Abstract:

Edible parts (muscle, hepatopancreas and gonads) of 20 Chinese mitten crabs, half male and half female, were
determined in this study for biological parameters, fat and protein contents and amino acid and fatty acid compositions. The
results showed that the muscle of both male and female crabs exhibited the lowest fat deposition and higher levels of total protein
content. Triglyceride content in the hepatopancreas of female crabs was significantly lower than that in male crabs (P < 0.01),
and triglyceride content in ovaries was significantly higher than in testes (P < 0.01). Nevertheless, the distribution of total protein
content in hepatopancreas and gonads was opposite to that of triglyceride content. The content of monounsaturated fatty acids in
the hepatopancreas of female crabs was significantly higher than that of male crabs (P < 0.05), while the content of saturated fatty
acids in the hepatopancreas of female crabs was significantly lower (P < 0.05). The contents of polyunsaturated fatty acids in the
edible parts were not significantly different. The n-3/n-6 ratio in the hepatopancreas of male crabs was significantly higher than
that of female crabs (P < 0.05). The content of total amino acids in the muscle of male crabs was significantly higher than that of
female crabs (P < 0.05), but in the hepatopancreas of male crabs significantly lower than that of female crabs (P < 0.01).
No significant difference in total amino acid content in the gonads between male and female crabs was found. The essential
amino acid composition in all the edible parts of Chinese mitten crab was in line with the ideal protein modes recommended
by the Food and Agriculture Organization and the World Health Organization and United Nations University. The nutritional
evaluation of amino acids in the gonads and hepatopancreas of female crabs was superior to that of male crabs. The total
protein content, total lipid deposition and nutritional value in edible parts of female crabs were higher than those of male
crabs, which is consistent with the consumer orientation.

Key words: female crab, male crab, edible parts, fatty acids, amino acids, nutritional value