Comparison of the nutrient composition, biogenic amines and selected functional parameters of meat from different parts of Nile crocodile (Crocodylus niloticus)

• Tail dorsal, tail ventral, neck, shoulder, leg and cheek of crocodile were studied.
• Contents of fat, protein, total amino acids and biogenic amines were determined.
• Colour and textural properties and pH values were observed.
• The individual parts of the crocodile showed different values of nutritional parameters.
• Valine, threonine and leucine were determined as limiting amino acids.

The aim of the study was to compare nutritional parameters (contents of fat, protein and the individual amino acids), biogenic amines (histamine, tyramine, phenylethylamine, tryptamine, putrescine, cadaverine, spermidine and spermine) content, selected functional properties (colour and textural properties) and pH values of six parts of crocodile carcass (tail dorsal – TD, tail ventral – TV, neck – N, shoulder – S, leg – L and cheek – C). The individual parts of the crocodile carcass showed different values of nutritional parameters. TD and C had the highest values of Essential Amino Acid Index (104–126). Valine, threonine and leucine were determined as limiting amino acids in individual parts of the crocodile carcass. The content of biogenic amines was very low. These results will provide crocodile meat producers as well as consumers with new and useful information about the nutritional value of this meat and its relevance for nutrition.