CHEMICAL COMPOSITION OF BLUE CRABS FROM ADRIATIC SEA
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Keywords
Abstract
The blue crab (Callinectes sapidus Rathbun 1986) is booming in the Mediterranean Sea and has been classified as an invasive alien species. In this study, blue crabs were caught in the Adriatic Sea and separated into meat and shell, and their composition was studied. The two fractions were low in total lipids despite their excellent fatty acid profile rich in unsaturated ones. Shell contained high amounts of ash and chitin. Furthermore, meat and shell proved to be excellent sources of protein (7-10%) with high nutritional value, albeit with some significant differences in the essential amino acid pattern.
Riferimenti bibliografici
Antunes-Valcareggi S.A., Ferreira S.R.S., Hense H. 2017. Enzymatic hydrolysis of blue crab (Callinectes Sapidus) waste processing to obtain chitin, protein, and astaxanthin-enriched extract. IJOEAR. 3(1): 81–92. https://www.researchgate.net/publication/316156733
AOAC . 2002. Official Method of Analysis. 16th Edition. Association of official analytical, Washington DC.
Ayas D. 2011. The chemical composition of carapace meat of sexually mature blue crab (Callinectes sapidus, RATHBUN 1896) in the Mersin Bay. Journal of FisheriesSciences.Com. 5(3): 262–269. https://doi.org/10.3153/jfscom.2011030
Caligiani A., Marseglia A., Leni G., Baldassarre S., Maistrello L., Dossena A., Sforza S. 2018. Composition of black soldier fly prepupae and systematic approaches for extraction and fractionation of proteins, lipids and chitin. Food Res. Int. 105: 812–820. https://doi.org/10.1016/J.FOODRES.2017.12.012
Çelik M., Türeli C., Çelik M., Yanar Y., Erdem Ü., Küçükgülmez A. 2004. Fatty acid composition of the blue crab (Callinectes sapidus Rathbun, 1896) in the north eastern Mediterranean. Food Chem. 88(2): 271–273. https://doi.org/10.1016/J.FOODCHEM.2004.01.038
Epifanio C.E. 2019. Early life history of the blue crab Callinectes sapidus: A review. J. Shellfish Res. 38(1): 1–22. https://doi.org/10.2983/035.038.0101
FAO. 2011. Dietary protein quality evaluation in human nutrition. Report of an FAQ Expert Consultation. In: FAO food and nutrition paper (Vol. 92).
Folch J., Lees M., Sloane Stanley G.H. 1957. A simple method for the isolation and purification of total lipides from animal tissues. J. Biol. Chem. 226(1): 497–509. https://doi.org/10.1016/s0021-9258(18)64849-5
Gallardo B., Clavero M., Sánchez M.I., Vilà M. 2016. Global ecological impacts of invasive species in aquatic ecosystems. Glob. Chang. Biol. 22(1): 151–163. https://doi.org/10.1111/gcb.13004
Decreto-Legge 10 agosto 2023, n. 104. Disposizioni urgenti a tutela degli utenti e in materia di attività economiche e finanziarie. Gazzetta Ufficiale della Repubblica Italiana, Serie Generale n.186 del 10-08-2023. Available at: https://www.gazzettaufficiale.it/eli/id/2023/08/10/23G00119/sg
Giangrande A., Pierri C., Del Pasqua M., Gravili C., Gambi M.C., Gravina M.F. 2020. The Mediterranean in check: Biological invasions in a changing sea. Mar. Ecol. 41(2): 1–10. https://doi.org/10.1111/maec.12583
Gökoolu N. and Yerlikaya P. 2003. Determinaton of proximate composition and mineral contents of blue crab (Callinectes sapidus) and swim crab (Portunus pelagicus) caught off the Gulf of Antalya. Food Chem. 80(4): 495–498. https://doi.org/10.1016/S0308-8146(02)00318-7
Gortari M.C. and Hours R.A. 2013. Biotechnological processes for chitin recovery out of crustacean waste: A mini-review. In: Electronic Journal of Biotechnology. https://doi.org/10.2225/vol16-issue3-fulltext-10
