Nutritional aspects, flavour profile and health benefits of crab meat based novel food products and valorisation of processing waste to wealth: A review.
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| Title: | Nutritional aspects, flavour profile and health benefits of crab meat based novel food products and valorisation of processing waste to wealth: A review. |
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| Authors: | Nanda, Pramod Kumar1 (AUTHOR), Das, Arun K.1 (AUTHOR) arun.das@icar.gov.in, Dandapat, Premanshu1 (AUTHOR), Dhar, Pubali2 (AUTHOR), Bandyopadhyay, Samiran1 (AUTHOR), Dib, Amira Leila3 (AUTHOR), Lorenzo, José M.4,5 (AUTHOR), Gagaoua, Mohammed1,6 (AUTHOR) gmber2001@yahoo.fr |
| Source: | Trends in Food Science & Technology. Jun2021, Vol. 112, p252-267. 16p. |
| Subjects: | Food aroma, Crabs, Essential amino acids, Omega-3 fatty acids, Meat, Landfills, Flavor |
| Abstract: | Crabs are one of the most diverse groups of crustaceans. Both fresh and marine crabs are an excellent source of many nutrients that are important for human health. Because of their unique flavour and delicious taste, crab meat and novel crab-based processed products are quite popular; hence the demand is increasing consistently in the domestic and global market. Further, crab processing generates a large quantity of liquid and solid waste creating disposal and land fill problems. To overcome the environmental impacts thereof, it is necessary to recycle and reuse these underutilized yet economically potential discards or by-products. Even though having immense potential in terms of nutrients and offering unique flavour profile, the importance of crab often goes unnoticed. But crabs get less special mention and are mostly considered along with other crustaceans, wherein shrimps and lobsters are debated at length. Further, crab processing generates a large quantity of by-products and solid wastes, predominantly rich in chitin. Therefore, there is a great interest for valorisation of crab processing by-products that possess biologically active products with wide applications. In light of the above, this review highlights the nutritional aspects, flavour profile, quality and health benefits of crab meat including the acceptability of crab-based value-added products. The diversified applications of valuable products derived from crab processing bio-wastes are also discussed. Crab meat is rich in protein, essential amino acids, long chain omega-3 fatty acids, and also an excellent source of vitamins and minerals. The uniqueness in taste and pleasant flavour properties of crab meat is due to volatile, non-volatile aroma and taste components, hence highly accepted by the consumers. Different innovative preservation technologies are suggested to improve the quality, safety and shelf-life of crab meat and crab-based value-added products. Further, crab processing wastes possess several high-value bioactive compounds. Green extraction is recommended for valorisation of these bioactive compounds (derivatives of chitin, protein hydrolysates and enzymes, lipids, carotenoids etc.) that have enormous applications in agriculture, environment, food, textile, pharmaceutical and other biomedical fields. • Nutritive value, flavour profile, health benefits of crab meat, and acceptability of crab meat based processed products. • Crab meat is quite popular for its unique flavour and delicious taste. • Crab meat is an excellent source of important nutrients. • Crab meat have great potential as quality and healthy food. • Valorized crab processing wastes have enormous application in many fields. [ABSTRACT FROM AUTHOR] |
| Copyright of Trends in Food Science & Technology is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 150319357 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Nutritional aspects, flavour profile and health benefits of crab meat based novel food products and valorisation of processing waste to wealth: A review. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Nanda%2C+Pramod+Kumar%22">Nanda, Pramod Kumar</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Das%2C+Arun+K%2E%22">Das, Arun K.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> arun.das@icar.gov.in</i><br /><searchLink fieldCode="AR" term="%22Dandapat%2C+Premanshu%22">Dandapat, Premanshu</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Dhar%2C+Pubali%22">Dhar, Pubali</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Bandyopadhyay%2C+Samiran%22">Bandyopadhyay, Samiran</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Dib%2C+Amira+Leila%22">Dib, Amira Leila</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Lorenzo%2C+José+M%2E%22">Lorenzo, José M.</searchLink><relatesTo>4,5</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Gagaoua%2C+Mohammed%22">Gagaoua, Mohammed</searchLink><relatesTo>1,6</relatesTo> (AUTHOR)<i> gmber2001@yahoo.fr</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Trends+in+Food+Science+%26+Technology%22">Trends in Food Science & Technology</searchLink>. Jun2021, Vol. 112, p252-267. 