AMINO ACID, FATTY ACID AND PROXIMATE COMPOSITION OF SNOW CRAB (Chionoecetes bairdi)

• Published in: Journal of Food Science
• Main Authors: KRZECZKOWSKI, RICHARD A., STONE, FREDERICK E.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1974
• Subjects: Snow crab; Chionoecetes bairdi
• 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

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.