AACL BI OFLUX
Aqu a cu lt u r e , Aqu a r iu m , Con se r va t ion & Le gisla t ion
I n t e r n a t ion a l Jou r n a l of t h e Bioflu x Socie t y
N u t r it ion a l v a lue s of t h e I n don e sia n m ole cr a b,
Em e r it a e m e r it u s
: a re t he y a ffe ct e d by pr oce ssing
m e t h ods?
1
Joko Sant oso,
1Yulian N. Hanifa,
2Susi I ndariani,
3Yusli Wardiat no,
3Ali Mashar
1
Depart m ent of Aquat ic Product Technology, Facult y of Fisheries and Marine Sciences, Bogor Agricult ural Univ ersit y, Bogor, I ndonesia; 2 Biopharm aca Research Cent er, Bogor
Agricult ural Univ ersit y , Bogor, I ndonesia; 3 Depart m ent of Aquat ic Resources Managem ent , Facult y of Fisheries and Marine Sciences, Bogor Agricult ural Univ ersit y,
Bogor, I ndonesia. Corresponding aut hor: J. Sant oso, j ok o2209@y ahoo. com
Abst r a ct. Mar ine m ole cr abs (Em er it a em er it us) belong t o a sm all genus of cr ust acean species. They ar e edible and could be developed t o m eet h um an nut r it ional needs. We det er m ined t he effect s of var ious pr ocessing m et hods including boiling, st eam ing, and gr illing on m or phology and nut r it ional cont ent s, and det er m ined t he opt im al pr ocessing m et hod. Fr esh and pr ocessed m arine m ole cr ab sam ples wer e analyzed for t heir pr oxim at e, m iner al, fat t y acid, cholest er ol, and am ino acid com posit ions. Mole cr abs ar e t ypically gr ay and have an oval body wit h a car apace lengt h of 29. 29 m m , a t elson lengt h of 20. 78 m m , a t elson widt h of 1 0. 10 m m , and a weight of 7. 34 g. They cont ain 74. 90 % m oist ur e and 2 5. 1% dr y m at t er ( 38. 52% pr ot ein, 8. 76% fat , 35. 63% ash, and 17. 0 8% car bohydr at e) . The t hr ee pr ocessing m et hods had significant ( p < 0. 05) effect s on t he pr oxim at e, m icr o- m iner al and sat ur at ed fat t y acid. I n cont r ast , t hey had no significant ( p > 0. 05) effect s on t he m acr o- m iner al, t ot al fat t y acid, poly and m onou nsat ur at ed fat t y acid, t ot al cholest er ol, t ot al am ino acid and am ino acid com posit ion of t he sam ples. St eam ing was t he opt im al pr ocessing m et hod yielding 25. 00 g/ 100 g am ino acids, 11. 04 g/ 1 00 g m iner als, 71. 86 g/ 100 g fat t y acids, and 2. 11 g/ 1 00 g ch olest er ol
Ke y W or ds: biochem ical com posit ion, hippidae, I ndonesia, m ole cr ab, pr ocessing t r eat m ent .
I n t r odu ct ion. The fisheries and m arine sect or of t he econom y in I ndonesia hav e great
pot ent ial t o be dev eloped as a source for m eet ing com m unit y nut rit ional needs. One fishery com m odit y wit h high nut rit ional cont ent is a group of crust acean species such as t he m arine m ole crab, w hich belongs t o t he Hippidae fam ily and liv es in t he int ert idal zone ( sw ash zone) ( Wardiat no et al 2014) . I n I ndonesia, m arine m ole crabs are found in sout hern coast al areas of Jaw a I sland such as Sam as and Congot . Mursyidin ( 2007) ident ified m arine m ole crabs locat ed in t he coast al areas of Sam as and Congot as Em erit a t alpoida and Em erit a analoga. How ev er, Wardiat no et al ( 2015) discov ered six species of m ole crabs in I ndonesian w at ers. Since m arine m ole crabs cont ain high lev els of nut rient s, t hey could serv e as a new food source. Mursyidin ( 2007) show ed t hat E.
t alpoida and E. analoga cont ained 11. 80% and 12. 94% om ega- 6 fat t y acid from t ot al fat. Karday a et al ( 2011) also show ed t hat diet s including 12. 5% or 25% m ole crab m eat reduced cholest erol lev els in m ice (Mus m usculus) . These result s indicat e t hat m ole crab has high pot ent ial as a source of anim al nut rit ion.
