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Comparative analysis of the chemical composition of the blue crab Callinectes sapidus claw meat from two distinct localities in Adriatic coastal waters

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dc.contributor.author Čabarkapa, Ivana
dc.contributor.author Lazarević, Jasmina
dc.contributor.author Rakita, Slađana
dc.contributor.author Tomičić, Zorica
dc.contributor.author Joksimović, Aleksandar
dc.contributor.author Joksimović, Danijela
dc.contributor.author Drakulović, Dragana
dc.date.accessioned 2023-07-15T20:34:21Z
dc.date.available 2023-07-15T20:34:21Z
dc.date.issued 2022-06
dc.identifier.citation Čabarkapa, I.; Lazarević, J.; Rakita, S.; Tomičić, Z.; Joksimović, A.; Joksimović, D.; Drakulović, D. Comparative analysis of the chemical composition of the blue crab Callinectes sapidus claw meat from two distinct localities in Adriatic coastal waters, Abstract book of The International Conference Adriatic Biodiversity Protection, AdriBioPro2022, 13-17 June 2022, Kotor, Montenegro, 44. en_US
dc.identifier.isbn 978-9940-9613-3-6
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/279
dc.description.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. en_US
dc.language.iso en en_US
dc.publisher Institute of Marine Biology University of Montenegro en_US
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rights openAccess
dc.subject Callinectes sapidus en_US
dc.subject nutritive value en_US
dc.subject fatty acids en_US
dc.subject amino acids en_US
dc.subject minerals en_US
dc.title Comparative analysis of the chemical composition of the blue crab Callinectes sapidus claw meat from two distinct localities in Adriatic coastal waters en_US
dc.type Other en_US
dc.type info:eu-repo/semantics/conferenceObject
dc.identifier.doi 10.5281/zenodo.6635581


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