Nutritional Composition of Breast and Claw Meat from Economically Important Crab Species from Brackish water and Marine ecosystems
98 / 243
Authors
-
NEHA OMGY
Kerala University of Fisheries and Ocean Studies
https://orcid.org/0000-0001-8869-0058
-
Rangasamy Anandan
ICAR-Central Institute of Fisheries Technology
-
T.V. Sankar
Quality Assurance & Management Division
Central Institute of Fisheries Technology
Matsyapuri, P.O.,
Cochin- 682029
http://orcid.org/0000-0003-4153-3113
Keywords:
Crabs, proximate composition, minerals, amino acids, Fatty acidsAbstract
The proximate analysis of the meat from edible crabs of marine (Portunus pelagicus and Portunus sanguinolentus) and brackish water (Scylla serrata and Scylla olivacea) ecosystems indicated appreciable levels of protein, fat, carbohydrate, fibre and minerals in the fresh meat besides the essential amino acids (Arg, Leu, Trp and Met) and polyunsaturated fatty acids (C22:6, C20:5 and C20:4). High myofibrillar protein (50-57 g/100g) and low stroma
protein (2 g/100g of total protein) make it a nutritionally valuable food. Sodium, potassium, calcium and phosphorous were present at significant levels. Low toxic elements (arsenic, cadmium, lead) indicated the absence of food safety concerns.
Keywords: Crabs, proximate composition, minerals, amino acids, Fatty acids
Downloads
Submitted
Published
Issue
Section
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
