Crab Leg Research Articles

Rapid and non-destructive quantification of meat content in the legs of live red king crab (Camtschaticus paralithodes) by near-infrared spectroscopy

Red king crab (RKC) is one of the most widely distributed and well-known of all king crabs. The edible meat of the RKC is in the legs and claws and is considered a delicacy. Occasionally, the content of meat is low, and this is regarded as the single most negative quality attribute. In this study, we elucidated how rapid and non-destructive near-infrared spectroscopy (NIRS) on live RKCs can be used to predict the meat content in the cooked legs. A NIRS prototype (wavelength range 760–1080 nm) was used to obtain spectra from the interior tissue of the crab legs. 99 live crabs (380 legs) were measured over a 10-month period. Calibration models were developed with a prediction error for meat content of 6.4 %-points, which is accurate enough to classify the crabs into low (<80 %) and high meat content. The amount of cooked meat is proportional to the amount protein in the muscle. A limitation with the method is that it may overestimate the meat content if the legs have lost free water due to e.g. injuries in the exoskeleton. The technology described can facilitate a more sustainable RKC fishery and improve the subsequent trade and processing.

Biochemical Composition of Different Sex and Body Parts of Blue Crabs (Callinectes sapidus) Caught From the Middle Black Sea Coast

This study was carried out to determine the nutritional composition of blue crabs (Callinectes sapidus) caught on the Fatsa (Ordu) coasts of the Middle Black Sea of Türkiye. The nutritional value of various edible body parts (carapace, right and left claw, and legs) of the blue crabs were evaluated, and the proximal biochemical compositions of crabs belonging to different sexes were compared. The average protein content in male and female blue crabs was 18.79% and 19.11%, respectively. The highest amount of protein in female crabs was determined in the carapace, while the highest amount in males was determined in the legs. The quantity of fat in male crabs ranged from 0.46 to 0.69%, whereas the amount in female crabs ranged from 0.63 to 0.92%. The mean fat in female crabs was higher than in male crabs (p&amp;lt;0.05). The moisture and ash content in all of the body parts of male and female crabs varied between 78.62-76.73% and 2.29-2.39%, respectively; however, the difference between these values was statistically insignificant. The lowest and highest energy values for 100 g of crab meat were determined to be 78.27 kcal and 88.00 kcal, respectively. This study suggests that the blue crab, with its high protein and low-fat content, may be an alternative nutrient-dense species for the rural population.

The art of hiding in plain sight

At first glance, the focal object in both underwater photographs may appear to be a rock, but look closely: can you see an octopus's eye? And in the left image, a crab's leg hidden between its arms? Having just captured a crab, this common octopus (Octopus vulgaris) now searches for a safe location to enjoy its lunch. But there's a problem: in the immediate vicinity, there are no places to hide. In the blink of an eye, the octopus adopts a spherical shape and changes its skin pattern to mimic nearby benthic objects such as small rocks. Using its ventral arms and bipedal locomotion, the octopus then stealthily leaves the scene (see also https://bit.ly/3XITzTq). Known as the “moving rock” strategy (Biol J Linn Soc 1999; doi.org/10.1111/j.1095-8312.1999.tb01914.x), this innate behavior was initially observed in Octopus cyanea specimens weighing between 300 and 700 g that traversed slowly by “tiptoeing” on their eight arm tips. In O vulgaris, the bipedal version of this behavior is first exhibited in young juveniles weighing less than 1 g, peaks in individuals between 1 and 100 g, and is rarely performed by those above 100 g. The tactic is likely restricted to juveniles because their lighter body mass maintains higher dynamic stability during bipedal locomotion (Science 2005; doi.org/10.1126/science.1109616; Mar Biodivers 2020; doi.org/10.1007/s12526-020-01112-5).

Simulative study on integrated optical multimode waveguides with guided beams based on the system standardization of elements

Abstract This study has outlined simulative study on integrated optical multimode waveguides with guided beams based on the system standardization of elements. Deflection of a cantilever are clarified with a point force at the free end, due to the distributed weight at the beam, with a mass at the free end, and at the free end under acceleration. The bending of a double clamped beam under its distributed weight, deflection with the central mass double clamped beam under its weight, the buckling of a double clamped beam due to a compressive stress, out of plane deflection (OPD) of a bent beam suspension, OPD of a folded beam suspension, and OPD of a serpentine beam suspension are also clarified and reviewed. Dependence of cross section of beam on torsion constant is outlined. The stiffness ratio of lateral to vertical motion of hammock suspension is also clarified. The design of a crab-leg suspension and the dependence of the stiffness on thigh section of the crab leg flexure and the design of a folded flexure suspension and the dependence of stiffness on ratio of column beam lengths are also reported.

