Effects of Annona muricata Extract on Trypsin, Cathepsin B and Collagenase Activities and Textural Changes in Chilled Macrobrachium rosenbergii.

Texture is an important sensory attribute for overall quality and consumer acceptance of prawns. However, texture is affected during cold storage due to the proteolytic activity of endogenous proteases, resulting in poor quality and a short shelf life. The objective of this study is to determine the inhibitory effects of Annona muricata leaves extract (AMLE) (0, 3, 10 and 20%) on the trypsin, cathepsin B and collagenase activities extracted from the cephalothorax of Macrobrachium rosenbergii. In addition, the textural changes in M. rosenbergii during 20 days of cold storage (4 °C) were also determined. M. rosenbergii were soaked in four different treatments: 0, 3, 10 and 20% AMLE and 1.25% sodium metabisulphate for 10 min at 4 °C. Protease activity was significantly (p < 0.05) reduced at 10 and 20% AMLE. Similarly, cathepsin B showed a significant (p < 0.05) low after treatment at 20% AMLE. The maximum inhibitory activity of trypsin was achieved at 20% AMLE and the standard inhibitor (Tosyl-L-lysyl-chloromethane hydrochloride (TLCK)) compared to the control. Whereas, the lowest collagenase activity was obtained at 20% AMLE compared to the control. These inhibitory effects further maintain the firmness of M. rosenbergii coated with 20% AMLE up to the eighth day of storage when compared to the control. Meanwhile, the highest penetration work was found in the M. rosenbergii coated with 20% AMLE at the twentieth day of storage. In conclusion, treatment at 20% AMLE could be used as a natural preservative to inhibit protease, trypsin and collagenase activity of M. rosenbergii and thus can maintain firmness for up to 8 days of storage.

Effects of Annona muricata extraction on inhibition of polyphenoloxidase and microbiology quality of Macrobrachium rosenbergii.

Giant freshwater prawn (Macrobrachium rosenbergii) is one of the important aquaculture species and quickly expanding in many countries. High demand and mass commercialization on M. rosenbergii regulating 18% of the international seafood business. Seafood products contend with various level across the supply chains and time to reach the consumers depending upon the marketing and delivery channels after harvesting. Therefore, these may cause biodeterioration such as melanosis (dark pigmentation) and microbial changes that limit the shelf life. This studies reveal the antioxidant properties from Annona muricata leaves extract and their effectiveness in inhibiting the polyphenoloxidase (PPO) activity and delaying the bacterial accumulation during 20 days of chilled storage. Five metabolites including coumarins, flavonoid, glycoside, terpenoids and steroid compound were found in A. muricata leaves extract. Total phenolic content and total flavonoid content of A. muricata were recorded at 191.24 ± 0.03 mgGAEg-1 and 1777.48 ± 1.08 mgQEg-1, respectively. Sixteen percent (16%) of A. muricata leaf extract effectively inhibit 82.41% PPO. Furthermore, 15% of A. muricata leaves extracts showed a significant reduced (p < 0.05) in total bacteria count during 20 days of chilled storage of M. rosenbergii. These conclude that the present of listed secondary metabolites and at approximately ~ 15-16% of A. muricata leaves extracts were effectively inhibiting the melanosis and prolong the shelf life for up to 8 days of M. rosenbergii stored at chilled condition. Therefore, A. muricata leaves extract is potential used as natural preservative agent in obtaining high quality seafood products.

Anaesthetic Efficiency of Cymbopogon citratus Essential Oil and Clove Oil on Macrobrachium rosenbergii.