Marine m ole crabs are generally consum ed in t he form of “ rem pey ek ” , a deep-fried Jav anese crack er. The m ost com m only used processing m et hods applied t o aquat ic organism s include heat ing by boiling, st eam ing, roast ing in an ov en, fry ing, or grilling w it h charcoal ( Garcia- Arias et al 2003) .
st eam ing, and curry- m aking. I n cont rast , Sant oso et al ( 2008) show ed t hat t he solubilit y of t he m inerals calcium ( Ca) and zinc ( Zn) increased in v annam ei shrim p (Lit openaeus v annam ei) aft er boiling. Sim ilarly , Kocat epe et al ( 2011) show ed t hat t he prox im at e cont ent of anchov y (Engraulis encrasicolus) increased aft er roast ing, frying, and ov en heat ing. Because inform at ion and dat a relat ed t o t he effect s of processing m et hods on t he nut rit ional cont ent of m arine m ole crab are lim it ed, a com parat iv e st udy on t he effect s of processing m et hods including boiling, st eam ing, and grilling w as needed. I n t he present st udy , w e ev aluat ed nut rit ional param et ers including t he proxim at e, fat t y acid, am ino acid, m ineral, and cholest erol cont ent s of m arine m ole crabs (Em erit a em erit us) before and aft er processing.
M a t e r ial an d Me t h od
Sa m ple m a t e r ia ls. Marine m ole crabs w ere collect ed from t he coast s of Bocor, Bulus Pesant ren, Kebum en Dist rict in Cent ral Jav a, I ndonesia ( see Figure 4 in Wardiat no et al 2015) . The m arine m ole crabs w ere cleaned and put in plast ic bags before being frozen. The frozen sam ples w ere t ransport ed using a coolbox cont aining ice and st ored at –18° C unt il subsequent analy sis and processing.
Sa m ple pr e pa ra t ion. Whole m ole crabs w ere divided individually int o four port ions including a fresh sam ple and port ions t o be boiled, st eam ed, or grilled.
Boiling. Mole crab sam ples w ere boiled in w at er in a py rex baking pan for 10 m in wit h a sam ple t o w at er rat io of 1: 4 ( 250 g sam ple: 1000 m L w at er) , and st ored in plast ic bags at –18° C unt il furt her analy sis.
St eam ing. Mole crab sam ples ( 300 g) w ere st eam ed in a st ainless st eel st eam er cont aining boiling w at er for 10 m in, and st ored in plast ic bags at –18° C unt il furt her analy sis.
Grilling. Mole crab sam ples ( 300 g) w ere grilled on burning coals for 10 m in and st ored in plast ic bags at –18° C unt il furt her analy sis.
M or ph ologica l ch a ra ct e riz a t ion . The m orphological param et ers observ ed in t his st udy included body shape and color and m orphom et ric m easurem ent s included t elson lengt h, t elson w idt h, carapace lengt h, and w eight .
Pr ox im a t e a n alysis. The proxim at e chem ical com posit ions of t he sam ples w ere det erm ined using a st andard procedure ( AOAC 2005) . The crude prot ein cont ent w as calculat ed by m ult iplying t he t ot al nit rogen by a fact or. The carbohy drat e cont ent w as est im at ed by t he difference.
D e t e r m in a t ion of m in e r al con t en t s. Ash w as det erm ined by com bust ion of sam ples in a m uffle furnace at 550° C for 12 h ( AOAC 2005) . The residue w as dissolved in nit ric acid ( HNO3) w it h 50 g L- 1 of lant hanum chloride ( LaCl3), and t he m ineral const it uent s w ere
analy zed separat ely using an at om ic absorpt ion spect rophot om et er ( Shim adzu AA- 7000) . Phosphorus ( P) cont ent w as det erm ined by t he phosphom oly bdat e m et hod ( AOAC 2005) using a spect rophot om et er ( UV- VI S Spect rophot om et er 200- RS) .
