Abstract:
This study aimed to evaluate the nutritional quality claw meat of invasive species blue
crab (Callinectes sapidus) caught in the different sites of the coastal part of the Adriatic
Sea (Tivat Bay and Ulcinj). Crabs were cooked by steaming for 10 min. Afterward
meat was picked from the claw by hand. The results of the analysis showed that the
protein content in claw meat samples from Ulcinj and Tivat Bay were 16.83% and
15.85%, respectively. The fat content was 0.20% for the Ulcinj sample and 0.28% for
the Tivat Bay sample. Similar content of saturated (SFA), monounsaturated (MUFA),
and polyunsaturated (PUFA) fatty acid were determined in claw meat of both samples.
Palmitic acid (C16:0) was the most abundant SFA in both samples, while oleic acid
(C18:1n9c) was the most dominant in MUFA. Over 40% of the total fatty acids in
crayfish meat were constituted of PUFA, of which the highest parts were n-3 fatty
acids, especially eicosapentaenoic acid (C20:5 n3) acid. The amounts of the amino
acids of the claw meat were found to be similar. Glutamic acid was the major amino
acid claw meat. The total essential amino acids were similar in Ulcinj and Tivat Bay
samples 14.62 g and 14.71 g / 100 g cooked meat. The ratios of essential to nonessential
amino acids in claw meat from Ulcinj and Tivat Bay were 1.37 and 1.43, respectively.
Moreover, lysine and methionine amino acids, which are often limiting amino acids in
staple foods, were found to be abundant in this species. Lysine was (1.21, 1.15 /100 g
protein) while methionine was (0.53, 0.50 /100 g protein). Claw meat was rich in terms
of metal content, and their concentrations are the following:
Na>K>Ca>Mg>Zn>Cu>Fe. The concentration of heavy metals like Pb, Cd, Hd and
As were under detection limits. Obtained results indicated that the claw meat as an
edible portion of the crab body is nutritive rich in omega and essential amino acids,
toxicologically safe and nutritionally complete.
