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Journal articles on the topic 'Fresh shrimp'
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1
Afrinanda, Lisa, and Ilyas Ilyas. "PERANCANGAN SISTEM KLASIFIKASI UDANG BERACUN PADA JENIS UDANG TENGGEK MENGGUNAKAN METODE K-NEAREST NEIGHBOR (K-NN)." Selodang Mayang: Jurnal Ilmiah Badan Perencanaan Pembangunan Daerah Kabupaten Indragiri Hilir 6, no. 1 (2020): 1–7. http://dx.doi.org/10.47521/selodangmayang.v6i1.140.
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Shrimp is one of the seafood which is nutrient-rich needed by the body. However, due to the frequent case of the infected Tenggek-shrimp appeared, it makes people beware to consume it. The classification of Tenggek-shrimp by using image processing of the computer be able to classify the types of shrimp whether poisonous or not. The data mining techniques can be used to classify shrimp based on RGB colors (red, green, blue) and texture (energy, contrast, correlation, homogeneity). The class of Tenggek-shrimp is divided into two, The fresh Tenggek-shrimps that are caught naturally (Class A) and the poisoned Tenggek-shrimps that are caught by using the poison (Class B). The method used in this study is K-Nearest Neighbor (K-NN). This classification system is expected to help the people in selecting good and safe Tenggek-shrimp for consumption. Based on the evaluation results using the holdout method, obtained an average accuracy of 63% with an accuracy of identification of toxic tenggek shrimp of 71.66%, and the accuracy of identification of natural fresh shrimp is about 60%.
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Babunova, Veronica S., and Petr A. Popov. "STRUCTURE, CLASSIFICATION OF SHRIMPS, SPECIES USED FOR FISHING IN RUSSIA AND ZONAL FEATURES OF THEIR ECOLOGY." Problems of veterinary sanitation, hygiene and ecology 1, no. 41 (2022): 43–52. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202201005.
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This review article briefly describes the structure of shrimps and the distinctive features of this decapod order (Decapoda). Various classifications of shrimps are considered: scientific (cold-water, warm-water, brackish, fresh-water); consumer (Atlantic or northern shrimp; king; tiger), for the size range (big, medium, small, especially small). Several types of shrimp are sold to the consumer: frozen, fresh-frozen, chilled, boiled-frozen, and canned. Frozen shrimps are subdivided according to the degree of cutting into: uncut; the neck in the shell; peeled while preserving the caudal fin and peeled. This article also provides an overview of the state of the resources of commercial invertebrates in waters of Russia.
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Fatimah, Siti Sahatul, Sri Marwanti, and Suprapti Supardi. "KINERJA EKSPOR UDANG INDONESIA DI AMERIKA SERIKAT TAHUN 2009-2017: PENDEKATAN MODEL CONSTANT MARKET SHARE (CMS)." Jurnal Sosial Ekonomi Kelautan dan Perikanan 15, no. 1 (2020): 57. http://dx.doi.org/10.15578/jsekp.v15i1.7677.
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Ekspor merupakan salah satu parameter yang sangat penting untuk diperhatikan, agar suatu negara dapat mengetahui seberapa besar pertumbuhan ekonominya. Udang merupakan salah satu komoditas ekspor yang memiliki peranan penting dalam kontribusi ekonomi Indonesia. Penelitian ini bertujuan untuk mengkaji kinerja ekspor komoditas udang Indonesia di Amerika Serikat tahun 2009-2017. Komoditas udang yang diteliti dikelompokkan lebih spesifik menjadi tiga jenis produk, yaitu udang beku, udang segar dan udang olahan. Metode analisis adalah Constant Market Share (CMS) digunakan dalam penelitian ini. Data yang digunakan dalam penelitian ini berupa data sekunder daritahun 2009 hingga tahun 2017 yang diperoleh dari United Nations Commodity Trade Statistics Division (UN Comtrade) dan International Trade Center (ITC:).Rata-rata pertumbuhan ekspor udang Indonesiasecara umum lebih tinggi daripada rata-rata pertumbuhan ekspor udang dunia. Kinerja ekspor udang beku lebih baik dibanding udang segar dan udang olahan, dilihat dari aspek efek komposisi produk dan dan efek daya saing, namun dari aspek efek distribusi udang beku dan udang segar kalah dibanding dengan udang olahan. Hasil tersebut menunjukkan bahwa udang beku Indonesia memiliki potensi yang sangat besar untuk dikembangkan, walaupun dari aspek distribusi masih lemah (ditunjukkan dengan nilai yang bertanda negatif). Hasil CMS menunjukkan bahwa ekspor udang Indonesia masih berfokus pada udang beku saja, dan kurang memprioritaskan udang segar dan udang olahan. Hal tersebutmenunjukkan bahwa perlu adanya evaluasi baik dari sisi produksi, distribusi dan mutu produk untuk meningkatkan kinerja produk terutama di udang segar maupun olahan. Title: Export Performance of Indonesian Shrimp In the United States During 2009-2017: A Constant Market Share Model Approach Export is an important sector to calculate the economic growth of the country. Shrimp