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http://krishi.icar.gov.in/jspui/handle/123456789/53287| Title: | Biochemical and nutritional evaluation of crab meat |
| Other Titles: | Not Available |
| Authors: | Selvin, J. Ismail, T. Stephen, J. George, C. |
| Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology |
| Published/ Complete Date: | 1998-01-01 |
| Project Code: | Not Available |
| Keywords: | Crab Biochemical characteristics Nutritional characterristics |
| Publisher: | Society of Fisheries Technologists(India),Cochin |
| Citation: | Selvin, J.,Ismail, T.,Stephen, J. and George, C.(1998) Biochemical and nutritional evaluation of crab meat. In:Proceedings of the Symposium on Advances and Priorities in Fisheries Technology. Balachandran K.K. et al,(Eds), pp 358-361, Society of Fisheries Technologists(India),Cochin. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Different species of sea crabs, Portunus pelagicus, C. sanguinolentus, Charybdis cruciata, and C. lucifera were analysed for moisture, protein, lipids, non-protein nitrogen, alpha amino nitrogen, carbohydrate glycogen, fructose, ribose and minerals. The meat had high content of alpha amino nitrogen, ribose, phosphorus, and sodium whereas lipids, glycogen, fructose, potassium, and calcium were low. stroma protein was low in all species. Biochemical composition did not show much variation. Protein efficiency ratios except that of P.sanguinolentus were better than that of casein. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Proceedings |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Not Available |
| Volume No.: | Not Available |
| Page Number: | 358-361 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | Not Available |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/53287 |
| Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| biochemical and nutritional composition of crab meat.pdf | 1.27 MB | Adobe PDF | View/Open |
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