Effect of Processing on Nutrient Content of Meats of Molluskan, Crustacean, and Other Invertebrate Origin

doi:10.1201/9780429290527-14

Chapter

Effect of Processing on Nutrient Content of Meats of Molluskan, Crustacean, and Other Invertebrate Origin

ABSTRACT

Very few studies have been reported in the literature showing the effect of processing on nutritional content of shellfish. Information published is incidental to other studies, often not giving details needed for proper interpretation. The first and the second table shown have been prepared using primarily review articles to indicate nutritional content of raw and processed edible portions, respectively. The remainder of the tables presented have been selected to show changes in composition due to a given processing of a specific shellfish. It must be pointed out that shellfish exhibit significant seasonal and harvest area variability in nutritional content. Significant differences in composition have also been detected among various body parts of Crustacea. Consequently, data of studies paying special attention to these factors are included. 338Table 1 Nutritional Content of Raw Edible Portion of Crustacea and Molluscs

Moisture g/100 g

Protein g/100 g

Lipid g/100 g

Ash g/100 g

Carbohydrate g/100 g

Energy Cal/100 g

Ca mg/100 g

P mg/100 g

Fe mg/100 g

Na mg/100 g

K mg/100 g

Cholesterol mg/100 g

Thiamin mg/100 g

Riboflavin mg/100 g

Niacin mg/100 g

Vitamin B₁₂ mg/100 g

Vitamin B₆ mg/100 g

Pantothenic Acid mg/100 g

Biotin mg/100 g

Ref.

Abalone

Halotis spp.

76.9(2.9)

14.9 (0.2)

0.5 (0.1)

1.8 (0.6)

—

27(6)

—

2.35

—

⁹ , ¹⁰

Clam

Miscellaneous spp.

83.0(0.7)

11.7 (0.4)

1.4 (0.2)

1.8 (0.2)

—

99(9)

156(19)

6.14

190(10)

137(56)

50

0.09

0.18

1.3

0.04

—

¹ , ² , ⁴ , ⁹ , ¹⁰

Clam, butter

Saxidomus nuttal

83.0

13.3

1.3

1.9

—

¹

Clam, hard shell

Mercenaria mercenaria

91.8(0.1)

4.41(0.17)

0.21(0.02)

1.97(0.02)

—

65(3)

69(3)

—

0.13

—

⁴ , ⁸

Clam, short neck

Venerupis semi decusata

84.9

12.8 (0.2)

0.8 (0.4)

—

⁹

Clam, soft shell

Mya arenarea

83.3(0.9)

9.51(0.43)

1.27(0.16)

1.19(0.09)

—

53(3)

152(6)

—

⁸

84.8(1.0)

11.2 (0.6)

2.0

1.7

89

—

⁹

Clam, surf

Spisula solidissima

79.4(0.2)

15.6 (0.1)

0.34(0.06)

2.29(0.10)

—

41(3)

194(5)

—

⁸

Crab

Miscellaneous spp.

76.1(1.8)

15.8 (1.4)

3.1 (1.3)

2.5 (0.5)

—

94(22)

233(63)

2.19

262(73)

233(63)

100

—

0.09

2.3

0.013

0.23

0.71

0.01

¹ , ² , ⁹ , ¹⁰

Crab, blue

Callinectes sapidus

81.2(0.6)

16.1 (0.5)

1.0 (0.1)

1.6 (0.1)

1.25

81.5

94(11)

152(30)

—

188

84

—

⁹ , ¹⁰

77.4(0.3)

19.8 (0.1)

1.02(0.07)

2.06(0.04)

—

102(12)

272(10)

—

0.075

—

³ , ⁸

Crab, Dungeness

Cancer magister

80.5(0.3)

17.2 (0.7)

1.4 (0.1)

—

85 (4.6)

—

57.5

—

⁹

Crab, deep sea

Neptunis spp.

78.4(0.6)

16.5 (0.5)

0.5

1.45

1

—

174(10)

—

134

—

⁹ , ¹⁰

Crab, king

Paralithodes camchatica

80.7(0.6)

17.2 (0.7)

0.7 (0.2)

1.6 (0.2)

—

160

—

55

—

⁹ , ¹⁰

Paralithodes camchatica (body)

79.2(03)

18.3 (0.2)

0.38(0.02)

1.60(0.05)

—

42(3)

212(10)

—

⁸

Paralithodes camchatica (leg)

76.8(0.7)

20.1 (0.5)

0.40(0.03)

1.81(0.06)

—

55(4)

228(10)

—

⁸

Crab, Samoan

Scylla serrata

80.3(0.5)

14.9 (0.4)

2.9 (1.1)

1.8 (0.1)

0.6

—

118(45)

209(65)

—

⁹ , ¹⁰

Crayfish

Miscellaneous spp.

