Fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C
The red king crab (RKC, Paralithodes camtschaticus) is a highly-valued decapod species. Typically, RKCs undergo a period of live holding (LH), often without feeding, in onshore facilities, allowing for flexible management before export to destination markets. This study aimed to (i) gain information...
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Online Access: | https://hdl.handle.net/10037/23181 https://doi.org/10.1016/j.jfca.2021.104206 |
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ftunivtroemsoe:oai:munin.uit.no:10037/23181 2023-05-15T15:39:05+02:00 Fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C Lian, Federico Siikavuopio, Sten Ivar Harrison, Sabine M. Vang, Birthe Brunton, Nigel P. Esaiassen, Margrethe Lorentzen, Grete Elisabeth 2022-10-06 https://hdl.handle.net/10037/23181 https://doi.org/10.1016/j.jfca.2021.104206 eng eng Elsevier Journal of Food Composition and Analysis Lian, Siikavuopio, Harrison, Vang, Brunton, Esaiassen, Lorentzen. Fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C. Journal of Food Composition and Analysis. 2022;105:1-11 FRIDAID 1948244 doi:10.1016/j.jfca.2021.104206 0889-1575 1096-0481 https://hdl.handle.net/10037/23181 openAccess Copyright 2022 The Author(s) VDP::Agriculture and fishery disciplines: 900::Fisheries science: 920 VDP::Landbruks- og Fiskerifag: 900::Fiskerifag: 920 Journal article Tidsskriftartikkel Peer reviewed publishedVersion 1479 ftunivtroemsoe https://doi.org/10.1016/j.jfca.2021.104206 2021-12-01T23:54:51Z The red king crab (RKC, Paralithodes camtschaticus) is a highly-valued decapod species. Typically, RKCs undergo a period of live holding (LH), often without feeding, in onshore facilities, allowing for flexible management before export to destination markets. This study aimed to (i) gain information on the fatty acid (FA) profile of the cooked leg meat and raw hepatopancreas obtained from RKC harvested in Norwegian waters of the Barents Sea and (ii) investigate how these FA profiles are affected by LH without feeding for up to 92 days at 5 or 10 °C. Minor changes were observed in the FA profile of cooked leg meat, which retained its nutritional value in omega−3 FA content. In contrast, the FA composition of raw hepatopancreas was severely affected by the LH time, with substantial changes occurring especially between 41 and 62 days at 10 °C and between 62 and 92 days at 5 °C. Saturated and specific monounsaturated FAs (16:1n−7c and 18:1n−9t), as well as 22:5n−3c, were preferentially utilized at the beginning of the starvation period, followed by the mobilization of C18–22 unsaturated FAs. Long-chain highly-unsaturated FAs were preferentially retained during LH, especially 20:4n−6c and 20:5n−3c. The information emerging from the present study may be practically exploited for selecting or designing suitable feed for RKC during LH at different temperatures. Article in Journal/Newspaper Barents Sea Paralithodes camtschaticus Red king crab University of Tromsø: Munin Open Research Archive Barents Sea Journal of Food Composition and Analysis 105 104206 |
institution |
Open Polar |
collection |
University of Tromsø: Munin Open Research Archive |
op_collection_id |
ftunivtroemsoe |
language |
English |
topic |
VDP::Agriculture and fishery disciplines: 900::Fisheries science: 920 VDP::Landbruks- og Fiskerifag: 900::Fiskerifag: 920 |
spellingShingle |
VDP::Agriculture and fishery disciplines: 900::Fisheries science: 920 VDP::Landbruks- og Fiskerifag: 900::Fiskerifag: 920 Lian, Federico Siikavuopio, Sten Ivar Harrison, Sabine M. Vang, Birthe Brunton, Nigel P. Esaiassen, Margrethe Lorentzen, Grete Elisabeth Fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C |
topic_facet |
VDP::Agriculture and fishery disciplines: 900::Fisheries science: 920 VDP::Landbruks- og Fiskerifag: 900::Fiskerifag: 920 |
description |
The red king crab (RKC, Paralithodes camtschaticus) is a highly-valued decapod species. Typically, RKCs undergo a period of live holding (LH), often without feeding, in onshore facilities, allowing for flexible management before export to destination markets. This study aimed to (i) gain information on the fatty acid (FA) profile of the cooked leg meat and raw hepatopancreas obtained from RKC harvested in Norwegian waters of the Barents Sea and (ii) investigate how these FA profiles are affected by LH without feeding for up to 92 days at 5 or 10 °C. Minor changes were observed in the FA profile of cooked leg meat, which retained its nutritional value in omega−3 FA content. In contrast, the FA composition of raw hepatopancreas was severely affected by the LH time, with substantial changes occurring especially between 41 and 62 days at 10 °C and between 62 and 92 days at 5 °C. Saturated and specific monounsaturated FAs (16:1n−7c and 18:1n−9t), as well as 22:5n−3c, were preferentially utilized at the beginning of the starvation period, followed by the mobilization of C18–22 unsaturated FAs. Long-chain highly-unsaturated FAs were preferentially retained during LH, especially 20:4n−6c and 20:5n−3c. The information emerging from the present study may be practically exploited for selecting or designing suitable feed for RKC during LH at different temperatures. |
format |
Article in Journal/Newspaper |
author |
Lian, Federico Siikavuopio, Sten Ivar Harrison, Sabine M. Vang, Birthe Brunton, Nigel P. Esaiassen, Margrethe Lorentzen, Grete Elisabeth |
author_facet |
Lian, Federico Siikavuopio, Sten Ivar Harrison, Sabine M. Vang, Birthe Brunton, Nigel P. Esaiassen, Margrethe Lorentzen, Grete Elisabeth |
author_sort |
Lian, Federico |
title |
Fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C |
title_short |
Fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C |
title_full |
Fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C |
title_fullStr |
Fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C |
title_full_unstemmed |
Fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C |
title_sort |
fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °c |
publisher |
Elsevier |
publishDate |
1479 |
url |
https://hdl.handle.net/10037/23181 https://doi.org/10.1016/j.jfca.2021.104206 |
geographic |
Barents Sea |
geographic_facet |
Barents Sea |
genre |
Barents Sea Paralithodes camtschaticus Red king crab |
genre_facet |
Barents Sea Paralithodes camtschaticus Red king crab |
op_relation |
Journal of Food Composition and Analysis Lian, Siikavuopio, Harrison, Vang, Brunton, Esaiassen, Lorentzen. Fatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C. Journal of Food Composition and Analysis. 2022;105:1-11 FRIDAID 1948244 doi:10.1016/j.jfca.2021.104206 0889-1575 1096-0481 https://hdl.handle.net/10037/23181 |
op_rights |
openAccess Copyright 2022 The Author(s) |
op_doi |
https://doi.org/10.1016/j.jfca.2021.104206 |
container_title |
Journal of Food Composition and Analysis |
container_volume |
105 |
container_start_page |
104206 |
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1766370523345846272 |