Author/Authors :
Elsayed, Haitham Mohamed Fish Processing and Technology Laboratory - National Institute of Oceanography and Fisheries, Egypt , Ramadan Hassanien, Fawzy Food Science and Technology Department - Faculty Agriculture - Zagazig Univ, Egypt , Mekawy Ibrahim, Sayed Fish Processing and Technology Laboratory - National Institute of Oceanography and Fisheries, Egypt , Mohamed Sulieman, Abd ElRahman Food Science and Technology Department - Faculty Agriculture - Zagazig Univ, Egypt
Abstract :
This study was planned to investigate the proximate composition, quality indices, amino acids, fatty acids,
volatile aromatic compounds and minerals content of blue swimmer crab meat. Blue crab (Callinectes sapidus) samples
(average weight was 140.13±0.13g) were obtained from Baltim fish market, Kafar Elshaikh, Egypt during July, (2019).
Blue crab meat samples were stored -18°C for 12 hrs. They were washed with tap water, manually dis-carapaces, then
meat obtained was rewashed carefully and drained. The obtained results showed that the major constituents (wet wt.)
of raw crab meat were 83.59% moisture, 9.12% crude protein, 1.80% lipid, 1.22% ash and 4.27% carbohydrates content.
In addition, values of quality criteria of carp flesh were 7.35 pH, 47.42 mg/100g total volatile basic nitrogen (TVB-N),
0.19 mg/100g trimethylamine nitrogen (TMA-N) and 0.15 mg Malonaldhyed/kg sample thiobarbituric acid (TBA).
Also, crab meat contained 19 volatile aromatics compounds, 8 essential amino acids (EAA), 9 nonessential amino acids
(NEAA), 8 saturated fatty acids (SFAs) and 7 unsaturated fatty acids (USFAS). In addition, it contained high levels
of Na, K, Ca and Mg. In general, this study confirms that blue crab meat is an important source of valuable nutrients
AAS, FAs and major elements.
