Effect of Crab Fat on Human Body
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CHAPTER I
INTRODUCTION
BACKGROUND OF THE STUDY
Crabs are decapod crustaceans which typically have a short projecting tail. They are found in all of the world's oceans, some found in freshwater and some on land. Crabs make up 20% of all marine crustaceans caught, farmed, and consumed worldwide, amounting to 1½ million tons annually (Chin, W. & Ng, P., 1994).
Varuna literrata., Family Grapsidae are euryhaline meaning that they can both live in fresh and saltwater (Tan et al., 1988). In Southeast Asia, these crabs are harvested as food. The females with their eggs are particularly relished. They can be seen on shores, mangroves and streams (Lim et al., 1994).
Crab fattening is widely practiced in Thailand, Taiwan, Malaysia, Singapore and Indonesia. Gravid female mud crabs with full orange-red egg masses are in great demand in seafood restaurants of South East Asian countries (Liong, P.C., 1993).
Crab paste is a popular and traditional food in Asia. It is a processed product of swimming crabs. This is achieved by saturation with
salt and 2 other spices to maintain the characteristic flavor, taste and nutrients of the raw materials (C. Ma, et. al, 2008). By salting and preserving crab meat, crab paste can be produced; it is a flavorful concentrate that can be used in a variety of dishes. Cholesterol is a soft, waxy type of fat or sterol produced by the liver for numerous metabolic functions. High Cholesterol levels have a long association with many diseases, particularly Cardiovascular Disease (CVD). High-cholesterol issues arise when LDL is high and HDL is low (Strandberg, T., 1991). Blood Cholesterol level on the other hand is the amounts and forms of cholesterol that are present in the bloodstream , usually measured after 8 to 12 hours of fasting (no food) to accommodate short-term rises that could result from eating (Castelli, W., 1999). The researchers in this study are to determine the
CHAPTER I
INTRODUCTION
BACKGROUND OF THE STUDY
Crabs are decapod crustaceans which typically have a short projecting tail. They are found in all of the world's oceans, some found in freshwater and some on land. Crabs make up 20% of all marine crustaceans caught, farmed, and consumed worldwide, amounting to 1½ million tons annually (Chin, W. & Ng, P., 1994).
Varuna literrata., Family Grapsidae are euryhaline meaning that they can both live in fresh and saltwater (Tan et al., 1988). In Southeast Asia, these crabs are harvested as food. The females with their eggs are particularly relished. They can be seen on shores, mangroves and streams (Lim et al., 1994).
Crab fattening is widely practiced in Thailand, Taiwan, Malaysia, Singapore and Indonesia. Gravid female mud crabs with full orange-red egg masses are in great demand in seafood restaurants of South East Asian countries (Liong, P.C., 1993).
Crab paste is a popular and traditional food in Asia. It is a processed product of swimming crabs. This is achieved by saturation with
salt and 2 other spices to maintain the characteristic flavor, taste and nutrients of the raw materials (C. Ma, et. al, 2008). By salting and preserving crab meat, crab paste can be produced; it is a flavorful concentrate that can be used in a variety of dishes. Cholesterol is a soft, waxy type of fat or sterol produced by the liver for numerous metabolic functions. High Cholesterol levels have a long association with many diseases, particularly Cardiovascular Disease (CVD). High-cholesterol issues arise when LDL is high and HDL is low (Strandberg, T., 1991). Blood Cholesterol level on the other hand is the amounts and forms of cholesterol that are present in the bloodstream , usually measured after 8 to 12 hours of fasting (no food) to accommodate short-term rises that could result from eating (Castelli, W., 1999). The researchers in this study are to determine the