76.3(0.2)

18.7 (0.9)

1.7

1.1

—

39(5)

239(36)

4.73

121(61)

392(35)

—

0.06

2.4

0.003

0.21

0.41

0.004

¹ , ⁹ , ¹⁰

Lobster, spiny

Panulirus argus

75.6(0.3)

23.1 (0.2)

0.33(0.03

1.71(0.02)

—

47(4)

237(11)

—

⁸

Mussel

Mytilus edulis

81.2(1.0)

11.8 (0.1)

2.87(0.12)

1.47(0.02)

2.65(0.02)

95

26.3(5.6)

197(4)

3.95(0.38)

286(6)

320(17)

21

—

0.13

—

⁴ , ¹⁰ , ¹² , ¹⁶

Octopus

Miscellaneous spp.

82.2

15.3

0.8

1.5

—

73

28(8)

109(25)

1.47

363

232

122

0.03

0.04

—

0.36

—

0.005

¹ , ⁶ , ¹⁰

Oyster

Ostrca spp.

84.8(0.9)

7.8 (0.5)

1.5 (0.1)

1.8 (0.1)

4.2 (0.3)

78.5(5.7)

98(16)

153(14)

—

160(78)

248(111)

262(53)

0.12

0.18

2.0

0.2

0.22

0.34

0.009

¹ , ⁹ , ¹⁰ , ¹⁶

Oyster, American

Crassostrea virginica

85.7(0.5)

6.9 (0.3)

1.5 (0.1)

3.3 (0.2)

—

47.5

—

0.21

—

⁴ , ⁹

Crassostrea virginica Long Island

85.4(0.2)

7.86(0.23)

1.13(0.07)

1.11(0.02)

—

52(3)

145(6)

—

⁸

Crassostrea virginica Maryland and Virginia

88.3(0.2)

5.77(0.24)

1.06(0.08)

0.65(0.02)

—

36(4)

121(5)

—

⁸

Prawn

Miscellaneous spp.

75.3(1.0)

16.8 (1.1)

1.2 (0.2)

2.7 (0.3)

—

2.16

—

137

—

⁵ , ⁹

Scallop

Miscellaneous spp.

79.2(0.8)

17.2 (0.7)

0.7 (0.2)

1.7 (0.1)

—

78(38)

270(38)

1.90

182(19)

278(58)

35

—

² , ⁹

Pecten spp.

78.8(0.7)

14.1 (0.1)

0.20(0.03)

1.42(0.02)

—

32(5)

207(5)

—

¹ , ⁸

Scallop

Pecten irradians

80.7(0.4)

15.4 (0.2)

0.5 (0.3)

1.4 (0.4)

1.7 (0.2)

—

106(35)

—

⁹

339Scallop, calico

Aequipecten gibbus

79.8(0.4)

15.9(0.2)

0.6 (0.1)

1.5 (0.3)

—

32(2)

215(5)

—

⁹

77.8(0.4)

16.9(0.1)

0.21(0.02)

1.79(0.01)

—

⁸

Scallop, sea

Placopecten magellanicus

78.2(0.2)

18.2(0.1)

0.17(0.02)

1.50(0.02)

—

22(1)

234(16)

—

⁸

Shrimp

Miscellaneous spp.

76.2(0.7)

20.5(0.7)

1.1 (0.2)

2.6 (0.5)

2.2

88.3(9.7)

142(18)

239(21)

2.20

132(22)

248(40)

160(14)

—

0.02

0.03

2.15

0.001

0.025

0.25

¹ , ⁹ , ¹⁰ , ¹¹

77.4(0.3)

20.1(0.4)

0.64(0.02)

2.26(0.14)

—

49(4)

187(4)

—

⁸

Shrimp, Asian

Miscellaneous spp.

84.0(0.4)

15.2(0.4)

0.42(0.17)

0.77(0.03)

—

68(5)

181(10)

—

⁸

Shrimp, brown

Penaeus aztecus

76.2(0.1)

21.4(0.2)

0.14(0.01)

1.63(0.01)

—

59(2)

248(5)

—

⁸

Shrimp, Maine

Pandalus borealis

81.5(0.5)

17.1(0.4)

0.39(0.05)

1.30(0.06)

—

54(4)

177(9)

—

0.05

2.0

0.005

0.12

0.23

0.003

¹ , ⁸

Shrimp, Mexican

Miscellaneous spp.

80.4(0.3)

18.1(0.3)

0.18(0.03)

1.40(0.04)

—

95(2)

176(4)

—

⁸

Shrimp, white

Penaeus setiferus(Gulf)

77.4(0.2)

20.6(0.1)

0.20(0.02)

1.41(0.02)

—

50(1)

233(9)

—

⁸

Penaeus setiferus(S. Atlantic)

76.2(0.02) 22.0(0.02)

0.17(0.02)

1.90(0.05)

—

64(3)

281(11)

—

⁸

Squid

Loligo spp.

