Vidosavljević Milica, Šojić Branislav, Peulić Tatjana, Ikonić Predrag, Lazarević Jasmina, Rakita Slađana, Vasić Milica Vidak, Tomičić Zorica, Čabarkapa Ivana
Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia.
Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
Foods. 2025 Jul 18;14(14):2523. doi: 10.3390/foods14142523.
is an invasive alien crayfish species that has a negative effect on aquatic biodiversity. Using its meat as food could help reduce its ecological impact while providing a protein source. In order to do that, the initial step was to determine safety and nutritional parameters of crayfish meat. Samples from two localities were analyzed for energy value, moisture, ash, protein, fat, carbohydrates, fatty acid and amino acid composition, and macro- and micro-mineral content. Moreover, an online survey was conducted in order to evaluate the public's current knowledge about invasive alien species and willingness to consume crayfish meat as a food product. Heavy metal concentrations (Hg, Pb, Cd) were below European Commission limits, confirming safety. The meat had a high protein content (16.68%), low fat (0.22%), and a favorable fatty acid profile with notable levels of omega-3 polyunsaturated fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Predominant macro-minerals were K, Na, Ca, Mg, and P, while Zn, Cu, Fe, and Mn were the most abundant micro-minerals. Even though most participants (79.7%) were not informed about , the majority expressed willingness to participate in the assessment of new products made from invasive crayfish. These findings suggest that meat is a nutritionally valuable and safe alternative protein source, with potential for sustainable food production and ecological management.
是一种对水生生物多样性有负面影响的外来入侵小龙虾物种。将其肉用作食物有助于减少其生态影响，同时提供蛋白质来源。为了实现这一目标，第一步是确定小龙虾肉的安全和营养参数。对来自两个地点的样本进行了能量值、水分、灰分、蛋白质、脂肪、碳水化合物、脂肪酸和氨基酸组成以及常量和微量矿物质含量的分析。此外，还进行了一项在线调查，以评估公众目前对外来入侵物种的了解以及将小龙虾肉作为食品消费的意愿。重金属浓度（汞、铅、镉）低于欧盟委员会的限值，证实了其安全性。这种肉蛋白质含量高（16.68%），脂肪含量低（0.22%），脂肪酸谱良好，ω-3多不饱和脂肪酸含量显著，尤其是二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）。主要的常量矿物质是钾、钠、钙、镁和磷，而锌、铜、铁和锰是最丰富的微量矿物质。尽管大多数参与者（79.7%）不了解 ，但大多数人表示愿意参与对外来入侵小龙虾制成的新产品的评估。这些发现表明， 肉是一种营养丰富且安全的替代蛋白质来源，具有可持续食品生产和生态管理的潜力。
