Variability of elements and nutritional value of spiny-cheek crayfish (Faxonius limosus,Rafinesque, 1817): Variability of elements and nutritional value of F. limosus |
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| Affiliation: | 1. Department of Meat Sciences, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza Street 4, 71-550 Szczecin, Poland;2. Department of Aquatic Bioengineering and Aquaculture, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza Street 4, 71-550 Szczecin, Poland;3. University of Szczecin, Institute of Marine and Environmental Sciences, Adama Mickiewicza Street 18, 70-383 Szczecin, Poland;1. National Marine Fisheries Research Institute, Department of Food and Environmental Chemistry, Kołłątaja1, 81-332 Gdynia, Poland;2. National Marine Fisheries Research Institute, Department of Fisheries Resources, Kołłątaja1, 81-332 Gdynia, Poland;1. Departamento Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria (CSA), Escuela Politécnica Superior De Orihuela (EPSO), Universidad Miguel Hernández De Elche (UMH), Carretera De Beniel, Km 3.2, Orihuela, 03312, Spain;2. Departamento Biología Aplicada-Instituto De Bioingeniería, Universidad Miguel Hernández De Elche (UMH), Avenida De La Universidad, s/n, Elche, Alicante, 03202, Spain;3. Pego Natura P.L. Calle Maestro Berenguer, 63 -B, Pego, Alicante, Alicante, 03780, Spain;4. Departamento Del Arroz, Instituto Valenciano De Investigaciones Agrarias (IVIA), Ronda Del País Valencià, 36, Sueca, Valencia, 46410, Spain;5. Departamento Tecnología Agroalimentaria, Grupo Industrialización De Productos De Origen Animal (IPOA), EPSO, UMH, Carretera De Beniel, Km 3.2, Orihuela, 03312, Spain;6. Departamento Economía Agroambiental, EPSO, UMH Carretera De Beniel, Km 3.2, Orihuela, Alicante, 03312, Spain;1. Department of Aquatic Bioengineering and Aquaculture, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Królewicza Street 4, 71-550 Szczecin, Poland;2. Department of Commodity, Quality Assessment, Process Engineering and Human Nutrition, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Królewicza Street 4, 71-550 Szczecin, Poland;1. Departamento de Ingeniería Química, Universidad de Sevilla, 41012 Sevilla, Spain;2. Department of Biotechnology, Norwegian University of Science and Technology, Trondheim, Norway |
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| Abstract: | Spiny-cheek crayfish (Faxonius limosus, Rafinesque, 1817) females and males were examined as an alternative source of highly valuable material currently sought by the food industry. The aim of the study was to assess the profiles of 14 macro- and microelements (Al, Ca, Cd, Cu, Fe, K, Mg, Na, Ni, P, Pb, Se, Si, Zn) in the meat, exoskeleton and eggs (females) of crayfish collected in the spring and autumn seasons in the Lake Sominko (Poland). The content of heavy metals was analysed, and the degree of their accumulation in crayfish tissues was determined. The profile of the investigated elements in the tested samples was variable depending on the body part, sex of individuals and season of sample collection. A portion of crayfish abdomen meat or eggs (100 g) is particularly rich in P (41.5–73.9 %) of daily requirement), Zn (14.1–38.5 %), Mg (7.9–21.5 %), K (3.3–13.1 %) and Na (4.6–7.7 %) and small quantities of Ca (0.8–2.5 %) and Al (0.9–4.7 %). The study confirmed that consumption of crayfish meat is toxicologically safe and nutritionally complete. |
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| Keywords: | Bioaccumulation Crayfish Emerging food sources Food safety Freshwater Heavy metals Trace elements |
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