Artículo
Proximate composition, fatty acids and cholesterol content of meat cuts from tegu lizard Tupinambis merianae
Fecha de publicación:
09/2006
Editorial:
Academic Press Inc Elsevier Science
Revista:
Journal of Food Composition and Analysis
ISSN:
0889-1575
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The proximate composition, fatty acid composition and cholesterol content of three different cuts of meat from tegu Tupinambis merianae were determined. Moisture (72.0±0.7%), protein (23.6±0.7%), fat (4.0±1.3%) and ash (1.2±0.2%) did not differ from values obtained from beef or chicken meat. The cholesterol content (18.2±5.8 mg/100 g tissue) was similar among the cuts and was lower in tegu meat than in other meats of similar fat content such as beef, chicken or fish. The relation between polyunsaturated and saturated fatty acids (1.09) was comparable to that of some species of fish, and the fat presents nutritional qualities comparable with those of chicken meat.
Palabras clave:
Lizard Meat
,
Tupinambis Merianae
,
Fatty Acid Composition
,
Tegu
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(CCT - NOA SUR)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - NOA SUR
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - NOA SUR
Articulos(INIBIBB)
Articulos de INST.DE INVEST.BIOQUIMICAS BAHIA BLANCA (I)
Articulos de INST.DE INVEST.BIOQUIMICAS BAHIA BLANCA (I)
Citación
Caldironi, Hugo Alfredo; Manes, Mario Enrique; Proximate composition, fatty acids and cholesterol content of meat cuts from tegu lizard Tupinambis merianae; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 19; 6-7; 9-2006; 711-714
Compartir
Altmétricas