79.2(1.6)

15.3(1.1)

1.0 (0.2)

1.8 (0.3)

3

89

50(11)

221(41)

3.2

176

275(20)

—

⁹ , ¹⁰ , ¹¹

Note: Values in parenthesis indicate standard deviation.

References 1

Braekkan, O. R., Fish in Nutrition, Heen, E. and Kreuzer, R., Eds., Fishing News, London, 1962, 132—140.

2

Feeley, R. M., Criner, P. E., and Watt, B. K., J. Am. Diet. Assoc. 61, 134—148, 1972.

3

Harris, R. S. and von Loesecke, Eds., Nutritional Evaluation of Food Processing, John Wiley & Sons, New York, 1960.

4

Hoar, W. S. and Barberie, M., Can. J. Res., 23, 8—18, 1965.

5

Kanazawa, A., Techima, S., Sakamoto, Y., and Guary, J. B., Bull. Jpn. Soc. Sci. Fish., 42, 1003—1007, 1976.

6

Koga, Y., Stud. Jpn. Foods, 23, 412—421, 1970.

8

Sidwell, V. D., Bonnet, J. C., and Zook, E. G., Mar. Fish. Rev., 35(2), 16—19, 1973.

9

Sidwell, V. D., Foncannon, P. R., Moore, N. S., and Bonnet, J. C., Mar. Fish. Rev., 36(3), 21—35, 1974.

10

Sidwell, V. D., Buzzell, D. H., Foncannon, P. R., and Smith, A. L., Mar. Fish. Rev., 39(1), 1—11, 1977.

11

Sidwell, V. D., personal communication.

12

Slabyj, B. M. and Carpenter, P. N., J. Food Sci., 42, 1153—1155, 1977.

16

Watt, B. K. and Merrill, A. L., Composition of Foods. Agric. Handbook 8, U.S. Department of Agriculture, Washington, D.C., 1965.

^7. Pitcher, R. W., Ed., The Canned Food Reference Manual, American Can Co., New York, 1949.

^13. Slabyj, B. M., Creamer, D. L., and True, R. H., Mar. Fish Rev., 40(8), 18—23, 1980.

^14. Stansby, M. E., Proximate composition of fish, in Fish in Nutrition, Heen, E. and Kreuzer, R., Eds., Fishing News, London, 1972, 55—60.

^15. Teshima, S. and Kanazawa, A., Comp. Biochem. Physiol., 47B, 555—561, 1974.

340Table 2 Nutritional Content of Processed Edible Portion of Crustacea and Molluscs

Moisture g/100 g

Protein g/100 g

Lipid g/100 g

Ash g/100 g

Carbohydrate g/100 g

Energy Cal/100 g

Ca mg/100 g

P mg/100 g

Fe mg/100 g

Na mg/100 g

K mg/100 g

Cholesterol mg/100 g

Thiamin mg/100 g

Riboflavin mg/100 g

Niacin mg/100 g

Vitamin B₁₂ mg/100 g

Vitamin B₆ mg/100 g

Pantothenic acid mg/100 g

Biotin mg/100 g

Ref.

Abalone

Canned

Solids and liquid

80.2

16.0

0.3

1.2

2.3

80

14

128

—

41

0.12

—

⁹ , ¹⁰

Drained solids

73.2

21.7

0.1

1.3

3.7

103

—

⁶

Clam

Canned

Solids and liquid

85.0

8.9

0.9

2.0

2.9

56

55

137

41

—

140

—

0.01

0.11

1.1

—

0.08

—

⁶ , ¹⁰

Drained solids

76.9

15.8

2.5

2.8

2.0

%

—

63

0.01

0.09

0.95

—

⁴ , ⁶ , ¹⁰

Fritters

—

129

—

⁴

Crab

Steamed

78.5

17.3

1.9

1.8

0.5

93

43

175

0.8

—

100

0.16

0.08

2.8

—

⁴ , 12

Canned

Drained solids

77.4

17.3

2.8

1.8

1.1

99

45

182

0.8

1000

110

100

0.16

0.18

2.0

0.01

0.25

0.17

0.01

¹ , ⁴ , ⁶ , ¹⁰

Imperial

—

140

—

⁴

Paste

66.7

18.8

5.2

2.6

6.8

—

236

—

²

Crab

Queen crab

Cooked (frozen)

80.6(1.8)

18.5(2.5)

14(0.1)

2.0(0.2)

—

92

26(13)

133(68)

—

539(113)

173(42)

—

³

Lobster

Cooked or canned (solids)

