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Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production

Author

Listed:
  • Joanna Żochowska-Kujawska

    (Department of Meat Science,)

  • Kazimierz Lachowicz

    (Department of Meat Science,)

  • Małgorzata Sobczak

    (Department of Meat Science,)

  • Grzegorz Bienkiewicz

    (Department of Food Quality and)

  • Grzegorz Tokarczyk
  • Marek Kotowicz

    (Department of Meat Science,)

  • Ewelina Machcińska

    (Department of Meat Science,)

Abstract

The composition of European beaver (Castor fiber L.) meat and its utility for sausage production were investigated. Beaver meat has a high concentration of protein (21.44% wet weight) with the high content of available lysine (1.97 g/100 g) and tryptophan (0.29 g/100 g). The fat (5.08%) was characterised by a generally high proportion of polyunsaturated fatty acids (35%) and lower proportion of monounsaturated fatty acids (29%). Octadecenoic acid (C18:1) was a dominant monounsaturated fatty acid. Beaver muscles were characterised by generally small muscle fibres, thick perimysium and low amount of intramuscular fat, thus this raw material may be used in sausage production as an alternative to pork. The most positive effects of beaver meat addition on the texture and palatability of sausages were obtained when about 20-40% of this kind of meat was used.

Suggested Citation

  • Joanna Żochowska-Kujawska & Kazimierz Lachowicz & Małgorzata Sobczak & Grzegorz Bienkiewicz & Grzegorz Tokarczyk & Marek Kotowicz & Ewelina Machcińska, 2016. "Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(1), pages 87-92.
    • Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:1:id:350-2015-cjfs
    DOI: 10.17221/350/2015-CJFS
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    References listed on IDEAS

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    1. V. Razmaité & R. Šveistiené & G.J. Švirmickas, 2011. "Compositional characteristics and nutritional quality of Eurasian beaver (Castor fiber) meat," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(5), pages 480-486.
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    Cited by:

    1. Violeta Razmaite & Vidmantas Pileckas & Violeta Juškiene, 2019. "Effect of muscle anatomical location on fatty acid composition of beaver (Castor fiber) females," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(2), pages 106-111.

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    1. Violeta Razmaite & Vidmantas Pileckas & Violeta Juškiene, 2019. "Effect of muscle anatomical location on fatty acid composition of beaver (Castor fiber) females," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(2), pages 106-111.

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