Biochemical and nutritional evaluation of crab meat

Simple item page
dc.contributor.authorSelvin, J.
dc.contributor.authorIsmail, T.
dc.contributor.authorStephen, J.
dc.contributor.authorGeorge, C.
dc.date.accessioned2013-05-30T06:56:04Z
dc.date.available2013-05-30T06:56:04Z
dc.date.issued1998
dc.description.abstractDifferent species of sea crabs, Portunus pelagicus, C. sanguinolentus, Charybdis cruciata, and C. lucifera were analysed for moisture, protein, lipids, non-protein nitrogen, alpha amino nitrogen, carbohydrate glycogen, fructose, ribose and minerals. The meat had high content of alpha amino nitrogen, ribose, phosphorus, and sodium whereas lipids, glycogen, fructose, potassium, and calcium were low. stroma protein was low in all species. Biochemical composition did not show much variation. Protein efficiency ratios except that of P.sanguinolentus were better than that of casein.en_US
dc.identifier.citationProceedings of the Symposium "Advances and Priorities in Fisheries Technology' 11-13 Feb 1998, ed. by Balachandran K.K. etal, 358-361en_US
dc.identifier.urihttp://hdl.handle.net/123456789/125
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjectcraben_US
dc.subjectbiochemical characteisticsen_US
dc.subjectnutritional characteristicsen_US
dc.titleBiochemical and nutritional evaluation of crab meaten_US
dc.typeArticleen_US
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Biochemical and Nutritional Evalution of Crab Meat.pdf
Size:
180.69 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
201 B
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Conference papers (B&N)