Caratterizzazione chimica e biometrica di crostacei marini e d'acqua dolce

In this study the main biometric parameters, the proximate composition, the nutritional value, and the chemical qualities of four different crustaceans species, commonly available on the Italian market, were evaluated. In spite of some differences in the chemical and fatty acids composition of the flesh of the target species, all the studied crustaceans showed very good nutritional characteristics. This in particular thanks to the high contribution in protein, the very low percentage of total lipids and the very low atherogenicity and thrombogenicity. The analysis of the volatile compounds showed interesting differences among the four species; in particular the crustaceans from marine origin showed an overall higher amount of these compounds.