is one of main commodity that gives significant contribution to Indonesia economic. The research was aimed at analyzing the export performance of Indonesian shrimp in the United States during 2009-2017. Specifically, the shrimps were grouped into three categories, frozen shrimp, fresh shrimp, and processed shrimp. Constant Market Share (CMS) approach was used in this study. This study used secondary data from 2009 to 2017 that were collected from the United Nations Commodity Trade Statistics Division (UN Comtrade) and International Trade Center (ITC). The average growth of Indonesia shrimp was higher than the average growth of the world shrimp exports. The result of CMS suggested that export performance of frozen shrimp was better than the fresh shrimp and processed shrimp based on product composition and competitiveness effect. However, processed shrimp was better than frozen shrimp and fresh shrimp in terms of distribution effect. The result showed that Indonesia shrimp exports were still focused only on frozen shrimp rather than fresh shrimp and processed shrimp. Frozen shrimp had a great potential of development despite of its poor distribution (negative value). This phenomenon suggested a necessary evaluation on the production, distribution, and product quality to improve the product performance especially on fresh shrimp and processed shrimp.
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Fatimah, Siti Sahatul, Sri Marwanti, and Suprapti Supardi. "KINERJA EKSPOR UDANG INDONESIA DI AMERIKA SERIKAT TAHUN 2009-2017: PENDEKATAN MODEL CONSTANT MARKET SHARE (CMS)." Jurnal Sosial Ekonomi Kelautan dan Perikanan 1, no. 1 (2020): 57. http://dx.doi.org/10.15578/jsekp.v1i1.7677.
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Ekspor merupakan salah satu parameter yang sangat penting untuk diperhatikan, agar suatu negara dapat mengetahui seberapa besar pertumbuhan ekonominya. Udang merupakan salah satu komoditas ekspor yang memiliki peranan penting dalam kontribusi ekonomi Indonesia. Penelitian ini bertujuan untuk mengkaji kinerja ekspor komoditas udang Indonesia di Amerika Serikat tahun 2009-2017. Komoditas udang yang diteliti dikelompokkan lebih spesifik menjadi tiga jenis produk, yaitu udang beku, udang segar dan udang olahan. Metode analisis adalah Constant Market Share (CMS) digunakan dalam penelitian ini. Data yang digunakan dalam penelitian ini berupa data sekunder daritahun 2009 hingga tahun 2017 yang diperoleh dari United Nations Commodity Trade Statistics Division (UN Comtrade) dan International Trade Center (ITC:).Rata-rata pertumbuhan ekspor udang Indonesiasecara umum lebih tinggi daripada rata-rata pertumbuhan ekspor udang dunia. Kinerja ekspor udang beku lebih baik dibanding udang segar dan udang olahan, dilihat dari aspek efek komposisi produk dan dan efek daya saing, namun dari aspek efek distribusi udang beku dan udang segar kalah dibanding dengan udang olahan. Hasil tersebut menunjukkan bahwa udang beku Indonesia memiliki potensi yang sangat besar untuk dikembangkan, walaupun dari aspek distribusi masih lemah (ditunjukkan dengan nilai yang bertanda negatif). Hasil CMS menunjukkan bahwa ekspor udang Indonesia masih berfokus pada udang beku saja, dan kurang memprioritaskan udang segar dan udang olahan. Hal tersebutmenunjukkan bahwa perlu adanya evaluasi baik dari sisi produksi, distribusi dan mutu produk untuk meningkatkan kinerja produk terutama di udang segar maupun olahan. Title: Export Performance of Indonesian Shrimp In the United States During 2009-2017: A Constant Market Share Model Approach Export is an important sector to calculate the economic growth of the country. Shrimp is one of main commodity that gives significant contribution to Indonesia economic. The research was aimed at analyzing the export performance of Indonesian shrimp in the United States during 2009-2017. Specifically, the shrimps were grouped into three categories, frozen shrimp, fresh shrimp, and processed shrimp. Constant Market Share (CMS) approach was used in this study. This study used secondary data from 2009 to 2017 that were collected from the United Nations Commodity Trade Statistics Division (UN Comtrade) and International Trade Center (ITC). The average growth of Indonesia shrimp was higher than the average growth of the world shrimp exports. The result of CMS suggested that export performance of frozen shrimp was better than the fresh shrimp and processed shrimp based on product composition and competitiveness effect. However, processed shrimp was better than frozen shrimp and fresh shrimp in terms of distribution effect. The result showed that Indonesia shrimp exports were still focused only on frozen shrimp rather than fresh shrimp and processed shrimp. Frozen shrimp had a great potential of development despite of its poor distribution (negative value). This phenomenon suggested a necessary evaluation on the production, distribution, and product quality to improve the product performance especially on fresh shrimp and processed shrimp.
