Preservation Of Shrimp Research Articles

Efficient pectin recovery from sugar beet pulp as effective bio-based coating for Pacific white shrimp preservation

This study demonstrates the valorization of sugar beet pulp (SBP)-derived pectin to produce bio-based coatings for shrimp preservation. Pectin extraction was assessed at varying temperatures and extraction times to achieve tailored properties (high methoxyl-pectins, degree of esterification-DE >79.0 %) leading to 11.5 % extraction yield, 78.1 % galactouronic acid content and 80 % DE at optimal conditions (pH 1.5, 80 °C, 2 h). Pectin-based coatings supplemented with ascorbic acid (AA) (0.5–2.0 %) led to organoleptically acceptable shrimps with significantly lower total color differences during 28-days of storage, compared to uncoated and pectin-coated counterparts. AA-based coatings delayed shrimp melanosis, expressed as reduced polyphenoloxidase activity (48–86 %). Rich-in-holocellulose solids derived after pectin extraction were used for bacterial cellulose (BC) production, pinpointing the SBP potential as a multi-purpose feedstock. Fed-batch fermentation enhanced BC concentration (by 110 %) and productivity (1.6-fold higher) compared to batch-cultures. Pectin produced within a SBP-based biorefinery could be applied as bio-based coating with food packaging potential.

Development of novel intelligent and edible dual-functional electrospun nanofiber films for shrimp preservation and freshness monitoring in real-time

The developed trend of novel intelligent packaging materials is changing from food traditional appearance detection to actual spoilage monitoring, aiming to supply a strategy to determine the edibility of food. In this work, a dual-functional electrospun nanofiber film (NFM) noted GZAT was prepared by the co-loading of anthocyanin (ANT) and thymol (THY) into polymer fibers of gelatin and zein. The prepared film was extensively characterized. The GZAT film displayed enhanced mechanical properties and decreased water vapor permeability (WVP) compared with gelatin/zein film (the control). The GZAT film also displayed excellent sensitive colorimetric responses to the pH solutions. Moreover, it exhibited excellent antioxidant property and antibacterial behavior against Escherichia coli ATC25922 (E. coli), Listeria monocytogenes ATCC 19115 (L. monocytogenes) and Staphylococcus aureus ATCC 6538 (S. aureus). Not only that, the dual functions of the GZAT film were confirmed that the shelf life of packaged shrimps was successfully extended to 11 days at 4 °C along with the colorimetric response indicating the freshness of the shrimps. Based on the above characteristic, the prepared GZAT film exhibited great potential as an intelligent packaging film with both real-time freshness indicator and freshness preservation.

Characterization of gelatin-oxidized riclin cryogels and their applications as reusable ice cubes in shrimp preservation

Traditional ice is usually employed to preserve food freshness and extend shelf life. However, ice cannot bear repeated freeze − thaw cycles during the transportation and retailing process, resulting in microbial cross-contamination and spoilage of foods. Herein, succinoglycan riclin was oxidated (RO) and crosslinked with gelatin (Ge), the Ge-RO cryogels were prepared via Schiff base reaction and three freeze − thaw cycles. The Ge-RO cryogels showed improved storage modulus (G′) and thermal stability compared with pure gelatin hydrogel. The polymer framework of Ge-RO gels exhibited stable properties against ice crystals destructions during nine freeze − thaw treatments. During the storage and repeated freeze − thaw treatments of shrimps, Ge-RO cryogels exhibited a remarkable preservation effect on shrimps, and their freshness was evaluated using an electronic nose technique equipped with ten sensors. The results demonstrated that the shrimp muscle preserved in ice generated off-odors and resulted in high sensor responses. The sensor responses were reduced sharply of shrimps preserved in cryogels. Moreover, 1H NMR-based metabolomics analysis revealed that shrimps in Ge-RO cryogels group reversed the metabolic perturbations compared with the traditional ice group, the metabolic pathways were related to energy metabolism, nucleotide metabolism, and amino acid metabolism, which provide new clues to the freshness of shrimps. Furthermore, RO exhibited superior antimicrobial activity against E. coli and S. aureus microorganisms. Thus, the crosslinked cryogels are potentially applicable to food preservation, offering sustainable and reusable solutions against traditional ice.

