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From:
Anders Møller <[log in to unmask]>
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Date:
Fri, 16 May 2014 09:45:06 +0200
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Dear Trish,

 

Have you tried searching for scientific papers on Google Scholar?

There are a few papers on the subject, see for example 

 

J Agric Food Chem. 2009 May 13;57(9):3645-52. doi: 10.1021/jf900237g.

Nutritional quality of the edible tissues of European lobster Homarus
gammarus and American lobster Homarus americanus.

Barrento S1, Marques A, Teixeira B, Vaz-Pires P, Nunes ML. 

 

Abstract
The clawed lobsters Homarus gammarus and Homarus americanus are high-priced
and appreciated food items in southern Europe. From a nutritional point of
view there is still limited information on the chemical composition of
edible tissues (muscle, hepatopancreas, and gonads) of both species.
Therefore, the aims of the present work were to study the proximate chemical
composition, energy, fatty acid and amino acid profiles, and cholesterol
content in each edible tissue of both species and to evaluate their
nutritional quality. Differences were observed between tissues, sexes, and
species. Muscle and gonads were rich in protein, whereas hepatopancreas had
high fat, cholesterol, and energy contents. All edible tissues were valuable
sources of essential amino acids. Contrary to the common belief that
shellfish consumption should be reduced in a low-fat and -cholesterol diet,
all edible tissues of clawed lobsters have a nutritious value perfectly
compatible with nutritious and healthy diets.

 

All the best,

Anders

 

Anders Møller

Danish Food Informatics

                      

 

 

 

From: Food Composition Discussion Group
[mailto:[log in to unmask]] On Behalf Of Patricia Zecca
Sent: 15 May 2014 23:38
To: [log in to unmask]
Subject: Digestibility of Lobster meat

 

Hello all

I am looking for protein quality scores for lobster meet. PDCAAS data or
digestibility factor so we can determine quality. 

No specific data is available through USDA.

Any help is appreciated!

Trish Zecca



Sent from my iPhone


On May 15, 2014, at 4:36 AM, "Charrondiere, Ruth (ESN)"
<[log in to unmask]> wrote:

Dear all,

 

we am pleased to inform you that there is an active FAO/INFOODS working
group attaching AOAC methods to tagnames. We had a face-to-face meeting in
September 2013 on the topic and the report of the meeting is published  at
http://www.fao.org/infoods/infoods/standards-guidelines/food-component-ident
ifiers-tagnames/en/ 

 

The work is ongoing and we will inform you when it will be finalized.

 

In the meantime, we would like to express our gratitude to all the experts
who have contributed their expertise and a lot of their precious time to
carry out this important task. A big thanks to Isaac Akinyele, Deborah
Markowicz Bastos, Isabel Castanheira, Paul Hulshof, Kunchit Judprasong, T.
Longvah, Prapasri Puwastien, Louwrens Smith, Ian Unwin, and Elizabete
Wenzel. 

 

Best wishes

Ruth, Verena and Doris

 

Ruth Charrondiere, PhD

Nutrition Officer

FAO

Viale delle Terme di Caracalla

00153 Roma

Italy

Telephone: +39 06 570 56 134

Fax: +39 06 570 54593

 

 


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