Nutritional quality and safety of cooked edible crab (Cancer pagurus)

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• 作者：Ana Luí ; sa Maulvault^a ; Patrí ; cia Anacleto^a ; Helena Maria Lourenç ; o^a ; Maria Luí ; sa Carvalho^b ; Maria Leonor Nunes^a ; Antó ; nio Marques^a ; ^{marques_am@yahoo.com} ; ^{amarques@ipimar.pt}
• 关键词：Cancer pagurus ; Boiled ; Steamed ; Chemical composition ; Macro and trace elements ; Toxic metals
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：15 July, 2012
• 卷：133
• 期：2
• 页码：277-283
• 文件大小：196 K

摘要

Edible crab (Cancer pagurus) is one of the most important crustaceans consumed in Southern European countries, either as boiled or steamed cooked product. So far, the majority of studies assessing health benefits and risks associated to seafood consumption have been carried out in raw products, despite being generally cooked before consumption, and mostly in muscle tissue. Therefore, the aim of this study was to assess the effect of steaming and boiling on the chemical safety and nutritional value of C. pagurus caught in spring and summer. Generally, chemical and elemental composition of brown meat (tissue in the body cavity comprising mainly gonads and hepatopancreas) differed significantly from muscle (white meat in claws and legs). Additionally, the same tissue revealed differences in chemical and elemental composition of raw and cooked C. pagurus, likely due to water leaching. In contrast, few variations between seasons were observed. The results revealed that the consumption of cooked edible crab muscle should be promoted, whereas brown meat ingestion should be done parsimoniously.