Fa t t y a cid a n a lysis. The fat t y acid com posit ions of t he sam ples w ere det erm ined using a gas chrom at ograph ( Shim adzu) ( AOAC 2005) .
Ch ole st er ol a n alysis. Cholest erol analy sis w as perform ed by dissolving fat ex t ract in isopropanol before analy sis using high perform ance liquid chrom at ography ( HPLC) ( Shim adzu LC- 6A) ( AOAC 2005) .
St a t ist ica l an a lysis. Each bat ch of product s w as prepared t wice. Det erm inat ions were carried out in t riplicat e, and errors w ere report ed as t he st andard deviat ion from t he m ean. The ex perim ent al design of t his st udy w as a com plet ely random ized design, and a relev ant st at ist ic soft w are w as used for analy sis. P v alues less t han 0. 05 w ere considered st at ist ically significant , and addit ional analy sis w as done using t he adv anced Duncan t est .
Re su lt s a n d D iscu ssion
M or ph ology of r a w m a t e r ia ls. The m orphological param et ers of m ole crabs ex am ined in t he present st udy were shape, color, and m orphom et ric m easurem ent s including t elson lengt h, t elson w idt h, carapace lengt h, and w eight . The body of t he m arine m ole crab is slight ly round ( ov al) and gray and has a uropod, ant ennae, a bilat erally sy m m et ric abdom en, and a t elson under t he t horax t hat is elongat ed and t apered. Average m orphom et ric v alues of t he m arine m ole crabs exam ined in t he present st udy included a carapace lengt h of 29. 28± 1. 63 m m , a t elson lengt h of 20. 78± 1. 72 m m , a t elson widt h of 10. 10± 0. 82 m m , and a w eight of 7. 32± 1. 05 g. These result s w ere consist ent wit h t he result s of Boonruang & Phasuk ( 1975) , w ho show ed t hat t he carapace lengt hs of fem ale m ole crabs from t he coast of Thailand ranged from 11–35 m m .
Effe ct s of pr oce ssin g t r e a t m en t s on n u t rit iona l value s
Prox im at e com posit ion. The proxim at e com posit ions of fresh and processed m arine m ole crabs are present ed in Table 1. The proxim at e com posit ion of m ole crabs decreased aft er processing, wit h t he ex cept ion of w at er cont ent . The w at er cont ent of boiled m ole crabs w as higher ( 77. 23% ) t han t hat of fresh m ole crabs ( 74. 90% ) . These result s are consist ent wit h t hose of Adey em i et al ( 2013) f or boiled Trachus t rachurus; how ev er, t hey differed from t he result s of Marim ut hu et al ( 2012) , w ho show ed t hat t he w at er cont ent decreased aft er processing. High w at er lev els could be influenced by cook ing m et hods. Musaiger & D’Souza ( 2008) report ed t hat t he effect of t he cooking m et hod, such as boiling, on w at er absorpt ion could cause m uscle t issue in fish fillet s t o be w eak ened so t hat t he w at er lev el w ould hav e a high v alue. The result s of our v ariance analy sis show ed t hat t he effect s of t he processing m et hods on m oist ure, prot ein, ash, fat, and carbohy drat es w ere significant ( p < 0. 05) .
Table 1 Prox im at e com posit ion of fresh and processed m arine m ole crab (Em erit a em erit us)
Marine m ole crab Com posit ion
Fresh Boiled St eam ed Grilled Wat er( % )1 74.90± 0.28c 77.23± 0.43d 68.39± 0.23b 62.67± 0.81a
Ash ( % )2 35.63± 0.99b 34.63± 0.99b 32.50± 1.13a 31.59± 0.08a
Fat ( % )2 8.76± 1.09c 2.95± 0.49a 4.32± 0.29ab 5.65± 0.95b
Prot ein ( % )2 38.52± 1.04b 38.40± 0.83b 37.20± 0.31b 35.13± 1.45a Carbohydrat e ( % ) ( by differ ence)2 17.08± 1.40a 24.02± 0.97b 25.98± 1.21bc 27.62± 1.29c
Not e: Num ber s followed by differ ent super scipt s ( a, b, c) in t he sam e r ow indicat e a significant differ ence ( p < 0. 05) ; 1
wet basis; 2
dr y basis.