Preparation and Characterization of Flavored Sauces from Chinese Mitten Crab Processing By-Products

To achieve high-value utilization of Chinese mitten crab processing by-products, different types of sauces were prepared using crab legs (CLs) and crab bodies (CBs). Two processing methods, enzymatic hydrolysis and enzymatic hydrolysis coupled with the Maillard reaction, were employed to prepare these sauces. An electronic nose (E-nose) and electronic tongue (E-tongue) were used to measure the changes in the taste and odor, an automatic amino acid analyzer was used to measure the amino acid content, and a headspace solid-phase microextraction GC/MS (HS-SPME-GC/MS) was used to analyze the volatile compounds, qualitatively and quantitatively. The results showed that the sour, bitter, and other disagreeable odors of the enzymatic hydrolysis solution (EHS) were reduced following the Maillard reaction; meanwhile, the umami and saltiness were considerably enhanced. The quantity of free acidic amino acids with an umami and sweet taste in the CL and CB sauces after enzymatic hydrolysis and the Maillard reaction was substantially higher than that in the homogenate (HO). The Maillard reaction solution (MRS) produced more volatile compounds than the HO and EHS, such as aldehydes, pyrazines, ketones, etc. These compounds not only impart a unique flavor but also have antioxidant capabilities, making them a prototype for the high-value utilization of crab processing by-products.

Changes in the Biochemical and Fatty Acids Composition of Different Body Parts of Warty Crab (Eriphia Verrucosa, Forsskål, 1775) Caught from the Southeastern Black Sea and Their Relationship to Seasons and Sex

The study was carried out by taking samples from 10 different stations between the Giresun and Hopa coasts of the Southeastern Black Sea. In this study, the nutritional value of various edible body parts (carapace, right and left claw, and legs) of the warty crab (Eriphia verrucosa, Forsskål, 1775) was evaluated, sex seasonal proximal biochemical and fatty acid composition were compared. The highest content of protein (20.85%) was found in females (left claw) in winter and the highest content of fat (1.11%) in males (legs) in winter. Furthermore, the most dominant fatty acids in the fatty acid composition were Palmitic acid (11.2-13.9%) in SFA, Oleic acid (10.09-15.7%) in MUFA, and docosahexaenoic acid (DHA, 17.5-21.9%) in PUFA. There were no significant differences in SFA and MUFA contents in the fatty acid composition of female and male crab flesh meat samples except for the spring and summer seasons. However, Differences were obtained between the sexes in the n-3 and EPA+DHA fatty acid values in the spring season (p&lt;0.05). In addition, the amount of EPA+DHA in 100g of edible crab meat was varied in 137.7-219.3 mg.

The Effect of Doxapram on Proprioceptive Neurons: Invertebrate Model.

The resting membrane potential enables neurons to rapidly initiate and conduct electrical signals. K2p channels are key in maintaining this membrane potential and electrical excitability. They direct the resting membrane potential toward the K+ equilibrium potential. Doxapram is a known blocker for a subset of K2p channels that are pH sensitive. We assessed the effects of 0.1 and 5 mM doxapram on the neural activity within the propodite-dactylopodite (PD) proprioceptive sensory organ in the walking legs of blue crabs (Callinectes sapidus). Results indicate that 0.1 mM doxapram enhances excitation, while the higher concentration 5 mM may over-excite the neurons and promote a sustained absolute refractory period until the compound is removed. The effect of 5 mM doxapram mimics the effect of 40 mM K+ exposure. Verapamil, another known K2p channel blocker as well as an L-type Ca2+ channel blocker, reduces neural activity at both 0.1 and 5 mM. Verapamil may block stretch activated channels in sensory endings, in addition to reducing the amplitude of the compound action potential with whole nerve preparations. These findings are notable as they demonstrate that doxapram has acute effects on neurons of crustaceans, suggesting a targeted K2p channel. The actions of verapamil are complex due to the potential of affecting multiple ion channels in this preparation. Crustacean neurons can aid in understanding the mechanisms of action of various pharmacological agents as more information is gained.

Comparison of Imitation Crab Sticks with Real Snow Crab (Chionoecetes opilio) Leg Meat Based on Physicochemical and Sensory Characteristics.

