Fatty Acid Composition of the Freshwater Crab Travancoriana schirnerae

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dc.contributor.authorDevi, A. R. Sudha
dc.contributor.authorSmija, M. K.
dc.contributor.authorLatha, N. P.
dc.date.accessioned2021-10-16T05:45:34Z
dc.date.available2021-10-16T05:45:34Z
dc.date.issued2015
dc.description.abstractThis study determined the fatty acid profile of claw and body meat of adult male and female Travancoriana schirnerae, an edible freshwater crab abundant in the wetlands of Wayanad, Kerala, India. Gas chromatography- mass spectrometry analysis of the fatty acid profile detected totally eleven fatty acids, which include saturated (SFAs) (39.91±4.20%), mono (MUFAs) (23.45±2.46%) and polyunsaturated fatty acids (PUFAs) (36.63±0.97%). The major SFAs were arachidic (C20:0) and behenic acids (C22:0) followed by palmitic (C16:0), stearic (C18:0) and myristic acids (C14:0). The MUFAs identified were palmitoleic (C16:1) and erucic (C22:1) acids and the PUFAs include linoleic acid (C18:2 w-6), linolenic acid (C18:3 w-3), eicosapentaenoic acid (C20:5 w-3) and docosahexaenoic acid (C22:6 w-3). This study indicated that the freshwater crab T. schirnerae is a good source of unsaturated fatty acids, especially w- 3 (26.17%) and w-6 (10.45%) essential fatty acids.en_US
dc.identifier.citationFishery Technology 52 (4) : 246 - 251en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5040
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)Cochinen_US
dc.subjectFreshwater crab, body meat, claw meat, fatty acid, Travancoriana schirneraeen_US
dc.titleFatty Acid Composition of the Freshwater Crab Travancoriana schirneraeen_US
dc.typeArticleen_US
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