New data and redescription of Kellnerius jamacaruensis Santana et al., 2013, a Palaemonidae shrimp from the Araripe Basin in northeastern Brazil

The preservation of shrimp in the fossil record is difficult due to their rapid decomposition. In this study, we provide new taxonomic insights into Kellnerius jamacaruensis from the Lower Cretaceous Romualdo Formation in the Araripe Basin, northeastern Brazil. A comprehensive taxonomic review, including a more meticulous preparation of the holotype and additional fossil material, enabled the disclosure of previously unknown anatomical features, reaffirming its classification within the family Palaemonidae.

Bacterial nanocellulose-based nanopaper activated by β-cyclodextrin/ Salvia officinalis essential oil complexes for shelf life extension of shrimp

Active bacterial nanocellulose (BNC) nanopapers containing Salvia officinalis essential oil (SEO) in free form and encapsulated with β-cyclodextrin (βCD) were prepared, and their effect on the shelf life extension of shrimp was investigated. The GC–MS analysis of the SEO indicated the presence of various active compounds such as Thujone (21.53 %), Ledol (12.51 %) and Eucalyptol (11.28 %) in the essential oil composition. The cytotoxicity of the SEO and SEO-βCD complexes in the L929 cell line was quite low. FTIR analysis revealed new interactions in the nanopapers containing SEO-βCD complexes. Microscopic images showed that SEO-βCD complexation improved the surface morphology of the BNC nanopapers, whereas free SEO had a negative effect. X-ray diffraction patterns of the nanopapers showed higher crystallinity of the SEO-βCD containing nanopapers than that of the SEO-incorporated nanopapers. Moreover, the addition of the SEO-βCD complex improved the thermal properties of the BNC nanopaper. Water contact angle analysis showed higher hydrophobicity of the samples containing free SEO than that of the other samples. Both SEO-βCD and free SEO increased the elongation at break and decreased the tensile strength of the nanopaper. The prepared active films showed a greater antimicrobial effect on L. monocytogenes than on E. coli. The results showed a higher antioxidant capacity of the free SEO-containing nanopapers (58–78 %). The desirable effects of the active nanopapers on shrimp preservation were demonstrated by the results obtained for the microbial load, pH, and volatile nitrogen content of the product. The results demonstrate the potential of the prepared BNC active nanopapers for use in active antioxidant/antimicrobial food packaging.

Enhancement of Colorimetric pH-Sensitive Film Incorporating Amomum tsao-ko Essential Oil as Antibacterial for Mantis Shrimp Spoilage Tracking and Fresh-Keeping.

Anthocyanin-based smart packaging has been widely used for food freshness monitoring, but it cannot meet the requirements of smart films with antibacterial properties. This study aimed to enhance the antibacterial properties of intelligent films by incorporating Amomum tsao-ko essential oil (AEO) for mantis shrimp spoilage tracking and keeping the product fresh. A smart film was designed by introducing AEO and purple potato anthocyanin (PPA) to a polyvinyl alcohol/cellulose nanocrystal (PVA/CNC) polymer matrix. Our findings revealed that APP and AEO imparted the smart film with a favorable oxygen barrier, UV protection, mechanical properties, and antioxidant and pH/NH3-sensitive functions. Interestingly, the PVA/CNC-AEO-PPA film achieved 45.41% and 48.25% bactericidal efficacy against S. putrefaciens and V. parahaemolyticus, respectively. Furthermore, a visual observation confirmed that the target film (PVA/CNC-AEO-PPA) changed color significantly during mantis shrimp spoilage: rose red-light red-pink-light gray-dark gray. Meanwhile, the PVA/CNC-AEO-PPA film retarded the quality deterioration of the mantis shrimp effectively. The PVA/CNC-AEO-PPA film shows great application potential in mantis shrimp preservation and freshness monitoring; it is expected to become a rapid sensor for detecting seafood quality non-destructively and a multifunctional film for better preservation of product quality.

