Proximate analysis, carotenoid index, and fatty acid composition of the lipids were determined on five separate types of cooked and frozen king crab meat. Similar fatty acid content was found in all types of meat. Eight fatty acids (16:0, 16:1, 18:0, 18:1, 20:1, 22:1, 20:5 and 22:6) accounted for about 77% of the total fatty acid content; 26 others were found in low quantities. Fatty acid 20:5 was predominant acid (20.0–29.5%) followed by 18:1 (15.0–17.1%) and 22:6 (10.2–11.2%). Polyunsaturated acids were predominant (50.2–56.4%) in all types of meat followed by 29.8–33.5% for monounsaturated acids and 14.6–17.0% for saturated acids. Proximate analysis varied slightly in some types of meat with 16.3–20.7% protein, 1.3–1.8% ash, 0.9–3.3% lipid and 76.2–79.6% moisture. The carotenoid content was highest in the propoduscarpus meat and lowest in the shoulder meat. The skin contained most of the lipid (3.9%) and carotenoids.
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