Blackening of Crustaceans during Storage: Mechanism and Prevention

Handbook of Seafood Quality, Safety and Health Applications

Volumn , Issue , 2010, Pages 109-118

  Adachi, Kohsuke ^a   Hirata, Takashi ^b  

^a KOCHI UNIVERSITY   (Japan)

^b KYOTO UNIVERSITY   (Japan)

Author keywords

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

Indexed keywords

EID: 83955162761     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444325546.ch9     Document Type: Chapter

References (18)

1. FAO (2008). FISHSTAT Plus in FAO. Published on-line at: http://www.fao.org/fi/statist/FISOFT/FISHPLUS.asp, last accessed 17 November 2008.
2. Prota, G. (1992). Melanins and Melanogenesis. Academic Press, London, UK.
3. Cerenius, L. & Söderhäll, K. (2004). The prophenoloxidase-activating system in invertebrates. Immunological Reviews, 198, 116-126.
4. Sugumaran,M. (1996). Role of insect cuticle in immunity. In: New Directions in Invertebrate Immunology. Söderhäll, K., Iwanaga, S. & Vasta, G.R. (eds), SOS Publication, Fair Haven, NJ, pp. 355-374.
5. Sugumaran, M. (2002). Comparative biochemistry of eumelanogenesis and the protective roles of phenoloxidase and melanin in insects. Pigment Cell Research, 15, 2-9.
6. Ito, S. & Wakamatsu, K. (2003). Quantitative analysis of eumelanin and pheomelanin in humans, mice, and other animals: A comparative review. Pigment Cell Research, 16, 523-531.
7. Adachi, K., Hirata, T., Nagai, K., Fujisawa, S., Kinoshita, M. & Sakaguchi, M. (1999). Purification and characterization of prophenoloxidase from kuruma prawn Penaeus japonicus. Fisheries Science, 65, 919-925.
8. Adachi, K., Hirata, T., Nagai, K., Fujio, A. & Sakaguchi, M. (2004). Hemocyanin-related reactions induce blackening of freeze-thawed prawn during storage. In: More Efficient Utilization of Fish and Fisheries Products. Sakaguchi, M. (ed.), Elsevier, Amsterdam, The Netherlands, pp. 317-330.
9. Adachi, K., Hirata, T., Nagai, K. & Sakaguchi, M. (2001). Hemocyanin a most likely inducer of black spots in kuruma prawn Penaeus japonicus during storage. Journal of Food Science, 66, 1130-1136.
10. Zlateva, T., Di Muro, P., Salvato, B. & Beltramini, M. (1996). The o-diphenol oxidase activity of arthropod hemocyanin. FEBS Letters, 384, 251-254.
11. Adachi, K., Hirata, T., Nishioka, T. & Sakaguchi, M. (2003). Hemocyte components in crustaceans convert hemocyanin into a phenoloxidase-like enzyme. Comparative Biochemistry and Physiology B, 134, 135-141.
12. van Holde, K.E. & Miller, K.I. (1995). Hemocyanins. Advances in Protein Chemistry, 47, 1-81.
13. Decker, H. & Jaenicke, E. (2004). Recent findings on phenoloxidase activity and antimicrobial activity of hemocyanins. Developmental and Comparative Immunology, 28, 673-687.
14. Paul, R.J. & Pirow, R. (1998). The physiological significance of respiratory proteins in invertebrates. Zoology, 100, 319-327.
15. Jaenicke, E., Föll, R. & Decker, H. (1999). Spider hemocyanin binds ecdysone and 20-OH-ecdysone. Journal of Biological Chemistry, 274, 34267-34271.
16. Iwanaga, S., Kawabata, S.&Muta, T. (1998). New types of clotting factors and defense molecules found in horseshoe crab hemolymph: their structures and functions. Journal of Biochemistry, 123, 1-15.
17. Hall, M., Wang, R., van Antwerpen, R., Sottrup-Jensen, L. & Söderhäll, K. (1999). The crayfish plasma clotting protein: a vitellogenin-related protein responsible for clot formation in crustacean blood. Proceedings of the National Academy of Sciences of the United States of America, 96, 1965-1970.
18. Kim, J., Marshall, M.R. & Wei, C. (2000). Polyphenoloxidase. In: Seafood Enzymes. Utilization and Influence on Post-Harvest Seafood Quality. Haard, J.F. & Simpson, B.K. (eds), Marcel Decker, New York, pp. 271-315.