Nutrient Quality and Processing Characteristics of the Crocodile Meat from Different Breeding Environments and Different Parts

This study shows the differences of nutrient quality and processing characteristics in different breeding environments and parts of the crocodile. Crocodile meat was taken as sample to analyze its nutrient value and processing characteristics by comparing with different breeding environments(indoor crocodile,outdoor crocodile)and parts(Leg,Tail,Torso). The results showed that the highest protein content in the tail of outdoor breeding crocodiles was 20.88% in terms of nutritional quality. In addition,he highest ash content in trunk was 0.12%. The legs of outdoor crocodiles contained 0.88% of the lowest fat and 76.09%(P<0.05)of the highest moisture content. A total of 17 kinds of amino acids were detected in different parts of meat in different farming environments. The total amino acid content in the legs was the highest(P<0.05),and the content of total amino acids in the trunk and legs of outdoor crocodiles was lower than that in indoor crocodiles. As for processing characteristics,the L^* of the tail of crocodiles was the highest,the cooking loss was the lowest,the holding water power was the highest,and the pH value was the lowest. The gel quality of outdoor crocodile was better than that of indoor crocodile in water holding capacity,textural properties and rheological properties. Breeding environment and parts had a significant effect on the nutritional quality and processing characteristics of crocodile meat. The tail meat of outdoor breeding crocodiles had higher nutritional quality and processing characteristics.