Chemical composition, amino acid and fatty acid contents, and mineral concentrations of European beaver (Castor fiber L.) meat

Florek, Mariusz; Domaradzki, Piotr; Drozd, L.; Skałęcki, Piotr; Tajchman, Katarzyna

doi:10.1007/s11694-017-9479-4

Cited by 6 publications

(8 citation statements)

References 29 publications

(47 reference statements)

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“…The average percentage of essential amino acids was 34.2%. Values of amino acids concentration were higher in the present study compared to results found by Mariusz [7].…”

Section: Amino Acids Compositioncontrasting

confidence: 80%

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Biochemical Composition, Amino Acid and Fatty Acid Contents of Muskrat (Ondatra zibethicus) Meat

Jigmed¹,

Lkhamkhuu²,

Tumurbaatar³

et al. 2021

Atlantis Highlights in Chemistry and Pharmaceutical Sciences

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We have defined the biochemical composition of the carcass meat of muskrat, including the content of the amino acids, lipids, and saturated and unsaturated fatty acids. The moisture, crude proteins, fatty acid, and ash were 74.6, 23.2, 1.2, and 0.92%, respectively. The average amount of calories was 478 kJ per 100 g meat. We separated 17 amino acids using reversed-phase high-performance liquid chromatography (RP-HPLC) analysis. The fat content was low in both male and female invasive muskrats. The aliphatic tails of the fatty acids range from 16 to 18 carbons. The saturated palmitic (C16:0) and stearic acids (C18:0), and unsaturated oleic (C18:1) and linoleic (C18:2), and linolenic acids (C18:3) were extracted. Even though some of the western provinces in Mongolia applied the carcass meat of the muskrats for treatment against kidney disease in traditional medicine, the scientific proof is still unclear.

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“…The average percentage of essential amino acids was 34.2%. Values of amino acids concentration were higher in the present study compared to results found by Mariusz [7].…”

Section: Amino Acids Compositioncontrasting

confidence: 80%

“…There were no significant differences (p>0.05) between the male and the female. The moisture, protein, fat, and ash content in the present research were close to European beaver by Mariusz [7]. The fat content in the present study was lower compared to European beaver and Nutria.…”

Section: Biochemical Compositionsupporting

confidence: 68%

Biochemical Composition, Amino Acid and Fatty Acid Contents of Muskrat (Ondatra zibethicus) Meat

Jigmed¹,

Lkhamkhuu²,

Tumurbaatar³

et al. 2021

Atlantis Highlights in Chemistry and Pharmaceutical Sciences

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“…The body and viscera of animals were examined according to Chapter III of Section IV of Annex III to 853/2004 EC Regulation [28]. Carcasses were transported to the laboratory within 24 h of shooting in insulated containers to maintain a temperature throughout the meat below 4 • C. Carcass cutting, sampling, and packaging were described in detail by Florek et al [9], and principal muscles were collected according to Domaradzki et al [5]. The largest muscles were sampled from both sides of each carcass to determine the Warner-Bratzler (W-B) shear force and shear energy values.…”

Section: Animals and Samplingmentioning

confidence: 99%

“…Various aspects of beaver meat quality have been described previously, such as the physicochemical properties [3,4] fatty acid composition [5,6], amino acid contents [7,8], mineral concentrations [9], and microbiological status [10]. Moreover, beaver meat can be processed into different meat products, as sausages, burgers, patties or meatballs [11].…”

Section: Introductionmentioning

confidence: 99%

Content and Solubility of Collagen and Their Relation to Proximate Composition and Shear Force of Meat from Different Anatomical Location in Carcass of European Beaver (Castor fiber)

Florek

Domaradzki

Skałęcki

et al. 2022

Foods

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The content and solubility of collagen in the muscle tissue and cooked meat from three anatomical locations (loin, hind leg and shoulder) in carcasses of adult male European beavers and relationships of collagen fractions with proximate composition and shear force were studied. Shoulder muscle tissue contained the highest amount of intramuscular fat, collagen/protein ratio, total and insoluble collagen, and the lowest percentage of soluble collagen. The cooked meat from hind leg contained the lowest amount of total, soluble and insoluble collagen. The percentage of collagen fractions in cooked meat was comparable in all cuts (p > 0.05). The toughest meat was from the shoulder, followed by the hind leg, and the tenderest meat was from the loin (p < 0.01). Shear force of cooked meat was correlated positively with the amount of total collagen, insoluble collagen and its percentage in muscle tissue (0.597, 0.594 and 0.499, p < 0.01), as well as negatively with percentage of soluble collagen (−0.594, p < 0.001). No correlations between the shear force and the content of total collagen and its fractions in cooked meat were found. In conclusion, our results indicate that the amount of total collagen and its fractions in raw muscle tissue of beaver is a better tenderness predictor for cooked meat than their values in heat-treated meat.

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“…Linoleic acid (LA, 18:2 n-6) is the most abundant fatty acid in intramuscular fat (>34% of total). The pH value of beaver meat changes during cold storage and ranged from 5.61 after 24 h to 6.10 after 7 days [8,9]. Therefore, there would seem to be merit in undertaking research assessing the safety of this meat and its resistance to deterioration when stored in refrigerated conditions.…”

Section: Introductionmentioning

confidence: 99%

Microbiological Changes in Meat and Minced Meat from Beavers (Castor fiber L.) during Refrigerated and Frozen Storage

Ziomek

Drozd

Gondek

et al. 2021

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This study aims to evaluate the microbiological status, pH, and water activity of European beaver meat to establish its shelf-life and microbiological safety. In this study, the microbiological profiles of meat and minced meat obtained from the carcasses of beavers were investigated. Microbial evaluation of the chilled meat was performed within 24 h after hunting, on the 7th day and 14th day, and the evaluation of the frozen meat was made during the 11th week of storage. Meat samples were analysed for total viable count (TVC), psychrotrophic bacteria count (PBC), Enterobacteriaceae count (EBC), Escherichiacoli count (EC), total staphylococcal count (TSC), lactic acid bacteria count (LABC) and total yeast and mould counts (TYMC). Tests for the presence of pathogenic bacteria from the genus Salmonella and Listeria were also performed. Additionally, the pH and water activity were determined. The initial amount of TVC was 4.94 log CFU/g in meat samples and 4.80 log CFU/g in minced meat. After 14 days of storage, the TVC increased to 8.33 in meat samples and 8.08 log CFU/g in minced meat. Pathogenic bacteria such as Listeria and Salmonella were not found in the beaver meat tested. The microbiological state of meat stored frozen for 11 weeks was comparable to the state found in meat stored refrigerated for seven days regarding the number of microorganisms.

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Chemical composition, amino acid and fatty acid contents, and mineral concentrations of European beaver (Castor fiber L.) meat

Cited by 6 publications

References 29 publications

Biochemical Composition, Amino Acid and Fatty Acid Contents of Muskrat (Ondatra zibethicus) Meat

Biochemical Composition, Amino Acid and Fatty Acid Contents of Muskrat (Ondatra zibethicus) Meat

Content and Solubility of Collagen and Their Relation to Proximate Composition and Shear Force of Meat from Different Anatomical Location in Carcass of European Beaver (Castor fiber)

Microbiological Changes in Meat and Minced Meat from Beavers (Castor fiber L.) during Refrigerated and Frozen Storage

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