76.8

18.7

1.5

2.7

0.3

95

65

192

0.8

210

180

85

0.10

0.07

—

⁴ , ⁵ , ¹⁰

Frozen in brine (blanched)

81.2(0.7)

15.8(1.4)

1.2(0.2)

2.4(0.3)

—

78

33(18)

204(67)

—

689(164)

114(25)

—

³

Newburg

—

182

—

⁴

Paste

68.8

15.5

9.8

3.1

—

401

—

²

Mussel

Steamed

Cultivated stock

73.0(1.6)

18.5(2.1)

3.1 (0.3)

2.3(0.2)

3.1(1.8)

—

⁸

Natural stock

73.2(1.7)

18.1(1.6)

3.0(0.3)

2.3(0.3)

3.5(1.7)

—

41(8)

302(15)

7.4(1.3)

269(38)

325(10)

—

⁷ , ⁸

Canned

Drained solids (Natural stock)

74.6

18.2

3.3

2.4

1.5

111

29(5)

275(10)

6.1(0.5)

440(2)

231(10)

—

0.13

—

² , ⁷ , ⁸

Prawn

Paste

66.2

21.6

8.6

4.0

0

—

669

—

²

Oyster

Canned

Solids and liquid

84.7

7.3

1.7

0.1

4.3

63

28

124

5.6

—

70

45

—

0.02

0.8

—

⁴ , ⁶ , ¹⁰

Drained solids

80.3

9.8

2.0

2.1

5.9

81

—

0.02

0.2

1.0

—

0.04

—

¹ , ⁶

Stew, homemade

—

25

—

⁴

Scallop

Breaded and frozen

59.6(6.9)

13.4(1.6)

9.2(6.4)

2.0(0.4)

15.8

204

6(3)

164(48)

—

512(161)

264(54)

—

³

Frozen (raw)

78.5(1.2)

15.2(1.1)

1.0(0.2)

1.6(0.2)

3.7

89

4(1)

191(48)

—

161(38)

349 (68)

—

³

Steamed

73.1

23.2

1.4

2.0

—

112

115

338

3.0

265

476

53

—

⁴ , ¹⁰

Shrimp

Breaded and frozen (raw)

60.0(0.6)

12.6(2.1)

1.4(0.3)

2.5(0.1)

23.5

161

139(42)

79(48)

—

649(18)

115(7)

—

³

Breaded, fried and frozen

54.5(3.9)

10.5(1.1)

17.0(6.5)

2.5(0.2)

15.5

261

21(1)

161(72)

—

733(71)

93(13)

—

³

Canned

Solids and liquid

78.2

15.9

0.8

4.4

0.6

76

59

152

1.8

—

0.01

0.03

1.5

—

⁶ , ¹⁰

Drained solids

68.6

25.3

1.2

3.8

0.6

117

115

263

3.1

—

122

150

0.03

0.25

1.5

0.03

0.02

0.25

—

¹ , ⁴ , ⁶ , ¹⁰

French fried

56.9

203

10.8

2.0

10.0

225

72

191

2.0

186

229

—

0.04

0.08

2.7

—

¹⁰

Frozen (raw)

81.9(3.1)

16.9(3.9)

1.0(0.4)

1.7(0.7)

—

81

23(9)

139(49)

—

520(268)

59(47)

—

³

Paste

64.7

18.4

11.5

3.0

2.5

—

716

—

²

Note: Values in parenthesis indicate standard deviation.

<target id="page_341" target-type="page">341</target>References 1

Braekkan, O. R., In Fish in Nutrition, Heen, E. and Kreuzer, R., Eds., Fishing News, London, 1962, 141—145.

2

Cox, H. E., Analyst, 60, 71—76, 1935.

3

Dyer, W. J., Hiltz, D. F., Hayes, E. R., and Munro, V. G., J. Inst. Can. Sci. Technol. Aliment., 10, 185—190, 1977.

4

Feeley, R. M., Criner, P.E., and Watt, B. K., J. Am. Diet. Assoc., 61, 134—148, 1972.

5

Hoar, W. S. and Barberie, M., Can. J. Res., Sec. E, 23, 8—18, 1945.

6

Pilcher, R. W., The canned food reference manual, Am. Can Co., New York, 1949.

7

Slabyj, B. and and Carpenter, P. N., J. Food Sci., 42, 1153—1155, 1977.

8

Slabyj, B. M., Creamer, D. L., and True, R. H., Mar. Fish. Rev., 40(8), 18—23, 1980.

9

Standal, B. R., Bassett, D. R., Policar, P. B., and Thom, M., Hawaii Agr. Exp. Station, Univ. Hawaii. Res. Bull., 146.

10

Watt, B. K. and Merrill, A. L., Composition of Foods, Agriculture Handbook No. 8, U.S. Department of Agriculture, Washington, D.C., 1963.