Proximal analysis in mangrove crabs
11
T e Biologist Vol. 23, N
º
1, jan - jun 2025
T e Biologist (Lima)
T e Biologist (Lima), 2025, vol. 23 (1), 11-18
ORIGINAL ARTICLE / ARTÍCULO ORIGINAL
PROXIMAL ANALYSIS OF MALE MANGROVE CRAB,
UCIDES
OCCIDENTALIS
(ORTMANN, 1897) AND VALUE-ADDED ALTERNATIVES,
ECUADOR
ANÁLISIS PROXIMALES EN MACHOS DE CANGREJO ROJO,
UCIDES
OCCIDENTALIS
(ORTMANN, 1897) Y ALTERNATIVAS DE VALOR
AGREGADO, ECUADOR
René Zambrano, Lourdes Saltos
2
, Renato Palacios
2
& Marlon Uquillas
2
ISSN Versión Impresa 1816-0719 ISSN Versión en línea 1994-9073 ISSN Versión CD ROM 1994-9081
Este artículo es publicado por la revista T e Biologist (Lima) de la Facultad de Ciencias Naturales y Matemática, Universidad Nacional Federico Villarreal,
Lima, Perú. Este es un artículo de acceso abierto, distribuido bajo los términos de la licencia Creative Commons Atribución 4.0 Internacional (CC BY
4.0) [https:// creativecommons.org/licenses/by/4.0/deed.es] que permite el uso, distribución y reproducción en cualquier medio, siempre que la obra
original sea debidamente citada de su fuente original.
DOI: https://doi.org/10.62430/rtb20
252311909
o
VOL. 22. N 1, ENE-JUN 2024
o
VOL. 23. N 1, ENE-JUN 2025
ABSTRACT
T e mangrove crab
Ucides occidentalis
(Ortmann, 1897) is a f sheries resource in Ecuador, regulated for catching only males,
which are primarily commercialized in packages of 12 individuals. Our objective was to analyze the meat crab of
U. occiden-
talis
cooked by two methods (boiling and steaming) and to present two alternatives of added value (nuggets: aromatic and
coconut). Crabs were collected from commercial catches made on Mondragon Island, Gulf of Guayaquil. T e meat crab
was extracted by hand, and the percentages of protein, fat, and ash were determined. A sensory panel evaluated consumer
preference. A total of 72 male crabs were processed, ranging in size from 75 to 88 mm carapace width. Proximal analysis
showed similar values for both cooking methods. Steaming: 21.8% protein, 1.73% fat, 7.24% ash, and boiling: 22.20%
protein, 1.95% fat, 6.74% ash. T e participants rated the crab nuggets as “good”. T e aromatic nugget was better than the
coconut nugget. Our proximal analysis of male
U. occidentalis
showed values higher than previously reported for the Gulf
of Guayaquil (13.38% protein, 0.45% fat, 2.49% ash), but close to those reported for other crab species (16.5-24.38%
protein, 0.5-2.09% fat, and 1.02-2.25% ash). It is important to consider food alternatives based on
U. occidentalis
and its
derived products, such as chitin, proteins, related molecules (e.g., enzymes, peptides), and nanomembrane production.
