AMINO ACID, FATTY ACID AND PROXIMATE COMPOSITION OF SNOW CRAB (Chionoecetes bairdi)
The proximate analysis and fatty acid content of the lipids were determined on four separate types of cooked snow crabmeat plus composite samples of the cooked meat and a commercially canned product. The amino acid, sodium and potassium content were determined on a commercially canned product. These...
| Published in: | Journal of Food Science |
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| Main Authors: | , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
1974
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1974.tb02901.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1974.tb02901.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1974.tb02901.x/fullpdf |
| Summary: | The proximate analysis and fatty acid content of the lipids were determined on four separate types of cooked snow crabmeat plus composite samples of the cooked meat and a commercially canned product. The amino acid, sodium and potassium content were determined on a commercially canned product. These results show that snow crabs contain a considerable amount of meat (33.7%) which is high in protein (18.8%) and nutrition. The fatty acid content is over 50% polyunsaturated. Fatty acid 20:5 was the predominant acid (26.0–30.0%) followed by 18:1 (17.0–19.3%), 22:6 (15.0–16.6%) and 16:0 (12.5–13.5%). Amino acid content is similar to dungeness and Chesapeake Bay blue crab meat. |
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