Post-mortem changes of muscle from fresh water prawn (Macrobrachium rosenbergii) as influenced by spawning stages

Retardation of post-mortem changes of freshwater prawn (Macrobrachium rosenbergii) stored in ice by legume seed extracts

“…4). Decrease in texture likeness of shrimp meat during iced storage correlated well with the decreased shear force (Sriket et al, 2010). It is most likely that the lowered acceptability of both attributes ( Fig.…”

“…It was most likely that the destruction of muscle fibres of the control sample was more pronounced, compared with sample treated with soybean and bambara groundnut extracts. The degradation of muscle tissue caused by hepatopancreatic enzymes started from the perimysium, endomysium, the Z line and the H zones with concurrent degradation of the connective fibres and myofibrillar proteins (Sriket et al, 2010). During 2-10 days of storage, shear force of the control sample was the lowest, when compared with other samples (p < 0.05).…”

“…1b). Collagen with lower cross-link as indicated by the lower ISC content of prawn stored in ice for a longer time could be more solubilised when heating was applied (Sriket et al, 2010). Decreases in collagen cross-links might be associated with the increased autolysis caused by both indigenous and microbial proteases.…”

“…Softening of fish and shellfish muscle during iced storage is one of the important factors influencing their acceptability and market value. This phenomenon found in post-mortem freshwater prawn is associated with the development of mushy texture along with decreased shear force and disintegration of microstructure (Sriket et al, 2010).…”

“…Textural deterioration has been considered as the most crucial problem limiting prawn shelf-life and impeding its marketing. Generally, freshwater prawns are distributed or stored in ice, where ''softening'' caused by proteolytic enzymes occurs (Sriket, Benjakul, & Visessanguan, 2010). Softening of fish and shellfish muscle during iced storage is one of the important factors influencing their acceptability and market value.…”