@article{MAKHILLJAVA200981152,
    title = {Determination of Nutritional Quality of Warty Crab (<I>Eriphia verrucosa</I> Forsskal, 1775)},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {8},
    number = {1},
    pages = {120-124},
    year = {2009},
    issn = {1680-5593},
    doi = {javaa.2009.120.124},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2009.120.124},
    author = {Yalcin Kaya,Hulya Turan and},
    keywords = {Eriphia verrucosa,crab meat,proximate analysis,fatty acids,amino acids,nutrition},
    abstract = {<I>Eriphia verrucosa</I> 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 (C1 6:0) was the dominant saturated fatty acid and it occupied 19.65% of the total fatty acid. Oleic acid (C1 8:1) 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.}
    }