Determination of Nutritional Quality of Warty Crab (Eriphia verrucosa Forsskal, 1775)

KAYA Y., Turan H., Erdem M. E.

JOURNAL OF ANIMAL AND VETERINARY ADVANCES, vol.8, no.1, pp.120-124, 2009 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 8 Issue: 1
  • Publication Date: 2009
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.120-124
  • Recep Tayyip Erdoğan University Affiliated: Yes


Eriphia verrucosa is the largest Black Sea crab and can reach up to 9 cm in width. Crude protein, crude lipids, moisture and ash contents of warty crab meat, on a wet weight basis, were 19.66, 0.66, 76.13 and 2.35 g/100 g, respectively. The cholesterol content of warty crab meat was 55.78 mg/100 g. The fatty acid composition of warty crab was found to be 37.89% saturated (SFAs), 29.41% monounsaturated (MUFAs) and 20.05% polyunsaturated acids (PUFAs). Among the SFAs, palmitic acid (C 1 6:0) was the dominant saturated fatty acid and it occupied 19.65% of the total fatty acid. Oleic acid (C 18:1) was the dominant MUFAs (15.88%). The highest PUFAs were eicosapentaenoic acid (EPA, C20:5n-3) and docosahexaenoic acid (DHA, C22:6n-3) contributing approximately 39 and 22% to the total PUFA content of the lipids, respectively. The highest essential amino acids were leucine, valine, lysine and isoleucine while the highest non-essential amino acids were aspartic acid, glutamic acid, alanine, glycine in warty crab meat, respectively.