Hamdi M., Hajji S., Affes S., Taktak W., Maâlej H., Nasri M., Nasri R. 2018. Development of a controlled bioconversion process for the recovery of chitosan from blue crab (Portunus segnis) exoskeleton. Food Hydrocoll. 77: 534–548. https://doi.org/10.1016/J.FOODHYD.2017.10.031
Jabeen F., Younis T., Sidra S., Muneer B., Nasreen Z., Saleh F., Mumtaz S., Saeed R.F., Abbas, A.S. 2023. Extraction of chitin from edible crab shells of Callinectes sapidus and comparison with market purchased chitin. Braz. J. Biol. 83: 1–8. https://doi.org/10.1590/1519-6984.246520
Kaya M., Dudakli F., Asan-Ozusaglam M., Cakmak Y.S., Baran T., Mentes A., Erdogan S. 2016. Porous and nanofiber α-chitosan obtained from blue crab (Callinectes sapidus) tested for antimicrobial and antioxidant activities. LWT. 65: 1109–1117. https://doi.org/10.1016/j.lwt.2015.10.001
Khamassi F., Ghanem R., Khamassi S., Dhifallah F., Souissi J. Ben, National I., Tunisie A. De, Carthage U. De. 2019. Socio-economic impacts of the alien invasive crab Portunus segnis (FORSKÅL, 1775) in the Gulf of Gabès, Tunisia. Rapport de la Commission Internationale pour l'exploration scientifique de la Mer Méditerranée 42, p. 253.
Krzynowek J., Wiggin K., Donahue P. 1982. Cholesterol and fatty acid content in three species of crab found in the Northwest Atlantic. J. Food Sci. 47(3): 1025–1026. https://doi.org/10.1111/j.1365-2621.1982.tb12775.x
Küçükgülmez A. and Çelik M. 2008. Amino acid composition of blue crab (Callinectes sapidus) from the North Eastern Mediterranean Sea. World. 2(1): 39–42.
Küçükgülmez A., Çelik M., Yanar Y., Ersoy B., Çikrikçi M. 2006. Proximate composition and mineral contents of the blue crab (Callinectes sapidus) breast meat, claw meat and hepatopancreas. IJFST. 41(9): 1023–1026. https://doi.org/10.1111/j.1365-2621.2006.01159.x
Kuley E., Özoǧul F., Özogul Y., Olgunoglu A.I. 2008. Comparison of fatty acid and proximate compositions of the body and claw of male and female blue crabs (Callinectes sapidus) from different regions of the Mediterranean coast. Int. J. Food Sci. Nutr. 59(7–8): 573–580. https://doi.org/10.1080/09637480701451201
Lolli V., Dall’Asta M., Del Rio D., Caligiani A. 2018. In vitro digestibility of cyclopropane fatty acids in Grana Padano cheese: A study combining 1H NMR and GC-MS techniques. J. Food Eng. 237: 226–230. https://doi.org/10.1016/J.JFOODENG.2018.05.034
Luparelli A.V., Leni G., Fuso A., Pedrazzani C., Palini S., Sforza S., Caligiani A. 2022. Development of a quantitative UPLC-ESI/MS method for the simultaneous determination of the chitin and protein content in insects. Food Anal. Methods 16: 252-265. https://doi.org/https://doi.org/10.1007/s12161-022-02411-2
Mancinelli G., Chainho P., Cilenti L., Falco S., Kapiris K., Katselis G., Ribeiro F. 2017a. On the Atlantic blue crab (Callinectes sapidus Rathbun 1896) in southern European coastal waters: Time to turn a threat into a resource? Fish. Res. 194(May): 1–8. https://doi.org/10.1016/j.fishres.2017.05.002
Mancinelli G., Chainho P., Cilenti L., Falco S., Kapiris K., Katselis G., Ribeiro F. 2017b. The Atlantic blue crab Callinectes sapidus in southern European coastal waters: Distribution, impact and prospective invasion management strategies. Mar. Pollut. Bull. 119(1): 5–11. https://doi.org/10.1016/J.MARPOLBUL.2017.02.050
Marchessaux G., Chevalier C., Mangano M.C., Sarà G. 2023. Larval connectivity of the invasive blue crabs Callinectes sapidus and Portunus segnis in the Mediterranean Sea: A step toward improved cross border management. Mar. Pollut. Bull. 194: 115272. https://doi.org/10.1016/J.MARPOLBUL.2023.115272