M in e ra l com posit ion. The higher cont ent of m acro- m inerals t han m icro- m inerals in t he m ole crabs w as consist ent wit h t he result s of Barrent o et al ( 2009) obt ained for Cancer pagurus from t he Scot t ish Coast and t he English Channel. Our analy sis show ed t hat t he processing m et hods used did not hav e a significant ( p > 0. 05) effect on t he t ot al m ineral cont ent ( Figure 1) .
cont ent s. Addit ional analy sis using Duncan’s t est indicat ed t hat t he effect s of t he boiling, st eam ing, and grilling m et hods on t he m icro- m ineral cont ent s w ere significant ( p < 0. 05) relat iv e t o t he unprocessed fresh m ole crabs.
Calcium ( Ca) and m agnesium ( Mg) w ere t he predom inant m acro- m inerals in m ole crabs, w hereas t he predom inant m icro- m inerals w ere iron ( Fe) and copper ( Cu) . This m ineral com posit ion differed from t hose of oct opus, squid, and cut t lefish in w hich only Mg and Cu w ere predom inant ( Lourenco et al 2009) . The m ineral cont ent s in aquat ic organism s can be affect ed by differences in t he proport ion of food int ak e. Wardiat no et al ( 2012) st at ed t hat t he proport ion of food int ak e depended on t he phy siological needs of t he inv ert ebrat es or endogenous fact ors such as sex , age, and environm ent al condit ion as w ell as m ineral solubilit y in w at er and food.
Figur e 1. Tot al m ineral cont ent s of fresh and processed m arine m ole crab (E. em erit us) . Num bers followed by t he sam e let t ers above t he bars indicat e a non signif icant difference ( p > 0.05) .
The highest lev els of Ca and Mg w ere produced by t he st eam ing m et hod; how ev er, t he effect s of t he processing m et hods on t he Ca and Mg lev els w ere not significant ( p > 0. 05) . Sim ilar result s w ere also show n by Marim ut hu et al ( 2012) , w ho report ed no significant change in m ineral cont ent in roast ed fish com pared t o fresh fish. Ca play s a role in bone form at ion ( Winarno 2008) and Mg play s a role in t he st ruct ure and funct ion of t he hum an body . The recom m ended daily consum pt ion of Mg for adult s is 0. 25 m m ol ( 6 m g k g- 1) body w eight ( Schlingm ann et al 2004) .
The highest Fe cont ent w as produced by t he st eam ing m et hod, w hereas t he highest Cu cont ent w as found in t he fresh m ole crabs. Fe is t he m ost abundant m icro-m ineral in aniicro-m als and plant s and funct ions in oxy gen t ransport and elect ron t ransfer. Fe and Cu int eract in Fe- t ransport by ceruloplasm in ( Cu- cont aining prot ein) and Cu and Fe also int eract in t he int est ine wit h t he t ransport com pet it ion. Therefore, iron and copper can not be giv en at t he sam e t im e because t here w ill be com pet it ion in t he process of absorpt ion in t he int est ine ( Ridw an 2012) . The m ax im um m icro- m ineral concent rat ion considered accept able for hum an consum pt ion is 500 m g 100 g- 1 ( Ok suz et al 2009) . Fe cont ent s in t he boiled, st eam ed, and grilled m ole crabs w ere significant ly different wit h t hat of t he fresh crabs. I t m eans t hat t he processing m et hods had significant effect on t he Fe cont ent .
low est w as in t he grilled m ole crabs, and t he effect s of t he processing m et hods on t he sat urat ed fat t y acid cont ent w ere significant ( p < 0. 05) ( Figure 2) . Alt hough t he sat urat ed fat t y acid cont ent s of t he boiled and fresh m ole crabs w ere not significant ly ( p > 0. 05) different , t he sat urat ed fat t y acid cont ent s of t he st eam ed and t he grilled m ole crabs w ere significant ly ( p < 0. 05) different from t hose of t he fresh and boiled m ole crabs.
