Save

Use of shell colour to infer colour and carotenoid content of the hepatopancreas of the giant river prawn, Macrobrachium rosenbergii (De Man, 1879) (Decapoda, Caridea, Palaemonidae)

In: Crustaceana
Authors:
Junhui Liu Guangdong Provincial Water Environment and Aquatic Products Security Engineering Technology Research Centre, Guangzhou Key Laboratory of Aquatic Animal Diseases and Waterfowl Breeding, College of Animal Sciences and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province 510225, P.R. China

Search for other papers by Junhui Liu in
Current site
Google Scholar
PubMed
Close
https://orcid.org/0009-0007-4257-4933
,
Qifeng Lu Guangdong Provincial Water Environment and Aquatic Products Security Engineering Technology Research Centre, Guangzhou Key Laboratory of Aquatic Animal Diseases and Waterfowl Breeding, College of Animal Sciences and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province 510225, P.R. China

Search for other papers by Qifeng Lu in
Current site
Google Scholar
PubMed
Close
,
Huai Zhang Guangdong Provincial Water Environment and Aquatic Products Security Engineering Technology Research Centre, Guangzhou Key Laboratory of Aquatic Animal Diseases and Waterfowl Breeding, College of Animal Sciences and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province 510225, P.R. China

Search for other papers by Huai Zhang in
Current site
Google Scholar
PubMed
Close
,
Yong Wei Guangdong Provincial Water Environment and Aquatic Products Security Engineering Technology Research Centre, Guangzhou Key Laboratory of Aquatic Animal Diseases and Waterfowl Breeding, College of Animal Sciences and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province 510225, P.R. China

Search for other papers by Yong Wei in
Current site
Google Scholar
PubMed
Close
,
Li Lin Guangdong Provincial Water Environment and Aquatic Products Security Engineering Technology Research Centre, Guangzhou Key Laboratory of Aquatic Animal Diseases and Waterfowl Breeding, College of Animal Sciences and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province 510225, P.R. China

Search for other papers by Li Lin in
Current site
Google Scholar
PubMed
Close
https://orcid.org/0000-0003-2783-1114
, and
Qingqing Li Guangdong Provincial Water Environment and Aquatic Products Security Engineering Technology Research Centre, Guangzhou Key Laboratory of Aquatic Animal Diseases and Waterfowl Breeding, College of Animal Sciences and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province 510225, P.R. China

Search for other papers by Qingqing Li in
Current site
Google Scholar
PubMed
Close
Download Citation Get Permissions

Access options

Get access to the full article by using one of the access options below.

Institutional Login

Log in with Open Athens, Shibboleth, or your institutional credentials

Login via Institution

Purchase

Buy instant access (PDF download and unlimited online access):

$40.00

Abstract

Colour affects the quality and market price of crustaceans, and crustaceans with different hues vary in popularity. However, it is difficult to observe the colour of the internal tissues of live crustaceans with the naked eye. In this study, cooked shells of brown red and dark blue Macrobrachium rosenbergii (De Man, 1879) exhibited higher a*, for redness (20.66 ± 0.34 and 19.25 ± 0.38 vs. 16.82 ± 0.28) and b*, for yellowness (23.39 ± 0.50 and 23.61 ± 0.43 vs. 20.53 ± 0.31) values compared to those of light yellow M. rosenbergii, and the astaxanthin content of the shell showed a similar trend. Blue pigment cells are abundant in dark blue M. rosenbergii, whereas pigment cell development is restricted in light yellow specimens. In brown red individuals, both blue and red pigment cells are abundant. We detected a significant, positive correlation between the a* value of the raw shell and the b* value of the cooked hepatopancreas ( r = 0.231, P = 0.035); between the a* value of the raw shell and the α-carotene content in the shell ( r = 0.853, P = 0.003) and β-carotene content in the shell ( r = 0.786, P = 0.012); and between the b* value of the shell and the astaxanthin content of the hepatopancreas ( r = 0.756, P = 0.019). The a* ( r = 0.730, P = 0.025) and b* ( r = 0.769, P = 0.015) values of the cooked shell also were significantly correlated with astaxanthin content. These results contribute to a more comprehensive understanding of the relationship between shell colour and hepatopancreas coloration and carotenoid content, and they show that the colour of the hepatopancreas can be inferred from the shell colour of M. rosenbergii.

Résumé

La couleur affecte la qualité et le prix de vente des crustacés, et les crustacés avec différentes teintes varient en popularité. Cependant, il est difficile d’observer à l’œil nu la couleur des tissus internes de crustacés vivants. Dans cette étude, des carapaces cuites de Macrobrachium rosenbergii (De Man, 1879) brun rouge et bleu foncé ont montré des valeurs de a*, pour rougeâtre (20,66 ± 0,34 et 19,25 ± 0,38 vs. 16,82 ± 0,28) et b*, pour jaunâtre (23,39 ± 0,50 and 23,61 ± 0,43 vs. 20,53 ± 0,31) plus élevées par rapport aux crabes jaune clair et le contenu en astaxanthine de la carapace montre la même tendance. Les cellules à pigment bleu sont abondantes chez les M. rosenbergii bleu foncés, alors que le développement des cellules pigmentaires est restreint aux spécimens jaune clair. Chez les individus brun rouge, les cellules pigmentaires bleus et rouges sont abondantes. Nous avons détecté une corrélation positive significative entre la valeur de a* dans la carapace crue et celle de b* dans l’hépatopancréas cuit ( r = 0 , 231, P = 0 , 035) ; entre la valeur de a* dans la carapace crue et le contenu en α-carotène ( r = 0 , 853, P = 0 , 003) et en β-carotène ( r = 0 , 786, P = 0 , 012) de la carapace ; et entre la valeur de b* de la capace et le contenu en astaxanthine de l’hépatopancréas ( r = 0 , 756, P = 0 , 019). Les valeurs a* ( r = 0 , 730, P = 0 , 025) et b* ( r = 0 , 769, P = 0 , 015) de la carapace cuite sont aussi significativement corrélées avec le contenu en astaxanthine. Ces résultats contribuent à une compréhension plus complète de la relation entre la couleur de la carapace, la coloration de l’hépatopancréas et le contenu en caroténoïdes, ils montrent que la couleur de l’hépatopancréas peut être déduite de la couleur de la carapace de M. rosenbergii.

Content Metrics

All Time Past 365 days Past 30 Days
Abstract Views 228 228 51
Full Text Views 3 3 3
PDF Views & Downloads 8 8 8