Proximate composition and physicochemical properties of European beaver (Castor fiber L.) meat

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• 作者：Mariusz Florek^a ; ^{mariusz.florek@up.lublin.pl} ; Leszek Drozd^b ; Piotr Skałecki^a ; Piotr Domaradzki^a ; Anna Litwińczuk^a ; Katarzyna Tajchman^b
• 关键词：European beaver ; Meat ; Chemical composition ; Storage ; Technological properties
• 刊名：Meat Science
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：123
• 期：Complete
• 页码：8-12
• 全文大小：245 K
• 卷排序：123

文摘

The proximate composition of meat from young and mature European beaver and physicochemical properties during storage were investigated. The young beaver meat contains 20.52 g of protein and 1.86 g of fat in 100 g, while mature animals 22.16 g and 0.73 g. Index of nutritional quality for protein ranged from 2.03 to 2.24. Storage had a greater impact on the physicochemical properties of beaver meat than animal age and muscle type. The meat of mature beavers was significantly (P < 0.05) darker (L* = 28.51) in comparison with young animals (L* = 30.79) and contained significantly (P < 0.01) more total pigments. However, the negative b* values (between − 2.05 and − 2.19) indicated a bluish tint on the surface of beaver meat. The significantly (P < 0.05) lower drip loss and cooking loss showed semimembranosus (0.65% and 17.89%) compared to longissimus thoracis et lumborum muscle (0.84% and 19.58%). Significantly (P < 0.01) lower values of TBARS, drip loss and cooking loss were determined in meat at 24 h (0.15 mg MDA kg− 1, 0.59% and 15.99%) in comparison with stored for 7 days (0.46 mg MDA kg− 1, 0.90% and 21.49%). Generally, storage for 7 days improved meat water holding capacity and tenderness. W-B shear force and shear energy of beaver meat decreased from 51.4 N and 0.21 J at 24 h to 33.2 N and 0.11 J at 7 days.