Life history of prawns: a review of recent studies with special reference to Indian species

The paper contains a brief review of the studies on the life histories of Indian species of prawns chiefly belonging to the family Penaeidae. References to similar work carried out outside India are furnished where significant variations have been observed. The three main larval stages viz., Nauplius, Protozoea and Zoea (Mysis) and their important characteristics, including modes of locomotion, are described. The post-larval development of one species that has been studied in detail (Metapenaeus dobsoni) is indicated in outline. Some aspects of the bionomics of these prawns, especially breeding and migration, are also briefly dealt with in view of their relevance in their life cycle. An outline of the life histories of some Palaemonid prawns of both fresh water and marine habitats is added at the end and the need for well- planned investigations in regard to species of such economic value as Palaemon carcinus (Macrobrachium rosenbergii) is indicated.

Deepwater prawns and lobsters off the Kerala coast

Majority of the prawn catch of the Kerala coast comes from the inshore regions within the 10 fathom line. A bottom deposit formed of fine mud rich in humus is found to be the ideal condition for the penaeid prawns. Similarly the lobster is observed in large numbers at localised areas very near the coast in the crevices of rocks. Though it has been observed that prawns and lobsters exist in deep water as well under different conditions, our knowledge about these forms along the Indian coasts is very scanty, being restricted to the works of Spence Bate, Alcock, De Man and Ramadan. Recently, during the cruises of the University Research Vessel Conch off the Kerala Coast (1958-1963) two species of deep water prawns and one species of lobster were collected from depths 100 - 180 fathoms. Of these, Penaeopsis philippi is found in large numbers occupying an almost continuous bed extending from Anjengo to Mangalore, while P. rectacutus has a restricted appearance between Cochin and Calicut. However, some sort of year to year variation has also been observed regarding the abundance of the species at various stations. Peurulus sewelli has a more restricted distribution, the maximum number being found between Puvar and Cochin. Attempt has been made to correlate the occurrence of the species with the hydrological conditions at the bottom and the nature of the substratum. It is observed that Peurulus sewelli occupies a more or less hard bed formed of sand with shell fragments or stones and small percentage of silt, the bottom temperature at the stations varying from 11°C to l4°C. P. sewelli is a more or less permanent inhabitant of the edge of the continental shell off the Kerala Coast worthy of attention for detailed investigation with a view to explore the possibilities of commercial exploitation.

Note on the size groups of prawns landed by shrimp trawls of four different cod end meshes

A study on the different size groups of prawns caught by four shrimp trawls having different cod-end meshes was made by the author. The results indicate that small sized prawns of mean length 77.15 mm were captured by the net having 23.38 mm cod-end at 5-6 fathoms depth, medium prawns of mean length 105.22 mm was caught in 25.21 mm and 19.88 mm cod-end at 8 fathoms depth and big sized prawns of mean length 117.98 mm were caught in 21.29 mm cod-end. Further the relation of length on breadth of prawn is worked out to be : Bp=0.15 Lp - 1.50 where Bp and Lp are breadth and length respectively.

The development of the freezing and export of prawns in India

The paper deals with an overview on the preservation of fish by freezing process. Until a few years ago the surplus catches of fish, prawns were being dried, salted or pickled. The Kerala coast had always yielded large catches of prawns and about 5000 tons of dried prawns were annually exported to Burma and other Eastern countries. The Government of India looking at the great potential of this industry, has now, with a view to encourage exports, provided a series of incentives towards this end.

Biochemical aspects of the spoilage of prawns

Certain features characterise spoilage of sea foods, as distinct from spoilage of protein foods in general. Among sea foods spoilage differs in the crustaceans, teleosts, or elasmobranchs respectively. High levels of free amino acids concentrations are characteristic of prawns and other crustacean muscle. Changes occurring in these influence pattern of spoilage. Differences also exist in the sea prawns and prawns taken from the backwaters. Melanosis is a characteristic feature of spoilage in prawns. Observations have shown that prawns are very susceptible to spoilage at ordinary temperature, the period of absolute freshness not exceeding 4 hours, while prompt icing extends the period to 3-5 days.

Evaluation of chemical tests for the quality of prawns

The object of this study was to determine the value of physical, bacteriological and chemical tests used to find out and compare the indices of quality of prawns stored at 0°C and at 18°C. pH value, nature of drip, the total bacterial count, presence or absence of tryptophan, trimethylamine content, glycogen, lactic acid, vitamins such as thiamin, riboflavin and niacin were estimated periodically to evaluate the quality of prawns stored at 0°C, whereas in addition to organoleptic changes, pH, bacterial count, nature of growth in peptone water, soluble protein in salt solution and loss of moisture, glycogen, lactic acid, and changes in vitamin B contents were noted periodically for prawns stored at -l8°C. Riboflavin and niacin were not affected appreciably but the retention of thiamin in prawns was very low.

Preservation of prawns with chemicals

The preservation of prawns with boric acid, dipotassium hydrogen phosphate, sodium bisulphite, ascorbic acid, citric ascorbic acid mixture, acronise pd, foromycin and penicillin have been investigated. Acronise pd, foromycin and citric ascorbic acid mixture in the order named proved the most effective inhibitors of growth of the natural mixture flora at temperatures between -18°C and 28°C; while foromycin inhibited yeast growth and sodium bisulphite and boric acid retarded melanosis. Acronise pd caused marked inhibition of bacterial growth in 5 to 50 per ml concentration, when used as an immersion medium for 10 to 15 minutes. The other chemicals used exerted a less intense action or were without any effect.

