70
from four different sites in Nova Scotia was found to be 47.1–50.5 and n-3 ratio was
37.4–40% (Naczk et al. 2004).
In addition, the crab meat is rich in mineral. It is determined that it is rich in
sodium (Na), potassium (K), calcium (Ca) and phosphorus (P) (Gokoglu and
Yerlikaya 2003; Musaiger and Al-Rumaidh 2005). In a previous research, it was
reported that Na, P, Mg, K and Ca values in Callinectes sapidus were found to be
663.95, 176.24, 117.06, 69.15 and 398.2 mg/100 g, respectively (Kucukgulmez
et al. 2006). In another study, Na, K, Mg, Ca, and P contents of Eriphia verrucosa
were determined as 2300, 3035, 101.4, 896.8 and 3119 mg/100 g respectively
(Erdem et al. 2015).
Many factors such as season, biological difference (species, height, age, sex, and
sexual maturity), nutrition, environmental conditions (water chemistry, temperature, salinity, and contaminants) and processing method influence the concentration
of minerals in aquatic products. Most aquatic products take and collect minerals
from the environment. Raw crab meat contains higher mineral content than fish.
Particularly, if the crust is mixed with the muscle meat of shellfish, the mineral content increases significantly (Gokoglu 2002). Mineral content may vary depending
on the cooking process. In a study, it was reported that calcium, copper, iron, magnesium, phosphorous, potassium, sodium, and zinc contents changed significantly
according to the cooking process (Lopez et al. 1981).
Table 2.4 Proximate composition of some crab species
Species
Moisture
Protein
Fat
Ash Reference
Body tissue
Callinecres sapidus
81.58
14.71
0.79
1.89 Gokoglu and Yerlikaya (2003)
79.05
18.81
0.90
2.15 Kucukgulmez et al. (2006)
78.83
16.42
0.77
2.06 Anthony et al. (1983)
77.80
17.50
0.37
2.40 Atar et al. (2001)
77.4–86.7 11.9–19.2 0.4–1.5 1.3–1.8 Wheaton and Lawson (1985)
Sesarma brockii.
79.2
15.7
0.32
2.55 Marques et al. (2010)
Cancer magister
78.5–82.3 14.3–23.4 0.7–2.2 1.2–1.9 Wheaton and Lawson (1985)
Portunus pelagicus
75.28
22.64
1.21
2.24 Gokoglu and Yerlikaya (2003)
86
10.3
0.67
1.96 Badawi (1971)
77.57
18.83
1.45
2.34 Tureli et al. (2000)
Sesarma brockii.
79.2
15.7
0.32
2.55 Marques et al. (2010)
Claw meat
Callinectes sapidus
83.1
15
0.64
1.39 Gokoglu and Yerlikaya (2003)
78.02
19.55
0.44
2.13 Kucukgulmez et al. (2006)
80.12
15.13
–
1.63 Zotti et al. (2016)
Portunus pelagicus
77.09
21.54
0.81
2.52 Gokoglu and Yerlikaya (2003)
Carcinus maenus
79
16.8
0.5
2.2
Skonberg and Perkins (2002)
Cancer pagrus
77.96
17.02
–
2.25 Zotti et al. (2016)
2 Crustacean Shellfish
from four different sites in Nova Scotia was found to be 47.1–50.5 and n-3 ratio was
37.4–40% (Naczk et al. 2004).
In addition, the crab meat is rich in mineral. It is determined that it is rich in
sodium (Na), potassium (K), calcium (Ca) and phosphorus (P) (Gokoglu and
Yerlikaya 2003; Musaiger and Al-Rumaidh 2005). In a previous research, it was
reported that Na, P, Mg, K and Ca values in Callinectes sapidus were found to be
663.95, 176.24, 117.06, 69.15 and 398.2 mg/100 g, respectively (Kucukgulmez
et al. 2006). In another study, Na, K, Mg, Ca, and P contents of Eriphia verrucosa
were determined as 2300, 3035, 101.4, 896.8 and 3119 mg/100 g respectively
(Erdem et al. 2015).
Many factors such as season, biological difference (species, height, age, sex, and
sexual maturity), nutrition, environmental conditions (water chemistry, temperature, salinity, and contaminants) and processing method influence the concentration
of minerals in aquatic products. Most aquatic products take and collect minerals
from the environment. Raw crab meat contains higher mineral content than fish.
Particularly, if the crust is mixed with the muscle meat of shellfish, the mineral content increases significantly (Gokoglu 2002). Mineral content may vary depending
on the cooking process. In a study, it was reported that calcium, copper, iron, magnesium, phosphorous, potassium, sodium, and zinc contents changed significantly
according to the cooking process (Lopez et al. 1981).
Table 2.4 Proximate composition of some crab species
Species
Moisture
Protein
Fat
Ash Reference
Body tissue
Callinecres sapidus
81.58
14.71
0.79
1.89 Gokoglu and Yerlikaya (2003)
79.05
18.81
0.90
2.15 Kucukgulmez et al. (2006)
78.83
16.42
0.77
2.06 Anthony et al. (1983)
77.80
17.50
0.37
2.40 Atar et al. (2001)
77.4–86.7 11.9–19.2 0.4–1.5 1.3–1.8 Wheaton and Lawson (1985)
Sesarma brockii.
79.2
15.7
0.32
2.55 Marques et al. (2010)
Cancer magister
78.5–82.3 14.3–23.4 0.7–2.2 1.2–1.9 Wheaton and Lawson (1985)
Portunus pelagicus
75.28
22.64
1.21
2.24 Gokoglu and Yerlikaya (2003)
86
10.3
0.67
1.96 Badawi (1971)
77.57
18.83
1.45
2.34 Tureli et al. (2000)
Sesarma brockii.
79.2
15.7
0.32
2.55 Marques et al. (2010)
Claw meat
Callinectes sapidus
83.1
15
0.64
1.39 Gokoglu and Yerlikaya (2003)
78.02
19.55
0.44
2.13 Kucukgulmez et al. (2006)
80.12
15.13
–
1.63 Zotti et al. (2016)
Portunus pelagicus
77.09
21.54
0.81
2.52 Gokoglu and Yerlikaya (2003)
Carcinus maenus
79
16.8
0.5
2.2
Skonberg and Perkins (2002)
Cancer pagrus
77.96
17.02
–
2.25 Zotti et al. (2016)
2 Crustacean Shellfish