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Miyasaka, Hitoshi, Aoi Koga, Yusaku Tani, et al. "The effects of a marine photosynthetic bacteria Rhodovulum sulfidophilum on the growth and survival rate of Marsupenaeus japonicus (kuruma shrimp)." SDRP Journal of Aquaculture, Fisheries & Fish Science 3, no. 2 (2021): 245–49. http://dx.doi.org/10.25177/jaffs.3.2.ra.10713.
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The sustainability of the shrimp aquaculture depends largely on disease control and the health status of shrimp. Probiotics, which make shrimps healthier and more resistant to pathogens, are promising countermeasure for shrimp diseases. In this study, the effects of the marine purple non-sulfur photosynthetic bacterium (PNSB) Rhodovulum sulfidophilum on Marsupenaeus japonicus (kuruma shrimp) growth and survival were examined in 177 m2 aquaria (140 tons of water) for 70 days. The shrimp received feed containing 0.01 % fresh weight (106 colony forming unit/g) of R. sulfidophilum cells. The survival rate significantly improved (P < 0.001) (R. sulfidophilum-fed = 81.9 %; control = 71.5 %), the feed conversion rate improved (R. sulfidophilum-fed = 1.83; control = 2.11), and there was no difference in the shrimp average body weight. The approximate bacterial cell cost was $0.003 to $0.005 per 1 kg feed, indicating that the R. sulfidophilum approach is economically feasible and a promising candidate for probiotic bacteria in shrimp aquaculture. Keywords: photosynthetic bacteria, Rhodovulum sulfidophilum, Marsupenaeus japonicus, shrimp, probiotics
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Zancan, Thaise Dalferth, José María Monserrat, Robson Matheus Marreiro Gomes, Vilásia Guimarães Martins, Wilson Wasielesky, and Marcelo Borges Tesser. "Effects of including of Japanese Pumpkin Seeds and Pomace in the Diets of Pacific White Shrimp (Penaeus vannamei)." Animals 13, no. 22 (2023): 3480. http://dx.doi.org/10.3390/ani13223480.
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A 60-day feeding trial was conducted to evaluate the effects of including pumpkin seeds and pomace in the diets of Pacific white shrimp Penaeus vannamei, and the effects of these supplements on growth performance, body composition, and total polyphenol, flavonoid and carotenoid contents, as well as on total antioxidant activity, and body color parameters. Five diets were evaluated: pumpkin seeds (PS) at 50 and 100 g·kg−1, pumpkin pomace (PP) at 50 and 100 g·kg−1, and a control treatment. Pacific white shrimp (P. vannamei) juveniles (0.60 ± 0.01 g) were stocked in 15 tanks (310 L), containing 30 shrimps per tank, and the treatments were randomly distributed in triplicate. At the end of the experiment, shrimps were euthanized, weighed, and dissected for further analyses. The inclusion of PS in the diets impaired growth performance, reduced the total flavonoid content and had a pro-oxidative effect on muscle. The inclusion of PP in the diets did not affect growth performance, improved the feed conversion ratio, increased the total flavonoid content in the diets and hepatopancreas, and improved the antioxidant activity of the feeds and shrimp muscle. The total carotenoid content of the feeds increased with the inclusion of PS or PP in the diets; however, the total carotenoid content of shrimp increased only in those fed PP diets. Shrimp fed with PS diets showed a yellowish color and higher saturation when fresh and a reddish color and yellow hue angle after cooking. Shrimp fed PP diets turned reddish and yellowish, both when fresh and after cooking. The inclusion of PS in P. vannamei diets is not recommended; however, PP can be included at 100 g·kg−1 without affecting the growth parameters. Further studies evaluating the inclusion of higher PP levels in shrimp diets are recommended.
