Biochemical Profile of Spiny Lobsters P. homarus and P. ornatus

DOI: 10.18805/ag.D-5091    | Article Id: D-5091 | Page : 411-417
Citation :- Biochemical Profile of Spiny Lobsters P. homarus and P. ornatus.Agricultural Science Digest.2020.(40):411-417
A. Arumugam, R. Dineshkumar, A. Ahamed Rasheeq, Gopal Prabakaran, P. Sampathkumar, S. Murugan dineshram625@gmail.com
Address : Department of Microbiology, Karpagam Academy for Higher Education, Pollachi Main Road, Eachanari, Coimbatore-641 021, Tamil Nadu, India.
Submitted Date : 20-11-2019
Accepted Date : 1-07-2020

Abstract

Background: Lobsters are highly expensive and demanded sea food due to their taste and nutritional value. Especially people around the world prefer more and pay huge for live lobsters. They are being exportedin different forms like frozen, whole cooked, whole chilled frozen tails and as lobster meat. As there is an extreme targeted catch these lobster resources are being exploited. The spiny lobsters, P. homarus and P. ornatus are one among the major distributed lobster species along the Gulf of Mannar, South east coast of India. The two lobster species are flavored seafood in many countries because of their more nutrient content are fine flavor. 
Methods: The experiment was conducted for a period of one year (2018-2019). The spiny lobsters P. homarus and P. ornatus werecultured under captivity in FRP tanks for a period of one year. After the study period the animal muscle was taken lyophilized and stored at 20o C and used for further analysis.
Result: This experiment was conducted to evaluate the crude protein, carbohydrates, crude lipids, moisture ash, amino acids and fatty acids from harvested spiny lobster, P. homarus and P. ornatus. The maximum protein content carbohydrate, lipid, Moisture, Ash and amino acids, fatty acids was noted in P. ornatus. The biochemical compositions amino acids and fatty acids were observed moderate and lowest in P. homarus.

Keywords

Biochemical composition Gulf of Mannar P. homarus P. ornatus Sea food.

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