Nutritional composition and physical characteristics of edible anuran meat (Rana erythraea and Limnonectes blythil)

Pang, Hooi Khee (2007) Nutritional composition and physical characteristics of edible anuran meat (Rana erythraea and Limnonectes blythil). Universiti Malaysia Sabah. (Unpublished)

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Abstract

The objectives of this study were to analyze the proximate composition, fatty acids and physical characteristic of Rana erythraea and Limnonestes blythii. Edible portion of both anurans were compared to chicken meat. In the proximate analysis, moisture, protein, fat and ash content for R. erythraea were 77.75 ± 1.68%, 16.60 ± 0.40%, 0.83 ± 0.09%, 3.38 ± 0.16% whereas L. blythii were 80.07 ± 0.77 fatty%, 17.29 ± 0.33%, 0.76 ± 0.12%, 0.83 ± 0.15%, respectively. For acids composition, R. erythraea has 25.48 ± 0.15%, 35.98 ± 2.44% and 38.54 ± 2.34% for SFA, MUFA and PUFA respectively; while for L. blythiiis contains 39.62 ± 1.49%, 28.61 ± 2.64% and 31.77 ± 4.13% respectively. The main SFA were palmitic acid (C16:0) and Stearic acid (C18:0) while oleic acid (C18: 1) and linoleic acid (C18:2) were the dominant MUFA and PUFA. PUFA: SFA ratio for both anurans were higher than 0.40. This ratio was recommended as a balanced fatty acids intake in a healthy diet. In the view of physical characteristic, cooking loss was higher in L.blythii(32.34 ± 1.28%) than R. erythraea (18.53 ± 0.98%). pH of both anurans (R. erythraea and L.blythil) was 6.58 ± 0.03 and 6.53 ± 0.03 respectively. The anurans are higher in moisture and protein content, while lower in fat content and higher in PUFA: SFA ratio than chicken meat. Besides, anurans' meats have lower cooking loss and higher pH than chicken meat. Therefore, the anurans' meat can be considered as lean meat and are excellent protein source. Beside, they are more tender and have high eating quality.

Item Type: Academic Exercise
Uncontrolled Keywords: fatty acid, physical characteristic, Rana erythraea, Limnonestes blythii, proximate composition, anurans' meat, protein
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Depositing User: MDM SITI AZIZAH IDRIS
Date Deposited: 19 Nov 2013 07:30
Last Modified: 11 Oct 2017 01:59
URI: http://eprints.ums.edu.my/id/eprint/7584

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