Analysis and Evaluation of Muscle Quality in Different Edible Parts of Farmed Crocodylus siamensis
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Abstract:
Nutritional quality, eating quality and technological quality of different edible parts of farmed Crocodylus siamensiswere evaluated to provide theoretical directions for its further comprehensive utilization and sustainable development of aquaculture industry. The results showed that the protein content in tail (20.25%) was higher than that of leg (18.70%) and torso (18.36%), but the total amino acid (TAA) in tail (70.47%) was lower than that of leg (72.17%) and torso (72.58%). The fat content in tail (0.98%) was higher than in leg (0.70%) but lower than in torso (1.12%). The unsaturated fatty acid (UFA) ratio in tail (68.22%) was significantly higher than that of body (66.66%) and leg (64.91%). Total proportions of EPA and DHA were richer in leg muscle than that of tail and body. Farmed Crocodylus siamensis muscle, especially in leg, was rich in Ca, Zn, Fe elements. According to the detection of several indicators, WHC, cooking loss, pH, hydroxyproline content and myofibril fragmentation index (MFI), the muscle quality was evaluated. It was found that the tenderness of white tail muscle was the best, followed by red leg muscle; and torso muscle had the poorest tanderness. Texture profile analysis showed that hardness, adhesiveness, chewiness and resilience presented a rule as leg muscle > tail muscle > body muscle. These results indicated that farmed Crocodylus siamensis muscle had high nutritional, edible value and development prospect.
