Invasive Crayfish Faxonius limosus: Meat Safety, Nutritional Quality and Sensory Profile

Jasmina Lazarević (), Ivana Čabarkapa, Slađana Rakita, Maja Banjac, Zorica Tomičić, Dubravka Škrobot, Goran Radivojević, Bojana Kalenjuk Pivarski and Dragan Tešanović
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Jasmina Lazarević: Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
Ivana Čabarkapa: Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
Slađana Rakita: Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
Maja Banjac: Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
Zorica Tomičić: Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
Dubravka Škrobot: Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
Goran Radivojević: Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
Bojana Kalenjuk Pivarski: Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
Dragan Tešanović: Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia

IJERPH, 2022, vol. 19, issue 24, 1-15

Abstract: The aim of the present study was to evaluate the safety parameters, nutritional value and sensory profile of the meat from spiny-cheek crayfish ( Faxonius limosus ), captured from the Danube River in Serbia. To achieve this, we determined their microbiological safety, chemical composition, minerals and heavy metals, fatty acid and amino acid profile, as well as a sensory profile of the meat. The obtained results showed that the meat from crayfish was microbiologically safe. Crayfish meat has a high nutritional quality, high protein content (18.12%) and a total of 17 detected amino acids, of which essential amino acids constituted 6.96 g/100 g sample. Additionally, the crayfish meat was characterized by high levels of essential polyunsaturated fatty acids (PUFA), particularly n-3 PUFA, at an optimal ratio of n-3/n-6 and with low values of atherogenic and thrombogenic indices. Predominant macrominerals in the meat are K, followed by Na, Ca, P and Mg, whereas the content of microminerals was in the following order: Zn > Cu > Fe > Mn. The concentrations of accumulated toxic metals (Cd, Pb, As and Hg) did not exceed the maximum allowed levels. Sensory analysis confirmed that the meat from spiny-cheek crayfish has the potential to become a new food source of essential nutrients.

Keywords: spiny-cheek invasive crayfish Faxonius limosus; meat safety; nutritional quality; sensory profile (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2022
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