Sensory evaluation and proximate composition of the mangrove Stone Crab (Myomenippe hardwickii) (Gray, 1831) claw meat

Crab claw meat is a popular seafood delicacy valued for its rich nutritional content and appealing sensory qualities. The mangrove Stone Crab (Myomenippe hardwickii) claw meat was compared to four other commercially available fresh crab claw meats (Portunus pelagicus, P. sanguinolentus, Scylla tranquebarica and Charybdis natator) in terms of proximate composition and sensory evaluation. In terms of proximate composition M. hardwickii claw meat was found to comprise 79.1% moisture, 1.98% ash, 22.03% protein and 2.1% lipid; these values were not significantly different from values obtained from the crab claw meat of the other crab species used in this study. For sensory evaluation, it was found that M. hardwickii claw meat compared favourably to other crab claw meats with high scores in terms of texture, taste, scent and overall acceptance. The findings suggest that M. hardwickii claw meat is nutritionally comparable and sensory appealing, making it a viable seafood alternative.

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