16p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Food+aroma%22">Food aroma</searchLink><br /><searchLink fieldCode="DE" term="%22Crabs%22">Crabs</searchLink><br /><searchLink fieldCode="DE" term="%22Essential+amino+acids%22">Essential amino acids</searchLink><br /><searchLink fieldCode="DE" term="%22Omega-3+fatty+acids%22">Omega-3 fatty acids</searchLink><br /><searchLink fieldCode="DE" term="%22Meat%22">Meat</searchLink><br /><searchLink fieldCode="DE" term="%22Landfills%22">Landfills</searchLink><br /><searchLink fieldCode="DE" term="%22Flavor%22">Flavor</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Crabs are one of the most diverse groups of crustaceans. Both fresh and marine crabs are an excellent source of many nutrients that are important for human health. Because of their unique flavour and delicious taste, crab meat and novel crab-based processed products are quite popular; hence the demand is increasing consistently in the domestic and global market. Further, crab processing generates a large quantity of liquid and solid waste creating disposal and land fill problems. To overcome the environmental impacts thereof, it is necessary to recycle and reuse these underutilized yet economically potential discards or by-products. Even though having immense potential in terms of nutrients and offering unique flavour profile, the importance of crab often goes unnoticed. But crabs get less special mention and are mostly considered along with other crustaceans, wherein shrimps and lobsters are debated at length. Further, crab processing generates a large quantity of by-products and solid wastes, predominantly rich in chitin. Therefore, there is a great interest for valorisation of crab processing by-products that possess biologically active products with wide applications. In light of the above, this review highlights the nutritional aspects, flavour profile, quality and health benefits of crab meat including the acceptability of crab-based value-added products. The diversified applications of valuable products derived from crab processing bio-wastes are also discussed. Crab meat is rich in protein, essential amino acids, long chain omega-3 fatty acids, and also an excellent source of vitamins and minerals. The uniqueness in taste and pleasant flavour properties of crab meat is due to volatile, non-volatile aroma and taste components, hence highly accepted by the consumers. Different innovative preservation technologies are suggested to improve the quality, safety and shelf-life of crab meat and crab-based value-added products. Further, crab processing wastes possess several high-value bioactive compounds. Green extraction is recommended for valorisation of these bioactive compounds (derivatives of chitin, protein hydrolysates and enzymes, lipids, carotenoids etc.) that have enormous applications in agriculture, environment, food, textile, pharmaceutical and other biomedical fields. • Nutritive value, flavour profile, health benefits of crab meat, and acceptability of crab meat based processed products. • Crab meat is quite popular for its unique flavour and delicious taste. • Crab meat is an excellent source of important nutrients. • Crab meat have great potential as quality and healthy food. • Valorized crab processing wastes have enormous application in many fields. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Trends in Food Science & Technology is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.tifs.2021.03.059 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 16 StartPage: 252 Subjects: – SubjectFull: Food aroma Type: general – SubjectFull: Crabs Type: general – SubjectFull: Essential amino acids Type: general – SubjectFull: Omega-3 fatty acids Type: general – SubjectFull: Meat Type: general – SubjectFull: Landfills Type: general – SubjectFull: Flavor Type: general Titles: – TitleFull: Nutritional aspects, flavour profile and health benefits of crab meat based novel food products and valorisation of processing waste to wealth: A review. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Nanda, Pramod Kumar – PersonEntity: Name: NameFull: Das, Arun K. – PersonEntity: Name: NameFull: Dandapat, Premanshu – PersonEntity: Name: NameFull: Dhar, Pubali – PersonEntity: Name: NameFull: Bandyopadhyay, Samiran – PersonEntity: Name: NameFull: Dib, Amira Leila – PersonEntity: Name: NameFull: Lorenzo, José M. – PersonEntity: Name: NameFull: Gagaoua, Mohammed IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 06 Text: Jun2021 Type: published Y: 2021 Identifiers: – Type: issn-print Value: 09242244 Numbering: – Type: volume Value: 112 Titles: – TitleFull: Trends in Food Science & Technology Type: main |
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