Keywords
:
Gulf of Guayaquil – meat crab – Mondragon Island – sensory prof le
1
Carrera de Tecnología Superior en Acuicultura, Instituto Superior Tecnológico Luis Arboleda Martínez – Extensión Jaramijó,
frente a la playa de Balsamaragua, Jaramijó C.P. 132150, Ecuador. eddie_zam89@hotmail.com
2
Carrera de Tecnología Superior en Procesamiento de Alimentos, Instituto Superior Tecnológico Luis Arboleda Martínez –
Extensión Jaramijó, frente a la playa de Balsamaragua, Jaramijó C.P. 132150, Ecuador. l.saltos@istlam.edu.ec /c.palacios@
istlam.edu.ec /m.uquillas@istlam.edu.ec
* Corresponding author: eddie_zam89@hotmail.com
René Zambrano:
https://orcid.org/0000-0002-0603-7475
Lourdes Saltos:
https://orcid.org/0009-0004-4707-8187
Renato Palacios:
https://orcid.org/0000-0002-6036-0038
Marlon Uquillas:
https://orcid.org/0009-0007-8179-7320
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RESUMEN
El cangrejo de manglar
Ucides occidentalis
(Ortmann, 1897) es un recurso pesquero en Ecuador, regulado para la captura
de individuos machos, los cuales se comercializan principalmente en paquetes de 12 individuos. Nuestro objetivo fue
analizar la carne de cangrejo de
U. occidentalis
cocinada por dos métodos (inmersión y al vapor), así como, mostrar dos
alternativas de valor agregado (Nuggets: aromáticos y de coco). Los cangrejos fueron recolectados de capturas comerciales
realizadas en la Isla Mondragón, Golfo de Guayaquil, Ecuador. La carne del cangrejo fue extraída manualmente y se
determinaron los porcentajes de proteína, grasa y cenizas. La preferencia del consumidor fue evaluada mediante un panel
sensorial. Se procesaron 72 cangrejos machos, cuya talla varió entre 75 y 88 mm de ancho de carapacho. El análisis
proximal mostró valores similares para ambos métodos de cocción, al vapor: 21,8% de proteínas, 1,73% de grasa y 7,24
de cenizas; inmersión: 22,20% de proteínas, 1,95% de grasa y 6,74% de cenizas. Los participantes califcaron los Nuggets
de cangrejo como “buenos”. Los Nuggets aromáticos fueron mejores que los de coco. Nuestro análisis proximal en
machos de
U. occidentalis
mostró valores superiores a los registrados anteriormente para el Golfo de Guayaquil (13,38%
de proteína, 0,45% de grasa, 2,49% de ceniza), pero cercanos a los encontrados en otras especies de cangrejos (16,5-
24,38% de proteína, 0,5-2,09% de grasa y 1,02-2,25% de ceniza). Es importante considerar alternativas alimentarias
basadas en
U. occidentalis
y sus productos derivados, como la quitina, las proteínas, las moléculas relacionadas (e.g.,
enzimas, péptidos) y la producción de nanomembranas.
Palabras clave:
Golfo de Guayaquil – carne de cangrejo – isla Mondragón – perfl sensorial
INTRODUCTION
Te production and consumption of seafood has increased
in recent decades, making it an important element
of food security around the world, and crustaceans
were the second group in terms of commercialization
importance in 2022, with a representation of 23%. Te
mangrove crab
Ucides occidentalis
(Ortmann, 1897) is a
fshery resource for Ecuador, commercialized mainly in
packages (about 12 individuals) sold to intermediaries; in
addition, the crab meat is also sold and called “crab pulp”
(Mendoza-Avilés
et al
., 2018; Zambrano & Meiners,
2018; Zambrano, 2022).
Ucides occidentalis
has been used as food since pre-
Columbian times, and there are now micro-enterprises
processing and packaging crab meat
(Silva & Segovia-
Chilinga, 2018). Te processing of commercial species
brings added value and benefts to the production sector,
for example by increasing shelf-life, helping to maintain a
high level of quality, opening new market opportunities,
and providing a solution to oversupply problems
(Morrissey & DeWitt, 2014). However, food acceptability
depends on the consumer’s sensory perception, which is
a complex issue due to diferent consumption preferences
(Assogba
et al
., 2021).
Consumer demand is changing around the world,
with consumers looking for food attributes such as
convenience, taste, quality, and price (Boughanmi
et al
., 2007). It is important to assess the nutritional
quality, processing methods and alternatives for human
consumption of aquatic species such as crabs (Galetti
et
al
., 2017). In this sense, the main objective of this work
was to analyze the meat crab of
U. occidentalis
cooked
by two methods as well as to know the consumption
preference over two alternatives of added value.
