MONITORING THE SHELF LIFE OF CRUSTACEAN SPECIES OF COMMERCIAL INTEREST USING A MULTI-PARAMETRIC APPROACH

Abstract - The knowledge of the changes taking place during catching, handling, processing and storage of crustacean species of commercial importance caught in the Mediterranean Sea remains scant. In the framework of the DeCroMed Project (EU- Research & Innovation Strategy - Regione Sicilia - PO FESR 2007-2013), we used a multi-parametric approach to study the quality of the shrimp Parapeneus longirostris, and the lobster Nephrops norvegicus, during post-thawing periods. The aim of the study was to obtain a detailed information on the crustacean post mortem changes occurring after thawing procedures to monitor crustaceans freshness and shelf life over time. We measured the water-holding capacity of P. longirostris and N. norvegicus muscles and monitored changes in pH, protein content and composition of muscle exudates obtained from each specimen by centrifugation. In addition, we evaluated the levels of a few candidate marker proteins chosen from a list of biological markers validated to predict the quality of food products. We found that HSC70 protein levels are negatively related to: i) the increase of the water-holding capacity, ii) the formation of protein aggregates and protein degradation, iii) the pH of muscle exudates, and iv) the flesh softening of the crustacean muscle. In conclusion, we endorse the HSC70 protein as biomarker of crustacean freshness.