Research on the insurance of swimming crab temperature and salinity index insurance based on Copula function. [PDF]
PLoS ONE, 2022 Under climate change, the sea surface temperature and salinity change greatly, which poses a considerable threat to sustainable food security. Sea surface temperature and salinity (SST/SSS) are selected to examine the annual output of swimming crab in 24
Xiaofang Shi +7 more
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PENGARUH PENCEMARAN LOGAM BERAT TERHADAP STRUKTUR POPULASI DAN ORGAN TUBUH RAJUNGAN (Portunus pelagicus, LINN) [PDF]
Journal of Natural Resources and Environmental Management, 2014 Blue Swimming crab (Portunus pelagicus) is one of important fishery in Indonesia that captured nearshore on the bottom of the sea. There has been a significant water contamination on the Jakarta bay and the fishery are reported to be effected. Many heavy
Arie Prabawa +2 more
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Development of Loop-Mediated Isothermal Amplification (LAMP) Assays for the Rapid Authentication of Three Swimming Crab Species [PDF]
Foods, 2022 Blue swimming crab meat is easily adulterated by other crab meats with a lower price. A potential authentication method is required to prevent mislabeling.
Soottawat Benjakul, Jirakrit Saetang
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Ammonia Stress Disturbs Moult Signaling in Juvenile Swimming Crab Portunus trituberculatus. [PDF]
Biology (Basel), 2023 Ammonia is a significant concern during hatchery culture in brachyuran species, and its accumulation may lead to abortive moulting and large-scale deaths of the early juveniles. To date, the underlying mechanism for ammonia-induced alteration of the moulting process is still unknown.
Wang D +9 more
europepmc +4 more sources
Changes in the physicochemical characteristics and microbial community compositions of the abdomen and cheliped muscles in swimming crab (Portunus trituberculatus) during frozen storage [PDF]
Food Chemistry: XThe physicochemical indexes and microbial diversity were investigated to compare the altered quality properties of the abdomen and cheliped muscle in swimming crab (Portunus trituberculatus) during 100 days of frozen storage at −20℃.
Ruyi Dong +6 more
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Changes in Protein Degradation and Non-Volatile Flavor Substances of Swimming Crab (Portunus trituberculatus) during Steaming [PDF]
Foods, 2022 To investigate the effect of steaming time (0, 5, 10, 15, 20, and 25 min) on the protein degradation and non-volatile flavor substances of swimming crab (Portunus trituberculatus), the moisture content, total nitrogen (TN), non-protein nitrogen (NPN ...
Qin Chen +5 more
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Regulation of Dietary Lipid Sources on Tissue Lipid Classes and Mitochondrial Energy Metabolism of Juvenile Swimming Crab, Portunus trituberculatus [PDF]
Frontiers in Physiology, 2019 An 8-weeks feeding trial with swimming crab, Portunus trituberculatus, was conducted to investigate the effects of different dietary lipid sources on the lipid classes, lipid metabolism, and mitochondrial energy metabolism relevant genes expression.
Ye Yuan +4 more
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THE EFFECT OF USING DIFFERENT BAIT TYPES TO CATCH BLUE SWIMMING CRABS USING TRAPS IN BETAHWALANG WATERS OF DEMAK REGENCY [PDF]
Russian Journal of Agricultural and Socio-Economic Sciences, 2023 The catching of blue swimming crabs in Betahwalang Village, Demak Regency was carried out using traps. The fishing process requires bait to lure the crab into the trap. In Betahwalang Village there is a crab processing plant which produces quite a lot of
Jayanto B.B., Setyawan H.A., Dewi D.E.
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Acta Aquatica, 2022 Blue swimming crab (Portunus pelagicus) is a fishery commodity with a fairly high selling value, both as a local commodity and as an export commodity. The high level of utilization and trade of blue swimming crabs is not matched by knowledge of how to ...
Ade Silaban
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PENGEMBANGAN PENYEDAP RASA ALAMI DARI CANGKANG RAJUNGAN DENGAN METODE FOAM-MAT DRYING
Agrointek, 2021 Swimming crab shells have been confirmed as umami source food waste. Information regarding the use of swimming crab shells in making seasoning in very limited.
Diode Yonata +3 more
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