Nutritional Composition of some selected Marine fish and crab meats

The objectives of this study were to determine the nutrient composition of meat of Portunuspelagicus (blue swimming crab), to compare its protein composition with that of some selected fish and to analyze the fatty acid composition of oil extracted from P. pelagicus. The meat of male P. pelagicus (n=3) was analyzed for protein, fat, moisture and ash contents by proximate analysis. The flesh of the shark (Caracharhinusspp.)(n= 3), thalapath (Istiophorusspp.) (n=3) were also analyzed for water-soluble protein content. Water-soluble protein fractions were extracted from all three types samples and were further analyzed for their profile, using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). Moreover, peptide-mapping was also carried out for the water-soluble protein fraction of all three types of samples. Finally the sub-samples (n=3) of the crab meat samples and commercial fish oil samples (n=3) were also analyzed for fatty acid profile and content, using gas chromatography.