Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production
The composition of European beaver (Castor fiber L.) meat and its utility for sausage production were investigated. Beaver meat has a high concentration of protein (21.44% wet weight) with the high content of available lysine (1.97 g/100 g) and tryptophan (0.29 g/100 g). The fat (5.08%) was characte...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2016-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201601-0012_compositional-characteristics-and-nutritional-quality-of-european-beaver-castor-fiber-l-meat-and-its-utility.php |
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| author | Joanna Żochowska-Kujawska Kazimierz Lachowicz Małgorzata Sobczak Grzegorz Bienkiewicz Grzegorz Tokarczyk Marek Kotowicz Ewelina Machcińska |
| author_facet | Joanna Żochowska-Kujawska Kazimierz Lachowicz Małgorzata Sobczak Grzegorz Bienkiewicz Grzegorz Tokarczyk Marek Kotowicz Ewelina Machcińska |
| author_sort | Joanna Żochowska-Kujawska |
| collection | DOAJ |
| description | The composition of European beaver (Castor fiber L.) meat and its utility for sausage production were investigated. Beaver meat has a high concentration of protein (21.44% wet weight) with the high content of available lysine (1.97 g/100 g) and tryptophan (0.29 g/100 g). The fat (5.08%) was characterised by a generally high proportion of polyunsaturated fatty acids (35%) and lower proportion of monounsaturated fatty acids (29%). Octadecenoic acid (C18:1) was a dominant monounsaturated fatty acid. Beaver muscles were characterised by generally small muscle fibres, thick perimysium and low amount of intramuscular fat, thus this raw material may be used in sausage production as an alternative to pork. The most positive effects of beaver meat addition on the texture and palatability of sausages were obtained when about 20-40% of this kind of meat was used. |
| first_indexed | 2024-04-10T08:32:57Z |
| format | Article |
| id | doaj.art-aa05dda8bc3a41799a053060819844bf |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:32:57Z |
| publishDate | 2016-02-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-aa05dda8bc3a41799a053060819844bf2023-02-23T03:28:19ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172016-02-01341879210.17221/350/2015-CJFScjf-201601-0012Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage productionJoanna Żochowska-Kujawska0Kazimierz Lachowicz1Małgorzata Sobczak2Grzegorz Bienkiewicz3Grzegorz TokarczykMarek Kotowicz4Ewelina Machcińska5Department of Meat Science,Department of Meat Science,Department of Meat Science,Department of Food Quality andDepartment of Meat Science,Department of Meat Science,The composition of European beaver (Castor fiber L.) meat and its utility for sausage production were investigated. Beaver meat has a high concentration of protein (21.44% wet weight) with the high content of available lysine (1.97 g/100 g) and tryptophan (0.29 g/100 g). The fat (5.08%) was characterised by a generally high proportion of polyunsaturated fatty acids (35%) and lower proportion of monounsaturated fatty acids (29%). Octadecenoic acid (C18:1) was a dominant monounsaturated fatty acid. Beaver muscles were characterised by generally small muscle fibres, thick perimysium and low amount of intramuscular fat, thus this raw material may be used in sausage production as an alternative to pork. The most positive effects of beaver meat addition on the texture and palatability of sausages were obtained when about 20-40% of this kind of meat was used.https://cjfs.agriculturejournals.cz/artkey/cjf-201601-0012_compositional-characteristics-and-nutritional-quality-of-european-beaver-castor-fiber-l-meat-and-its-utility.phpbeaver meatnutritional valuestructuretexturecomminuted product |
| spellingShingle | Joanna Żochowska-Kujawska Kazimierz Lachowicz Małgorzata Sobczak Grzegorz Bienkiewicz Grzegorz Tokarczyk Marek Kotowicz Ewelina Machcińska Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production Czech Journal of Food Sciences beaver meat nutritional value structure texture comminuted product |
| title | Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production |
| title_full | Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production |
| title_fullStr | Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production |
| title_full_unstemmed | Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production |
| title_short | Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production |
| title_sort | compositional characteristics and nutritional quality of european beaver castor fiber l meat and its utility for sausage production |
| topic | beaver meat nutritional value structure texture comminuted product |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201601-0012_compositional-characteristics-and-nutritional-quality-of-european-beaver-castor-fiber-l-meat-and-its-utility.php |
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