Chapter 9. Blackening of Crustaceans during Storage: Mechanism and Prevention

  1. Associate Professor Cesarettin Alasalvar3,
  2. Professor Fereidoon Shahidi4,
  3. Professor Kazuo Miyashita5,
  4. Dr Udaya Wanasundara6
  1. Kohsuke Adachi1,
  2. Takashi Hirata2

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch9

Book Title

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

Additional Information

How to Cite

Adachi, K. and Hirata, T. (2010) Blackening of Crustaceans during Storage: Mechanism and Prevention, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch9

Editor Information

  1. 3

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 4

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 5

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 6

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. 1

    Natural Sciences Cluster, Research and Education Faculty, Kochi University, Kochi, Japan

  2. 2

    Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Kyoto, Japan

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546

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CHAPTER TOOLS

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Keywords:

  • blackening of crustaceans during storage - mechanism and prevention;
  • food products, from fisheries resources - nutritional, palatable and bio-modulating properties;
  • prawns, important fishery resource - and their high market value;
  • prawns, and their phylogenetic position - relation of PO and Hc;
  • melanin, key molecule inducing prawn blackening;
  • phenol oxidation system in prawns - pre- and post-mortem melanisation of prawns;
  • phenol oxidase, as inactive precursor termed proPO - catalyzing phenol-oxidation in prawns;
  • relationship of frozen storage and blackening;
  • preventive methods for prawn blackening - categorised into physical and chemical treatments;
  • nitrogen or carbon dioxide gas packaging - for preventing blackening

Summary

This chapter contains sections titled:

  • Introduction

  • Phylogenetic position of prawns: the relation of PO and Hc

  • Biosynthetic pathway of melanin

  • Significance of melanisation in arthropods: pre-harvest and post-harvest

  • Biochemical characterisation of proPO and PO

  • The relationship of PO and melanogenesis in prawns

  • Hemocyanin and its enzymatic activation

  • The relationship of frozen storage and blackening

  • Prevention of melanosis in prawns

  • Conclusions

  • References

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