Effectiveness of a formulation based on Ocimum gratissimum essential oil and cashew gum as inhibitors of quality loss and melanosis in shrimp

In this study, two nanoemulsions were formulated with essential oil (EO) of Ocimum gratissimum with (EON) or without (EOE) cashew gum (CG). Subsequently, inhibition of melanosis and preservation of the quality of shrimp stored for 16 days at 4 ± 0.5 °C were evaluated. A computational approach was performed to predict the system interactions. Dynamic light scattering (DLS) and atomic force microscopy (AFM) were used for nanoparticle analysis. Gas chromatography and flame ionization detector (GC-FID) determined the chemical composition of the EO constituents. Shrimps were evaluated according to melanosis's appearance, psychrotrophic bacteria's count, pH, total volatile basic nitrogen, and thiobarbituric acid reactive substances. EON exhibited a particle size three times smaller than EOE. The shrimp treated with EON showed a more pronounced sensory inhibition of melanosis, which was considered mild by the 16th day. Meanwhile, in the other groups, melanosis was moderate (EOE) or severe (untreated group). Both EON and EOE treatments exhibited inhibition of psychrotrophic bacteria and demonstrated the potential to prevent lipid oxidation, thus extending the shelf life compared to untreated fresh shrimp. EON with cashew gum, seems more promising due to its physicochemical characteristics and superior sensory performance in inhibiting melanosis during shrimp preservation.

The characterisation of cornstarch‐based chlorophyllin composite film for preservation of shrimp under photodynamic irradiation

SummaryThis study investigated the effectiveness of a composite film made of cornstarch (CS) and chlorophyllin (Chl) in preserving wrapped and irradiated shrimp for 5 days at 4 °C. The study found that adding Chl powder increased moisture content, water solubility, water vapour permeability and water contact angle but reduced thermal stability and crystallinity. Notably, higher Chl concentration caused rougher surface and looser structure, while lower concentration resulted in better dispersion. Moreover, increased Chl concentration and longer irradiation time led to higher singlet oxygen production, while hydroxide radical and hydrogen peroxide production peaked at 30.57 and 1.92 μg g−1 respectively. Shrimps wrapped in 5% Chl‐incorporated CS films presented acceptable levels of nitrogen and bacterial count for up to 4 days. Hence, the study suggests that Chl powder inclusion in CS films could be a viable preservation method in the food packaging industry, especially when combined with photodynamic therapy.

Growth Reduction of Vibrionaceae and Microflora Diversity in Ice-Stored Pacific White Shrimp (Penaeus vannamei) Treated with a Low-Frequency Electric Field.

A novel storage technique that combines the low-frequency electric field (LFEF) and ice temperature was used to extend the shelf life of Pacific white shrimp (Penaeus vannamei). The study investigated the effect of LFEF treatment on the quality and microbial composition of Penaeus vannamei during storage at ice temperature. The results showed that the LFEF treatment significantly extended the shelf life of shrimp during storage at ice temperature. The total volatile base nitrogen (TVB-N) and pH of samples increased over time, while the total viable count (TVC) showed a trend of first decreasing and then increasing. Obviously, shrimp samples treated with LFEF had a lower pH, TVB-N and TVC values than the untreated samples (p < 0.05) at the middle and late stages of storage. LFEF treatment increased the diversity and altered the composition of the microbial communities in Penaeus vannamei. Additionally, the treatment led to a decrease in the relative abundance of dominant spoilage bacteria, including Aliivibrio, Photobacterium and Moritella, in Penaeus vannamei stored at ice temperature for 11 days. Furthermore, correlation analysis indicated that TVB-N and pH had a significant and positive correlation with Pseudoalteromonas, suggesting that Pseudoalteromonas had a greater impact on shrimp quality. This study supports the practical application of accelerated low-frequency electric field-assisted shrimp preservation as an effective means of maintaining shrimp meat quality.

Fabrication and characterization of chitosan/anthocyanin intelligent packaging film fortified by cellulose nanocrystal for shrimp preservation and visual freshness monitoring

In this study, a multi-functional packaging film was fabricated, utilizing the natural polysaccharide chitosan (CS) as the base material, integrating natural blueberry anthocyanin (AN) as pH-responsive indicator, and reinforced with cellulose nanocrystals (CNCs). The implications of addition levels of CNCs on the characteristics of the films were systematically investigated, resulting in that CS-AN-CNCs 9 % film exhibited optimal performance. Specifically, the film showed a substantial enhancement in maximum tensile strength from 15 MPa to 35 MPa; On the other hand, the swelling degree properties, the oxygen permeability and water vapor permeability decreased from 159.2 % to 92.0 %, from 51.7 g/(m2d) to 12.2 g/(m2d), from 31.6 × 10−12 g/(m·s·Pa) to 1.6 × 10−12 g/(m·s·Pa), respectively. Moreover, the CS-AN-CNCs 9 % film exhibited antioxidant, antibacterial, coupled with a color metrically responsive to pH variations, displaying great potential in indicating the shrimp freshness and delaying spoilage. Another notable advantage of the-prepared packaging material lies in its completely biodegradability, therefore meeting the requirement of environmental protection. Therefore, the prepared CS-AN-CNCs film as an intelligent packaging solution with potential applications in food preservation and freshness monitoring applications.