Recently, many manufacturers have been developing or producing imitation crab sticks (ICSs) that are highly similar to real snow crab leg meat (RC). This study evaluated the similarities between commercial ICSs and RC based on the analysis of physicochemical and sensory properties. Normal ICS (NS) and premium ICSs either with real crab leg meat (PS-RC) or without it (PS) were compared with RC. The sensory evaluation results showed that PS and NS had the highest and lowest levels of similarity to RC, respectively. The carbohydrate contents of ICSs (10–23%) were higher than that of RC (0.5%). Among ICSs, PS showed more similarity with RC than NS and PS-RC in terms of gel strength and texture profiles. PS-RC and PS showed a microstructural pattern that slightly imitated the muscle fiber arrangement of RC. The electric tongue analysis of taste compounds, such as sugars, free amino acids, and nucleotides, showed that the taste profile of ICSs is distinctly different from that of RC. The electronic nose analysis identified 32 volatile compounds, while the principal component analysis using electronic nose data successfully distinguished three clusters: PS-RC and PS, RC, and NS. Our results could provide useful information for the development of ICSs with higher similarity to RC.

Design and analysis of a six-wheeled companion robot with mechanical obstacle-overcoming adaptivity

Abstract. A six-wheeled companion exploration robot with an adaptive climbing mechanism is proposed and released for the complicated terrain environment of planetary exploration. Benefiting from its three-rocker-arm structure, the robot can adapt to complex terrain with its six wheels in contact with the ground during locomotion, which improves the stability of the robot. When the robot moves on the flat ground, it moves forward through the rotation of the wheels. When it encounters obstacles in the process of moving forward, the front obstacle-crossing wheels hold the obstacle, and the rocker arms on both sides rotate themselves with mechanical adaptivity to drive the robot to climb and cross the obstacle like crab legs. Furthermore, a parameterized geometric model is established to analyze the motion stability and the obstacle-crossing performance of the robot. To investigate the feasibility and correctness of design theory and robot scheme, a group of design parameters of the robot are determined. A prototype of the robot is developed, and the experiment results show that the robot can maintain stability in rugged terrain environments and has a certain ability to surmount obstacles.

From waste to a new sustainable ingredient in the kitchen: Red king crab abdominal flap (Paralithodescamtschaticus)

Paralithodes camtschaticus (red king crab) is an introduced species in the Barents Sea. Nowadays it is considered invasive, representing a potential threat to the ecosystems. In Norway, the red king crab catch has increased from 50 tons to 1906 tons from 2004 to 2011. As it is almost exclusively the legs of the red king crab that are commercially used, around 32% of the crab is discarded. This means 351 tons of waste during this eight-year period, an amount that will only increase in the next few years. Taking this environmental problem into consideration, the king crab abdominal flap, a common waste product in the king crab industry, has been used as an example to analyze the nutritional value and heavy metal content. The results show that the content of lead (<0.01 mg/kg), cadmium (0.0986 mg/kg) and mercury (0.0163 mg/kg) is below the concentrations established by EFSA (0.5 mg/kg). Also, the concentration of macronutrients was compared to standard king crab legs where the protein accounts for 14.6 g per 100g, fat for 0.5 g and carbohydrates for 0.6 g. Mineral compounds such as potassium, phosphorus, and sodium have been found in high concentrations in comparison to king crab leg samples. According to a sensory analysis, there are significant differences between the abdominal flap and leg, but the abdominal flap has been accepted by consumers averaging 6 points on the hedonic scale. In addition, male testers appreciated the flavor more than female testers in all the samples, but without any preferences between samples (variances were the same). Finally, when comparing cooking methods, pan searing has been concluded to be the best method to cook the abdominal flap, as it enhances the texture, aroma, and flavor, followed by cooking it sous-vide and pan seared and lastly just sous vide. The differences in flavor are due to the compounds generated during each process. Our culinary application study shows that this product is completely acceptable as a new ingredient, even for fine dining restaurants.