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-, Mashuri Masri, Eka Sukmawaty, Fatmawati Nur, and Suriani Suriani. "Bacterial Contamination at Whiteleg Shrimp (Litopeanaeus vannamei) in Aquaculture." Jurnal Biodjati 6, no. 1 (2021): 136–45. http://dx.doi.org/10.15575/biodjati.v6i1.11812.
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Indonesia has a very high biodiversity, which has later become one of the natural products of interest to the international community, including fishery products. One of the high-demand Indonesian fishery products is whiteleg shrimp Litopeaneus vannamei. However, safety food Exported whiteleg shrimp products must meet the criteria, including free from bacterial contamination such as Escherichia coli, Salmonella, Vibrio cholera. This study attemptted to analyze E. coli, Salmonella, V. cholerae contamination in 3 ponds in Bojo, Cilellang, and Palanro Village in District Malusetasi, Barru Regency, South Sulawesi. Two samplings for each pond were conducted in the morning were pond water and fresh whiteleg shrimp. SNI 2728-2018 specifies the quality and safety requirements for fresh shrimp. This standard applies to whole or headless fresh shrimp handled from fresh shrimp and does not apply to fresh shrimp that has undergone further processing. Based on SNI 2728-2018, the E. coli test showed positive in Cilellang Village (sample A) with 11 MPN/g, negative in Palanro Village (sample B) and in Bojo village (sample C) with the value of <2 MPN/g. Escherichia coli test showed positive in sample D (Vannamei shrimp in Cilellang Village) and sample E (Vannamei shrimp in Palanro Village) with 2.0 MPN/g, 17 MPN/g, respectively. Only sample F (Vannamei shrimp in Bojo village ) showed a negative result. As for the Salmonella test, positive results showed in sample A, while sample B and sample C showed negative results. The Vibrio cholerae test showed negative at all samples. . This study concludes that Whiteleg shrimp from ponds in Mallusetasi District is classified as safe for consumption.
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Ezemba, C. C., O.G. Mbah, and O.J. Osuala. "Fungal Quality of Fresh Shrimp sold at Ndibe Beach in Afikpo, Ebonyi State." International Journal of BioSciences and Technology (IJBST) ISSN: 0974-3987 13, no. 4 (2020): 42–50. https://doi.org/10.5281/zenodo.4276002.
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<strong>Fungal Quality of Fresh Shrimp sold at Ndibe Beach in Afikpo, Ebonyi State</strong> Ezemba, C. C.; Mbah, O.G.; Osuala, O.J. Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University Uli, Anambra State, NIGERIA constancechinyere790@yahoo.com, osualaoluchioo@gmail.com, brown60676@gmail.com <strong>Abstract </strong> This study was conducted in the Department of Applied Microbiology with the aim to obtain the fungi qualities of shrimps from Ndibe beach, Afikpo North LGA, Ebonyi State Nigeria using pour plate method (after serial dilution) and lactophenol staining . The isolated organisms were identified and characterized following the standard microbiological methods. The result of total fungi count revealed that the average fungal colonies count from different sample parts are 2.07 x 10<sup>6</sup>, 0.39 x 10<sup>6 </sup> and 0.79 x 10<sup>6</sup> respectively for head, body and tail. The result of the isolates and identification of fungi from different parts of the shrimp samples from three different vendors revealed that five fungi isolates were identified. These isolates include: <em>Aspergillus </em>species<em>, Penicillium </em>species<em>, Mucor </em>species<em>, Fusarium </em>speciesand<em> Rhizopus </em>species. The result percentage frequency of occurrence revealed that <em>Aspergillus </em>spp 8(25%) 7(21%) 7(27%), <em>Penicillium </em>spp 7(21.9%) 5(20%) 6(23%), <em>Mucor </em>spp 5(15.6%) 5(20%) 6(23.1%), <em>Fusarium </em>spp 8(25) 4(16%) 4(154%) and <em>Rhizopus </em>spp 4(12.5%) 4(16%) 3(11.5%) respectively for vendors A, B and C. This shows that <em>Aspergillus </em>species have the highest frequency occurrence with <em>Rhizopus </em>species having the lowest frequency occurrence. In conclusion, the presence of these Fungi in the Shrimps is attributed to contamination from the environment and the shrimp handlers (mongers) or as normal flora of the shrimp which unfortunately happens to be opportunistic pathogens or pathogens of humans. The maintenance of high personal and environmental hygiene as well as proper heating and cooking will improve fresh shrimp quality and prevent food-borne diseases. URL: https://www.ijbst.org/papers-published/ijbst-2020-volume-13-issue-4
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Dang, Thi Hoang Oanh, Thi Nhu Thuy Nguyen, and Ngoc Ut Vu. "Investigation of parasites in the digestive tract of white leg shrimp (Litopenaeus vannamei) cultured at coastal farms in the Mekong Delta." Can Tho University Journal of Science 13, Aquaculture (2021): 79–85. http://dx.doi.org/10.22144/ctu.jen.2021.020.
