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Year 2016, Volume: 1 Issue: 2, 1 - 14, 10.05.2016
https://doi.org/10.28978/nesciences.286020

Abstract

References

  • Ackman, R. G. & McLeod, C. (1988). Total lipids and nutritionally important fatty acids of some Nova Scotia fish and shellfish food products. Canadian Institute Food Science and Technology Journal, 21, 390–398.
  • AOAC 2003. Official methods of analysis of AOAC international (17th ed.). Gaithersburg, MD, USA: Association of the Official Analytical Chemists (AOAC) International.
  • Ayas, D. & Ozogul, Y. (2011a). The Chemical Composition and Meat Yield of Mature Blue Swimmer Crab (Portunus pelagicus, Linnaeus 1758) in Mersin Bay, Northeastern Mediterranean, Turkey. Advances in Food Sciences, 33(3), 179-184.
  • Ayas, D. & Ozogul, Y. (2011). The Chemical Composition of Sexually Mature Blue Swimmer Crab (Portunus pelagicus, Linnaeus 1758) in the Mersin Bay. Journal of FisheriesSciences.com, 5(4), 308-316.
  • Bandarra, N.M., Batista, I., Nunes, M.L., Empis, J.M. & Christie, W.W. (1997). Seasonal changes in lipid composition of sardine (Sardina pilchardus). Journal of Food Science, 62, 40–42.
  • Bell, M.V., Henderson, R.J. & Sargent, J.R. (1985). Changes in the fatty acid composition of phospholipids from turbot (Scophthalmus maximus) in relation to dietary polyunsaturated fatty acid deficiencies. Comparative Biochemistry and Physiology, 81B, 193–198.
  • Bligh, E.G. & Dyer, W.J., (1959). A rapid method of total lipid extraction and purification, Biochemistry and Cell Biology, 37(8), 911-917.
  • Burdge, G.C. & Calder, P.C. (2005). Conversion of alpha-linolenic acid to longer-chain polyunsaturated fatty acids in human adults. Reproduction Nutrition Development, 45, 581–597.
  • Brenna, J.T., Salem, N., Sinclair, A.J. & Cunnane, S.C. (2009). Alpha-linolenic acid supplementation and conversion to n-3 long-chain polyunsaturated fatty acids in humans. Prostaglandins, Leukotrienes and Essential Fatty Acids, 80, (2-3), 85-91.
  • Chung, H.Y. (1999). Volatile components in crabmeats of Charybdis feriatus. Journal of Agricultural and Food Chemistry, 47, 2280–2287.
  • Devi, S.L. (1985). The fishery and biology of crabs of Kakinada region. Indian Journal of Fisheries, 32, 18-32.
  • Fischer, S. & Wolff, M. (2006). Fisheries assessment of Callinectes arcuatus (Brachyura, Portunidae) in the Gulf of Nicoya, Costa Rica. Fisheries Research, 77, 301-311.
  • Fishstat plus. “Food and Agriculture Organization of the United Nations, Fisheries and Aquaculture Department”, http://www.fao.org/fishery/statistics/software/en. (04.01.2010).
  • Gates, K.W., Parker, A.H., Bauer, D.L. & Huang, Y. (1993). Storage changes of fresh and pasteurized blue crab meat in different types of packaging. Journal of Food Science, 58(2): 314-317.
  • Gökoğlu, N. & Yerlikaya, P. (2003). Determination of proximate composition and mineral contents of blue crab (Callinectes sapidus) and swim crab (Portunus pelagicus) caught off the Gulf of Antalya. Food Chemistry, 80, 495-498.
  • Hall, D., Lee, S.Y. & Meziane, T. (2006). Fatty acids as trophic tracer in an experimental estuarine food chain: Tracer transfer. Journal of Experimental Marine Biology and Ecology, 336, 42-53.
