Evaluation and utilization of turtle meat I- physical and chemical properties of turtle meat

ABSTRACT

Three animals of each of logger head turtle of Alexandria waters [Caretta ceretta] and green turtle of Suez waters [Chelonia mydas] were obtained, slaughtered and evaluated. Organoleptic properties of turtle meat were improved by soaking in I% NaCl plus 0.025% NaNO[2] solution for 2 days at 2-4°C, Moreover, soaked green turtle meat was fried in a vegetable oil at 150°C for 10min. and evaluated. Both turtle meats were found to be of high quality while green turtle had higher levels of amino acids, minerals and vitamins