TECHNOLOGICAL ASPECTS OF PRESERVATION PROCESSIG Of EDIBlE SHELL FISHES   II.INFLUENCE  Of SEASON ON THE CHEMICAL COMPOSITION  OF CRAB (SCYLLA SERRATA)

CHINNAMMA GEORGE; M ARUL JAMES

doi:10.56093/ft.v8i1.60709

TECHNOLOGICAL ASPECTS OF PRESERVATION PROCESSIG Of EDIBlE SHELL FISHES II.INFLUENCE Of SEASON ON THE CHEMICAL COMPOSITION OF CRAB (SCYLLA SERRATA)

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Authors

CHINNAMMA GEORGE
M ARUL JAMES

https://doi.org/10.56093/ft.v8i1.60709

Abstract

The purpose of this communication is to bring out the
influence of season on the chemical composition of crab, covering
a period of 2 years. Changes in moisture, protein, water extractable
nitrogen, non-protein nitrogen, glycogen, lactic acid, fat and free
amino acid composition of crab meat have been reported on a
monthly basis

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Submitted

2016-08-09

Published

2025-06-06

Issue

Vol. 8 No. 1 (1971): Fishery Technology

Section

Articles

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How to Cite

GEORGE, C., & JAMES, M. A. (2025). TECHNOLOGICAL ASPECTS OF PRESERVATION PROCESSIG Of EDIBlE SHELL FISHES II.INFLUENCE Of SEASON ON THE CHEMICAL COMPOSITION OF CRAB (SCYLLA SERRATA). Fishery Technology, 8(1). https://doi.org/10.56093/ft.v8i1.60709