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dc.creatorRisso, Susana Josefina-
dc.creatorCarelli Albarracin, Amalia Antonia-
dc.date2018-08-01T21:15:38Z-
dc.date2018-08-01T21:15:38Z-
dc.date2012-10-
dc.date2018-07-11T13:46:40Z-
dc.date.accessioned2019-04-29T15:32:20Z-
dc.date.available2019-04-29T15:32:20Z-
dc.date.issued2018-08-01T21:15:38Z-
dc.date.issued2018-08-01T21:15:38Z-
dc.date.issued2012-10-
dc.date.issued2018-07-11T13:46:40Z-
dc.identifierRisso, 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-
dc.identifier1049-8850-
dc.identifierhttp://hdl.handle.net/11336/53852-
dc.identifierCONICET Digital-
dc.identifierCONICET-
dc.identifier.urihttp://rodna.bn.gov.ar:8080/jspui/handle/bnmm/296051-
dc.descriptionThis 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.-
dc.descriptionFil: Risso, Susana Josefina. Universidad Nacional de la Patagonia San Juan Bosco; Argentina-
dc.descriptionFil: 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-
dc.formatapplication/pdf-
dc.formatapplication/pdf-
dc.languageeng-
dc.publisherTaylor & Francis-
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1080/10498850.2011.608482-
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.1080/10498850.2011.608482-
dc.rightsinfo:eu-repo/semantics/restrictedAccess-
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/-
dc.sourcereponame:CONICET Digital (CONICET)-
dc.sourceinstname:Consejo Nacional de Investigaciones Científicas y Técnicas-
dc.sourceinstacron:CONICET-
dc.subjectAMINO ACIDS-
dc.subjectCHEMICAL COMPOSITION-
dc.subjectCHOLESTEROL-
dc.subjectFATTY ACIDS-
dc.subjectMINERALS-
dc.subjectMINOR COMPOUNDS-
dc.subjectPHOSPHOLIPIDS-
dc.subjectSOUTHERN KING CRAB-
dc.subjectAlimentos y Bebidas-
dc.subjectOtras Ingenierías y Tecnologías-
dc.subjectINGENIERÍAS Y TECNOLOGÍAS-
dc.titleNutrient composition of raw and cooked meat of male southern king crab (Lithodes santolla Molina, 1782)-
dc.typeinfo:eu-repo/semantics/article-
dc.typeinfo:eu-repo/semantics/publishedVersion-
dc.typeinfo:ar-repo/semantics/articulo-
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