Marchessaux G., Mangano M.C., Bizzarri S., M’Rabet C., Principato E., Lago N., Veyssiere D., Garrido M., Scyphers S.B., Sarà G. 2023. Invasive blue crabs and small-scale fisheries in the Mediterranean sea: Local ecological knowledge, impacts and future management. Mar. Policy. 148: 105461. https://doi.org/10.1016/J.MARPOL.2022.105461
Nanda P.K., Das A.K., Dandapat P., Dhar P., Bandyopadhyay S., Dib A.L., Lorenzo J.M., Gagaoua M. 2021. Nutritional aspects, flavour profile and health benefits of crab meat based novel food products and valorisation of processing waste to wealth: A review. Trends Food Sci. Technol. 112: 252–267. https://doi.org/10.1016/J.TIFS.2021.03.059
Pedrazzani C., Righi L., Vescovi F., Maistrello L., Caligiani A. 2024. Black soldier fly as a New chitin source: Extraction, purification and molecular/structural characterization. LWT. 191(July 2023): 115618. https://doi.org/10.1016/j.lwt.2023.115618
Sarà G., Porporato E.M.D., Mangano M.C., Mieszkowska N. 2018. Multiple stressors facilitate the spread of a non-indigenous bivalve in the Mediterranean Sea. J. Biogeogr. 45(5): 1090–1103. https://doi.org/10.1111/jbi.13184
Skonberg D.I. and Perkins B.L. 2002. Nutrient composition of green crab (Carcinus maenus) leg meat and claw meat. Food Chem. 77(4): 401–404. https://doi.org/10.1016/S0308-8146(01)00364-8
Synowiecki J. and Al-Khateeb N.A. 2003. Production, properties, and some new applications of chitin and its derivatives. Crit. Rev. Food Sci. Nutr. 43(2): 145–171. https://doi.org/10.1080/10408690390826473
Tamburini E. 2024. The blue treasure: Comprehensive biorefinery of blue crab (Callinectes sapidus). Foods. 13(13). https://doi.org/10.3390/foods13132018
Tharanathan R.N. and Kittur F.S. 2003. Chitin—The undisputed biomolecule of great potential. Crit. Rev. Food Sci. Nutr. 43(1): 61–87. https://doi.org/10.1080/10408690390826455
Trivedi N.S., Mandavgane S.A., Mehetre S., Kulkarni B.D. 2016. Characterization and valorization of biomass ashes. ESPR. 23(20): 20243–20256. https://doi.org/10.1007/s11356-016-7227-7
Tufan B. 2023. Biochemical composition of different sex and body parts of blue crabs (Callinectes sapidus) caught from the Middle Black Sea Coast. Mar. Sci. Tech. Bull. 12(1): 104–110. https://doi.org/10.33714/masteb.1241601
Türeli̇ C., Çeli̇k M., Erdem Ü. 2000. Comparison of meat composition and yield of blue crab (Callinectes sapidus RATHBUN, 1896) and Sand Crab ( Portunus pelagicus LINNE, 1758) caught in Iskenderun Bay, North-East Mediterranean. Turk. J. Vet. Anim. Sci. 24(3): 195–204. https://journals.tubitak.gov.tr/veterinary/vol24/iss3/3%0Ahttp://revistas.ucm.es/index.php/DIDA/artice/view/20047
Williams A.B. 1984. Shrimps, lobsters, and crabs of the Atlantic Coast of the Eastern United States, Maine to Florida. ESCO. 8: 77.
Zenetos A., Çinar M.E., Pancucci-Papadopoulou M.A., Harmelin J.G., Furnari G., Andaloro F., Bellou N., Streftaris N., Rowius H.Z. 2005. Annotated list of marine alien species in the Mediterranean with records of the worst invasive species. Mediterr. Mar. Sci. 6(2): 63–118. https://doi.org/10.12681/mms.186
Zotti M., De Pascali S.A., Del Coco L., Migoni D., Carrozzo L., Mancinelli G., Fanizzi F.P. 2016. 1H NMR metabolomic profiling of the blue crab (Callinectes sapidus) from the Adriatic Sea (SE Italy): A comparison with warty crab (Eriphia verrucosa), and edible crab (Cancer pagurus). Food Chem. 196: 601–609. https://doi.org/10.1016/j.foodchem.2015.09.087
AOAC . 2002. Official Method of Analysis. 16th Edition. Association of official analytical, Washington DC.