Figur e 2. Sat urat ed and unsat urat ed fat t y acid cont ent s of fresh and processed of t he m ole crab (Em erit aem erit us) . Num bers follow ed by different let t ers ( a, b, c, d, e) above t he bars indicat e
a signif icant difference ( p < 0.05) .
My rist ic acid ( C14: 0) and palm it ic acid ( C16: 0) w ere t he predom inant sat urat ed fat t y acids in m ole crabs. Tsape et al ( 2010) report ed t hat C16: 0 and st earic acid ( C18: 0) w ere predom inant ly found in t he m uscle and cephalot horax of Nephrops norv egicus,
Palinurus v ulgaris, and Penaeus kerat hurus. Sat urat ed fat t y acids are present in v arious proport ions in different organism s. Ozogul & Ozogul ( 2007) report ed t hat C16: 0 w as t he m ain const it uent of sat urat ed fat t y acids account ing for 53–65% of t he t ot al sat urat ed fat t y acids. Rust an & Drev on ( 2005) report ed t hat C16: 0 is found in plant s, anim als, and m icroorganism s, w hereas C14: 0 is generally t he m ain com ponent in anim als and plant s. Our result s show ed t hat t he lev els of C14: 0 and C16: 0 w ere significant ly affect ed ( p < 0. 05) by t he t hree processing m et hods.
Palm it oleic acid ( C16: 1) and oleic acid ( C18: 1n9c) w ere t he predom inant m onounsat urat ed fat t y acids in m ole crabs. The high lev els of C16: 1 and C18: 1n9c w ere sim ilar t o t hose found in shrim p from Brazil ( Sanchez- Cam argo et al 2011) . C16: 1 is com m only found in anim als, plant s, m icroorganism s, and is a m aj or com ponent in som e seed oils ( Rust an & Drev on 2005) . C18: 1n9c is an unsat urat ed fat t y acid t hat is com m only found in food such as m argarine, w hich is approxim at ely 47% C18: 1n9c. I n addit ion, C18: 1n9c const it ut es one t hird of chicken m eat fat ( Desnelli & Zainal 2009) . The C16: 1 and C18: 1n9c cont ent s of m ole crabs w ere not significant ly affect ed ( p > 0. 05) by t he processing m et hods.
Ch ole st er ol com posit ion. Cholest erol is a com plex com pound, 80% of w hich is produced in t he body and 20% is generat ed out side of t he body . Cholest erol is produced in t he liv er and is used t o build cell w alls. I t consist s of low - densit y lipoprot ein ( LDL) , oft en referred t o as bad cholest erol, and high- densit y lipoprot ein ( HDL) , oft en referred t o as good cholest erol. The cholest erol com posit ion of m arine m ole crabs is present ed in Figure 3. The cholest erol lev els in m ole crabs w ere reduced by all of t he processing m et hods, but t he reduct ions w ere not significant ( p > 0. 05) . The low est cholest erol lev el w as produced by t he grilling m et hod and t he highest lev el w as found in t he fresh m ole crabs. Our result s are consist ent wit h t hose of Sav age et al ( 2002) , w ho report ed t hat cholest erol lev els w ere significant ly affect ed by ox idat ion in m eat , eggs, and processed seafood.
Figur e 3. Tot al cholest erol cont ent s of fresh and processed of t he m ole crab (E. em erit us) . Num bers followed by t he sam e let t ers above t he bars indicat e a non signif icant difference ( p > 0.05) .
Am in o a cid com posit ion. Am ino acids include non- essent ial, sem i- essent ial, and essent ial am ino acids. Non- essent ial am ino acids can be produced by t he body , but essent ial am ino acids are obt ained from foods t hat cont ain prot ein ( Winarno 2008) . The t ot al am ino acid cont ent of m ole crabs increased aft er boiling and st eam ing, but decreased aft er grilling. The decrease in am ino acid cont ent could be caused by prot ein denat urat ion during processing and t he use of high t em perat ure ( Basm al et al 1997) . The lev els of t ot al am ino acids in m ole crabs w ere not affect ed significant ly by t he processing m et hods. The essent ial am ino acid cont ent w as t he highest in t he boiled m ole crabs and t he low est in t he grilled m ole crabs ( Figure 4) . The processing m et hods did not hav e significant ( p > 0. 05) effect s on t he lev els of essent ial am ino acids. Leucine and ly sine w ere t he predom inant essent ial am ino acids, and t heir lev els w ere not significant ly affect ed ( p > 0. 05) by t he processing m et hods.
