info:eu-repo/semantics/article
Proximate composition, lipid, fatty acids and cholesterol content of edible meat cuts From Tegu lizard Tupinambis merianae
Fecha
2006-09Registro en:
Caldironi, Hugo Alfredo; Manes, Mario Enrique; Proximate composition, lipid, fatty acids and cholesterol content of edible meat cuts From Tegu lizard Tupinambis merianae; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 19; 6-7; 9-2006; 711-714
0889-1575
CONICET Digital
CONICET
Autor
Caldironi, Hugo Alfredo
Manes, Mario Enrique
Resumen
The proximate composition, fatty acid composition and cholesterol content of three different cuts of meat from tegu Tupinambismerianae were determined. Moisture (72.070.7%), protein (23.670.7%), fat (4.071.3%) and ash (1.270.2%) did not differ from valuesobtained from beef or chicken meat. The cholesterol content (18.275.8 mg/100 g tissue) was similar among the cuts and was lower in tegumeat than in other meats of similar fat content such as beef, chicken or fish. The relation between polyunsaturated and saturated fattyacids (1.09) was comparable to that of some species of fish, and the fat presents nutritional qualities comparable with those of chickenmeat