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Institute of Food Technology Novi Sad, University of Novi Sad , Novi Sad , Serbia
Institute of Food Technology Novi Sad, University of Novi Sad , Novi Sad , Serbia
Institute of Food Technology Novi Sad, University of Novi Sad , Novi Sad , Serbia
Institute of Food Technology Novi Sa, University of Novi Sad , Novi Sad , Serbia
Institute of Food Technology Novi Sa, University of Novi Sad , Novi Sad , Serbia
Institute of Food Technology Novi Sa, University of Novi Sad , Novi Sad , Serbia
Institute of Food Technology Novi Sa, University of Novi Sad , Novi Sad , Serbia
Preserving the balance of the aquatic ecosystem requires minimizing the impact of invasive species, such as the spiny-cheek crayfish Faxonius limosus from the Danube River. Valorizing the meat of spiny-cheek crayfish through the concept of zero waste not only helps in reducing its negative impact on biodiversity but also presents an opportunity for culinary innovation. The integration of crayfish meat into gastronomy products offers a viable approach to management and sustainable exploitation. To develop new products formulated from crayfish meat, we investigated various aspects including safety parameters, technological quality, nutritional value and sensory properties. Consequently, this study aimed to provide fresh evidence of the nutritional value and economic potential of invasive crayfish from the Danube River, paving the way for optimal utilization and sustainable exploitation of these resources
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