MATERIAL AND METHODS
Crabs were collected from commercial catches made on
Mondragon Island (79°50’, 2°36’), Gulf of Guayaquil,
Ecuador, during May and July 2024. Te study area was
the mangrove swamps within the concession area of the
Mondragon Fishing Association (Fig. 1). Te sample
consisted of adult males due to fshing regulations in
Ecuador. In this sense, females cannot be fshed and the
minimum legal size for males is 75 mm carapace width
in accordance with the ministerial agreements #030
from July 04, 2003, and #004 from January 13, 2014,
respectively (Zambrano & Meiners, 2018).
Proximal analysis in mangrove crabs
13
T e Biologist Vol. 23, N
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Figure 1.
Total area concessioned to the Mondragon Fishing Association, including its mangrove area, and cleared area
(no forest), located in the Gulf of Guayaquil, Ecuador. Taken and modif ed from Troya-Castro & Zambrano (2023).
Crabs were frozen (< 10°C), measured (CW: carapace
width) and weighed (W: weight) using a plastic caliper
(0.1 mm) and a digital balance (0.1 g). Data (CW vs W)
were analyzed using Pearson correlation, power regression
and coef cient of determination.
Crab processing and proximal analysis
T e crabs were cleaned and processed by two methods:
boiling and steaming. In the f rst case, the crabs were
immersed in water at 100 °C for 10-12 min, while in
the second case the crabs were exposed to steam (105 °C)
for 20-25 min. T e crabs were then exposed to cold air
(7-10°C) for 15 min to avoid overcooking. Crab meat
was extracted manually from the body (i.e., perion) and
chelipeds. Proximal analysis was performed according to
the of cial methods of analysis of AOAC International
for protein (AOAC 981.10), fat (AOAC 960.39) and ash
(AOAC 923.03) (Latimer, 2023).
Two options of crab nuggets were considered as value-
added alternatives: “aromatic” and “coconut”. In both
cases, pre-cooked crab meat (using two extraction
methods), salt and pepper, garlic powder, eggs, wheat
f our and olive oil were used. In addition, the aromatic
nuggets contained dehydrated f ne herbs (common
thyme, rosemary, oregano), while the coconut nuggets
contained coconut f our and dehydrated coconut. T e
ingredients were mixed and homogenized for 10 min, the
nuggets were formed by hand and fried in olive oil at
160°C-180°C for 2 min.
Consumer preference was assessed by a sensory panel
and a hedonic test (Cox, 2013; Marques
et al
., 2022).
T e sensory panel consisted of 24 people, 54% men
and 46% women, including an equal number of regular
consumers of crab meat and non-consumers. T e age
range was mainly young adults (18-37 years old), and it
included older adults. (Table 1). T e selection was done
by opportunity method.
Table 1.
Percentage of people by age and gender partici-
pating in crab nugget tasting panel.
Age group
(years)
Women
(%)
Men
(%)
18-274546
28-373631
38-47915
48-5798
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Participants rated the attributes of smell, color, taste, and
texture as “excellent,” “good,” or “regular” for each type
of crab nugget coded. In addition, participants indicated
their favorite crab nugget alternative. Te attribute values
were presented using a radial graph (Naqvi, 2024). Tat
analysis was done by Stata software ver MP 16.0, Stata
Corp, USA. Te best crab nugget was selected by the par-
ticipants’ preference in percentages.
Ethic aspects
: Te authors point out that all national and
international ethical aspects have been respected.
RESULTS
A total of 72 crabs were processed. Crab sizes ranged
from 75 to 88 mm CW, while weights ranged from 90 to
200 g. Te relationship CW vs. W showed an acceptable
correlation value (
r
= 0.71), but the power was low (
r
2
≤
0.5). Power regression showed negative allometry (
b
< 3)
(Fig. 2).
Figure 2.
Carapace width (CW) vs. weight of male
Ucides occidentalis
collected in Mondragon Island, Gulf of Guayaquil.
