4
17.2 and 17% respectively. Ersoy and Sereflisan (2010) reported protein contents of
11.87 and 11.97% for two freshwater mussels (U. terminalis and P. littoralis). In
another study, protein contents of breast, claw meat and hepatopancreas of blue crab
were found to be 19.5, 18.8 and 18.8 respectively (Kucukgulmez et al. 2006).
Gokoglu and Yerlikaya (2003) found protein levels of claw and body meats as 15
and 14.71% of blue crab and 21.54 and 22.64 of swim crab.
The shellfish has low fat and low calories and is therefore considered a healthy
diet. The lipid contents were reported by Holland et al. (1993) as 1.3 g, 1.8 g, 5.5 g,
and 0.6 g (per 100 g raw edible portion) for oyster, mussel, crab, and prawn, respectively. Nurnadia et al. (2011) reported the fat content as 1.35, 1.06, 1.93 and
1.24 g/100 g for cuttlefish, prawn, cockles, and oyster, respectively. Ersoy and
Sereflisan (2010) reported lipid contents of 2.55 and 1.05% for two freshwater mussels (U. terminalis and P. littoralis).
On the other hand, the presence of unsaturated fatty acids in high level puts the
shellfish in an important place in human nutrition. Long-chain omega-3 fatty acids
such as eicosapentaenoic (EPA), docosapentaenoic (DPA), and docosahexanoic
(DHA), which are polyunsaturated fatty acids (PUFA), play an important role in
human health and nutrition. Molluscs contain a wide range of PUFAs which some are
known as essential fatty acids (Ab Lah et al. 2017). It was reported that 32% of the
shrimp lipid was composed of PUFAs and 64% of this was ω-3 PUFA and 33% was
ω-6 PUFA (Dayal et al. 2013). Yerlikaya et al. (2013) reported that the fatty acid composition of the shrimps was affected by the shrimp species and the depth of the catch.
They found the PUFA content of shallow water shrimps higher than the PUFA content
of deep-water shrimps. They also determined the highest DHA content among the
three shrimp species in Aristomorpha foliacea and the highest EPA content in Penaeus
kerathurus. EPA and DHA contents of white shrimp (Litopenaeus schimitti) were
found to be 80.55–83.79 and 97.43–101.25 mg/100 g, respectively (Pires et al. 2018).
Cholesterol is the main sterol of fish such haddock, pollock, salmon and crustaceans such as shrimp and lobster. Cholesterol is present in crustaceans such as shrimp,
crab, and lobster, and in molluscs such as squid, octopus, and cuttlefish. However, as
shellfish products contain low fat and unsaturated fatty acids and have low calories,
they are not risky for human health. Because of these characteristics, they are considered as heart friendly foods. The intake of unsaturated fatty acids together with the
consumption of shellfish reduces blood cholesterol levels. Cholesterol content of
fish, crustaceans and molluscs vary significantly according to sex, season, environmental conditions, nutrition, and growing conditions (Ozogul et al. 2015).
Shellfish are rich in terms of mineral content (Table 1.2). Several kinds of shellfish are rich sources of iron. Clams have enough iron. Oyster, mussels, abalone, and
shrimp also contain significant amounts of iron. Although red meats are rich iron
sources due to the presence of heme iron, shellfish should also be considered to have
easily absorbable iron. On the other hand, oysters are rich sources of zinc, and it is
reported that consuming a 100 g portion of the oyster is sufficient to meet the daily
need of the human (Dong 2001; Food and Nutrition Board 2004). Squid, lobster,
oysters, and other shellfish are reported to be excellent sources of copper
(Dong 2001).
1 Introduction to Shellfish
17.2 and 17% respectively. Ersoy and Sereflisan (2010) reported protein contents of
11.87 and 11.97% for two freshwater mussels (U. terminalis and P. littoralis). In
another study, protein contents of breast, claw meat and hepatopancreas of blue crab
were found to be 19.5, 18.8 and 18.8 respectively (Kucukgulmez et al. 2006).
Gokoglu and Yerlikaya (2003) found protein levels of claw and body meats as 15
and 14.71% of blue crab and 21.54 and 22.64 of swim crab.
The shellfish has low fat and low calories and is therefore considered a healthy
diet. The lipid contents were reported by Holland et al. (1993) as 1.3 g, 1.8 g, 5.5 g,
and 0.6 g (per 100 g raw edible portion) for oyster, mussel, crab, and prawn, respectively. Nurnadia et al. (2011) reported the fat content as 1.35, 1.06, 1.93 and
1.24 g/100 g for cuttlefish, prawn, cockles, and oyster, respectively. Ersoy and
Sereflisan (2010) reported lipid contents of 2.55 and 1.05% for two freshwater mussels (U. terminalis and P. littoralis).
On the other hand, the presence of unsaturated fatty acids in high level puts the
shellfish in an important place in human nutrition. Long-chain omega-3 fatty acids
such as eicosapentaenoic (EPA), docosapentaenoic (DPA), and docosahexanoic
(DHA), which are polyunsaturated fatty acids (PUFA), play an important role in
human health and nutrition. Molluscs contain a wide range of PUFAs which some are
known as essential fatty acids (Ab Lah et al. 2017). It was reported that 32% of the
shrimp lipid was composed of PUFAs and 64% of this was ω-3 PUFA and 33% was
ω-6 PUFA (Dayal et al. 2013). Yerlikaya et al. (2013) reported that the fatty acid composition of the shrimps was affected by the shrimp species and the depth of the catch.
They found the PUFA content of shallow water shrimps higher than the PUFA content
of deep-water shrimps. They also determined the highest DHA content among the
three shrimp species in Aristomorpha foliacea and the highest EPA content in Penaeus
kerathurus. EPA and DHA contents of white shrimp (Litopenaeus schimitti) were
found to be 80.55–83.79 and 97.43–101.25 mg/100 g, respectively (Pires et al. 2018).
Cholesterol is the main sterol of fish such haddock, pollock, salmon and crustaceans such as shrimp and lobster. Cholesterol is present in crustaceans such as shrimp,
crab, and lobster, and in molluscs such as squid, octopus, and cuttlefish. However, as
shellfish products contain low fat and unsaturated fatty acids and have low calories,
they are not risky for human health. Because of these characteristics, they are considered as heart friendly foods. The intake of unsaturated fatty acids together with the
consumption of shellfish reduces blood cholesterol levels. Cholesterol content of
fish, crustaceans and molluscs vary significantly according to sex, season, environmental conditions, nutrition, and growing conditions (Ozogul et al. 2015).
Shellfish are rich in terms of mineral content (Table 1.2). Several kinds of shellfish are rich sources of iron. Clams have enough iron. Oyster, mussels, abalone, and
shrimp also contain significant amounts of iron. Although red meats are rich iron
sources due to the presence of heme iron, shellfish should also be considered to have
easily absorbable iron. On the other hand, oysters are rich sources of zinc, and it is
reported that consuming a 100 g portion of the oyster is sufficient to meet the daily
need of the human (Dong 2001; Food and Nutrition Board 2004). Squid, lobster,
oysters, and other shellfish are reported to be excellent sources of copper
(Dong 2001).
1 Introduction to Shellfish