The nutritional quality of the red mangrove crab (Ucides occidentalis), harvested at two reserves in the Guayas estuary
De Cock, A.; Forio, M.A.E.; De Meulenaer, B.; Tack, F.; Dominguez-Granda, L.; Goethals, P.L.M. (2023). The nutritional quality of the red mangrove crab (Ucides occidentalis), harvested at two reserves in the Guayas estuary. Food Chemistry 401: 134105. https://dx.doi.org/10.1016/j.foodchem.2022.134105
In: Food Chemistry. Elsevier: London. ISSN 0308-8146; e-ISSN 1873-7072, more
Crabs are an outstanding source of many essential nutrients. Little research has been performed on the nutritional quality of the red mangrove crab (Ucides occidentalis). In this research we investigated the proximate composition, fatty acid profile, amino acid composition, and mineral concentrations of red mangrove crabs sampled at two reserves within the Guayas estuary in Ecuador. Furthermore, we evaluated the influence of spatial variation. We found that the red mangrove is a good source of nutrition for a balanced diet and can contribute to the recommended intake of essential nutrients. Also, the red mangrove crab obtained better lipid nutritional quality indices compared to other shellfish species, apart from the EPA + DHA index values. Current research indicated that the final nutritional quality indices of the red crab were not influenced by harvest site. More research into the influence of environmental and ecological factors on the nutritional composition of crabs is suggested.
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