Solid line: linear regression; segmented line: confdence intervals;
r
2
: determination value;
r
: correlation value.
Proximal analysis results were for steaming: 21.8%
protein,
1.73% fat, 7.24 ash; boiling: 22.20% protein, 1.95% fat,
6.74% ash. Participants primarily rated the crab nuggets
as “good”; in addition, the attributes were better for the
aromatic crab than for the coconut, considering the scores
between excellent and regular (Figure 3). Aromatic crab
nuggets were selected as the favorite by most participants
(75%).
DISCUSSION
Te mangrove crab (
U. occidentalis
) samples in this
study corresponded to adult males (size at physiological
sexual maturity = 61.3 mm CW) with sizes similar to
those reported for 2009-2013 (83-86 mm CW) in the
Gulf of Guayaquil (Zambrano & Meiners, 2018). Te
determination value and correlation for the relationship
CW vs. W were low compared to those reported for
male
U. occidentalis
(
r
2
= 0.82;
r
= 0.91) collected in the
Panamanian Pacifc (De León
et al
., 2023).
Te diferences due to the size sample, in Panama (230
crabs) was larger than in Ecuador, which afects the
correlation value and determination (Bujang & Baharum,
2016). Te size range was wider in Panama (50-80 mm
CW), it produces an allometry values diferent between
localities, but the same interpretation (negative) because
the data plot follows the same trend. A similar case was
demonstrated by morphometric relationships in the
semiterrestrial crab
Cardisoma crissum
Smith, 1870, in
Ecuador, less data produces the same allometry values
when the trend remains (Álvarez, 2022).
Our proximal analysis of males
U. occidentalis
showed
values higher than reported by De Cock
et al.
(2023) for
some sampling sites in the Gulf of Guayaquil (13.38%
protein, 0.45% fat, 2.49% ash). Te diferences could
be related to the method applied. De Cock
et al
. (2023)
worked with fresh meat, while we cooked it (by two
methods).
Proximal analysis in mangrove crabs
15
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Compared to other crab species processed by cooking
method, males
U. occidentalis
show a nutritional content
close to the reported.
Portunus pelagicus
(Linnaeus, 1758),
Portunus sanguinolentus
(Herbst, 1783),
Cancer pagurus
Linnaeus, 1758
, Callinectes pallidus
(de Rochebrune,
1883),
Callinectes sapidus
Rathbun, 1896,
Cardisoma
armatum
(Herklots, 1851),
Eriphia verrucosa
(Forskål,
1775) present ranges of 16.5-24.38% protein, 0.5-2.09%
fat, and 1.02-2.25% ash (Ayas & Ozogul, 2011; Maulvault
et al
., 2012; Elegbede & Fashina-Bombata, 2014; Zotti
et
al
., 2016; Rangasamy
et al
., 2024).
We can assume as nutritional reference in crab species, 20%
protein, 1.3% fat and 1.7% ash. However, it is necessary
to consider the variations caused by the sampling site, the
method of proximal analysis applied, the biological ftness
and the intrinsic characteristic of the species. De Cock
et al
.
(2023) showed diferences in the nutrient content of male
U. occidentalis
between two sampling sites (i.e., Churute
and Salado) in the Gulf of Guayaquil.
Portunus pelagicus
(Linnaeus, 1758) and
P. sanguinolentus
(Herbst, 1783)
show the highest values of fat (5.33 and 6.43%), while in
C. pallidus
and
C. armatum
, the ash (13.41 and 14.96%)
(Ayas & Ozogul, 2011; Elegbede & Fashina-Bombata,
2014; Rangasamy
et al
., 2024).
Biological aspects such as the reproductive period
(December-May) and moulting (July-October) as well as
seasonality could change the chemical characteristics of
U.
occidentalis
. Tis has been demonstrated in
Cancer pagurus
Linnaeus, 1758. Te proximate composition showed
diferences between seasons in raw meat (Maulvault
et al.
