Comparative quality evaluation of processed clusters obtained from red king crab (Paralithodes camtschaticus) typical of spring and autumn harvests in the Barents Sea

Shelf-life of cooked meat of southern king crab (Lithodes santolla) and false king crab (Paralomis granulosa) during refrigerated storage

Lithodes santolla (SKC) and Paralomis granulosa (FSKC) are economically important resources exploited in southern South America. The effect of refrigerated storage (4 °C on flake ice) on physico-chemical (pH, thiobarbituric reactive substances (TBARs), total volatile basic nitrogen (TVB-N), water holding capacity (WHC), and water content (WC)), microbiological (total viable mesophilic bacteria (TVMC), psychrotrophic bacteria (TVPC), Staphylococcus spp, coliforms, enterobacteria, molds and yeasts) and sensory (odor, appearance, texture, juiciness, and taste) parameters was analyzed in the cooked SKC and FSKC merus. For each species, cooked merus from 36 animals were randomly distributed into 6 groups, corresponding to 0, 2, 5, 8, 11, and 14 days of storage. On each day, samples were taken for physico-chemical (n = 6), microbiological (n = 3), and sensory (n = 15) analyses. The pH values increased over time (P < 0.01 in both species), the TBARs only increased in FSKC (P = 0.008), whereas the TVB-N significantly rose only in SKC (P = 0.001). The WHC and the WC did not change over time for any of the king crab species (P > 0.05) in all cases. The presence of TVCM, TVCP, and Staphylococcus spp. in both species was observed from day 0. Furthermore, pathogenic microorganisms (S. aureus, coliforms, and enterobacteria) were not detected, and only the TVCP in SFKC reached the suggested microbial limit after 11 days. All sensory scores significantly decreased (P < 0.001) over time, but the quality of both king crab species remained acceptable until the 11th day. These findings suggest that the shelf-life of cooked merus was 11 and 8 days for SKC and SFKC, respectively, when stored at 4 °C with the presence of flake ice. These contributions consist of elucidating the shelf-life of these economically important seafood products and providing insights into their quality maintenance during storage.

Mechanical properties and clamping behaviors of snow crab claw

The high-performing biomimetic behaviors of crustaceans are the optimal results of long-time wise adaption to their living environment. One outstanding prototype is crab claw, which has the combining advantages of lightweight and high strength. To promote relevant engineering applications, it is imperative to explore its mechanical behaviors and structural characteristics. In this work, mechanical test and finite element analysis (FEA) are performed to reveal the fundamental mechanical properties and clamping behaviors of snow crab (Chionoecetes opilio) claw, respectively. A lightweight modeling method, parametric lofting modeling, for the 3D modeling of the claw is employed, which is compared with the traditional reverse engineering modeling method based on tomography image. Our results demonstrated that the hardness and modulus of the regions near the top of the claw are larger than those of the regions near of bottom of the claw. Moisture is a critical factor in controlling the tensile behavior of the claw and the wet specimens exhibit higher modulus and strength under tensile loading. Besides, The parametric lofting method is highly flexible and efficient in generating 3D geometrical model. The investigation of clamping behaviors provides not only insights into mechanical behaviors and intrinsic mechanisms but also a practical guide for their potential applications, such as designing high-performing artificial clamping muscles for clinical operations, aerospace applications, and robotics.