Determination of Nutritional Quality of Warty Crab Eriphia verrucosa Forsskal 1775
Yazarlar (3)
Yalcin Kaya University of Sinop, Türkiye
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
Prof. Dr. Mehmet Emin ERDEM Recep Tayyip Erdogan University, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Animal and Veterinary Advances (Q4) | ||
| Dergi ISSN | 1680-5593 Dergi Bilgileri (2009) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2009 |
| Cilt / Sayı / Sayfa | 8 / 1 / 120–124 | DOI | 10.5555/20093013411 |
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| Eriphia verrucosa is the largest Black Sea crab and can reach up to 9 cm in width. Crude protein, crude lipids, moisture and ash contents of warty crab meat, on a wet weight basis, were 19. 66, 0. 66, 76.13 and 2.35 g/100 g, respectively. The cholesterol content of warty crab meat was 55.78 mg/100 g. The fatty acid composition of warty crab was found to be 37.89% saturated (SFAs), 29.41% monounsaturated (MUFAs) and 20.05% polyunsaturated acids (PUFAs). Among the SFAs, palmitic acid (C1 6: 0) was the dominant saturated fatty acid and it occupied 19.65% of the total fatty acid. Oleic acid (C1 8: 1) was the dominant MUFAs (15.88%). The highest PUFAs were eicosapentaenoic acid (EPA, C20: 5n-3) and docosahexaenoic acid (DHA, C22: 6n-3) contributing approximately 39 and 22% to the total PUFA content of the lipids, respectively. The highest essential amino acids were leucine, valine, lysine and isoleucine while the highest non-essential amino acids were aspartic acid, glutamic acid, alanine, glycine in warty crab meat, respectively. |
| Anahtar Kelimeler |
| Amino acids | Crab meat | Eriphia verrucosa | Fatty acids | Nutrition | Proximate analysis |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 11 |
| Scopus | 11 |
| Google Scholar | 33 |