Nutrient composition of raw and cooked meat of male southern king crab (Lithodes santolla Molina, 1782)

Autores
Risso, Susana Josefina; Carelli Albarracin, Amalia Antonia
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 -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.
Fil: Risso, Susana Josefina. Universidad Nacional de la Patagonia San Juan Bosco; Argentina
Fil: Carelli Albarracin, Amalia Antonia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Materia
Amino Acids
Chemical Composition
Cholesterol
Fatty Acids
Minerals
Minor Compounds
Phospholipids
Southern King Crab
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/53852

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network_name_str CONICET Digital (CONICET)
spelling Nutrient composition of raw and cooked meat of male southern king crab (Lithodes santolla Molina, 1782)Risso, Susana JosefinaCarelli Albarracin, Amalia AntoniaAmino AcidsChemical CompositionCholesterolFatty AcidsMineralsMinor CompoundsPhospholipidsSouthern King Crabhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This 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 -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.Fil: Risso, Susana Josefina. Universidad Nacional de la Patagonia San Juan Bosco; ArgentinaFil: Carelli Albarracin, Amalia Antonia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaTaylor & Francis2012-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/53852Risso, Susana Josefina; Carelli Albarracin, Amalia Antonia; Nutrient composition of raw and cooked meat of male southern king crab (Lithodes santolla Molina, 1782); Taylor & Francis; Journal of Aquatic Food Product Technology; 21; 5; 10-2012; 433-4441049-8850CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1080/10498850.2011.608482info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.1080/10498850.2011.608482info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:21:44Zoai:ri.conicet.gov.ar:11336/53852instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:21:44.421CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Nutrient composition of raw and cooked meat of male southern king crab (Lithodes santolla Molina, 1782)
title Nutrient composition of raw and cooked meat of male southern king crab (Lithodes santolla Molina, 1782)
spellingShingle Nutrient composition of raw and cooked meat of male southern king crab (Lithodes santolla Molina, 1782)
Risso, Susana Josefina
Amino Acids
Chemical Composition
Cholesterol
Fatty Acids
Minerals
Minor Compounds
Phospholipids
Southern King Crab
title_short Nutrient composition of raw and cooked meat of male southern king crab (Lithodes santolla Molina, 1782)
title_full Nutrient composition of raw and cooked meat of male southern king crab (Lithodes santolla Molina, 1782)
title_fullStr Nutrient composition of raw and cooked meat of male southern king crab (Lithodes santolla Molina, 1782)
title_full_unstemmed Nutrient composition of raw and cooked meat of male southern king crab (Lithodes santolla Molina, 1782)
title_sort Nutrient composition of raw and cooked meat of male southern king crab (Lithodes santolla Molina, 1782)
dc.creator.none.fl_str_mv Risso, Susana Josefina
Carelli Albarracin, Amalia Antonia
author Risso, Susana Josefina
author_facet Risso, Susana Josefina
Carelli Albarracin, Amalia Antonia
author_role author
author2 Carelli Albarracin, Amalia Antonia
author2_role author
dc.subject.none.fl_str_mv Amino Acids
Chemical Composition
Cholesterol
Fatty Acids
Minerals
Minor Compounds
Phospholipids
Southern King Crab
topic Amino Acids
Chemical Composition
Cholesterol
Fatty Acids
Minerals
Minor Compounds
Phospholipids
Southern King Crab
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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 -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.
Fil: Risso, Susana Josefina. Universidad Nacional de la Patagonia San Juan Bosco; Argentina
Fil: Carelli Albarracin, Amalia Antonia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
description 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 -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.
publishDate 2012
dc.date.none.fl_str_mv 2012-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/53852
Risso, Susana Josefina; Carelli Albarracin, Amalia Antonia; Nutrient composition of raw and cooked meat of male southern king crab (Lithodes santolla Molina, 1782); Taylor & Francis; Journal of Aquatic Food Product Technology; 21; 5; 10-2012; 433-444
1049-8850
CONICET Digital
CONICET
url http://hdl.handle.net/11336/53852
identifier_str_mv Risso, Susana Josefina; Carelli Albarracin, Amalia Antonia; Nutrient composition of raw and cooked meat of male southern king crab (Lithodes santolla Molina, 1782); Taylor & Francis; Journal of Aquatic Food Product Technology; 21; 5; 10-2012; 433-444
1049-8850
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1080/10498850.2011.608482
info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.1080/10498850.2011.608482
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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