Technological aspects of preservation and processing of edible shell fishes - II - Influence of season on chemical composition of crab [Scylla serrata]

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dc.contributor.authorGeorge, C.
dc.contributor.authorJames, M.A.
dc.date.accessioned2013-06-18T10:08:16Z
dc.date.available2013-06-18T10:08:16Z
dc.date.issued1971
dc.description.abstractFully-grown live female crabs from the same fishing ground and of similar size (12 +or- 1 cm long) were collected at new and full moon every month for 2 yr. They were dissected and the meat analysed for moisture, protein, water-extractable N, non-protein N, glycogen, lactic acid, fat, and free amino acids. Nutritive value was max. in Oct.-March; highest meat yields (30-35%) occurred in Sept.-Dec. (of. 15-30% for other months); there was evidence that yield was greater at new than at full moon. Max. moisture (83.1%) and min. protein (14.0%) occurred in May, and min. moisture (about 74%) and max. protein (>23%) occurred in April and Dec., respectively. Water-extractable N was max. in Oct.-Jan. and min. in May-June for both full and new moons. Non-protein N was max. in Nov.-March and min. in Aug. at full moon, and max. in Jan.-March and min. in May-Oct. at new moon. Glycogen showed wide variation over the year: at new moon, min. (0.45%) in Oct. and max. (2.05%) in Feb.; at full moon, min. (0.20%) in June and max. (2.9%) in Jan. At new moon, lactic acid increased from 90 mg% in May to 520 mg% in Aug., then decreased to 200 mg% in Jan., followed by increase to 535 mg% in March. A distinct pattern was not found at full moon, but values were min. in Jan. and July and max. in Sept. and Nov. Fat was max. in Sept. and min. in Jan.-Feb. at full moon, and max. in March and min. in Jan. at new moon. Seasonal changes in individual amino acids are tabulated; glycine was the most abundant. [See FSTA (1974) 06 04R0243for part I.]en_US
dc.identifier.citationFishery Technology 1971:8(1), 83-88en_US
dc.identifier.urihttp://hdl.handle.net/123456789/240
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjectamino acidsen_US
dc.subjectcompositionen_US
dc.subjectlactic aciden_US
dc.subjectproteinsen_US
dc.subjectnitrogenen_US
dc.subjectseasonen_US
dc.titleTechnological aspects of preservation and processing of edible shell fishes - II - Influence of season on chemical composition of crab [Scylla serrata]en_US
dc.typeArticleen_US
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