First description for ovarian maturation induction of female Harpiosquilla raphidea broodstock in individual containers within a recirculating aquaculture system

Hiransuchalert, Rachanimuk; Poarsa, Chompoonuch; Pongpeela, Thada; Yuvanatemiya, Vasin; Nuangsaeng, Bunlung

doi:10.1016/j.aqrep.2022.101364

Cited by 1 publication

(1 citation statement)

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“…Prior to analysis, the sample for the histology studies was prepared as per the procedure of Hiransuchalert et al . (2022) with some modifications. HMS was dissected at the middle of the abdomen segment radially and fixed with 10 volumes of 10% formalin solution in 70 mM phosphate buffer (pH 7) for 1 day and subsequently embedded in Paraplast TM (Histosec®, Darmstadt, Hesse, Germany).…”

Section: Methodsmentioning

confidence: 99%

Effects of proteases on textural softening and changes in physical property of harpiosquillid mantis shrimp (Harpiosquilla raphidea) during the iced storage

Chanchi Prashanthkumar,

Temdee,

Suyapoh

et al. 2023

Int J of Food Sci Tech

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SummaryRapid softening of texture is a major problem associated with quality loss and consumer rejection of Harpiosquillid mantis shrimp (Harpiosquilla raphidea) (HMS). Effects of endogenous proteases in muscles and digestive tract on protein degradation and softening were investigated. Scanning electron microscopic and histological images indicated drastic destruction of muscle during iced storage. Based on autolysis, maximal activity was found at pH 8.5 and 55 °C and serine proteases including trypsin were dominant. Cathepsin B and L+B in muscle were altered throughout storage, while trypsin remained constant in HMS meat during 1‐3 days. Firmness and toughness decreased and coincided with augmented degradation of myofibrillar proteins and collagen. Trypsin from the digestive tract was contaminated into the abdomen during iced storage, therefore inducing drastic hydrolysis of muscle proteins, causing the undesirable pasty/mushy texture associated with the loss in firmness and toughness of meat within 3 days of storage.

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Section: Methodsmentioning

confidence: 99%