Ayas D. 2011. The chemical composition of carapace meat of sexually mature blue crab (Callinectes sapidus, RATHBUN 1896) in the Mersin Bay. Journal of FisheriesSciences.Com. 5(3): 262–269. https://doi.org/10.3153/jfscom.2011030
Caligiani A., Marseglia A., Leni G., Baldassarre S., Maistrello L., Dossena A., Sforza S. 2018. Composition of black soldier fly prepupae and systematic approaches for extraction and fractionation of proteins, lipids and chitin. Food Res. Int. 105: 812–820. https://doi.org/10.1016/J.FOODRES.2017.12.012
Çelik M., Türeli C., Çelik M., Yanar Y., Erdem Ü., Küçükgülmez A. 2004. Fatty acid composition of the blue crab (Callinectes sapidus Rathbun, 1896) in the north eastern Mediterranean. Food Chem. 88(2): 271–273. https://doi.org/10.1016/J.FOODCHEM.2004.01.038
Epifanio C.E. 2019. Early life history of the blue crab Callinectes sapidus: A review. J. Shellfish Res. 38(1): 1–22. https://doi.org/10.2983/035.038.0101
FAO. 2011. Dietary protein quality evaluation in human nutrition. Report of an FAQ Expert Consultation. In: FAO food and nutrition paper (Vol. 92).
Folch J., Lees M., Sloane Stanley G.H. 1957. A simple method for the isolation and purification of total lipides from animal tissues. J. Biol. Chem. 226(1): 497–509. https://doi.org/10.1016/s0021-9258(18)64849-5
Gallardo B., Clavero M., Sánchez M.I., Vilà M. 2016. Global ecological impacts of invasive species in aquatic ecosystems. Glob. Chang. Biol. 22(1): 151–163. https://doi.org/10.1111/gcb.13004
Decreto-Legge 10 agosto 2023, n. 104. Disposizioni urgenti a tutela degli utenti e in materia di attività economiche e finanziarie. Gazzetta Ufficiale della Repubblica Italiana, Serie Generale n.186 del 10-08-2023. Available at: https://www.gazzettaufficiale.it/eli/id/2023/08/10/23G00119/sg
Giangrande A., Pierri C., Del Pasqua M., Gravili C., Gambi M.C., Gravina M.F. 2020. The Mediterranean in check: Biological invasions in a changing sea. Mar. Ecol. 41(2): 1–10. https://doi.org/10.1111/maec.12583
Gökoolu N. and Yerlikaya P. 2003. Determinaton of proximate composition and mineral contents of blue crab (Callinectes sapidus) and swim crab (Portunus pelagicus) caught off the Gulf of Antalya. Food Chem. 80(4): 495–498. https://doi.org/10.1016/S0308-8146(02)00318-7
Gortari M.C. and Hours R.A. 2013. Biotechnological processes for chitin recovery out of crustacean waste: A mini-review. In: Electronic Journal of Biotechnology. https://doi.org/10.2225/vol16-issue3-fulltext-10
Hamdi M., Hajji S., Affes S., Taktak W., Maâlej H., Nasri M., Nasri R. 2018. Development of a controlled bioconversion process for the recovery of chitosan from blue crab (Portunus segnis) exoskeleton. Food Hydrocoll. 77: 534–548. https://doi.org/10.1016/J.FOODHYD.2017.10.031
Jabeen F., Younis T., Sidra S., Muneer B., Nasreen Z., Saleh F., Mumtaz S., Saeed R.F., Abbas, A.S. 2023. Extraction of chitin from edible crab shells of Callinectes sapidus and comparison with market purchased chitin. Braz. J. Biol. 83: 1–8. https://doi.org/10.1590/1519-6984.246520
Kaya M., Dudakli F., Asan-Ozusaglam M., Cakmak Y.S., Baran T., Mentes A., Erdogan S. 2016. Porous and nanofiber α-chitosan obtained from blue crab (Callinectes sapidus) tested for antimicrobial and antioxidant activities. LWT. 65: 1109–1117. https://doi.org/10.1016/j.lwt.2015.10.001
Khamassi F., Ghanem R., Khamassi S., Dhifallah F., Souissi J. Ben, National I., Tunisie A. De, Carthage U. De. 2019. Socio-economic impacts of the alien invasive crab Portunus segnis (FORSKÅL, 1775) in the Gulf of Gabès, Tunisia. Rapport de la Commission Internationale pour l'exploration scientifique de la Mer Méditerranée 42, p. 253.