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A total of 291 white leg shrimp samples were collected from 70 cultured ponds in Soc Trang, Bac Lieu and Ca Mau provinces in the Mekong Delta and subjected to endoparasitic detection in the digestive tract. Collected shrimps displayed unhealthy behaviors such as stop or less feeding and lethagic swimming. Pathological signs in the gastrointestinal tract include (1) empty midgut and stomach together with pale and atrophy hepatopancreas; (2) empty, little or discontinued food in the midgut; (3) slow growth and variation in sizes; and (4) white feces. The results from fresh and Giemsa stained smears methods revealed that 96.5% of sampled shrimps were infected by gregarine parasite at different developmental stages. A prevalence infection of 24.7% was recorded with Vermiform present in the hepatopancreas by fresh smear and histology. Histopathological analysis noted that 7.9% of collected shrimp samples had Enterocytozoon hepatopenaei (EHP) spores in hepatopancreas and midgut and confirmed by PCR analysis.
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Siswoyo, Siswoyo, Anisah Mega Andini, Dea Amelia, Aisyah Deri Ayu Tungga Safitri, and Yuant Tiandho. "PEMANFAATAN EKSTRAK UBI UNGU SEBAGAI INDIKATOR LABEL DALAM PEMANTAUAN KESEGARAN UDANG MENGUNAKAN NEURAL NETWORK." JOURNAL ONLINE OF PHYSICS 7, no. 1 (2021): 7–12. http://dx.doi.org/10.22437/jop.v7i1.14500.
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The main weakness in shrimp marketing is the perishable food nature of shrimp. Generally, people identify the freshness of shrimp by direct observation. However, it will be difficult to detect the freshness of shrimp if it is marketed in a closed container. In this study, a label indicator of purple sweet potato will be made to detect the freshness of shrimp. The increase in the efficiency of indicator readings is carried out using a neural network algorithm. The results of the sensitivity test showed that the label indicator of purple sweet potato extract was sensitive to the presence of ammonia.Through a comparison between the storage time of shrimp and the organoleptic quality of shrimp, it is known that the quality of shrimp is divided into four classes, namely: (i) "Very fresh" marked with a solid red color (ii) "Fresh marked with a deep blue color (iii) "not fresh marked with a dark red color. gray and (iv) “very unrefreshing marked with a faded brown color. Through label indicator image classification using a neural network algorithm, from 73 training data obtained an accuracy rate of 95.89% and a precision of 92%.
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Lopes de Araújo, Sinthya Meire, and Alex Augusto Gonçalves. "A New Ready-To-Bake Seafood Meal Based on Pacific White Shrimp: Product Development, Cost Evaluation, Consumer Acceptability, and Shelf Life Stability." Open Food Science Journal 11, no. 1 (2019): 18–24. http://dx.doi.org/10.2174/1874256401911010018.
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Background: Considering that consumers are increasingly demanding and attentive to a healthy diet, while also looking for food that is easy to prepare, the objective of this work was to develop a new value-added product with Pacific white shrimp. Methods: Fresh shrimps were headless, eviscerated, cut, washed, immersed in brine (10% NaCl + 5% sodium tripolyphosphate – STPP, 30 min), drained, weighed, immersed in sweet-sour sauce (15 min), drained, stuffed with cream cheese, weighed, vacuum packed, frozen (-30°C / 24h), and stored (-18ºC). