Analysis of edible rate and nutritional quality of Scylla paramamosain with different degrees of ovarian plumpness

Abstract

The present study analyzed the edible rate and nutritional quality of Scylla paramamosain with Grade I, Grade II and Grade III of ovarian plumpness. The results showed that the gonadosomatic indices (GSI) of Grade I, Grade II and Grade III were 13.56%, 9.63% and 4.51%, respectively. For conventional biochemical composition, Grade I had the best nutritional composition characteristics of high protein and low fat, Grade II was second, and Grade III was the worst. For fatty acid composition, the contents of DHA, EPA, ARA, Σ PUFA and ΣHUFA were higher in the hepatopancreas of Grade I, but the contents of these important fatty acids in the ovaries of Grade I were lower than Grade III, and the fatty acid composition of Grade II was more similar to Grade I. For amino acid composition, Grade I had the highest essential amino acid (EAA) content, which was opposite to Grade III, but the average essential amino acid score (EAAS) in the ovaries and muscles of Grade III was slightly higher than Grade I and Grade II. In general, Grade I had the highest edible rate and the best proximate biochemical composition. However, the nutritional value of fatty acids and amino acids of Grade III was no less than Grade I.