Lebska Tetiana Konstantinovna¹*, Bal-Prylypko Larisa Vatslavovna², Lebsky Sergey Olegovich³ and Slobodyanyuk Natalia Mikhailovna⁴

¹Doctor of Technical Sciences, Professor of the Department of Technology of Meat, Fish and Seafood, Ukraine
²Doctor of Technical Sciences, Professor, Dean of the Faculty of Food Technologies and Quality Management of Agricultural Products, Ukraine
³Postgraduate student of the Department of Technology of Meat, Fish and Seafood, Ukraine
⁴Candidate of Agricultural Sciences, Head of the Department of Technology of Meat, Fish and Seafood, Ukraine

*Corresponding Author:Lebska Tetiana Konstantinovna, Doctor of Technical Sciences, Professor of the Department of Technology of Meat, Fish and Seafood, Ukraine.

Received: February 14, 2022; Published: March 22, 2022

Abstract

The nutritional value of the mineral composition of the meat of one of the species of crustaceans of the Black Sea-Palaemon adspersus Rathke, 1837 in the spring and autumn periods of fishing-has been studied. Essential mineral elements. Calcium (Ca) Potassium (K), Sodium (Na) Magnesium (Mg), Copper (Cu), Zinc (Zn), Iron (Fe), Manganese (Mn), Nickel (Ni), Lithium (Li), Little Studied (Silver (Ag), Aluminum (Al), Barium (Va), Boron (B), Bismuth (Bi), As Well as Toxic (Arsenic (As), Cadmium (Cd), Swine c (Pb), Mercury (Hg).. The level of most mineral elements in the meat of this crustacean is lower than the physiological needs for an adult, with the exception of Cu, Cr, Ni and Al. Their amount significantly exceeds the recommended values for humans, however substantially below the toxicity threshold. The content of heavy metal in the meat of Palaemon adspersus Rathke, 1837 during catch periods does not exceed the permissible norms.

Keywords:Nutritional Value; Shrimp Meat; Essential; Toxic; Poorly Studied Mineral Elements; Physiological Needs; Safety

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Citation

Citation: Lebska Tetiana Konstantinovna., et al. “Comparative Characteristics of the Mineral Composition of the Meat of the Black Sea Grass Shrimp Palaemon Adspersus, Rathke, 1837 in Different Fishing Periods". Acta Scientific Nutritional Health 6.4 (2022): 91-102.

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Copyright: © 2022 Lebska Tetiana Konstantinovna., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.