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Comparison of fatty acid and amino acid profiles of steamed Chinese mitten crab

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  • Food Science and Technology
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Abstract

The fatty acid and amino acid compositions of different grades of steamed Chinese mitten crab were analyzed. In total, 37 types of fatty acid were identified and quantified, with monounsaturated fatty acids and polyunsaturated fatty acids (PUFAs) constituting approximately 70 % of all fatty acids. Oleic acid, palmitic acid, and linoleic acid were dominant with approximately 30, 20, and 10 % of overall contents, respectively. The highest levels of fatty acids were found in special-grade animals, followed by first-grade and second-grade samples. The ratio of n-3/n-6 PUFAs ranged from 0.54 to 2.64, showing Eriocheir sinensis to be rich in n-3 PUFAs. In addition, claw and body meat were rich in amino acids and essential amino acids (EAA), while leg meat had higher content of flavor amino acids (FAA). Among almost all amino acids, the highest levels were found in Eriocheir sinensis of special grade, then first and second grade. On the whole, our results indicate that special-grade Eriocheir sinensis is highly nutritious due to its high levels of fatty acids and amino acids.

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Acknowledgments

This work was supported by grants from the Industrial System Project of Chinese Mitten Crab of Shanghai Municipal Agriculture Commission (grant no. D-8003-10-0208) and the Training Program of Excellent Graduation Thesis of Shanghai Ocean University (grants no. B-9600-10-0003-3 and B-9600-12-000110).

Conflict of interest

Yan-Ru Guo declares that he has no conflict of interest. Sai-Qi Gu declares that he has no conflict of interest. Xi-Chang Wang declares that he has no conflict of interest. Lin-Min Zhao declares that he has no conflict of interest. Jin-Yuan Zheng declares that he has no conflict of interest. This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

    Yan-Ru Guo, Sai-Qi Gu, Xi-Chang Wang, Lin-Min Zhao & Jin-Yuan Zheng

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  1. Yan-Ru Guo
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  2. Sai-Qi Gu
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  3. Xi-Chang Wang
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  4. Lin-Min Zhao
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  5. Jin-Yuan Zheng
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Corresponding author

Correspondence to Xi-Chang Wang.

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Y.-R. Guo and S.-Q. Gu contributed equally to this work and are considered co-first authors.

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Guo, YR., Gu, SQ., Wang, XC. et al. Comparison of fatty acid and amino acid profiles of steamed Chinese mitten crab. Fish Sci 80, 621–633 (2014). https://doi.org/10.1007/s12562-014-0738-6

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  • DOI: https://doi.org/10.1007/s12562-014-0738-6

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