C. pagurus (♀)*
|
M |
16.4 ± 4.2 |
0.3 ± 0.1 |
2.1 ± 0.2 |
Barrento et al. (2010)BARRENTO, S., MARQUES, A., TEIXEIRA, B., MENDES, R., BANDARRA, N., VAZ-PIRES, P. and NUNES, M.L., 2010. Chemical composition, cholesterol, fatty acid and amino acid in two populations of brown crab Cancer pagurus: ecological and human health implications. Journal of Food Composition and Analysis, vol. 23, no. 7, pp. 716-725. http://dx.doi.org/10.1016/j.jfca.2010.03.019. http://dx.doi.org/10.1016/j.jfca.2010.03...
|
Scotland |
H |
12.2 ± 1.6 |
10.2 ± 3.6 |
3.0 ± 0.4 |
|
G |
25.5 ± 0.0 |
3.1 ± 0.5 |
1.6 ± 0.0 |
C. pagurus (♂)* |
M |
20.5 ± 1.7 |
0.2 ± 0.1 |
1.9 ± 0.1 |
Scotland |
H |
13.3 ± 1.9 |
12.2 ± 3.4 |
5.0 ± 1.2 |
|
G |
13.1 ± 0.0 |
0.9 ± 0.0 |
2.7 ± 0.0 |
E. sinensis# (♂) |
Flesh Ch, P and A |
18.9 ± 0.5 |
0.9 ± 0.1 |
1.39 ± 0.01 |
Chen et al. (2007)CHEN, D., ZHANG, M. and SHRESTHA, S., 2007. Compositional characteristics and nutritional quality of Chinese mitten crab (Eriocheir sinensis). Food Chemistry, vol. 103, no. 4, pp. 1343-1349. http://dx.doi.org/10.1016/j.foodchem.2006.10.047. http://dx.doi.org/10.1016/j.foodchem.200...
|
China |
Ve (H and G) |
12.5 ± 0.4 |
20.2 ± 0.1 |
1.90 ± 0.08 |
M. brachydactyla
+
|
M |
15.7 ± 3.0 |
0.32 ± 0.06 |
2.55 ± 0.05 |
Marques et al. (2010)MARQUES, A., TEIXEIRA, B., BARRENTO, S., ANACLETO, P., CARVALHO, M.L. and NUNES, M.L., 2010. Chemical composition of Atlantic spider crab Maja brachydactyla: human health implications. Journal of Food Composition and Analysis, vol. 23, no. 3, pp. 230-237. http://dx.doi.org/10.1016/j.jfca.2009.10.007. http://dx.doi.org/10.1016/j.jfca.2009.10...
|
(♀) Scotland |
H |
13.7 ± 1.4 |
7.08 ± 0.75 |
3.14 ± 0.27 |
|
G |
24.1 ± 1.7 |
1.36 ± 0.28 |
1.62 ± 0.05 |
C. maenas
°
|
Flesh Ch and the body |
80.9 ± 0.5 |
3.8 ± 0.1 |
- |
Naczk et al. (2004)NACZK, M., WILLIAMS, J., BRENNAN, K., LIYANAPATHIRANA, C. and SHAHIDI, F., 2004. Compositional characteristics of green crab (Carcinus maenas). Food Chemistry, vol. 88, no. 3, pp. 429-434. http://dx.doi.org/10.1016/j.foodchem.2004.01.056. http://dx.doi.org/10.1016/j.foodchem.200...
|
Canada |
E |
7.06 ± 0.38 |
0.38 ± 0.03 |
- |
E. sinensis° |
H |
22.7 ± 1.7 |
59.9 ± 7.9 |
- |
Chang et al. (2017)CHANG, G., WU, X., CHENG, Y., ZENG, C. and YU, Z., 2017. Reproductive performance, offspring quality, proximate and fatty acid composition of normal and precocious Chinese mitten crab Eriocheir sinensis. Aquaculture (Amsterdam, Netherlands), vol. 469, pp. 137-143. http://dx.doi.org/10.1016/j.aquaculture.2016.11.025. http://dx.doi.org/10.1016/j.aquaculture....
|
(♀ normal) China |
O |
60.5 ± 1.0 |
31.6 ± 1.0 |
- |
E. sinensis°
|
H |
39.8 ± 3.13 |
36.5 ± 3.3 |
- |
(♀ precocious) China |
O |
62.2 ± 0.7 |
30.3 ± 0.7 |
- |
C. mediterraneus° Tunisia |
H |
13.0 ± 0.6m |
21.9 ± 0.5 |
- |
Cherif et al. (2008)CHERIF, S., FRIKHA, F., GARGOURI, Y. and MILED, N., 2008. Fatty acid composition of green crab (Carcinus mediterraneus) from the Tunisian mediterranean coasts. Food Chemistry, vol. 111, no. 4, pp. 930-933. http://dx.doi.org/10.1016/j.foodchem.2008.05.007. http://dx.doi.org/10.1016/j.foodchem.200...
|
Flesh Ch |
17.8 ± 0.9 |
0.85 ± 0.05 |
- |
C. sapidus Cuba |
C |
19.0 ± 3.0 |
- |
31.0 ± 1.0 |
García Alonso and Oviedo Vega (1990)GARCÍA ALONSO, I. and OVIEDO VEGA, D., 1990. Characterization of the main sources of chitin in Cuba. Journal of Thermal Analysis, vol. 36, no. 3, pp. 891-899. http://dx.doi.org/10.1007/BF01904625. http://dx.doi.org/10.1007/BF01904625...
|
C. sapidus
|
Flesh Ch |
15.0 ± 0.03 |
0.64 ± 0.01 |
1.39 ± 0.02 |
Gökoðlu and Yerlikaya (2003)GÖKOÐLU, N. and YERLIKAYA, P., 2003. Determination of proximate composition and mineral contents of blue crab (Callinectes sapidus) and swim crab (Portunus pelagicus) caught off the Gulf of Antalya. Food Chemistry, vol. 80, no. 4, pp. 495-498. http://dx.doi.org/10.1016/S0308-8146(02)00318-7. http://dx.doi.org/10.1016/S0308-8146(02)...
|
Turkey |
Flesh body |
14.7 ± 0.01 |
0.8 ± 0.02 |
1.89 ± 0.08 |
P. pelagicus
|
Flesh Ch |
21.5 ± 0.3 |
0.81 ± 0.1 |
2.5 ± 0.01 |
Turkey |
Flesh body |
22.6 ± 1.0 |
1.21 ± 0.02 |
2.24 ± 0.02 |