Biochemical and quality parameters of southern king crab meat after transport simulation and re-immersion

Lorenzo, Rodrigo A.; Tomac, Alejandra; Tapella, Federico; Yeannes, María Isabel; Romero, M. Carolina

doi:10.1016/j.foodcont.2020.107480

Cited by 11 publications

(2 citation statements)

References 45 publications

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“…This two-step cooling technique was also implemented in other shrimp species [ 88 , 168 , 170 , 171 , 174 , 175 , 176 , 177 , 179 ] and spiny lobsters [ 12 , 68 ]. In a research setting, cooling of shrimps, lobsters, crayfishes, and crabs with ice has been used in an attempt to mitigate pain during surgery or tissue sampling [ 26 , 27 , 85 , 157 , 161 , 162 , 163 , 164 , 166 , 180 , 182 ].…”

Section: Resultsmentioning

confidence: 99%

Methods to Induce Analgesia and Anesthesia in Crustaceans: A Supportive Decision Tool

Rotllant

Llonch

García

et al. 2023

Biology

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Methods to induce analgesia and anesthesia for research purposes, handling, transport, or stunning have been used in 71 species of crustaceans. A non-systematic literature search was conducted on crustacean anesthetic methods. This review presents a comprehensive evaluation of drugs and non-chemical methods used to provide analgesia and anesthesia in many crustacean species rather than just decapod crustaceans. This information allows users to select an appropriate method or agent for their species of interest. We prepared an on-line tool based on datasette, a no-code open-source solution for simple web-based database frontends that allows exploration and downloading data by method, analgesic/anesthetic, species, life stage, or sex, as well as other data including environmental conditions (temperature, salinity, light), route of administration, dosage, and induction and recovery times. These values can be selected to filter the dataset and export it to CSV or JSON formats. Currently, several techniques and chemicals are, in our opinion, unsuitable for use as anesthetics in crustaceans, and the basis for these opinions are presented. Given the evidence of a pain-like experience in crustaceans, we propose that researchers should treat crustaceans humanely, applying the principles of good handling, care, and the management of stress and pain to safeguard their welfare.

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Section: Resultsmentioning

confidence: 99%

Methods to Induce Analgesia and Anesthesia in Crustaceans: A Supportive Decision Tool

Rotllant

Llonch

García

et al. 2023

Biology

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show abstract

“…Shellfish to be eaten raw are very high risk products, some of these hazards are specific for shellfish and are related to the environment where the animals are captured, and may contaminate with pathogens bacteria. The consumption of shellfish (such as crab, shrimp, and krill, etc) as an important nutritional source is increasing globally [3]. Nevertheless, shelf-life of shellfish is normally limited, mainly associated with the microbial growth and quality deterioration over the whole supply chain [4].…”

Section: Introductionmentioning

confidence: 99%

Preservation of Shellfish Undulate Venus (<i>Paphia undulate</i>) by Canning with Different Treatments

Abd-El-Aziz¹

2021

FNS

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Our study investigated preservation Undulate venus (Paphia undulata) by canning via three treatments that are canned raw, canned smoked and canned cooked as a healthy product with high nutritional value. Results reported that edible meat of Paphia undulata was free from Cu, Pb and Cd as a result of washing process. There was significantly (p < 0.05) higher in moisture content of canned raw compared with other tow treatments of canned smoked and canned cooked of Paphia undulata, and there was significantly reduction of protein content (p < 0.05) in tow treatments of canned smoked and canned cooked compared with the canned raw. Significant different (p < 0.05) in fat content was canned raw < canned smoked < canned cooked. On the other side, the three treatments of canned shellfish Paphia undulata had significant difference (p < 0.05) in content of ash and carbohydrates content. Canned smoked of shellfish Paphia undulata showed the lowest value of pH. All treatments of canned shellfish Paphia undulata were rich in minerals where canned raw treatment was higher in Ca, Fe, Zn, Mg, and Mn. While canned smoked had minerals content lower than canned raw. Lightness (L*) had slightly difference between all treatments of canned shellfish Paphia undulata.Reduction on lightness and redness was noticed at the same time in all treatments of canned shellfish Paphia undulate, canned raw had the highest value of lightness (L*), and redness (a*). Canned smoked had the highest value of hardness followed by canned raw then canned cook. Slightly significant difference (p < 0.05) was noticed between three treatments in sensory properties, data showed that all panelists preferred canned cooked than raw canned and canned smoked, degree of canned cooked was excellent.

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Microbial, chemical qualities and shelf-life of blue swimming crab (Portunus armatus) lump meat as influenced by in-package high voltage cold plasma treatment

2021

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Biochemical and quality parameters of southern king crab meat after transport simulation and re-immersion

Cited by 11 publications

References 45 publications

Methods to Induce Analgesia and Anesthesia in Crustaceans: A Supportive Decision Tool

Methods to Induce Analgesia and Anesthesia in Crustaceans: A Supportive Decision Tool

Preservation of Shellfish Undulate Venus (<i>Paphia undulate</i>) by Canning with Different Treatments

Microbial, chemical qualities and shelf-life of blue swimming crab (Portunus armatus) lump meat as influenced by in-package high voltage cold plasma treatment

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Biochemical and quality parameters of southern king crab meat after transport simulation and re-immersion

Cited by 11 publications

References 45 publications

Methods to Induce Analgesia and Anesthesia in Crustaceans: A Supportive Decision Tool

Methods to Induce Analgesia and Anesthesia in Crustaceans: A Supportive Decision Tool

Preservation of Shellfish Undulate Venus (&lt;i&gt;Paphia undulate&lt;/i&gt;) by Canning with Different Treatments

Microbial, chemical qualities and shelf-life of blue swimming crab (Portunus armatus) lump meat as influenced by in-package high voltage cold plasma treatment

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Product

Resources

About

Preservation of Shellfish Undulate Venus (<i>Paphia undulate</i>) by Canning with Different Treatments