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.authorČabarkapa, Ivana
dc.contributor.authorLazarević, Jasmina
dc.contributor.authorRakita, Slađana
dc.contributor.authorTomičić, Zorica
dc.contributor.authorJoksimović, Aleksandar
dc.contributor.authorJoksimović, Danijela
dc.contributor.authorDrakulović, Dragana
dc.date.accessioned2023-07-15T20:34:21Z
dc.date.available2023-07-15T20:34:21Z
dc.date.issued2022-06
dc.description.abstractThis 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.identifier.citationČabarkapa, 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.doi10.5281/zenodo.6635581
dc.identifier.isbn978-9940-9613-3-6
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/279
dc.language.isoenen_US
dc.publisherInstitute of Marine Biology University of Montenegroen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rightsopenAccess
dc.subjectCallinectes sapidusen_US
dc.subjectnutritive valueen_US
dc.subjectfatty acidsen_US
dc.subjectamino acidsen_US
dc.subjectmineralsen_US
dc.titleComparative analysis of the chemical composition of the blue crab Callinectes sapidus claw meat from two distinct localities in Adriatic coastal watersen_US
dc.typeOtheren_US
dc.typeinfo:eu-repo/semantics/conferenceObject

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