Krzynowek J., Wiggin K., Donahue P. 1982. Cholesterol and fatty acid content in three species of crab found in the Northwest Atlantic. J. Food Sci. 47(3): 1025–1026. https://doi.org/10.1111/j.1365-2621.1982.tb12775.x
Küçükgülmez A. and Çelik M. 2008. Amino acid composition of blue crab (Callinectes sapidus) from the North Eastern Mediterranean Sea. World. 2(1): 39–42.
Küçükgülmez A., Çelik M., Yanar Y., Ersoy B., Çikrikçi M. 2006. Proximate composition and mineral contents of the blue crab (Callinectes sapidus) breast meat, claw meat and hepatopancreas. IJFST. 41(9): 1023–1026. https://doi.org/10.1111/j.1365-2621.2006.01159.x
Kuley E., Özoǧul F., Özogul Y., Olgunoglu A.I. 2008. Comparison of fatty acid and proximate compositions of the body and claw of male and female blue crabs (Callinectes sapidus) from different regions of the Mediterranean coast. Int. J. Food Sci. Nutr. 59(7–8): 573–580. https://doi.org/10.1080/09637480701451201
Lolli V., Dall’Asta M., Del Rio D., Caligiani A. 2018. In vitro digestibility of cyclopropane fatty acids in Grana Padano cheese: A study combining 1H NMR and GC-MS techniques. J. Food Eng. 237: 226–230. https://doi.org/10.1016/J.JFOODENG.2018.05.034
Luparelli A.V., Leni G., Fuso A., Pedrazzani C., Palini S., Sforza S., Caligiani A. 2022. Development of a quantitative UPLC-ESI/MS method for the simultaneous determination of the chitin and protein content in insects. Food Anal. Methods 16: 252-265. https://doi.org/https://doi.org/10.1007/s12161-022-02411-2
Mancinelli G., Chainho P., Cilenti L., Falco S., Kapiris K., Katselis G., Ribeiro F. 2017a. On the Atlantic blue crab (Callinectes sapidus Rathbun 1896) in southern European coastal waters: Time to turn a threat into a resource? Fish. Res. 194(May): 1–8. https://doi.org/10.1016/j.fishres.2017.05.002
Mancinelli G., Chainho P., Cilenti L., Falco S., Kapiris K., Katselis G., Ribeiro F. 2017b. The Atlantic blue crab Callinectes sapidus in southern European coastal waters: Distribution, impact and prospective invasion management strategies. Mar. Pollut. Bull. 119(1): 5–11. https://doi.org/10.1016/J.MARPOLBUL.2017.02.050
Marchessaux G., Chevalier C., Mangano M.C., Sarà G. 2023. Larval connectivity of the invasive blue crabs Callinectes sapidus and Portunus segnis in the Mediterranean Sea: A step toward improved cross border management. Mar. Pollut. Bull. 194: 115272. https://doi.org/10.1016/J.MARPOLBUL.2023.115272
Marchessaux G., Mangano M.C., Bizzarri S., M’Rabet C., Principato E., Lago N., Veyssiere D., Garrido M., Scyphers S.B., Sarà G. 2023. Invasive blue crabs and small-scale fisheries in the Mediterranean sea: Local ecological knowledge, impacts and future management. Mar. Policy. 148: 105461. https://doi.org/10.1016/J.MARPOL.2022.105461
Nanda P.K., Das A.K., Dandapat P., Dhar P., Bandyopadhyay S., Dib A.L., Lorenzo J.M., Gagaoua M. 2021. Nutritional aspects, flavour profile and health benefits of crab meat based novel food products and valorisation of processing waste to wealth: A review. Trends Food Sci. Technol. 112: 252–267. https://doi.org/10.1016/J.TIFS.2021.03.059
