Effect of sex and tissue on fatty acid composition in the meat of Blue Swimming Crab (Portunus pelagicus) from the Persian Gulf, Iran
Description:1- Department of Fisheries, College of Agricultural Sciences and Natural Resources, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran 2- Young Researchers and Elite Club, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran * Corresponding author's Email:
Fatty acids composition inedible 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.
Author:Javaheri Baboli M.1*; Velayatzadeh M.2; Roomiani L.1; Khoramabadi A.1
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