High pressure processing pretreatment of Chinese mitten crab (Eriocheir sinensis) for quality attributes assessment

The present study evaluated high pressure processing (HPP) pretreatment effects on the quality attributes of Chinese mitten crab (Eriocheir sinensis). Process parameters were optimized (300 MPa for 5 min) and the effects of HPP pretreatment on the total edible part of Eriocheir sinensis were investigated. The results showed that steamed loss has no significant difference and water holding capacity of inner meat was increased by approximately 51.33% with HPP pretreatment. HPP pretreatment can also decrease hardness value of crab carapace and preserve texture properties of crab leg meat. Compared with raw inner meat, results of DSC analysis of inner meat with HPP pretreatment has revealed that the denaturation temperature and the enthalpy of protein were decreased remarkably. The results of water distribution indicated that HPP pretreatment reduced the loss of entrapped water in inner meat. Finally, compare with the conventional steamed crabs, it has been detected that the aroma of the edible viscera of crabs has a significant difference with HPP pretreatment. Above findings indicated that HPP pretreatment retains quality attributes of Eriocheir sinensis well, in the meantime improves the processing efficiency since steaming time can be reduced by applying HPP pretreatment. Industrial relevanceHPP is a novel non-thermal technique widely used in the field of food production. Compared with conventional thermal processing, it is important for assessing the impact of HPP pretreatment on the quality attributes of crab in order to obtain high-quality products. According to recent studies, HPP pretreatment has been confirmed to be able to improve the quality of hot processed crabs. By applying 300 MPa for 5 min on Eriocheir sinensis, the total edible part was improved, and the water holding capacity of crab inner flesh was increased. Moreover, HPP pretreatment can also decrease hardness value of crab carapace and preserve sensorial properties of crab leg meat. These results indicated HPP pretreatment retains high quality characteristics of Eriocheir sinensis and reduces steaming time by which means the processing efficiency can be improved. This work provided further support for the use of HPP in Eriocheir sinensis.

Chemosensitivity and role of swimming legs of mud crab, Scylla paramamosain, in feeding activity as determined by electrocardiographic and behavioural observations.

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 evidence; however, there is no available data on the sensitivity of the setae in portunid crabs. The underlying mechanisms of the chemo- and mechano-sensitivity of appendages and their involvement in feeding activities of the mud crab (Scylla paramamosain) were investigated using electrocardiography and behavioural assay, which focused on the responses of the mud crab to chemical and touch stimulus. Electrocardiography revealed the sensory properties of the appendages. The dactyls of swimming legs and the antennules were chemosensitive, but not mechanosensitive and vice versa for the antennae. However, the mouthparts, claws, and walking legs were chemo- and mechanosensitive. Only the chemosensitive appendages, including the swimming legs, were directly involved in feeding. The flattened dactyls of the swimming legs were more efficient than the pointed dactyls of the walking legs in detecting the food organism crawling on the substrate. The structural features enhanced the capacity of the crab in coming into contact with scattered food items. This study revealed that the swimming legs are important appendages for feeding in the mud crab.

Dining Intertidally: Diet, Energetics, and Osmotic Relations of Two Shoreline-Foraging Tropidurid Lizard Species

Because marine environments present potentially stressful hyperosmotic and hypersaline situations for reptiles, those species that live in or near seawater are of special interest regarding their feeding and drinking behavior and their osmotic and ionic regulatory physiology. We determined diets, field metabolic rates (FMRs), rates of water influx and efflux, and aspects of osmoregulation in intertidally foraging populations of two congeneric species of tropidurid lizards: Microlophus albemarlensis in the Galapagos Islands and M. atacamensis in the Atacama Desert of northern Chile. Male M. albemarlensis ate only crabs, specializing on the legs of small Sally Lightfoot crabs, while the much smaller females favored insects but ate whole small crabs as well. In contrast, M. atacamensis males and (the also smaller) females both ate mainly seaweed, along with some crabs and insects. Adults of both species were maintaining constant body masses on these hyperosmotic diets, although subadult M. atacamensis lost mass during our study. FMRs of both species, which were hypothesized to be high due to presumed extra energy costs of osmoregulation, were actually comparatively low, averaging 65% (M. albemarlensis) and 78% (M. atacamensis) of expected FMRs for lizards of their body mass. However, water flux rates were typical of free-living reptiles, averaging 79 and 116%, respectively, of predicted rates. Osmotic concentrations in blood plasma and urine of M. albemarlensis were typical of lizards in general, but plasma of M. atacamensis was about 50% higher (498 ± 42 mOsm), perhaps reflecting an unavoidable consequence of, or even an adaptation to, their higher dietary osmolyte content (1,680 mOsm in “sap” of dietary seaweed). Other possible adaptations that facilitate exploitation of unusual diet items and ingestion of seawater are discussed. In particular, the roles of nasal salt glands and urinary precipitates in osmoregulation and ion homeostasis of both species are likely important but are currently unknown and should be studied.

