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.
Benjakul S, Saetang J.
europepmc +4 more sources
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
Shi X +7 more
europepmc +3 more sources
Density and width-weight relationship of blue swimming crab (Portunus pelagicus) in Letman Waters, Southeast Maluku [PDF]
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
doaj +3 more sources
The impact of thawing on the quality attributes of swimming crab (Portunus trituberculatus) frozen by liquid nitrogen freezing [PDF]
CyTA - Journal of Food, 2021 Effects of air thawing (AT), refrigerator thawing (RT), water immersing thawing (WIT), lotic water thawing (LWT), and microwave thawing (MT) on the quality of swimming crab by liquid nitrogen freezing were investigated.
Shuibing Yang +4 more
doaj +2 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 Chem 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℃.
Dong R +6 more
europepmc +2 more sources
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 ...
Chen Q +5 more
europepmc +2 more sources
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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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
doaj +1 more source
Chemosensitivity and role of swimming legs of mud crab, Scylla paramamosain, in feeding activity as determined by electrocardiographic and behavioural observations [PDF]
PeerJ, 2021 Swimming crabs have a characteristic fifth pair of legs that are flattened into paddles for swimming purposes. The dactyl of these legs bears a thick seta along its edge. The chemoreceptive and feeding properties of the seta are supported with scientific
Gunzo Kawamura +4 more
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Jurnal Kelautan Tropis, 2021 Blue Swimming Crab (P. pelagicus, Linnaeus, 1758) is the main fisheries product from Betahwalang peoples. Fishing activity of Blue Swimming Crab by the fisherman almost every day in Betahwalang waters.
Sri Redjeki +5 more
doaj +1 more source