Nutritive value of canned River Nile Crayfish (Procambarus clarkii) products

Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

“…Textural properties are also inherently related to the pH of meat. The meat of the spiny-cheek crayfish abdomen had a pH of 7.17, which is similar to the pH of P. clarkii abdomen meat (6.98) [ 16 ]. However, the observed pH of crayfish meat is much higher than the final pH of livestock meat (5.1–6.2), which causes a lower microbiological stability of crayfish meat despite the decrease in meat pH during storage [ 107 ].…”

“…The available literature includes studies of the nutritional value of the meat of different crayfish species ( Procambarus clarkii, Astacus leptodactylus, Astacus astacus, Cherax quadricarinatus ) and use of their inedible parts (exoskeleton) and edible parts (meat and meat protein preparations) in the food industry [ 10 , 14 , 15 ]. Crayfish meat has a high nutritional value, i.e., high protein content (12.9–17.8%) with a relatively low fat content (0.14–1.69%) [ 16 , 17 , 18 ] and a desired fatty acid composition and low cholesterol content (75.9–81.2 mg g −1 ) [ 17 ]. However, there are no detailed data comprehensively describing the quality and nutritional value of the meat of spiny-cheek crayfish.…”

Formation, Analytical Methods, Change Tendency, and Control Strategies of Biogenic Amines in Canned Aquatic Products: A Systematic Review

“…Changes in the content of BAs during the storage of canned aquatic products are closely related to the modification of some sensory and physicochemical parameters, such as thiobarbituric acid (TBA), total volatile base nitrogen (TVB-N), pH, trimethylamine, and total bacterial count compared to their values before the storage, which ensure that the canned aquatic product are of high quality and safe for human nutrition (24). It is also important to understand the mechanisms involved in the change tendency of BAs in aquatic product by studying the correlation between BAs and some of the above-mentioned parameters.…”

Thermoprocessment of tambaqui fish in tucupi sauce

“…The immersion of the fish in brine contributed to the increase of the ash content, considering that the sodium content of the canned tambaqui, in a 60 g portion was 540 mg, higher than that of commercially available sardine preserves whose declared levels are 330 mg/60 g. Due to the opening of the fish it is necessary to prepare a brine of lower concentration (10%). The canning, besides preserving the product in the absence of the cold chain, makes the meat ready for consumption and due to the action of heat the bones take a soft texture, providing an important source of calcium (Aubourg, 2001;Santos and Gonçalves, 2011;El-Sherif and El-Ghafour, 2015).…”