAEODACTYLUM TRICORNUTUM

The microalga Phaeodactylum tricornutum was cultured under various conditions in an external tubular photobioreactor and in a bubble column. The proximate composition (moisture, ash, crude protein, available carbohydrates, fiber, lipids and energy), nitrate, nucleic acids, mineral elements (Na, K, Ca, Mg, Fe, Cu, Zn, Mn, P, S, As, Pb, Cd), C/N ratio, fatty acids and pigments (total carotenoids, carotenoid class and chlorophylls) were analyzed. On average, the biomass contained 36.4% crude protein, 26.1% available carbohydrates, 18.0% lipids, 15.9% ash and 0.25% neutral detergent fiber, on a dry wt basis. The mineral element contents in 100 g dry biomass were: Ca (1910 mg), K (1720 mg), Na (1430 mg), S (1050 mg), Mg (555 mg), Zn (373 mg), (Mn 31.4 mg), Cu (8.4 mg), and P (269 mg). Toxic heavy metal contents were negligible. The fatty acid content was (on percent dry wt): 0.65% in 14:0;1.28% in 16:0; 1.48% in 16:lω7; 0.34% in 16:2ω4; 0.75% in 16:3ω4 and 2.50% in 20:5ω3. Nutrient composition of biomass was highly influenced by means of the residence time in the culture bioreactor and the external irradiance. The biomass produced at low external irradiance was richer in protein and eicosapentaenoic acid.     

Contents of mineral substances in venison

The venison in comparison with meat from slaughter animals has finer muscle fibres, dark- till brownred colour, rush blooded. Characteristic is its piquant flavour markedly differentiated among individual game types and becoming more intensive during aging. As for venison composition, the authors [1–4] report, that it is rich in protein and essential amino acids, has low fat content and relatively high vitamins and mineral elements content. The quality and the composition of the meat are in considerable extent affected by received feed, environment, season, sex and other factors. Our work focused on examination of ash content, contents of macroelements (Na, K, Ca, Mg, P) and selected microelements (Fe, Zn, Cu, Mn) in main venison kinds – in meat from deer, moufflon, wild boar, hare, duck and pheasant with the aim to enhance knowledge on composition of these foods.