Dehydration of prawns in tunnel dryers

This paper deals with the dehydration of prawns in a tunnel dryer. Conditions required to produce an end-product of desired colour, shape and texture as well as good reconstitution and organoleptic properties which are not obtained in the normal hot air drying, have been worked out. An initial temperature and relative humidity of 90°C. and 85%-90% respectively and an air velocity not more than 1 metre/second are the essential conditions required. Both temperature and relative humidity are to be reduced to 70°C and 40% respectively after about an hour's operation, till the drying is complete. Flavour of the reconstituted product is close to that of the fresh cooked prawns and the texture is judged to be soft. Drying time required to reduce the moisture content of fresh prawns to 15% level is about 7 hours compared to 6-7 hours in normal hot air drying and more than 36 hours in sun-drying.

Effect of different media on the determination of the number of micro organisms in frozen prawns (shrimp)

The Indian standards Institution have recently laid down specifications for the grading of frozen shrimp of which the bacterial examination of the product forms a significant part. Work carried out in this regard in our laboratories have shown that various improvements could be made in the composition of the medium to obtain a more true picture of the total bacterial count. Changes in the medium for total bacterial count have, therefore, been suggested and the reasons for the same discussed.

Occurrence of a deeper red colour in prawn pulp prepared from iced-prawns

In commerce, great importance is given to the color of the dry prawn pulp in its quality evaluation. The possible correlation between this color factor to the iced or not iced condition of the raw prawn used, is investigated. The study reveals that as the icing period of the raw material increases the color of the finished product proportionately intensifies to a bright red compared to light brownish yellow or orange color of the product from the not iced prawn, and at the same time the other characteristics like flavor and taste deteriorates as the time of icing advances. This finding tends to show that the color factor does not reflect the true quality of prawn pulp. Based on chemical data it is suggested that "browning" due to Maillard reaction may have an important role in this color phenomena.

A study on the quality of prawns during processing in prawn-freezing factories

A study on the occurrence of defective pieces of prawns at three different stages of processing of headless shell on and peeled and deveined varieties was undertaken, each in one freezing factory. The average percentages of the defective prawns together with the standard deviation observed over a period of one year at the three stages are mentioned. Correlation is indicated between the occurrence of the defective pieces at the pre-freezing stage and those of earlier stages.

Studies on phenolase enzymes in prawns. Pt. 1. The distribution and physical properties of phenolases in Penaeid prawns

The distribution of phenolases in certain species of Penaeid prawns has been studied. Attempts were made to locate the regions of maximum enzyme activity in the prawns. The relative dopase activity has been examined in extracts from head, tail, shell with cuticles and muscle. The head juice and tail extracts were found to register very high order of enzyme activity. Metapenaeus affinis, Metapenaeus monoceros and Penaeus indicus record comparatively higher enzyme activity than Parapenaeopsis stylifera and Metapenaeus dobsoni, no definite relationship has been found between the relative activity of the enzyme and size grade at least in one species examined. Experiments were done to determine the pH optima of the enzyme and the influence of pH on its deactivation. Exposure to higher temperatures up to 55°c was shown to activate the crude enzyme considerably. The possible implications of the observations have been discussed.

Further studies on dehydration of prawns in rotary drum dryer

The paper deals with studies made to modify the process of drying of prawns in rotary drum dryer reported by the authors earlier. Prawns belonging to any species except M. monoceros can be satisfactorily dried. With M. monoceros invariably considerable adherence of shell occurs. Prawns of any size group can be dried provided in the case of medium and big size prawns they are beheaded prior to drying. In all size groups, beheading prior to drying results in better appearance of the end product in addition to the output of the dryer per charge being increased.

Phosphate treatment of frozen prawns. Pt. 1. Screening of various phosphates for prevention of drip loss

Various phosphates and their mixtures were screened for their efficiency of preventing drip loss in frozen prawns. The effectiveness of the phosphates decreased in the following order: Sodium tripolyphosphate — Sodium pyrophosphate — Sodium hexametaphosphate Sodium metaphosphate — Sodium dihydrogen phosphate; the last two being ineffective. Even though thaw drip loss was reduced by the above treatments the organoleptic quality of the thawed as well as cooked products was unsatisfactory, discoloration being the major defect. A solution of a mixture of 12% sodium tripolyphosphate and 8.6% sodium dihydrogen phosphate or 2% citric acid in water when used as dip prevented thaw drip loss, improved cooked yield and organoleptic quality without adversely affecting the biochemical characteristics. Commercial scale trials showed that the results are highly reproducible.

Preliminary observations on changes in nucleotides in oil sardine and certain Penaeid prawns during chill storage

Preliminary study has been made of the changes in common 5' nucleotides in oil sardine (Sardinella longiceps) and two Penaeid prawns of Indian waters during chill storage. The course of nucleotide degradation has been followed in the fresh fish and shell fish during ice storage. The level of inosine monophosphate (IMP) in prawns showed significant but steady decrease during ice storage and this appears to serve as useful indication of length of storage. Comparison has been made on the pattern of nucleotide changes in block frozen fish and individually quick frozen fish stored at -23°C.