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The effects of heat (cooking) and of frozen storage on the cholesterol content of oyster, blue crab, and shrimp meats was determined. Cooking decreased the cholesterol content of crab meat but brought about no significant change in shrimp or oyster meat levels (p > 0.05). Freezing and thawing of raw tissue increased the cholesterol content of oyster and shrimp meat but did not affect the level in crab meat.

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Variations in fat content, glycogen and calorific val~es for meat content were studied in Crassostrea virginica (Gmelin) from Mississippi Sound with reference to sex and size during four different seasons of tke year. Lean (October) oysters were characterised by lower glycogen, greater percentage of hydrocarbons, and sterols. Fat (February) oysters were characterisod by higl-,cr glycogelL phospholipid, and triglyceride. There were size-and sex-related variations in the calorie content "of the meat of oyster in all the months tested. In April the oysters had more calories. The free sterol fraction of oyster fat, yielded the highest calorific energies. The phospholipids from tl-,e lean oyster yielded more calories than those from fat oysters. The degree of unsaturation of the lipid class was believed to cause these variations in the calorie content of oysters.