Nutritional Quality of the Edible Tissues of European Lobster Homarus gammarus and American Lobster Homarus americanus

• Type: Article in International Scientific Journal
• Date: 2009

Authors

barrento, s (Author) Other; marques, a (Author) Other; teixeira, b (Author) Other; vaz-pires, p (Author) ICBAS; nunes, ml (Author) ICBAS

Journal

Title: Journal of Agricultural and Food Chemistry

Vol. 57

Pages: 3645-3652

ISSN: 0021-8561

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 13 Citations

Scopus - 26 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-003-K41

DOI: 10.1021/jf900237g

Abstract (EN): The clawed lobsters Homarus gammarus and Homarus americanus are high-priced and appreciated food items in southern Europe. From a nutritional point of view there is still limited information on the chemical composition of edible tissues (muscle, hepatopancreas, and gonads) of both species. Therefore, the aims of the present work were to study the proximate chemical composition, energy, fatty acid and amino acid profiles, and cholesterol content in each edible tissue of both species and to evaluate their nutritional quality. Differences were observed between tissues, sexes, and species. Muscle and gonads were rich in protein, whereas hepatopancreas had high fat, cholesterol, and energy contents. All edible tissues were valuable sources of essential amino acids. Contrary to the common belief that shellfish consumption should be reduced in a low-fat and -cholesterol diet, all edible tissues of clawed lobsters have a nutritious value perfectly compatible with nutritious and healthy diets.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8