  • Ichihara, K., Shibahara, A., Yamamoto, K. & Nakayama, T. (1996). An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids, 31, 535-539.
  • King, I., Dorset, C. & Monsen, E. R. (1990). Shellfish: Proximate composition, fatty acids, and sterols. Journal of American Dietetic Association, 90, 677–688.
  • Kuley, E., Özogul, F., Özogul, Y. & Olgunoglu, I. A. (2008). Comparison of fatty acid and proximate compositions of the body and claw of male and female blue crabs (Callinectes sapidus) from different regions of the Mediterranean coast. International Journal of Food Sciences and Nutrition, 59(7-8), 573-580.
  • Luzia, L. A., Sampaio, G. R., Castellucci, C. M. N., & Torres, E. A. F. S. (2003). The influence of season on the lipid profiles of five commercially important species of Brazilian fish. Food Chemistry, 83(1), 93-97.
  • McManus, A., Merga, M. & Newton, W. (2011). Omega-3 fatty acids. What consumers need to know. Appetite, 57, 80–83.
  • Moustafa, E. K., Moharram, Y. G., El-Sokkary, I. & Telb, A. I. (1987). Total mercury and its distribution in blue crab and deep water pink shrimp from Alexandra coast. Die Nahrung, 31, 773–776.
  • Naczk, M., Williams J., skonbern, K., Liyanapathirana, C. & Shahidi, S. (2004). Compositional characteristics of green crab (Carcinus maenas). Food Chemistry, 88, 429–434.
  • Razek, F.A.A. (1988). Some biological studies on the Egyptian crab Portunus pelagicus (Linnaeus, 1766). Acta Adriatica, 29, 133-144.
  • Reddy, N. R., Flick, G. J., Arganosa, G. C. & Young, R. W. (1991). Composition and pesticide and herbicide residue analysis of fresh and 40-year old pasteurized blue crab (Callinectes sapidus) meat. Journal of Food Protection, 54(4), 298–301.
  • Shirai, N., Terayama, M. & Takeda, H. (2002). Effect of season on the fatty acid composition and free amino acid content of the sardine Sardinops melanostictus. Comparative Biochemistry and Physiology Part B, 131, 387–397.
  • Siddiquie, P. J. A., Akbar, Z. & Qasim, R. (1987). Biochemical composition and caloric values of three edible species of Portunidiae crabs from Karachi. Pakistan Journal of Science and Industrial Research, 30(2), 119–121.
  • Skonberg, D. I. & Perkins, B. L. (2002). Nutrient composition of green crab (Carcinus maenas) leg meat and claw meat. Food Chemistry, 77, 401-404.
  • Styrishave, B. & Andersen, O. (2000). Seasonal variations in hepatopancreas fatty acid profiles of two colour forms of shore crabs, Carcinus maenas. Marine Biology, 137, 415–422.
  • Tzikas, Z., Amvrosiadis, I., Soultos, N. & Georgakis, SP. (2007). Seasonal variation in the chemical composition and microbiological condition of Mediterranean Horse Mackerel (Trachurus mediterraneus) muscle from the North Aegean Sea (Greece). Food Control, 18, 251-257.
  • Wang, C., Harris, W. S., Chung, M., Lichtenstein, A. H., Balk, E. M., Kupelnick, B., Harmon, S.J., & Lauet, J. (2006). n-3 fatty acids from fish or fish-oil supplements, but not a-linoleic acid, benefit cardiovascular disease outcomes in primary- and secondary-prevention studies. A systematic review. American Journal of Clinical Nutrition, 84, 5–17.
  • Zlatanos, S. & Laskaridis, K. (2007). Seasonal variation in the fatty acid composition of three Mediterranean fish – sardine (Sardina pilchardus), anchovy (Engraulis encrasicholus) and picarel (Spicara smaris). Food Chemistry, 103,725–728.

