Effects of composite mixture of protein sources in replacing fish meal on nutritional value and flavor quality of Pacific white shrimp (Litopenaeus vannamei)

Cai, Li; Bai, Jinhai; Lan, Yang-Jun; Song, Fei; Wei, Zehong

doi:10.1016/j.aqrep.2022.101437

Cited by 2 publications

(1 citation statement)

References 28 publications

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“…Overexposure to formalin can result in direct toxicity, leading to increased mortality rates. Shrimp are particularly sensitive to formalin due to their small size and delicate physiology [22]. Therefore, an investigation into the effects of these three conditions on shrimp production is highly needed.…”

Section: Introductionmentioning

confidence: 99%

Quality determination of pacific white shrimp (Litopenaeus vannamei) postlarvae using salinity shock, thermal hock, and formaldehyde dipping

Sumarwan,

Yasa,

Subaedah

et al. 2023

E3S Web Conf.

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The methods of determination for Pacific white shrimp (Litopenaeus vannamei) postlarvae/PL quality were not well recognized by the user or the PLs producer. The objectives of these trials were to determine the correlation of salinity shock, thermal shock, and formaldehyde (37%) dipping (dose and duration) to the survival rate/SR of PLs 10. The thermal shock was conducted at 9, 12, 15, and 18 oC. Salinity shock was conducted with 0, 5, 10, and 15 ppt. Formaldehyde dipping was accomplished with 300, 600, 900, and 1.200 ppm. The survival rate (SR) of tested PLs was observed every 15 minutes for 60 minutes. The results showed that PLs demonstrated 100% survival in all salinity test levels but 0 ppt, which caused a decrease in SR after 30 minutes and longer exposures. The lowest threshold for temperature stress was 15 oC with 90% SR. The PLs demonstrated 90% of SR at below 600 ppm of formaldehyde stress test at all exposure durations. The findings of this study provide basic information for shrimp farmers regarding the threshold level for salinity, temperature, and formaldehyde stress during aquaculture handlings.

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Section: Introductionmentioning

confidence: 99%

Quality determination of pacific white shrimp (Litopenaeus vannamei) postlarvae using salinity shock, thermal hock, and formaldehyde dipping

Sumarwan,

Yasa,

Subaedah

et al. 2023

E3S Web Conf.

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Effect of ball‐milling treatment on the structural and functional characteristics of Litopenaeus vannamei protein

Liu,

Wang,

Guo

et al. 2024

Int J of Food Sci Tech

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SummaryBall‐milling is increasingly recognised as an efficient and environmentally friendly physical modification method in food processing. In this study, natural Litopenaeus vannamei protein (LVP) was subjected to ball‐milling treatment for 0, 5, 10, 15 and 20 min, respectively. Then, its structure and functional properties were investigated. Results indicated that proper ball‐milling treatment significantly enhanced the quality of LVP by influencing its structure. Specifically, ball‐milled LVP (BLVP) powder exhibited finer and brighter. BLVP subjected to 10 min demonstrated the highest solubility (22.80%), digestibility (64.50%) and foaming stability (93.69%), which were attributed to particle size and structure. BLVP processed for 15 min exhibited the highest oil holding capacity (1042.67%) and foaming capacity (17.11%), positively related to its surface hydrophobicity and sulfhydryl content. And its allergenicity decreased by 4.35%. These results provide a foundational framework for utilising ball‐milling to modify LVP, suggesting that this method may enhance the industrial applications of LVP.

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Effects of composite mixture of protein sources in replacing fish meal on nutritional value and flavor quality of Pacific white shrimp (Litopenaeus vannamei)

Cited by 2 publications

References 28 publications

Quality determination of pacific white shrimp (Litopenaeus vannamei) postlarvae using salinity shock, thermal hock, and formaldehyde dipping

Quality determination of pacific white shrimp (Litopenaeus vannamei) postlarvae using salinity shock, thermal hock, and formaldehyde dipping

Effect of ball‐milling treatment on the structural and functional characteristics of Litopenaeus vannamei protein

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