Isolation of marine crab (Charybdis natator) leg muscle peptide and its anti-inflammatory effects on macrophage cells

Abstract Marine organisms provide an intriguing number of bioactive compounds. These bioactive compounds show immunomodulatory, antioxidant, anti-inflammatory and antimicrobial activities. Crabs rank third after shrimps and lobster as seafood delicacies and provide major health benefits when consumed due to presence of proteins, vitamins and unsaturated essential fatty acids. Due to their diverse biological activities, the peptides derived from marine sources may treat various diseases such as migraine, inflammatory bowel disease, rheumatoid arthritis etc. In this study the Crab Leg (CL) muscle was isolated and further hydrolysed using trypsin, alcalase and papain to produce enzymatic hydrolysates. The results obtained from degree of hydrolysis showed that the enzymes significantly cleave the proteins. Furthermore, the HPLC analysis for amino acid compositions of CL showed the sample contained both essential and non-essential amino acids where histidine (%) was highest. In vitro assays for anti-inflammatory activity like Albumin Denaturation (AD) and HRBC Membrane Stabilization (HMS) assay helped to determine the active hour hydrolysate showing the trypsin 3rd hr hydrolysate as having highest activity in CL (90.57 ± 0.95% and 49.94 ± 1.52%). This active hour hydrolysate was purified using gel filtration chromatography and the fractions were determined using AD and HMS assay which resolved fraction Ⅰ to be more active in CL. The low molecular weight peptide sequence was found to be L-G-L-G-A-A-V-L (713.456 Da) by using LC-MS/MS. Further, cell proliferation assay and ELISA were performed for the purified peptide to test the suppression of LPS-mediated induction of COX-2 in RAW264.7 macrophage cells.

Performance analysis of series: shunt configuration based RF MEMS switch for satellite communication applications

In this paper the RF-MEMS switch with series–shunt configuration on a single quartz substrate is presented to achieve high isolation than the individual series or shunt switches. This paper presents the isolation of series–shunt configuration switch of 84.7 dB is achieved at 26 GHz when both switches are in OFF state which is higher than the OFF state of the individual series switch and shunt switches. The return loss (s11) is less than − 60 dB, insertion loss is less than − 0.09 dB is observed for better performance in satellite communication applications. The series/ohmic and shunt/capacitive membranes are designed with uniform spring structure and crab leg structure, respectively and simulated using FEM tool. Ashby’s method is used to select the materials for the switch membranes/beam and dielectric layer. The gap between the dielectric and the movable beam is maintained at 3 µm in series switch and 2.5 µm for shunt switch to achieve same pull-in voltage of 23.5 V. The up-state and down-state capacitance of the device is calculated and compared with the simulated results which are 0.24 and 14.2 fF, respectively by considering TiO2 as a dielectric layer between membrane and lower electrode.

Design, modeling, and fabrication of crab-shape capacitive microphone using silicon-on-isolator wafer

This paper presents design, modeling, and fabrication of a crab-shape microphone using silicon-on-isolator (SOI) wafer. SOI wafer is used to prevent the additional deposition of sacrificial and diaphragm layers. The holes have been made on diaphragm to prevent back plate etching. Dry etching is used for removing the sacrificial layer, because wet etching causes adhesion between the diaphragm and the back plate. Crab legs around the perforated diaphragm allow for improving the microphone performance and reducing the mechanical stiffness and air damping of the microphone. In this structure, the supply voltage is decreased due to the uniform deflection of the diaphragm due to the designed low-K (spring constant) structure. An analytical model of the structure for description of microphone behavior is presented. The proposed method for estimating the basic parameters of the microphone is based on the calculation of the spring constant using the energy method. The microphone is fabricated using only one mask to pattern the crab-shape diaphragm, resulting in a low-cost and easy fabrication process. The diaphragm size is 0.3 mm×0.3 mm, which is smaller than the conventional microelectromechanical systems capacitive microphone. The results show that the analytical equations have a good agreement with measurement results. The device has the pull-in voltage of 14.3 V, a resonant frequency of 90 kHz, an open-circuit sensitivity of 1.33 mV/Pa under bias voltage of 5 V. Comparing with previous works, this microphone has several advantages: SOI wafer decreases the fabrication process steps, the microphone is smaller than the previous works, and crab-shape diaphragm improves the microphone performances.

