Evaluation of Morphological and Quality Parameters in Adult Male Red King Crabs (<i>Paralithodes camtschaticus</i>) Raised to Commercial Weight from Juveniles

<div>Loading (a) and score (b) plot obtained by principal component analysis of morphological and quality parameters in red king crab (RKC) specimens kept for 23 months in live holding (LH) at ambient seawater temperature (AST) and elevated seawater temperature (AST-E) either without (NS) or with (WS) accessibility to sand. The LH temperature and accessibility to sand are represented as supplementary explanatory variables (i.e., factors). The observations related to the wild RKC specimens were handled as supplementary data. HSI, hepatosomatic index; CI, cheliped index; MC, meat content; CY<sub>raw</sub>, raw cluster yield; CY<sub>cooked</sub>, cooked cluster yield; WI, whiteness index.</div>

Aquaculture Research

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Figure 2: Evaluation of Morphological and Quality Parameters in Adult Male Red King Crabs (<i>Paralithodes camtschaticus</i>) Raised to Commercial Weight from Juveniles 

Figure 2 | Evaluation of Morphological and Quality Parameters in Adult Male Red King Crabs (Paralithodes camtschaticus) Raised to Commercial Weight from Juveniles 