Changes in the ultrastructure and texture of prawn muscle (Macrobrachuim rosenbergii) during cold storage

Shelf life of snow crab clusters (Chionoecetes opilio) stored at 0 and 4 °C

“…The level of moist tended to be higher for cooked clusters stored at 4 compared to 0 C. Decrease of juiciness during storage at 4 C can be explained by increased enzymatic activity, resulting in a higher drip loss compared to storage at 0 C. The group of Pornrat, Sumate, Rommanee, Sumolaya, and Kerr (2007) reported that higher temperature (5 C) during cold storage of prawn (Macrobrachuim rosenbergii), increased the autolytic and microbial proteolytic degradation of the muscle, thus resulted in faster onset of a mushy texture. In other studies, it has also been shown that muscle pH is an important factor for the drip loss of fish (Aune, Olsen, Akse, Ytterstad, & Esaiassen, 2014; He, Wu, & Sun, 2014;Olsson, Ofstad, Lødemel, & Olsen, 2003;Rustad, 1992).…”

Effects of dietary replacement of fish oil by conjugated linoleic acid on some meat quality traits of Pacific white shrimp Litopenaeus vannamei

“…After cooking, samples were cooled in iced-water and applied to the INSTRON testing apparatus for shear force analysis. The shear force values for individual prawns were presented according to the procedure of Pornrat et al (2007).…”

“…Therefore, shear force is another important quality trait for shrimp meat (Pornrat, Sumate, Rommanee, Sumolaya, & Kerr, 2007). It is also suggested that shear force (meat firmness) can be affected by muscle SFA in pig (Wiegand, Parrish, Swan, Larsen, & Baas, 2001).…”

Different changes in mastication between crisp grass carp (Ctenopharyngodon idellus C.et V) and grass carp (Ctenopharyngodon idellus) after heating: The relationship between texture and ultrastructure in muscle tissue

“…Light microscopy, scanning electron microscopy and transmission electron microscopy have frequently been used to assess microstructure, especially transmission electron microscopic analysis, which can clearly reflect the ultrastructure of fish meat (Herrero, Carmona, García, Solas, & Careche, 2005;Hurling et al, 1996;Pornrat, Sumate, Rommanee, Sumolaya, & Kerr, 2007;Sigurgisladottir et al, 2001;Taylor, Fjaera, & Skjervold, 2002). However, the specimens to be analyzed using the three microscopy are frequently complex (Straadt, Rasmussen, Andersen, & Bertram, 2007).…”