Pedrazzani C., Righi L., Vescovi F., Maistrello L., Caligiani A. 2024. Black soldier fly as a New chitin source: Extraction, purification and molecular/structural characterization. LWT. 191(July 2023): 115618. https://doi.org/10.1016/j.lwt.2023.115618
Sarà G., Porporato E.M.D., Mangano M.C., Mieszkowska N. 2018. Multiple stressors facilitate the spread of a non-indigenous bivalve in the Mediterranean Sea. J. Biogeogr. 45(5): 1090–1103. https://doi.org/10.1111/jbi.13184
Skonberg D.I. and Perkins B.L. 2002. Nutrient composition of green crab (Carcinus maenus) leg meat and claw meat. Food Chem. 77(4): 401–404. https://doi.org/10.1016/S0308-8146(01)00364-8
Synowiecki J. and Al-Khateeb N.A. 2003. Production, properties, and some new applications of chitin and its derivatives. Crit. Rev. Food Sci. Nutr. 43(2): 145–171. https://doi.org/10.1080/10408690390826473
Tamburini E. 2024. The blue treasure: Comprehensive biorefinery of blue crab (Callinectes sapidus). Foods. 13(13). https://doi.org/10.3390/foods13132018
Tharanathan R.N. and Kittur F.S. 2003. Chitin—The undisputed biomolecule of great potential. Crit. Rev. Food Sci. Nutr. 43(1): 61–87. https://doi.org/10.1080/10408690390826455
Trivedi N.S., Mandavgane S.A., Mehetre S., Kulkarni B.D. 2016. Characterization and valorization of biomass ashes. ESPR. 23(20): 20243–20256. https://doi.org/10.1007/s11356-016-7227-7
Tufan B. 2023. Biochemical composition of different sex and body parts of blue crabs (Callinectes sapidus) caught from the Middle Black Sea Coast. Mar. Sci. Tech. Bull. 12(1): 104–110. https://doi.org/10.33714/masteb.1241601
Türeli̇ C., Çeli̇k M., Erdem Ü. 2000. Comparison of meat composition and yield of blue crab (Callinectes sapidus RATHBUN, 1896) and Sand Crab ( Portunus pelagicus LINNE, 1758) caught in Iskenderun Bay, North-East Mediterranean. Turk. J. Vet. Anim. Sci. 24(3): 195–204. https://journals.tubitak.gov.tr/veterinary/vol24/iss3/3%0Ahttp://revistas.ucm.es/index.php/DIDA/artice/view/20047
Williams A.B. 1984. Shrimps, lobsters, and crabs of the Atlantic Coast of the Eastern United States, Maine to Florida. ESCO. 8: 77.
Zenetos A., Çinar M.E., Pancucci-Papadopoulou M.A., Harmelin J.G., Furnari G., Andaloro F., Bellou N., Streftaris N., Rowius H.Z. 2005. Annotated list of marine alien species in the Mediterranean with records of the worst invasive species. Mediterr. Mar. Sci. 6(2): 63–118. https://doi.org/10.12681/mms.186
Zotti M., De Pascali S.A., Del Coco L., Migoni D., Carrozzo L., Mancinelli G., Fanizzi F.P. 2016. 1H NMR metabolomic profiling of the blue crab (Callinectes sapidus) from the Adriatic Sea (SE Italy): A comparison with warty crab (Eriphia verrucosa), and edible crab (Cancer pagurus). Food Chem. 196: 601–609. https://doi.org/10.1016/j.foodchem.2015.09.087
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Fuso, A., Paris, E., Orsoni, N., Bonzanini, F., Larocca, S., & Caligiani, A. (2025). CHEMICAL COMPOSITION OF BLUE CRABS FROM ADRIATIC SEA. Italian Journal of Food Science, 37(3), 279-285. https://doi.org/10.15586/ijfs.v37i3.2575
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Come citare
Fuso, A., Paris, E., Orsoni, N., Bonzanini, F., Larocca, S., & Caligiani, A. (2025). CHEMICAL COMPOSITION OF BLUE CRABS FROM ADRIATIC SEA. Italian Journal of Food Science, 37(3), 279-285. https://doi.org/10.15586/ijfs.v37i3.2575