A sem i- essent ial am ino acid can subst it ut e for an essent ial am ino acid, but does not replace it perfect ly. The level of sem i- essent ial am ino acids w as highest in t he boiled m ole crabs and low est in t he grilled m ole crabs ( Figure 4) . The t ot al sem i- essent ial am ino acid cont ent w as not significant ly affect ed ( p > 0. 05) by t he processing m et hods. The sem i- essent ial am ino acids det ect ed in t his st udy included hist idine and arginine, w hich are beneficial for t he hum an body . Popov ic et al ( 2007) suggest ed t hat hist idine helps in t he form at ion of red and w hit e blood cells, w hereas arginine is com m only found in m eat and beans. The hist idine and arginine lev els in m ole crabs w ere not significant ly affect ed ( p > 0. 05) by t he processing m et hods.
because it cont ains m onosodium glut am at e, a salt deriv at iv e of glut am ic acid, w hich can be used as a flav or enhancer ( Ardy ant o 2004) . Aspart ic acid is useful in t he biosy nt hesis of urea, glucogenic precursor, and py rim idine ( Linder 2010) . The aspart ic and glut am ic acid lev els in m ole crabs were not significant ly affect ed ( p > 0. 05) by t he processing m et hods.
The cook ing processes t ended t o increase t he am ino acid cont ent . This effect can be influenced by t he heat ing m et hod used. Odur o et al ( 2011) report ed t hat am ino acid residues t hat w ere sensit iv e t o decom posit ion t em perat ures w ould generally increase w it h increased t em perat ure, ox y gen av ailabilit y , and reduced saccharide cont ent in t he m at erial.
Figur e 4. Am ino acid cont ent s of fresh and processed m arine m ole crabs (E. em erit us) . Num bers followed by different let t ers ( a, b, c) above t he bars indicat e a significant difference ( p < 0.05) .
Con clusion s. Marine m ole crab has a slight ly round ( ov al) body t hat is gray and has a
uropod, ant ennae, a bilat erally sy m m et ric abdom en, and a t elson under t he t horax w hich is elongat ed and t apered. The m arine m ole crabs ex am ined in t his st udy had an av erage carapace lengt h of 29. 28 m m , t elson lengt h of 20.78 m m , t elson widt h of 10. 10 m m , and t elson w eight of 7. 4 g. Our result s show ed t hat processing m et hods had significant ( p < 0. 05) effect s on t he prox im at e, m icro- m ineral, and sat urat ed fat t y acid com posit ion. How ev er, no significant ( p > 0. 05) differences in t he m acro- m ineral, t ot al fat t y acid, poly and m onounsat urat ed fat t y acid, t ot al cholest erol, am ino acid cont ent and am ino acid com posit ion w ere caused by t he processing m et hods. The st eam ing m et hod w as t he opt im al processing m et hod. Furt her research should be direct ed t ow ards ident ifying t he digest ibilit y of fat t y acids and am ino acids and m ineral solubilit y . St udies addressing t he cont ent of ot her nut rient s, such as v it am ins, and bioact iv e com ponent s t hat can be used as healt h supplem ent product s, w ould also be v aluable.
Ack n ow le dge m e n t s. The research w as part ly funded by I ndonesian Gov ernm ent
t hrough Direct orat e General of Higher Educat ion, Minist ry of Educat ion and Cult ure from Fiscal Year 2013. Dr. CB Boy k o is t hank ed for his help in ident ifying som e specim ens.
Re fe r en ce s
AOAC, 2005 [ Official Met hods of Analy sis] . 19t h Edit ion, Associat ion of Official Analy t ical Chem ist s, Washingt on, DC. , USA.
Ardy ant o T. D. , 2004 [ MSG and healt h: hist ory , effect and cont rov ersion] . I nov asi t he Arabian Gulf. Archiv os Lat inoam ericanos de Nut ricion 58( 1) : 103- 109.
