Physicochemical, Proximate Composition, Microbiological and Sensory Analysis of Farmed and Wild Harvested White Shrimp &lt;em&gt;Litopenaeus vannamei&lt;/em&gt; (Boone, 1931) Tissues

Puga-López, Dagoberto; Ponce‐Palafox, Jesús T.; Barba-Quintero, Guillermo; Torres-herrera, M.R.; Romero-Beltrán, Emilio; Arredondo‐Figueroa, José Luis; Gomez, M. Garcia-ulloa

doi:10.19026/crjbs.5.5454

Cited by 17 publications

(9 citation statements)

References 21 publications

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“…These unpredictable results may be due to differences in nutritional composition, feeding time, growing conditions, fish size and species‐specific differences (Rahimnejad et al, 2019). In the present study, the body compositions values obtained from the whole body of crayfish were found to be between 76 and 79% for moisture and approximately 15–17% for protein (Table 4) and these values were found to be consistent with the findings of the previous studies (Öksüz & Mazlum, 2016; Puga‐Lopéz et al, 2013). In addition, Martínez‐Córdova et al, (2013) showed that partial or whole replacement of formulated feed (75–100%) by live insects during the culture of L .…”

Section: Discussionsupporting

confidence: 92%

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Evaluation of mealworms (Tenebrio molitor) meal as an alternative protein source for narrow‐clawed crayfish (Pontastacus leptodactylus) juveniles

Mazlum

Turan

Yıldırım

2021

Aquaculture Research

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An eighty‐day feeding study was performed to investigate the effects of mealworm meal (Tenebrio molitor) on the growth, survival and moulting frequency of juvenile Narrow‐clawed crayfish (Pontastacus leptodactylus). Three dietary treatment groups with triplicate were fed with a fish meal‐based without MW (control diet: MW0), two diets with 50% (MW50) and 100% (Mw100) of fish meal substitution with MW respectively. P. leptodactylus juveniles (11.0 ± 0.05 mm, mean ±SE and 0.011 ± 0.002 g, mean ±SE) were randomly stocked into nine flow‐through tanks with a density of 30 crayfish per tank and reared for 80 days. Crayfish fed with MW50 mealworm meal showed positive effects on weight gain (WG), specific growth rate (SGR), protein efficiency ratio (PER), apparent net protein utilization (ANPU), moulting frequency (MF) and feed conservation ratio (FCR), but lower survival rate (SR) as compared to the other diet groups. Protein and lipid contents of the whole body of the crayfish fed with replacement diet (MW50) were found to be higher than those of the other two diet groups (p<0.05). However, the MW100 diet slightly increased the moisture and ash contents of the crayfish. Our observation indicated that the addition of a 50% mealworm meal in the diet of P. leptodactylus juveniles improved the growth performance of the crayfish without causing any adverse effects. Therefore, T. molitor meal can be considered as an alternative animal source of protein for the narrow‐clawed crayfish juveniles.

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Section: Discussionsupporting

confidence: 92%

“…for moisture and approximately 15-17% for protein (Table 4) and these values were found to be consistent with the findings of the previous studies (Öksüz & Mazlum, 2016;Puga-Lopéz et al, 2013). Note: Means in a row followed by different superscripts are significantly different at p<0.05.…”

Section: Discussionsupporting

confidence: 90%

Evaluation of mealworms (Tenebrio molitor) meal as an alternative protein source for narrow‐clawed crayfish (Pontastacus leptodactylus) juveniles

Mazlum

Turan

Yıldırım

2021

Aquaculture Research

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“…[25] The protein content of squid and white leg shrimp meat was 14.20% and 20% respectively, which were more or less similar to that obtained for other squid [26,27] and shrimp species. [28,29] The fat content was higher in white leg shrimp (1.80%) than that in croaker fish (1.30%) and Indian squid (0.70%). The proximate composition of croaker fish indicates moisture content of 81.40%.…”

Section: Resultsmentioning

confidence: 98%

“…[30] In our study, the proximate composition obtained for white leg shrimp was within the range that is reported for other shrimp species like brown shrimp (Crangon crangon), Fenneropenaeus indicus. [28,29,31,32] The NPN content in fresh meat of croaker fish, Indian squid, and white leg shrimp was 26% (641 mg/100 g meat), 13.66% (310 mg/100 g meat), and 9.46% (298 mg/100 g meat) of total nitrogen, respectively ( Table 1). Dileep et al [11] also reported high content of NPN (23%) in fresh meat of ribbon fish.…”

