Biochemical studies on crab Scylla serrata
Biochemical studies on crab Scylla serrata
Date
1987
Authors
George, C.
Gopakumar, K.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
Studies on the biochemical composition of crab (Scylla serrata ) meat from body and claw revealed marked differences in relation to flavour. Protein content is on the higher side in crabs (19.1 to 20.9%) with high percentage of free amino acids and phosphorus and less carbohydrate and fat. The variation in composition due to the presence of eggs in female crabs and the importance of claw liquor and its composition are reported.
Description
Keywords
Biochemical composition, crab, protein fractions, body meat, claw meat, amino acids
Citation
Fishery Technology 1987:24(1), 57-61