Abstract
Green crab (Carcinus mediterraneus) was analysed for proximate and fatty acid composition. The yields of crab claw meat and hepatopancreas were 24.9-26.1% and 8.8-9.2%, respectively. Crude protein (NX6.25) and crude fat contents of crab claw meat were 17.8-18.2% and 0.85-1%, respectively, on a dry weight basis, while those of hepatopancreas were 13-14% and 21.8-22.7%, respectively. The fatty acid (FA) profiles were significantly different between claw meat, and hepatopancreas of the crab. The percentage of total saturated fatty acids was higher in the hepatopancreas (25.15-26.24% of total FAs) than in the claw meat (22.58-23.49% of total FAs). The main saturated fatty acids were palmitic acid (16:0) and stearic acid (18:0). Palmitic acid represented 11.5-12.45% and 11-11.5% of the total FAs in the hepatopancreas and in the claw meat, respectively. The percentages of stearic acid were 7.8-8.3% and 7-7.3% in the hepatopancreas and in the claw meat, respectively. Meanwhile, oleic acid (18:1) was the dominant monounsaturated fatty acid which represents 16.15-16.85% and 15.4-15.7% of the hepatopancreas and the claw meat total FAs, respectively. The dominant PUFA was arachidonic acid (20:4n-6) in both claw meat and hepatopancreas. The content of arachidonic acid (20:4n-6) was higher in the hepatopancreas (13-13.5%) than in the claw meat (10.5-11.8%). (c) 2008 Elsevier Ltd. All rights reserved.