The Effects of Season and Sex on the Nutritional Quality of Muscle Types of Blue Crab Callinectes sapidus and Swimming Crab Portunus segnis

Year 2016, Volume: 1 Issue: 2, 1 - 14, 10.05.2016
https://doi.org/10.28978/nesciences.286020

Abstract

The effects of season and sex on the nutritional quality of muscle types (lump crab meatLCM,
claw crab meat-CCM) of swimming crab (Portunus segnis) and blue crab (Callinectes
sapidus) were investigated. Carapace width, carapace length and total weight of both crab
species were measured. High protein content in spring and low protein content in autumn
were observed for both crab species. The levels of lipid content of both crab species were
found to be similar. Higher lipid contents in spring and winter, lower lipid contents in summer
and autumn for both sexes were found. Although both crab species contain small amounts of
fat, they are good sources of n-3 PUFA content (especially EPA and DHA) for all seasons
regardless of sex and muscle types. 

References

  • Ackman, R. G. & McLeod, C. (1988). Total lipids and nutritionally important fatty acids of some Nova Scotia fish and shellfish food products. Canadian Institute Food Science and Technology Journal, 21, 390–398.
  • AOAC 2003. Official methods of analysis of AOAC international (17th ed.). Gaithersburg, MD, USA: Association of the Official Analytical Chemists (AOAC) International.
  • Ayas, D. & Ozogul, Y. (2011a). The Chemical Composition and Meat Yield of Mature Blue Swimmer Crab (Portunus pelagicus, Linnaeus 1758) in Mersin Bay, Northeastern Mediterranean, Turkey. Advances in Food Sciences, 33(3), 179-184.
  • Ayas, D. & Ozogul, Y. (2011). The Chemical Composition of Sexually Mature Blue Swimmer Crab (Portunus pelagicus, Linnaeus 1758) in the Mersin Bay. Journal of FisheriesSciences.com, 5(4), 308-316.
  • Bandarra, N.M., Batista, I., Nunes, M.L., Empis, J.M. & Christie, W.W. (1997). Seasonal changes in lipid composition of sardine (Sardina pilchardus). Journal of Food Science, 62, 40–42.
  • Bell, M.V., Henderson, R.J. & Sargent, J.R. (1985). Changes in the fatty acid composition of phospholipids from turbot (Scophthalmus maximus) in relation to dietary polyunsaturated fatty acid deficiencies. Comparative Biochemistry and Physiology, 81B, 193–198.
  • Bligh, E.G. & Dyer, W.J., (1959). A rapid method of total lipid extraction and purification, Biochemistry and Cell Biology, 37(8), 911-917.
  • Burdge, G.C. & Calder, P.C. (2005). Conversion of alpha-linolenic acid to longer-chain polyunsaturated fatty acids in human adults. Reproduction Nutrition Development, 45, 581–597.
  • Brenna, J.T., Salem, N., Sinclair, A.J. & Cunnane, S.C. (2009). Alpha-linolenic acid supplementation and conversion to n-3 long-chain polyunsaturated fatty acids in humans. Prostaglandins, Leukotrienes and Essential Fatty Acids, 80, (2-3), 85-91.
  • Chung, H.Y. (1999). Volatile components in crabmeats of Charybdis feriatus. Journal of Agricultural and Food Chemistry, 47, 2280–2287.
  • Devi, S.L. (1985). The fishery and biology of crabs of Kakinada region. Indian Journal of Fisheries, 32, 18-32.
  • Fischer, S. & Wolff, M. (2006). Fisheries assessment of Callinectes arcuatus (Brachyura, Portunidae) in the Gulf of Nicoya, Costa Rica. Fisheries Research, 77, 301-311.
  • Fishstat plus. “Food and Agriculture Organization of the United Nations, Fisheries and Aquaculture Department”, http://www.fao.org/fishery/statistics/software/en. (04.01.2010).
  • Gates, K.W., Parker, A.H., Bauer, D.L. & Huang, Y. (1993). Storage changes of fresh and pasteurized blue crab meat in different types of packaging. Journal of Food Science, 58(2): 314-317.
  • Gökoğlu, N. & Yerlikaya, P. (2003). Determination of proximate composition and mineral contents of blue crab (Callinectes sapidus) and swim crab (Portunus pelagicus) caught off the Gulf of Antalya. Food Chemistry, 80, 495-498.
