Sensory Value, Proximate Analysis, Amino Acid and Fatty Acid Profile of Steamed and Boiled Blue Swimming Crab (Portunus pelagicus)

Abstract Whole blue swimming crab ( Portunus pelagicus ) is usually steamed or boiled before taking the meat for canning. The choice of cooking process between steaming boiling can determine characteristics meat. This study aims to and compare flavor profile cooked by boiling. were 15 minutes at 100°C respectively. was then tested yield, sensory value, proximate analysis, amino acid fatty profile. results showed that gave higher yields value than crab.