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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/53852
Ver los metadatos del registro completo
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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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1846082609541545984 |
score |
13.22299 |