Analysis of nutrient compositons and physical characteristics of anurans meat (Rana catesbeiana and Limnonectes leporinus)

Gooi, Choon Theng (2007) Analysis of nutrient compositons and physical characteristics of anurans meat (Rana catesbeiana and Limnonectes leporinus). Universiti Malaysia Sabah. (Unpublished)

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Abstract

Two types of anurans meat quality (Rana Catesbeiana and Limnonectes Leporinus) were examined on the thigh portion. The aim of this study is to determine the proximate analysis, fatty acids composition and physical characteristics of anurans meat To enable the greatest possible accuracy in comparing the meat of anurans with chicken, Gallus gallus, corresponding chicken parts i.e. the leg muscle is used. All samples used In these determinations are frozen samples except for the cooking loss determination that used the fresh sample. Result showed that the Rana Catesbeiana consist of 77.73% moisture content, 0.87% ash content, 0.64% fat content and 18.n% protein content whereas Umnonectes leporinus consist of 82.870% moisture content, 0.48% ash content, 0.27% fat content and 14.69% protein content While chicken meat had 76.03% moisture content, 0.92% ash content, 1.51% fat content and 14.48% protein content Hence, these conclude the anurans meat had low fat and high protein. In fatty acid composition, oleic acid, palmitic acid, stearic add, linoleic add, palmitoleic add, linolenic add were the most abundant fatty adds in the three meats. The mean P: S ratios for Gallus gallus, Rana Catesbeiana and Umnonedes Leporinus were 1.17, 0.71 and 0.98. These can conclude that the meat of anurans and chicken are a valuable source of PUFA. In the relation to physical characteristic, the three meats showed the pH approximately 6.0 whereas Cooking loss In fresh sample was 37.93% in Rana Catesbeina, 34.45% in Umnonectes leporinus and 37.68% in chicken meat. The statistical studies from ANOVA showed that there was significant different (P<0.05) in proximate analysis and physical characteristics among the three meats except ash and cooking loss between Gallus gallus and Rana Catesbeiana. In fatty acid composition, variation was significant observed among three meats except myristic add between Gallus gallus and Limnonectes leporinus and linolenic add between Gallus gallus and Rana Catesbeiana. This study concludes that local anuran meat, Limnonectes leporinus was higher nutrient content compare to Rana C4tesbeiana although both had high nutrition value.

Item Type: Academic Exercise
Uncontrolled Keywords: fatty acids, anurans meat, Rana Catesbeiana, Limnonectes Leporinus, chicken meat, Gallus gallus, nutrition value
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Depositing User: Unnamed user with email storage.bpmlib@ums.edu.my
Date Deposited: 14 Aug 2015 04:15
Last Modified: 25 Oct 2017 07:15
URI: http://eprints.ums.edu.my/id/eprint/11555

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