%0 Journal Article
%T Proximate Composition and Its Seasonality of the Mediterranean Green Crab: Carcinus aestuarii Nardo, 1847 (Brachyura, Portunidae), in Southern Tunisian Waters (Central Mediterranean)
%A Sonia Baklouti
%A Abdelkarim Derbali
%A Khalifa Dhieb
%A Wassim Kammoun
%A Othman Jarboui
%J Journal of Marine Biology
%D 2013
%I Hindawi Publishing Corporation
%R 10.1155/2013/989467
%X The Mediterranean green crab Carcinus aestuarii was recorded in Tunisian waters several years ago. However, since its record in the Gulf of Gabes, no studies have been carried out about the spread of this crab. Because there is a lack of nutritional information concerning this species, this study aimed to characterize the chemical composition of hepatopancreas and gonads of Carcinus aestuarii in view of potential health implication for consumers and to determine the seasonal nutritional quality of females and males taken separately for various size groups. In this study, a total of 1399 individuals were collected along the Sfax coast. The nutritional value of various edible parts of Carcinus aestuarii was evaluated, and gender differences in terms of edible yield and proximate composition, protein, mineral, lipid, and water content, were compared for season, age, and sex. The biochemical compositions were strongly influenced by sex, age, and seasons. The highest protein and lipid contents were detected in gonads and hepatopancreas of females. Autumn was the season with the highest protein content and lowest fat content. Therefore, people with particular diets constrains should consume the ovaries of females in autumn and it should moderate in winter. The hepatopancreas and gonads from Tunisian waters can be a good source of proteins and mineral. 1. Introduction It is generally accepted that seafood is important in a healthy, safe, nutritious, and balanced diet [1]. Seafood is an important source of valuable nutrients, like minerals (e.g., calcium, iron, zinc, iodine, selenium, and copper), vitamins, fatty acids (e.g., long chain n-3 polyunsaturated fatty acids) and high quality proteins with essential amino acids, and is low in saturated fats [2, 3]. Polyunsaturated n-3 fatty acids are known to decrease the risks of coronary heart disease and cancer and to improve the response to inflammatory diseases, like eczema, psoriasis, and rheumatoid arthritis [4¨C6]. However, seafood under certain circumstances poses risks to consumers as it can contain high levels of contaminants (e.g., As, Hg, Cd, and Pb) that either occur naturally or result anthropogenic sources [7]. Crustacean shellfish are also good sources of various minerals and high quality protein [8]. Although the nutritional composition of several commercially harvested species of crab has been partially characterized, shellfish vary widely in their nutrient content [9¨C11]. The biochemical compositions of different crab species have been reported in various parts of the world [9, 12¨C15]. Researchers
%U http://www.hindawi.com/journals/jmb/2013/989467/