Mud crabs are the most widely distributed and cultured group among portunid crabs. The meat yield, proximate composition and fatty acid profile of two species of mud crabs Scylla serrata and Scylla tranquebarica were compared with respect to gender and different body parts and the results showed significant differences (p<0.05) in biochemical composition. Meat yield was higher in males, whereas females had higher protein content. The lowest moisture content (78.5%) was in the female body meat of both the species and the highest (83.85%) in male claw meat of S. serrata. Health beneficial polyunsaturated fatty acids (PUFA) content was found in the range of 28.81-42.66% with a higher n3 to n6 PUFA ratio of 1.34-5.28. Principal component analysis (PCA) revealed higher n3 PUFA content in the claw meat of S. tranquebarica and body meat of S. serrata. The results throw light on the possibilities for both farmers as well as processors to judiciously select the species, gender and the meat source based on their compositional features in order to cater specifically to the market requirements.

Mud crabs are the most widely distributed and cultured group among portunid crabs. The meat yield, proximate composition and fatty acid profile of two species of mud crabs Scylla serrata and Scylla tranquebarica were compared with respect to gender and different body parts and the results showed significant differences (p<0.05) in biochemical composition. Meat yield was higher in males, whereas females had higher protein content. The lowest moisture content (78.5%) was in the female body meat of both the species and the highest (83.85%) in male claw meat of S. serrata. Health beneficial polyunsaturated fatty acids (PUFA) content was found in the range of 28.81-42.66% with a higher n3 to n6 PUFA ratio of 1.34-5.28. Principal component analysis (PCA) revealed higher n3 PUFA content in the claw meat of S. tranquebarica and body meat of S. serrata. The results throw light on the possibilities for both farmers as well as processors to judiciously select the species, gender and the meat source based on their compositional features in order to cater specifically to the market requirements.