Removal of Acid Yellow 25 from Aqueous Solution by Chitin Prepared from Waste Snow Crab Legs

Acid Yellow 25 (AY25) is used in the textile industry for dyeing of natural and synthetic fibers, and is also used as a coloring agent in paints, inks, plastics, and leathers. Effluents from such industries are major sources of water pollution. Hence, it is important to find simple, efficient, and inexpensive ways to remove these dyes from wastewater. Here, we determined the suitability of chitin extracted from waste crab legs as an adsorbent for removing AY25 dye. The adsorption kinetics was modeled using pseudo-first order, pseudo-second order, and intraparticle diffusion equations to determine the rate controlling step. Results showed that the pseudo-second order adsorption mechanism is predominant, and the overall rate of the dye adsorption process is therefore controlled by an adsorption reaction. Adsorption isotherms were analyzed by utilizing the Langmuir, Freundlich, Dubinin-Radushkevich (D-R) and Temkin isotherm models at 23℃, with data collected by using various initial dye concentrations with different chitin dosages. Our results show the highest correlation with the Langmuir model, consistent with the fact that chitin contains both a monolayer and homogeneous adsorption sites. Based on the D-R model, the adsorption of AY25 dye onto chitin is via chemisorption. Furthermore, we have concluded that the rate constants of both pseudo-second order adsorption and film diffusion are correlated to the initial dye concentrations and chitin dosages. In conclusion, chitin from waste crab legs is a very suitable adsorbent material that is capable of rapidly removing up to 95% of the initial concentration of AY25 dye at a pH of 2 and room temperature.

Performance of analysis crab leg based RF MEMS switch for defense and aerospace applications

In this paper the design and modeling of capacitive shunt switch for k-ka band applications is presented. The proposed model for this design is the crab leg flexure. In order to reduce the squeeze film air damping, the perforated switch with reduced spring constant is designed. Analysis of designed switch has been carried out on the various parameters of the switch such as damping factor, switching time, quality factor and Eigen frequencies in order to design a reliable switch. The results indicate that the obtained pull in voltage is 3.1V for the dielectric gap of 1mm and spring constant of 2.95N/m2. Switching time is observed as 1.2ms and 2.15ms for the gap of 1mm and 1.5mm respectively. The capacitance ratio i.e. Cdown/Cup is 211.11 for HfO2 and 100.741 for Si3N4. Resonant frequency is obtained as 14.45 KHz. Return loss is calculated as-44.85dB at a frequency of 1GHz and -25.68dB at a frequency of 27.5GHz and insertion loss is obtained as -0.0447db at 1GHz and -1.0379dB at 27.5GHz. The maximum peak isolation is observed as -59.5dB at 1GHz frequency and -71dB at 27.5GHz frequency.

Postmortem changes in physiochemical and sensory properties of red snow crab (Chionoecetes japonicus) leg muscle during freeze storage

In order to evaluate the maximal storable period of the raw crab for a non-thermal muscle separation, the quality changes of the leg meat of red snow crab (Chionoecetes japonicus) during freeze storage were investigated. Fresh red snow crabs were stored at −20 °C for 7 weeks, and the leg muscle was separated by a no heating separation (NHS) method every week. During the storage, considerable loss of the leg muscle did not occur and microbiological risk was very low. In contrast, discoloration appeared at 2-week storage on around carapace and the leg muscle turned yellow at storage 3-week. In physiochemical parameters, protein and free amino acids gradually decreased with storage time, expected that proteolytic enzymes still activated at −20 °C. At 4-week storage, the sensory acceptance dropped down below point 4 as low as inedible and notable inflection points in pH and acidity were observed. The volatile base nitrogen was low, though a little increase was recorded. These results suggested that the maximal storable period at −20 °C of the raw material was within 2 weeks and it was depended on external factor such as the discoloration. The present study might be referred as basic data for approaches to solve quality loss occurred in non-thermal muscle separation.

Study of Applications of Jansen’s Mechanism in Robot

The natural and the manmade terrains on planet Earth vary from place to place. The availability of affordable and safe modes of transportation on the different types of terrain is currently costly and limited. This problem is mainly due to the limitations of wheels which fail to deliver on rough, uneven and slippery surfaces. To solve this problem the new mechanisms of locomotion are still being researched even in the 21st century. One of the most successful mechanisms is Jansen’s mechanism which is the sole work of Dutch scientist Theo Jansen. The working of this mechanism is very similar to that of the legs of crabs. The main aim of this paper is to review the literature concerning the various applications of this mechanism in a developed or developing stage after it was invented in 1990. It is expected that this review would help researchers, engineers and artists to innovate even better mechanisms, make modifications to the existing mechanism or find new applications based on the existing mechanism.