Technological aspects of preservation and processing of edible shell fish 2. Influence of season on the chemical composition of crab (Scylla serrata)

摘要

The purpose of this communication is to bring out the influence of season on the chemical composition of crab, covering a period of 2 years. Changes in moisture, protein, water extractable nitrogen, non-protein nitrogen, glycogen, lactic acid, fat and free amino acid composition of crab meat have been reported on a monthly basis.