119
Views
3
CrossRef citations to date
0
Altmetric
Articles

Chemical Characteristics of Different Tissues of Spectacled Caiman (Caiman crocodilus)

, , , &

References

  • Abe, H. 2000. Role of histidine-related compounds as intracellular proton buffering constituents in vertebrate muscle. Biochem. 65: 757–765.
  • Abe, H., and Okuma, E. 1995. Discrimination of meat species in processed meat products based on the ratio of histidine dipeptides. Nippon Shokuhin Kagaku Kogaku Kaishi. 42: 827–834. doi: 10.3136/nskkk.42.827.
  • Alfaia, C. M. M., Castro, M. L. F., Martins, S. I. V., Portugal, A. P. V., Alves, S. P. A., Fontes, C. M. G. A., Bessa, R. J. B., and Prates, J. A. M. 2007. Effect of slaughter season on fatty acid composition, conjugated linoleic acid isomers and nutritional value of intramuscular fat in Barrosa-PDO veal. Meat Sci. 75: 44–52. doi: 10.1016/j.meatsci.2006.06.013.
  • AOAC. 2000. Official Methods of Analytical Chemists. (17th ed.). Maryland: Association of Official Analytical Chemists.
  • Aristoy, M. C., and Toldra, F. 1998. Concentration of free amino acids and dipeptides in porcine skeletal muscles with different oxidative patterns. Meat Sci. 50: 327–332. doi: 10.1016/S0309-1740(98)00037-0.
  • Bligh, E. G., and Dyer, W. J. 1959. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol. 37: 911–917. doi: 10.1139/y59-099.
  • Burns, B. G., Ke, P. J., and Irvine, B. B. 1985. Objective procedure for fish freshness evaluation based on nucleotides-changes using a HPLC system, Canadian Technical Report of Fisheries and Aquatic Sciences 1373, Fisheries and Oceans, Scotia-Fundy Region, Halifax, Nova Scotia.
  • Caldwell, J. 2008. World Trade in Crocodilian Skins 2005-2007. Cambridge, UK: United Nations Environment Programme World Conservation Monitoring Centre.
  • Černíková, M., Gál, R., Polášek, Z., Janíček, M., Pachlová, V., and Buňka, F. 2015. Comparison of the nutrient composition, biogenic amines and selected functional parameters of meat from different parts of Nile crocodile (Crocodylus niloticus). J. Food Compost. Anal. 43: 82–87. doi: 10.1016/j.jfca.2015.05.001.
  • Cifuni, G. F., Napolitano, F., Riviezzi, A. M., Braghieri, A., and Girolami, A. 2004. Fatty acid profile, cholesterol content and tenderness of meat from Podolian young bulls. Meat Sci. 67: 289–297. doi: 10.1016/j.meatsci.2003.10.017.
  • Delgado, E. J., Rubio, M. S., Iturbe, F. A., Me’ndez, R. D., Cassís, L., and Rosiles, R. 2005. Composition and quality of Mexican and imported retail beef in Mexico. Meat Sci. 69: 465–471. doi: 10.1016/j.meatsci.2004.10.003.
  • Eriksson, S. F., and Pickova, J. 2007. Fatty acids and tocopherol levels in M. Longissimus dorsi of beef cattle in Sweden - A comparison between seasonal diets. Meat Sci. 76: 746–754. doi: 10.1016/j.meatsci.2007.02.021.
  • FAO/WHO. 1994. Fats and oils in human nutrition. Report of a Joint FAO/WHO Expert Consultation, 19 to 26 October 1993, Rome. 168
  • Gruger, E. H., Jr., Nelson, R. W., and Standsby, M. E. 1964. Fatty acid composition of oils from 21 species of marine fish, freshwater fish and shellfish. J. Am. Oil Chem. Soc. 41: 663–667. doi: 10.1007/BF02661403.
  • Hoffman, L. C., Fisher, P. P., and Sales, J. 2000. Carcass and meat characteristics of the Nile crocodile (Crocodylus niloticus). J. Sci. Food Agric. 80: 390–396. doi: 10.1002/(ISSN)1097-0010.
  • Howgate, P. 2005. Kinetics of degradation of adenosine triphosphate in chill-stored rainbow trout (Oncorhynchus mykiss). Int. J. Food Sci. Technol. 40: 579–588. doi: 10.1111/j.1365-2621.2005.00924.x.
  • Huss, H. H. 1998. Evaluación De La Calidad Del Pescado, in El Pescado Fresco: Su Calidad Y Cambios De Calidad. Rome: Food and Agricultural Organization of the United Nations (FAO). Pp. 131–154.
  • Hwang, D. F., Chen, T. Y., Shiau, C. Y., and Jeng, S. S. 2000. Seasonal variations of free amino-acids and nucleotide-related compounds in the muscle of cultured Taiwanese puffer Takifugu rubripes. Fish. Sci. 66: 1123–1129. doi: 10.1046/j.1444-2906.2000.00178.x.
  • Ikeda, S. 1980. Other organic components and inorganic components. In Connell, J. J. (Eds.). Advances in Fish Science and Technology. Farnham, Surrey: Fishing News Books Ltd. Pp. 111–124.
  • Jessen, F., and Cappeln, G. 1994. Proceedings of the 24th Annual WEFTA Meeting. IFREMER, Nantes, 25–29 September, France.
  • Juárez, M., Horcada, A., Alcalde, M. J., Valera, M., Polvillo, O., and Molina, A. 2009. Meat and fat quality of unweaned lambs as affected by slaughter weight and breed. Meat Sci. 83: 308–313. doi: 10.1016/j.meatsci.2009.05.017.
  • Kadima, I. T., Al-Karousia, A., Mahgouba, O., Al-Marzooqia, W., Khalafa, S. K., Al-Maqbalia, R. S., Al-Sinanib, S. S. H., and Raiymbekc, G. 2013. Chemical composition, quality and histochemical characteristics of individual dromedary camel (Camelus dromedarius) muscles. Meat Sci. 93: 564–571. doi: 10.1016/j.meatsci.2012.11.028.
  • Kawai, M., Okiyama, A., and Ueda, Y. 2002. Taste enhancements between various amino acids and IMP. Chem. Senses. 27: 739–745. doi: 10.1093/chemse/27.8.739.
  • Konosu, S., Watanabe, K., and Shimizu, T. 1974. Distribution of nitrogenous constituents in the muscle extracts of eight species of fish. Bull. Jpn. Soc. Sci. Fish. 40: 909–915. doi: 10.2331/suisan.40.909.
  • Konosu, S., and Yamaguchi, K. 1982. The flavor components in fish and shellfish. In Martin, R. E., Flick, G. J., Hebard, E., and Ward, D. R. (Eds.). Chemistry and Biochemistry of Marine Food Products. Westport, CT, U.S.A: AVI Publishing Co. Pp. 367–404.
  • Larsen, R., Stormo, S. K., Dragnes, B. T., and Elvevoll, E. O. 2007. Losses of taurine, creatine, glycine and alanine from cod (Gadus morhua L.) fillet during processing. J. Food Compost. Anal. 20: 396–402. doi: 10.1016/j.jfca.2006.10.001.
  • Madsen, M. 1996. Prevalence and serovar distribution of Salmonella in fresh and frozen meat from captive Nile crocodiles (Crocodylus niloticus). Int. J. Food Microbiol. 29: 111–118. doi: 10.1016/0168-1605(95)00020-8.
  • Magnino, S., Colin, P., Dei-Cas, E., Madsen, M., McLauchlin, J., Nöckler, K., Maradona, M. P., Tsigarida, E., Vanopdenbosch, E., and Peteghem, C. V. 2009. Biological risks associated with consumption of reptile products. Int. J. Food Microbiol. 134: 163–175. doi: 10.1016/j.ijfoodmicro.2009.07.001.
  • Maikhunthod, B., and Intarapichet, K. O. 2005. Heat and ultrafiltration extraction of broiler meat carnosine and its antioxidant activity. Meat Sci. 71: 364–374. doi: 10.1016/j.meatsci.2005.04.017.
  • Mendel, E., and Gonzalez, R. M. 1997. Seasonal changes in the chemical and lipid composition of fillets of the Southwest Atlantic hake (Merluccius hubbsi). Food Chem. 59: 213–217. doi: 10.1016/S0308-8146(96)00225-7.
  • Mitchaothai, J., Yuangklang, C., Wittayakun, S., Vasupen, K., Wongsutthavas, S., Srenanul, P., Hovenierc, R., Evertsc, H., and Beynenc, A. C. 2007. Effect of dietary fat type on meat quality and fatty acid composition of various tissues in growing finishing swine. Meat Sci. 76: 95–101. doi: 10.1016/j.meatsci.2006.10.017.
  • Mitchell, G. E., Reed, A. W., and Houlihan, D. B. 1995. Composition of crocodile meat (Crocodylus porosus and Crocodylus johnstoni). Food Aust. 47: 221–224.
  • Moody, M. W., Coreil, P., and Rutledge, J. 1981. Alligator Meat: An Evaluation of a New Seafood. San Antonio, TX: Proc 6th Ann Tropical and Subtropical Fisheries Technological Conf of the Americas. April. Pp. 158–160.
  • Oh, M., Kim, E. K., Jeon, B. T., Tang, Y., Kim, M. S., Seong, H. J., and Moon, S. J. 2016. Chemical compositions, free amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae) beef by cut. Meat Sci. 119: 16–21. doi: 10.1016/j.meatsci.2016.04.016.
  • Osthoff, G., Hugo, A., Bouwman, H., Buss, P., Govender, D., Joubert, C. C., and Swarts, J. C. 2010. Comparison of the lipid properties of captive, healthy wild, and pansteatitis-affected wild Nile crocodiles (Crocodylus niloticus). Comp. Biochem. Physiol. A. 155: 64–69. doi: 10.1016/j.cbpa.2009.09.025.
  • Özogul, F., Polat, A., and Özogul, Y. 2004. The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chem. 85: 49–57. doi: 10.1016/j.foodchem.2003.05.006.
  • Peiretti, P. G., Medana, C., Visentin, S., Giancotti, V., Zunino, V., and Meineri, G. 2011. Determination of carnosine, anserine, homocarnosine, pentosidine and thiobarbituric acid reactive substances contents in meat from different animal species. Food Chem. 126: 1939–1947. doi: 10.1016/j.foodchem.2010.12.036.
  • Periago, M. J., Ayala, M. D., Lopez-Albors, O., Abdel, I., Martinez, C., Garcia-Alcazar, A., Ros, G., and Gil, F. 2005. Muscle cellularity and flesh quality of wild and farmed sea bass, Dicentrarchus labrax L. Aquac. 249: 175–188. doi: 10.1016/j.aquaculture.2005.02.047.
  • Polidori, P., Vincenzetti, S., Cavallucci, C., and Beghelli, D. 2008. Quality of donkey meat and carcass characteristics. Meat Sci. 80: 1222–1224. doi: 10.1016/j.meatsci.2008.05.027.
  • Przysiezna, E. 2005. Effect of chilling storage time on the proteolysis and lipid oxidation in vacuum-packed turkey breast muscles. Pol. J. Food Nutr. Sci. 12: 397–402.
  • Rimestad, A., Borgejordet, A., Vesterhus, K., Sygnestad, K., Løken, E., Trygg, K., Pollestad, M., Lund-Larsen, K., and Omholt-Jensen, G. 2001. Den Store Matvaretabellen. Oslo: Gyldendal Norsk Forlag ASA. Pp. 156.
  • RIRDC. 2007. Composition of New Meats, Analyses and Nutrient Composition of Innovative Meat Industries. Australia: Rural Industries Research and Development Corporation Publication No. 07/036.
  • Ruiz-Capillas, C., and Moral, A. 2004. Free amino acids in muscle of Norway lobster (Nephrops norvegicus L.) in controlled and modified atmospheres during chilled storage. Food Chem. 86: 85–91. doi: 10.1016/j.foodchem.2003.08.019.
  • Shiau, C. Y., Pong, Y. J., Chiou, T. K., and Tin, Y. Y. 2001. Effect of starvation on free histidine and amino acids in white muscle of milkfish Chanos chanos. Comp. Biochem. Physiol. B. 128: 501–506. doi: 10.1016/S1096-4959(00)00350-X.
  • Sirdah, M. M. 2015. Protective and therapeutic effectiveness of taurine in diabetes mellitus: A rationale for antioxidant supplementation. Diabetes Metab. Syndr. 9: 55–64. doi: 10.1016/j.dsx.2014.05.001.
  • Trappe, T. A., and Liu, S. Z. 2013. Effects of prostaglandins and COX-inhibiting drugs on skeletal muscle adaptations to exercise. J. Appl. Physiol. 115: 909–919. doi: 10.1152/japplphysiol.00061.2013.
  • Usydus, M., Szlinder-Richert, J., Adamczyk, M., and Szatkowska, U. 2011. Marine and farmed fish in the Polish market: comparison of the nutritional value. Food Chem. 126: 78–84. doi: 10.1016/j.foodchem.2010.10.080.
  • Vicente-Neto, J., Bressan, M. C., Faria, P. B. E., Vieira, J. O., Cardoso, M. G., Gloria, M. B. A., and Gama, L. T. 2010. Fatty acid profiles in meat from Caiman yacare (Caiman crocodilus yacare) raised in the wild or in captivity. Meat Sci. 85: 752–758. doi: 10.1016/j.meatsci.2010.03.036.
  • Williams, V. L., Moshoeu, T. J., and Alexander, G. J. 2016. Reptiles sold as traditional medicine in Xipamanine and Xiquelene Markets (Maputo, Mozambique). S. Afr. J. Sci. 112: 1–9. doi: 10.17159/sajs.2016/20150416.
  • Wood, J. D., Enser, M., Fisher, A. V., Nute, G. R., Sheard, P. R., Richardson, R. I., Hughes, S. I., and Whittington, F. M. 2008. Fat deposition, fatty acid composition and meat quality: A review. Meat Sci. 78: 343–358. doi: 10.1016/j.meatsci.2007.07.019.
  • Young, K. 2009. Omega-6 (n-6) and omega-3 (n-3) fatty acids in tilapia and human health: A review. Int. J. Food Sci. Nutr. 60: 203–211. doi: 10.1080/09637480903140503.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.