Sensory Value, Proximate Analysis, Amino Acid and Fatty Acid Profile of Steamed and Boiled Blue Swimming Crab (Portunus pelagicus)

Abstract

Whole blue swimming crab (Portunus pelagicus) is usually steamed or boiled before taking the meat for canning. The choice of the cooking process between steaming or boiling can determine the characteristics of blue swimming crab (Portunus pelagicus) meat. This study aims to determine and compare the flavor profile of blue swimming crab cooked by steaming and boiling. Whole blue swimming crab were steamed and boiled for 15 minutes at 100°C respectively. The cooked blue swimming crab meat was then tested for yield, sensory value, proximate analysis, amino acid and fatty acid profile. The results showed that the steaming process gave higher yields and sensory value than boiled blue swimming crab.

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“…Poly-and mono-unsaturated fatty acids were the majority of FA in C. natator shell extract, in agreement with the FA profile of other portunid crab shells, e.g. C. cruciate and P. pelagicus (Sachindra et al, 2005;Fahmi et al, 2023). Moreover, C. natator shell extract contained a variety of flavonoids and polyphenols that were also found in other portunids, such as P. segnis and C. lucifera (Soundarapandian et al, 2014;Hamdi et al, 2020).…”