,
2012; Zambrano, 2016; Zambrano & Meiners, 2018).
Cooking of crabs is necessary for meat extraction; the
heat
causes denaturing of muscle proteins (solidifcation
of the meat) and breaks connective tissues with the
exoskeleton. However, the method used could afect the
nutritional quality (e.g., free amino acids) as reported
for the swimming crab
Portunus trituberculatus
(Miers,
1876) in China (Shi
et al
., 2020). On the other hand,
the method used could afect the taste of the crab meat as
in the case of the spanner crab
Ranina ranina
(Linnaeus,
1758) or be indiferent as in the case of the swimming crab
P. trituberculatus
(Slattery
et al.,
1992; Shi
et al
., 2020).
Immersion methods can dissolve nutrients (e.g., proteins
and minerals) and alter organoleptic qualities. Tis is
avoided by the steaming method, but it requires more
equipment. Both alternatives are efective for extracting
crab meat from male
U.
occidentalis
because the nutritional
contend was similar. Terefore, the choice of method
depends on the facilities economically, and the cost-beneft
associated with the production.
Te nutritional quality of
U. occidentalis
allows to
recommend its regular consumption, considering the
possible presence of heavy metals (e.g., Cr, Cd, Zn) in
Figure 3
. Sensory panel qualifcation (%) of attributes of two crab nuggets.
Te Biologist Vol. 23, N
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Zambrano
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the meat that do not exceed the ecotoxicological reference
values
(De Cock
et al
., 2021, 2023). Tis species has
been a source of food since pre-Columbian cultures,
and currently the value chain includes many links from
fshermen to consumers (Flores, 2012; Silva & Segovia-
Chilinga, 2018). In our study, we considered two dietary
alternatives with high ratings of taste attributes by a broad
focus group (i.e., women, men, juveniles, adults).
Nuggets are an easy-to-prepare food alternative with
a wide variety of ingredients, including gluten-free
options (da Silva & Silva, 2019). Nuggets could be
industrialized by pre-cooking in olive oil not exceeding
180°C (it develops a crunchy and golden texture, low
in fat), quick freezing at 3°C and vacuum packaging,
minimizing the risk of microbiological contamination
(e.g.,
Clostridium botulinum
van Ermengem, 1896 and
Listeria monocytogenes
(E. Murray
et al
., 1926) Pirie,
1940). In this case, the shelf life is six months in frozen
conditions and seven days in refrigerated conditions.
It is important to consider food alternatives based on
U.
occidentalis
and products derived from it, such as chitin,
proteins, related molecules (e.g., enzymes, peptides), and
nanomembrane production (de Andrade
et al
., 2012;
Zhang
et al
., 2024). Adding value to fshery resources
could contribute to sustainable management and poverty
alleviation in fshing communities (van de Walle
et al
.,
2011 Searles
et al
., 2018). Red crab meat is a nutritious
alternative for human consumption that can be given an
added value that facilitates its preparation and meets the
nutritional needs of modern society.
ACKNOWLEDGMENT
Te paper is from the innovation project “Production
of non-traditional products based on red crab meat
(
Ucides occidentalis
), for human consumption” approved
by Resolution No. ISTLAM-OCS-RES.2024-115. Te
authors are grateful to Mondragon fshing association for
their support to the project.
Author contributions: CRediT (Contributor Roles
Taxonomy)
RZ
= René Zambrano
LS
= Lourdes Saltos
RP
= Renato Palacios
MU
= Marlon Uquillas
Conceptualization
: RZ, LS, MU, RP
Data curation
: LS, MU
Formal Analysis
: RZ, RP
Funding acquisition
: RZ, LS
Investigation
: RZ, LS, MU, RP
Methodology
: RZ, LS, MU, RP
Project administration
: LS
Resources
: RP, MU
Software
: RZ
Supervision
: RZ, LS
Validation
: RZ, LS
Visualization
: RZ
Writing – original draft
: RZ, LS, MU, RP
Writing – review & editing
: RZ
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