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Nutritional Quality of Different Parts of Fuyong Fatty Crab and Their Comparison with Those of Other Typical Crab Species
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Shuli LIU1, Xin ZHENG1, *, Xiangfen HAO1, Jun WANG2, Haibo LUO1
Science and Technology of Food Industry | 2026, 47(14) : 461 - 468
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Science and Technology of Food Industry | 2026, 47(14): 461-468
• Nutrition and Healthcare •
Nutritional Quality of Different Parts of Fuyong Fatty Crab and Their Comparison with Those of Other Typical Crab Species
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Shuli LIU1, Xin ZHENG1, *, Xiangfen HAO1, Jun WANG2, Haibo LUO1
Affiliations
  • 1School of Health Management, Shenzhen Pengcheng Technician College, Shenzhen 518040, China
  • 2School of Food and Drug, Shenzhen Polytechnic University, Shenzhen 518055, China
Published: 2026-07-15 doi: 10.13386/j.issn1002-0306.2025070046
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To evaluate the nutritional value of different edible parts of Fuyong Fatty Crab (Scylla serrata) as well as its varietal advantages, the nutritional components of three of its core edible tissues (ovary, hepatopancreas, and muscle) were systematically analyzed and compared with previously reported nutritional data on Suifenhe Mitten Crab (Eriocheir hepuensis, a representative freshwater crab) and Swimming Crab (Portunus trituberculatus, a representative marine crab). The results showed that the average body weight, carapace length and width, and ovary index (10.18%, Grade I premium roe crab) of Fuyong Fatty Crab were higher than those of the two control crab species. Among the three tissues of Fuyong Fatty Crab, the ovary was low in fat, high in protein, and rich in five carotenoid species (total content higher than that of Portunus trituberculatus); The muscle had the highest essential amino acid and total amino acid contents and optimal average amino acid score, and the hepatopancreas had the highest contents of fatty acids such as DHA and EPA (P<0.05) and the lowest n-3/n-6 ratio (P<0.05) significantly. All three tissues were high-quality mineral sources, with differences in mineral composition. This study indicated that the overall nutritional value of Fuyong Fatty Crab was superior to those of Suifenhe Mitten Crab and Portunus trituberculatus, and had the various tissue parts differed considerably in nutritional composition and quality. These results provide a scientific basis for the dietary selection and deep processing of Fuyong Fatty Crab.

Fuyong Fatty Crab  /  Scylla serrata  /  species comparison  /  edible tissues  /  nutritional components
刘姝利, 郑昕, 郝香芬, 王俊, 罗海波. 福永膏蟹不同部位营养品质及与典型蟹种的对比. 食品工业科技, 2026 , 47 (14) : 461 -468 . DOI: 10.13386/j.issn1002-0306.2025070046
Shuli LIU, Xin ZHENG, Xiangfen HAO, Jun WANG, Haibo LUO. Nutritional Quality of Different Parts of Fuyong Fatty Crab and Their Comparison with Those of Other Typical Crab Species[J]. Science and Technology of Food Industry, 2026 , 47 (14) : 461 -468 . DOI: 10.13386/j.issn1002-0306.2025070046
Year 2026 volume 47 Issue 14
156
72
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doi: 10.13386/j.issn1002-0306.2025070046
  • Receive Date:2025-07-04
  • Online Date:2026-10-22
  • Published:2026-07-15
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  • Received:2025-07-04
Affiliations
    1School of Health Management, Shenzhen Pengcheng Technician College, Shenzhen 518040, China
    2School of Food and Drug, Shenzhen Polytechnic University, Shenzhen 518055, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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