Indigenous Subarctic Food Systems in Transition: Amino Acid Composition (Including Tryptophan) in Wild-Harvested and Processed Meats
Table 3
Proximate Composition of Processed and Wild Meats.
Proximate Composition (%)
Processed Meat (n=15)
Wild Meat (n=25)
Klik Light
Sub Meat
Chicken
Hot Dog
Meatballs
Pike
Whitefish
Moose
Mallard
Goose
Protein
14.92 ±2.15
17.83±1.03
15.44±1.42
15.76±4.00
12.34±1.46
20.16±0.86
18.43±0.62
21.84±0.87
23.61±1.08
24.78±0.49
Moisture
64.42±0.67
63.62±0.45
70.17±0.48
52.50±0.76
70.99±0.90
77.72 ±0.98
77.96±1.07
75.83±0.59
71.54±1.36
71.30±0.86
Fat
15.30±2.96
13.80±0.61
4.67±0.20
25.9±6.87
11.41±0.36
1.50±0.60
2.98±0.46
1.74±0.59
3.54±0.96
3.63±0.70
Other
5.36±0.61
4.75±0.81
9.72±1.12
5.82±2.24
5.28±1.22
0.63±0.56
0.64±0.72
0.58±0.70
1.31±0.81
0.30±0.56
a. Means ± SE of 3 samples for each Processed Meat Type b. Means ± SE of 5 samples for each Wild Meat Type c. Other = carbohydrate, ash, sodium and preservatives not determined
