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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2009

Autores

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

Revista

Título: Journal of Agricultural and Food Chemistry

Vol. 57

Páginas: 3645-3652

ISSN: 0021-8561

Editora: American Chemical Society

Indexação

ISI Web of Knowledge - 13 Citações

Scopus - 26 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 8