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Proximate composition, amino acid and fatty acid profiles of marine snail Rapana venosa meat, visceral mass and operculum
Journal of the science of food and agriculture, 2017-12, Vol.97 (15), p.5361-5368
Luo, Fenglei
Xing, Ronge
Wang, Xueqin
Peng, Quancai
Li, Pengcheng
2017
Volltextzugriff (PDF)
Details
Autor(en) / Beteiligte
Luo, Fenglei
Xing, Ronge
Wang, Xueqin
Peng, Quancai
Li, Pengcheng
Titel
Proximate composition, amino acid and fatty acid profiles of marine snail Rapana venosa meat, visceral mass and operculum
Ist Teil von
Journal of the science of food and agriculture, 2017-12, Vol.97 (15), p.5361-5368
Ort / Verlag
Chichester, UK: John Wiley & Sons, Ltd
Erscheinungsjahr
2017
Quelle
Wiley Online Library Journals Frontfile Complete
Beschreibungen/Notizen
BACKGROUND Rapana venosa (Rv), an important marine snail, demonstrates an increasing nutritional and economic importance. However, there is still limited information available on their nutritional composition. The present study highlights and provides new information on the proximate composition, amino acid and fatty acid profiles of different body parts of Rv, aiming for its better application and research. RESULTS The operculum contained a high amount of protein and flavor amino acids. The edible tissues, including meat and visceral mass, were valuable sources of essential amino acids (EAA) apart from methionine and cysteine. In addition, the meat contained high amount of taurine. Fatty acid analysis indicated that the edible tissues contained high amounts of ω3 fatty acids, especially eicosapentaenoic acid (EPA) (C20:5ω3) and docosahexaenoic acid (DHA) (C22:6ω3), and had a low ω6/ω3 fatty acid ratio. Interestingly, significantly higher concentrations of most nutritional elements such as fat, EAA, EPA and DHA, were found in the visceral mass compared to those in the meat. CONCLUSION The operculum of Rv may became a very interesting source for some protein and flavor peptide development, and the edible parts of Rv may be utilized for special dietary applications requiring high amounts of taurine, EPA, DHA and a lower ω6/ω3 fatty acid ratio. © 2017 Society of Chemical Industry
Sprache
Englisch
Identifikatoren
ISSN: 0022-5142
eISSN: 1097-0010
DOI: 10.1002/jsfa.8425
Titel-ID: cdi_proquest_miscellaneous_1899116931
Format
–
Schlagworte
Amino acid composition
,
amino acid profiles
,
Amino acids
,
Amino Acids - chemistry
,
Animals
,
Body parts
,
Diet
,
Docosahexaenoic acid
,
Economic importance
,
Eicosapentaenoic acid
,
fatty acid profiles
,
Fatty acids
,
Fatty Acids - chemistry
,
Fish
,
Flavor
,
marine snail
,
Meat
,
Meat - analysis
,
Methionine
,
Nutritive Value
,
Operculum
,
Proteins - analysis
,
proximate composition
,
Rapana venosa
,
Snails - chemistry
,
Taurine
,
Tissues
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