:: Volume 15, Issue 2 (2016) ::
IJFS 2016, 15 Back to browse issues page
Effect of sex and tissue on fatty acid composition in the meat of Blue Swimming Crab (Portunus pelagicus) from the Persian Gulf, Iran
M. Javaheri Baboli * , M. Velayatzadeh , L. Roomiani , A. Khoramabadi
, mehranjavaheri@gmail.com
Abstract:   (6348 Views)

Fatty acids composition in edible parts of Blue Swimming Crab (Portunus pelagicus) caught in the Persian Gulf close to the Bushehr Province were investigated. Among saturated fatty acids (SFA), the 16:0 and 18:0 fatty acids were the most two dominant fatty acids in meat tissues that analyzed. 18:1n-9 and 16:1n-7 were the major fatty acids among the MUFAs of male and female crab. The main PUFAs in lipids of crab meat were 20:5n-3 and 22:6n-3. The n-3 PUFA content was highest in female claw meat (20.26%) and lowest in male meat (11.31%), respectively. The sex and tissue had a significant influence on the EPA, DHA and n-3 HUFA. The highest amounts of DHA and the favorable n-6/n-3 ratio in the meat of blue swimming crab indicate that the claw and breast meat is a very omega-rich edible portion of crab body.

Keywords: Portunus pelagicus, Fatty acids, Tissue, Sex, Persian Gulf.
Full-Text [PDF 200 kb]   (3174 Downloads)    
Type of Study: Orginal research papers | Subject: Biotechnology
Received: 2016/05/1 | Accepted: 2016/05/1 | Published: 2016/05/1


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Volume 15, Issue 2 (2016) Back to browse issues page