<b>Background and Objective:</b> Studies on plant herbs as alternatives to chemical anaesthetics in fish species are numerous, but little is known on crustaceans. A study was conducted to investigate the efficacy of <i>C. citratus</i> Essential Oil (EO) on the induction and recovery of <i>M. rosenbergii</i>. <b>Materials and Methods:</b> The <i>C. citratus</i> EO was obtained by hydrodistillation and analyzed using GC-MS. The prawns were exposed to <i>C. citratus</i> EO and clove oil in 100-1000 and 200-1000 µL L¹, respectively. Different stages of induction and recovery times were recorded. <b>Results:</b> In GC-MS, citral (78.47%) was detected as a major compound in <i>C. citratus</i> EO. Prawns reached loss equilibrium at 500-1000 µL L¹ <i>C. citratus</i> EO within 15.55-6.52 min. Exposure of prawn to <u><</u>500 µL L¹ <i>C. citratus</i> EO resulted in a high survival rate (100-94%). In clove oil, all tested concentrations caused significant induction in <i>M. rosenbergii</i> within 20.61-6.47 min. Recovery time and survival rate were significantly decreased with the increase of EO concentrations. The regression model showed the induction time in both anaesthetic agents was dependent on the concentration (R²= 0.86-0.96). The recovery time of <i>C. citratus</i> EO-exposed prawn was dependent on the concentrations (R²= 0.59). <b>Conclusion:</b> The study shows the potentiality of <i>C. citratus</i> EO as a natural anaesthetic in <i>M. rosenbergii</i>, although not as efficient as clove oil.

Determination of nucleotide and enzyme degradation in haddock (Melanogrammus aeglefinus) and herring (Clupea harengus) after high pressure processing.

BACKGROUND: The degradation of nucleotides and their enzymes had been widely used to evaluate fish freshness. Immediately after fish death, adenosine triphosphate (ATP) degrades into inosine-5-monophosphate (IMP) via adenosine-5-diphosphate (ADP) and adenosine-5-monophosphate (AMP). IMP degradation continues to produce inosine (ino) and hypoxanthine (Hx) and further deteriorates the fish by producing xanthine and uric acid. The dephosphorylation of IMP to Ino is carried out by the enzyme 5'-nucleotidase (5'-NT), whereas the degradation of Ino to Hx is carried out by the enzyme nucleoside phosphorylase (NP). This study assesses the application of high pressure processing (HPP) in two species of fishes; haddock (Melanogrammus aeglefinus) and herring (Clupea harengus) as a means to extend the shelf-life by slowing down the rate of nucleotides degradation. METHODS: Haddock (Melanogrammus aeglefinus) and herring (Clupea harengus) fillets were subjected to HPP at 200, 250 and 300 MPa for 1 and 3 min before being stored for 14 days. In addition, 5'-NT and NP enzyme activities were determined on both fish species that were subjected to 100-600 MPa for 1 and 3 min. RESULTS: Adenosine triphosphate, ADP and AMP in both haddock and herring were lower at higher pressure levels. Inosine (Ino) increased (p < 0.05) after treatment at higher pressures in both species. Hx in herring decreased significantly (p < 0.05) at higher pressures but not in haddock. K values are the ratio of Ino and Hx to all nucleotides. K values in haddock were not significantly (p > 0.05) affected by the pressure treatment. H values are ratio of Hx to the sum of IMP, Ino and Hx. H values in haddock were significantly decreased (p < 0.05) with increasing pressure level. F values are ratio of IMP to the sum of IMP, Ino and Hx. F values showed no significant effects (p > 0.05) after pressure treatment. Furthermore, K values in control herring were significantly higher (p < 0.05) than those of the pressure-treated samples. H values in herring decreased significantly (p < 0.05) with increasing pressure level. F values in herring showed no significant effects (p > 0.05) after pressure treatment. Pressure treatment brought a significant decrease (p < 0.05) in protein content in both haddock and herring. 5'-NT activity was 20-35 fold higher compared to NP activity in haddock and 15-44 fold higher than NP activity in herring. 5'-NT and NP activities decreased significantly with increasing pressure level in both species. DISCUSSION: High pressure processing effectively slows down the conversion of Ino to Hx, delaying the undesirable flavour that develops in spoiling fish. The autolytic conversion of IMP to Ino by endogenous 5'-NT predominates in the earliest stages of storage is an autolytic process. However, both bacterial and endogenous NP enzymes are probably responsible for the gradual accumulation of Hx in fish. K values are recommended as a useful measurement of fish freshness.