Melanosis in crustaceans: A review

Gonçalves, Alex Augusto; Oliveira, Adriene Rosceli Menezes de

doi:10.1016/j.lwt.2015.09.011

Cited by 80 publications

(47 citation statements)

References 48 publications

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“…In live deepwater pink shrimp, PPO exists as zymogen (proPPO) and Hc is responsible for oxygen transport. Post mortem and during the storage, Hc is converted into a diphenoloxidase-like enzyme (Martínez-Alvarez et al, 2008), and PPO is activated by proteolytic enzymes from the digestive tract (Gonzalves and Menezes de Oliveira, 2016). At the same time, PPO and Hc are irreversibly inactivated during the oxidation of substrate to product (Ramírez et al, 2003).…”

Section: Resultsmentioning

confidence: 99%

Several melanosis-inhibiting formulas to enhance the quality of deepwater pink shrimp (Parapenaeus longirostris)

López‐Caballero

Martínez-Álvarez

Gómez‐Guillén

et al. 2019

Innovative Food Science & Emerging Technologies

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The aim of this work was to assess the effect of several melanosis-inhibiting formulations on quality of deepwater pink shrimp (Parapenaeus longirostris) during storage. The formulations tested were as follows: one containing 4-hexylresorcinol (0.1%) in combination with organic acids (citric, ascorbic and acetic) and chelating agents (ethylenediaminetetraacetic acid [EDTA] and di-sodium di-hydrogen pyrophosphate [PPi]); a commercial formula based on sulphites (3%), and another formulation containing a mixture of chitosan (0.3%) and commercial sulphites. Nontreated shrimp were used as control. The 4-hexylresorcinol-based formulation was more effective than 3% of commercial sulphite solutions in preventing melanosis. This treatment prolonged the sensory acceptability of shrimp by up to six days in ice storage.During chilled storage, the treatment with the 4-hexylresorcinol-based formula inhibited the growth of microorganisms by 1.5-2 log cycles as compared to commercial sulphites, especially H2S-producers and pseudomonads. At the end of the experimental period, TVB-N levels were slightly higher in the lot treated with 4-hexylresorcinol (33 mg/100 mg) and reflected greater endogenous enzymatic activity, since the counts of the spoiler microorganisms remained around log 5 cfu/g or even lower. In general, the incorporation of chitosan to sulphites did not improve or produce a marked effect on shrimps during storage. During the sensory analysis, the panellists rated all the lots very similar, although the 4-hexylresorcinol formulation was the only one with a neutral odour at the end of the period. The 4-hexylresorcinol-based formulation induced yellow-green colorations to some extent in the cephalothorax, possibly due to the effect of organic acids and chelants, while the rest of the lots presented greyish/blackish colorations. Therefore, the formulation based on 4-hexylresorcinol may safely substitute traditional sulphites to improve the quality of fresh shrimp and prolong their shelf life during storage.

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Section: Resultsmentioning

confidence: 99%

Several melanosis-inhibiting formulas to enhance the quality of deepwater pink shrimp (Parapenaeus longirostris)

López‐Caballero

Martínez-Álvarez

Gómez‐Guillén

et al. 2019

Innovative Food Science & Emerging Technologies

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“…Textural changes (meat toughening) along with the production of formaldehyde, during the storage and processing of seafood, are also results of enzyme activities (Ghaly et al, 2010). Trimethylamine oxide demethylase, found in some fish, induces the formation of formaldehyde by demethylation of TMAO to dimethylamine (DMA) and formaldehyde (Gonçalves & de Oliveira, 2016;Leelapongwattana, Benjakul, Visessanguan, & Howell, 2005). Formaldehyde cross-links proteins via methylene bridging, which makes fish muscle tough and with low water-holding capacity (Immaculate & Jamila, 2018).…”

Section: Enzymatic Deterioration In Seafoodmentioning

confidence: 99%

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Olatunde

Benjakul

2018

Comp Rev Food Sci Food Safe

181

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Consumer demand for minimally processed seafood that retains its sensory and nutritional properties after handling and storage is increasing. Nevertheless, quality loss in seafood occurs immediately after death, during processing and storage, and is associated with enzymatic, microbiological, and chemical reactions. To maintain the quality, several synthetic additives (preservatives) are promising for preventing the changes in texture and color, development of unpleasant flavor and rancid odor, and loss of nutrients of seafood during storage at low temperature. However, the use of these preservatives has been linked to potential health hazards. In this regard, natural preservatives with excellent antioxidant and antimicrobial properties have been extensively searched and implemented as safe alternatives in seafood processing, with the sole purpose of extending shelf‐life. Natural preservatives commonly used include plants extracts, chitosan and chitooligosaccharide, bacteriocins, bioactive peptides, and essential oils, among others. This review provides updated information about the production, mode of action, applications, and limitations of these natural preservatives in seafood preservation.

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“…When these clusters are stored in refrigerated conditions, the blue color can spread to the legs as well, resulting in a discoloration of the entire product and an "off" flavor, which are considered less attractive sensory properties. It has been suggested that the blue color is due to a hemocyanin copper complex in the hemolymph of the crab (Gonçalves and de Oliveira, 2016;Lindberg et al, 2017). Compared to RKC, SC meat is more prone to blue discoloration, especially when cooking is inadequate.…”

Section: Processing and Occupational Exposurementioning

confidence: 99%

Current Status of the Red King Crab (Paralithodes camtchaticus) and Snow Crab (Chionoecetes opilio) Industries in Norway

Lorentzen

Voldnes

Whitaker

et al. 2017

Reviews in Fisheries Science & Aquaculture

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Red king crab and snow crab have both become important species for the Norwegian seafood industry. Since the first commercial harvest of red king crab in 2002 and of snow crab in 2012, the Norwegian seafood industry has developed new technology and knowledge for handling these species. This includes new fishing gear, conditions for live storage and processing, handling of byproducts, and entrance into new markets. The total Norwegian quota for red king crab increased from 220 metric tons in 2002 to 2350 metric tons in 2017, with a free-red king crab harvesting zone to the west of the quota-regulated area to prevent further expansion of the crab. At present, there is no established quota for snow crab. In 2016, a volume of about 5300 metric tons of snow crab was landed in Norway. In 2016, the export of red king crab and snow crab in Norway amounted to 529 million and 338 million Norwegian Kroner, respectively. Based on regular surveys of crab populations in the Barents Sea, it is assumed that the volumes red king crab and snow crab will remain steady and increase, respectively. Thus, these industries will continue to be important to the Norwegian seafood industry.

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Melanosis in crustaceans: A review

Cited by 80 publications

References 48 publications

Several melanosis-inhibiting formulas to enhance the quality of deepwater pink shrimp (Parapenaeus longirostris)

Several melanosis-inhibiting formulas to enhance the quality of deepwater pink shrimp (Parapenaeus longirostris)

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Current Status of the Red King Crab (Paralithodes camtchaticus) and Snow Crab (Chionoecetes opilio) Industries in Norway

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