Section: Resultsmentioning

confidence: 99%

Bio-chemical composition, functional, and rheological properties of fresh meat from fish, squid, and shrimp: A comparative study

Mehta

2017

International Journal of Food Properties

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This study was conducted to evaluate bio-chemical composition, functional, and rheological properties of croaker fish (Johnius dussumieri), Indian squid (Loligo duvaucelii), and white leg shrimp (Litopenaeus vannamei) in fresh condition. The n-3 fatty acids were slightly higher in croaker fish (14.91 %) compared to that in Indian squid (13.59 %) and white leg shrimp (13.02 %). The solubility and viscosity of croaker fish proteins were significantly (p < 0.05) lower as compared to shrimp and squid proteins, while the emulsion capacity was higher for squid proteins. The histological study of squid muscles revealed a unique and strong arrangement of myofibrils. Dynamic viscoelastic behaviour of fresh meat of croaker fish and white leg shrimp revealed that transition from sol to gel took place between 48°C to 65°C and 39.93°C to 64.30°C, respectively, while in case of Indian squid, gel formation (increase in G') progressed mainly in two steps: the first step at low temperature range of 5-28.41°C and the second step over 45°C. Along with this, gel breakdown occurred in the range of 28-45°C. Our study suggested that the temperature range for sol to gel transformation differs from species to species considerably and hence, a specific temperature range may be determined to have maximum gelling ability for every fish species used as raw material for gel-based formulations. ARTICLE HISTORY

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“…Tingginya angka perdagangan (ekspor) dari udang disebabkan oleh nilai gizi dari udang yang cukup tinggi. Kandungan protein yang terdapat pada udang berkisar 19-20% dan kandungan lemak berkisar 1,20-1,30% (Puga-lopez et al, 2013). Komponen lemak yang dominan pada udang adalah fosfolipid, khususnya fosfatidilkolin dan sterol (Thepnuan et al, 2009).…”

Section: Pendahuluan1unclassified

Pengaruh Penambahan Polifosfat Dan Natrium Klorida Terhadap Peningkatan Daya Ikat Air Udang Putih Beku Dan Efisiensi Proses

Sitanggang

Teguh

Ahza

2019

jtip

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White shrimp (Litopanaeus vannamei) is one of the most popular seafood commodities, therefore, it has considerab le economic value. The aim of this study was to evaluate the effect of polyphosphate and sodium chloride addition in the soaking solution on the water holding capacity (WHC) of frozen white shrimp at a pilot scale (i.e. 12 kg), production cost efficiency and its sensory acceptance. Various comb inations of salt and phosphates concentration were evaluated to ob tain the most optimum condition for increasing the frozen shrimp WHC while the final product phosphate residue did not exceed 0.5%. The highest WHC was ob tained b y soaking the white shrimps in a solution containing 2.5% polyphosphate MTR 80-P and 1.0% NaCl. The phosphate residue concentration determined in the final product was ab out 0.27%. The final product multisample difference test (rating test) also confirmed that this comb ination was not detrimental to the perception of the consumers. Moreover, the use of soaking condition reduced the production cost (b ased on the raw material costs) b y Rp. 4.580,900/2.000 kg finished products or equals to Rp. 2.290/kg finished products. Conclusively, the addition of polyphosphate and salt in soaking solution at the optimum concentration increased the WHC of the frozen white shrimps, reduced production cost without changing the product sensory acceptance.

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Physicochemical, Proximate Composition, Microbiological and Sensory Analysis of Farmed and Wild Harvested White Shrimp <em>Litopenaeus vannamei</em> (Boone, 1931) Tissues

Cited by 17 publications

References 21 publications

Evaluation of mealworms (Tenebrio molitor) meal as an alternative protein source for narrow‐clawed crayfish (Pontastacus leptodactylus) juveniles

Evaluation of mealworms (Tenebrio molitor) meal as an alternative protein source for narrow‐clawed crayfish (Pontastacus leptodactylus) juveniles

Bio-chemical composition, functional, and rheological properties of fresh meat from fish, squid, and shrimp: A comparative study

Pengaruh Penambahan Polifosfat Dan Natrium Klorida Terhadap Peningkatan Daya Ikat Air Udang Putih Beku Dan Efisiensi Proses

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