Antibacterial properties of hexanal-chitosan nanoemulsion against Vibrio parahaemolyticus and its application in shelled shrimp preservation at 4 °C

Vibrio parahaemolyticus has been considered as the leading pathogen associated with seafood-borne disease. Hexanal possesses antibacterial property but the hydrophobicity and volatility limit its application. The purpose of this study was to prepare hexanal-chitosan nanoemulsion (HCN), investigate its antibacterial ability against V. parahaemolyticus, and examine the combination of HCN with sodium alginate coating on the quality attributes of shrimp during cold storage. The mean droplet size of HCN fabricated by ultrasonic emulsification was 91.28 nm. HCN showed regular spherical shape and exhibited good centrifugation stability and storage stability at 4 °C. HCN exerted anti-V. parahaemolyticus effect with the minimum inhibitory concentration and minimal bactericidal concentration of both 5 mg/mL. Furthermore, HCN induced morphological changes and destroyed bacterial membrane, resulting in cell death. The results of preservation test showed that HCN alone and its combination with sodium alginate coating effectively retarded the quality deterioration and microbial spoilage of shelled shrimps during refrigerated storage. Comparatively, the combination treatment exhibited better preservation effect. The present study suggested that HCN prepared by ultrasonic emulsification is an effective alternative to control V. parahaemolyticus contamination in seafood and also shows great application potential in the quality maintaining of seafood during cold storage.

Preparation of an elderberry anthocyanin film and fresh-keeping effect of its application on fresh shrimps.

A smart packaging film was developed employing the pH-indicating activity of elderberry anthocyanins to solve the problem of refrigerated food freshness monitoring. The effect of elderberry anthocyanins on the properties of gellan gum, gelatin composite films and preservation of fresh shrimp as an indicator of freshness was investigated. The results showed that the elderberry anthocyanin-gellan gum/gelatin film had improved on film thickness (7.8×10-2 mm), TS (tensile strength) (14.57×103 MPa), WVP (water vapor permeability) (36.96×10-8 g/m·s·Pa), and a reduced EAB (elongation at break) (17.92%), and water solubility (water-soluble time of 60.5 s). SEM (scanning electron microscopy) and FTIR (infrared spectrum analysis) showed excellent compatibility between its components. Moreover, the elderberry anthocyanin film exhibited good mechanical properties and pH indication effects. Therefore, the film can be considered suitable for maintaining the quality of fresh shrimp. The results could provide a reference for research and development into new active intelligent packaging films.

Effects of electron beam irradiation on protein oxidation and textural properties of shrimp (Litopenaeus vannamei) during refrigerated storage

Protein oxidation leads to changes in shrimp texture, which affects sensory profile and consumer acceptability. This study aimed to evaluate the impact of electron beam irradiation (EBI) on protein oxidation and textural properties of Litopenaeus vannamei during refrigerated storage. Results revealed that EBI treatment and storage increased the protein oxidation level of shrimps. Shrimps irradiated with ≥ 7 kGy exhibited remarkably higher (P < 0.05) reactive oxygen species, turbidity, and carbonyl contents, and remarkably lower (P < 0.05) Ca2+-ATPase activity, surface hydrophobicity, solubility, and total sulfhydryl contents compared to the control group (0 kGy) on the 7th day of storage. Shrimps irradiated with 3 and 5 kGy exhibited remarkably higher (P < 0.05) hardness, springiness, and chewiness compared to the control group (14.99 N, 1.26 mm, and 3.19 mJ). Collectively, suitable EBI doses of 3–5 kGy were recommended in shrimp preservation to inhibit texture softening by inducing moderate protein oxidation.

Effect of atmospheric cold plasma treatment modes on the quality of red shrimp (Solenocera crassicornis) during cold chain storage

An increasingly popular non-thermal approach for food preservation is atmospheric cold plasma (ACP), which can efficiently inactivate various microorganisms. This study explored the impact of different ACP treatment modes on the preservation of red shrimp in cold chain storage. A novel treatment mode, ACP cyclical, was introduced as an alternative to ACP one-time treatment. The results indicated that the ACP cyclical treatment extended the ozone and shrimp exposure time to 35 min compared to one-time treatment, resulting in a notable enhancement in preservation effectiveness. While ACP treatment significantly reduced the total viable count (TVC) of red shrimp at day 0, it does not affect total volatile basic-nitrogen (TVB-N), pH value, or color. At day 8, the ACP cyclical group showed a 17.38% reduction in TVB-N, 36.90% decrease in TVC, and 32.39% decline in sulfur-producing bacteria compared to the ACP one-time treatment group. Electronic nose analysis indicated improved odor stability in both ACP treatment modes. Moreover, correlation and partial least squares discriminant analysis revealed that ACP cyclical treatment delayed shrimp’ color deterioration and TVB-N increase during prolonged storage. This study highlighted the potential of ACP cyclical treatment for enhancing red shrimp preservation in cold chain storage.

.Cinnamaldehyde-enriched Pickering emulsions stabilized by modified cellulose I and II nanocrystals recycled from maple leaves for shrimp preservation

The utilization of biomass waste has attracted much interest, but such attention hasn't been paid to the abundant fallen maple leaves in Canada. Herein, we aim to obtain cellulose nanocrystals (CNCs) from maple leaves and explore their potential applications as sustainable stabilizers of Pickering emulsions for the preservation of food products with complicated structures. The results reveal that two types of CNCs were extracted from maple leaves at different alkaline conditions. Octenyl succinic anhydride was selected to modify rod-like CNCs, and the CNC-stabilized oil-in-water Pickering emulsions showed excellent stability. Cinnamaldehyde, a model antibacterial compound, was incorporated in the Pickering emulsions, which exhibited the improved storage stability and sustained antibacterial capacity towards both Gram-positive and Gram-negative bacteria. Shrimp was chosen as an example that has complicated surface structure and is hard to disinfect, and the CNC-stabilized Pickering emulsions could be easily sprayed on the surface of shrimp to inhibit the proliferation of bacteria and inactivate the psychrophilic bacteria responsible for shrimp spoilage at refrigerated condition, so as to preserve the quality of shrimp. Therefore, the current work suggests the possibility to utilize fallen maple leaves as a promising source of CNCs and the applications of CNC-stabilized Pickering emulsions in seafood preservation.

Gellan Gum and Polyvinyl Alcohol Based Triple-Layer Films Enriched with Alhagi sparsifolia Flower Extract: Preparation, Characterization, and Application of Dried Shrimp Preservation.

To meet the demand for biobased packaging and minimize the oxidation of dried aquatic goods during storage, we created a triple-layer film (TF) with antioxidant capacity. The film was produced using polyvinyl alcohol (PVA) as the protective layer, gellan gum (GG)/PVA composite incorporating Alhagi sparsifolia flower extract (AFE) as the anti-oxidative capability layer, and GG as the anti-oxidative capacity slow-release control layer. The TFs with different AFE additions were characterized and compared to a single-layer film (SF) made of the same material. The results demonstrate that adding AFE to films degraded their water vapour and oxygen barrier properties as well as their tensile strength, but increased their light barrier properties, elongation at break, and anti-oxidative capability. The three-layer structure increased the light, water vapour, and oxygen barrier qualities of films, as well as their slow-release anti-oxidative capability. The application experiment revealed that the inclusion of AFE might aid in the preservation of dried prawn quality. Using TF supplemented with 5 (w/v) AFE to package the dried shrimps reduced the TBARS value by 47.5%. Our research indicated that TFs containing AFE have a wide range of possible applications in dried shrimp preservation.

New coating containing chitosan and Hyssopus officinalis essential oil (emulsion and nanoemulsion) to protect shrimp (Litopenaeus vannamei) against chemical, microbial and sensory changes.

In this study, the effect of chitosan coating containing emulsion and nanoemulsion of Hyssopus officinalis essential oil (EO) on the chemical, microbiological and sensory characteristics of shrimp (Litopenaeus vannamei) was investigated. The minimum value of TVB-N (Total volatile basic nitrogen), TBARS (Thiobarbituric acid reactive substances), PV (peroxide value), TMA-N (Trimethylamine-nitrogen) and FFA (Free fatty acids) after 12days were shown in NE+HEO 1% (coating containing chitosan with nanoemulsion of EO) with 20.53mgN/100g, 0.5µg/kg, 0.88 MAQ peroxide/kg, 1.3mg/100g and 12.16mg 100% of oleic acid, respectively. Also, minimum value of pH after 12days was related to the CE+HEO 1% (coating containing chitosan with emulsion of EO) with 7.60. The minimum value of psychrophilic and mesophilic microbial count after 12days were shown in NE+HEO 1%, 4.40±0.36 and 4.03±0.06cfu/g, respectively. The best score of sensory evaluation was observed in the NE-HEO 1% treatment. As a result, the edible coating containing chitosan-based nanoemulsion could be effective to the preservation of shrimp's microbiological, chemical, and sensory characteristics.

Effect of slurry ice on quality characteristics and microbiota composition of Pacific white shrimp during refrigerated storage

The objective of this study was to investigate the effect of using seawater slurry ice (SI) as storage medium on Pacific white shrimp (Litopenaeus vannamei) under 2 °C refrigerated storage. Meanwhile, traditional storage methods, such as crushed ice (CI) and cold storage (CS), were employed for comparison. The results showed that the SI storage inhibited microbial growth, retarded total volatile basic nitrogen (TVB-N) and melanosis formation, and maintained appearance due to the anoxic, cold, and hyperhaline environment provided by seawater slurry ice. The microbiota analysis revealed that spoilage bacteria (Pseudoalteromonas) was inhibited, while Psychromonas replaced Pseudoalteromonas and Psychrobacter as the major spoilage bacteria at the 6th day of slurry ice storage. In addition, the slurry ice reduced the rate of K-value and maintained the umami taste of shrimp. This study demonstrated the advantages of slurry ice in shrimp preservation, and provided new insight of developing new strategy for aquatic product storage.

Anti-browning and antibacterial dual functions of novel hydroxypyranone-thiosemicarbazone derivatives as shrimp preservative agents: Synthesis, bio-evaluation, mechanism, and application.

To develop new shrimp preservative agents with dual functions of anti-browning and antibacterial, thirteen hydroxypyranone-thiosemicarbazone derivatives were prepared according to molecular hybridization. Thereinto, compound 7j (IC50=1.99±0.19μM) shown the strongest anti-tyrosinase activity and was about twenty-three folds stronger than kojic acid (45.73±4.03μM). The anti-tyrosinase mechanism of 7j was illustrated through enzyme kinetic, copper ion chelating ability, fluorescence quenching, ultraviolet spectrum, AFM analysis, and molecular docking study. On the other hand, antibacterial assay and time-kill kinetics analysis confirmed that 7j also had good antibacterial activity against V. parahaemolyticus (MIC=0.13mM). PI uptake test, SDS-PAGE, and fluorescence spectrometry analysis proved that 7j can affect the bacterial cell membrane. Finally, the shrimp preservation and safety study indicated that 7j has dual effects of inhibiting bacterial growth and preventing enzyme browning, and can be applied to the preservation of fresh shrimp.

Histological demonstration of gonad development in the banana shrimp, Fenneropenaeus merguiensis

The genetic diversity of the banana shrimp Fenneropenaeus merguiensis is at risk because of over-harvesting, which consequently reduces food security. This endangerment is exacerbated because this species is not commonly cultivated by farmers. Overall, these factors necessitate conservation of this shrimp species across its natural habitat. Information on the migration of primordial germ cells (PGCs) to form a gonad is essential for shrimp preservation techniques such as broodstock preparation, sex differentiation, and germ cell transplantation. In this study, histological analysis and in situ hybridization of vasa expression (from embryo to testis development) were used to demonstrate the movement of PGCs. Hematoxylin and Eosin staining and in situ hybridization with the VASA probe revealed that the PGCs migrated retrogradely along the midgut, colonizing the area between the hepatopancreas and heart, a region that becomes the genital ridge in the postlarval stage. External sexual organs appeared at approximately 4 months of age. Through real-time PCR, the expression of the vasa gene was detected early on postlarval day 7, whereas its abundant expression was detected in the ovaries and testes of adult shrimp. This study could help with the identification and monitoring of PGCs or spermatogonia in banana shrimp and facilitate the implementation of other germ cell-relevant techniques in the future.