  • Hall, D., Lee, S.Y. & Meziane, T. (2006). Fatty acids as trophic tracer in an experimental estuarine food chain: Tracer transfer. Journal of Experimental Marine Biology and Ecology, 336, 42-53.
  • Ichihara, K., Shibahara, A., Yamamoto, K. & Nakayama, T. (1996). An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids, 31, 535-539.
  • King, I., Dorset, C. & Monsen, E. R. (1990). Shellfish: Proximate composition, fatty acids, and sterols. Journal of American Dietetic Association, 90, 677–688.
  • Kuley, E., Özogul, F., Özogul, Y. & Olgunoglu, I. A. (2008). Comparison of fatty acid and proximate compositions of the body and claw of male and female blue crabs (Callinectes sapidus) from different regions of the Mediterranean coast. International Journal of Food Sciences and Nutrition, 59(7-8), 573-580.
  • Luzia, L. A., Sampaio, G. R., Castellucci, C. M. N., & Torres, E. A. F. S. (2003). The influence of season on the lipid profiles of five commercially important species of Brazilian fish. Food Chemistry, 83(1), 93-97.
  • McManus, A., Merga, M. & Newton, W. (2011). Omega-3 fatty acids. What consumers need to know. Appetite, 57, 80–83.
  • Moustafa, E. K., Moharram, Y. G., El-Sokkary, I. & Telb, A. I. (1987). Total mercury and its distribution in blue crab and deep water pink shrimp from Alexandra coast. Die Nahrung, 31, 773–776.
  • Naczk, M., Williams J., skonbern, K., Liyanapathirana, C. & Shahidi, S. (2004). Compositional characteristics of green crab (Carcinus maenas). Food Chemistry, 88, 429–434.
  • Razek, F.A.A. (1988). Some biological studies on the Egyptian crab Portunus pelagicus (Linnaeus, 1766). Acta Adriatica, 29, 133-144.
  • Reddy, N. R., Flick, G. J., Arganosa, G. C. & Young, R. W. (1991). Composition and pesticide and herbicide residue analysis of fresh and 40-year old pasteurized blue crab (Callinectes sapidus) meat. Journal of Food Protection, 54(4), 298–301.
  • Shirai, N., Terayama, M. & Takeda, H. (2002). Effect of season on the fatty acid composition and free amino acid content of the sardine Sardinops melanostictus. Comparative Biochemistry and Physiology Part B, 131, 387–397.
  • Siddiquie, P. J. A., Akbar, Z. & Qasim, R. (1987). Biochemical composition and caloric values of three edible species of Portunidiae crabs from Karachi. Pakistan Journal of Science and Industrial Research, 30(2), 119–121.
  • Skonberg, D. I. & Perkins, B. L. (2002). Nutrient composition of green crab (Carcinus maenas) leg meat and claw meat. Food Chemistry, 77, 401-404.
  • Styrishave, B. & Andersen, O. (2000). Seasonal variations in hepatopancreas fatty acid profiles of two colour forms of shore crabs, Carcinus maenas. Marine Biology, 137, 415–422.
  • Tzikas, Z., Amvrosiadis, I., Soultos, N. & Georgakis, SP. (2007). Seasonal variation in the chemical composition and microbiological condition of Mediterranean Horse Mackerel (Trachurus mediterraneus) muscle from the North Aegean Sea (Greece). Food Control, 18, 251-257.
  • Wang, C., Harris, W. S., Chung, M., Lichtenstein, A. H., Balk, E. M., Kupelnick, B., Harmon, S.J., & Lauet, J. (2006). n-3 fatty acids from fish or fish-oil supplements, but not a-linoleic acid, benefit cardiovascular disease outcomes in primary- and secondary-prevention studies. A systematic review. American Journal of Clinical Nutrition, 84, 5–17.
  • Zlatanos, S. & Laskaridis, K. (2007). Seasonal variation in the fatty acid composition of three Mediterranean fish – sardine (Sardina pilchardus), anchovy (Engraulis encrasicholus) and picarel (Spicara smaris). Food Chemistry, 103,725–728.
There are 32 citations in total.

Details

Journal Section Articles
Authors

Deniz Ayas

Publication Date May 10, 2016
Submission Date January 16, 2017
Published in Issue Year 2016 Volume: 1 Issue: 2

Cite

APA Ayas, D. (2016). The Effects of Season and Sex on the Nutritional Quality of Muscle Types of Blue Crab Callinectes sapidus and Swimming Crab Portunus segnis. Natural and Engineering Sciences, 1(2), 1-14. https://doi.org/10.28978/nesciences.286020

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