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Challenges to Crustacean Muscle Quality From Environmental and Operational Stresses: Performance, Mechanisms, and

Hanbin Lin1, Ruizhi Yang1, Danni Zhao1

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Comprehensive Reviews in Food Science and Food Safety
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Summary

Environmental stressors significantly impact crustacean muscle quality, affecting protein, texture, and flavor. This review details these effects and explores strategies for mitigation to ensure high-quality seafood products.

Keywords:
crustaceansflavor qualitymuscle qualityphysiological mechanismsstress response

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Area of Science:

  • Aquaculture Science
  • Marine Biology
  • Food Science

Background:

  • Crustacean muscle quality is vital for high-value seafood but is vulnerable to environmental stressors during production and transit.
  • Previous research focused on non-muscle tissues, overlooking muscle-specific stress responses.
  • Growing concern exists regarding stress-induced muscle deterioration impacting crustacean product quality and consumer acceptance.

Purpose of the Study:

  • To systematically review the impact of various stressors on crustacean muscle quality attributes.
  • To elucidate the physiological mechanisms underlying stress responses in crustacean muscle.
  • To evaluate current and emerging strategies for mitigating stress and enhancing muscle quality in crustaceans.

Main Methods:

  • Literature review synthesizing studies on crustacean stress physiology and muscle quality.
  • Analysis of the effects of physical (temperature, salinity, hypoxia, dissolved oxygen), chemical (ammonia, metals, pesticides, microplastics), and nutritional stressors.
  • Examination of molecular mechanisms including signal transduction, gene expression, and energy metabolism.

Main Results:

  • Environmental stressors like temperature, salinity, hypoxia, and ammonia negatively affect muscle nutrition, texture, flavor, and structural integrity.
  • Chemical and nutritional stresses can cause pathological muscle changes, leading to irreversible damage and reduced consumer acceptance.
  • Interactions between energy metabolism, oxidative stress, and gene regulation are key mediators of stress-induced muscle quality decline.

Conclusions:

  • Understanding stress physiology is crucial for maintaining crustacean muscle quality.
  • Environmental optimization, nutritional strategies, and postharvest management are key to mitigating stress.
  • Further research is needed on interactive stressor effects and biotechnological applications for sustainable aquaculture.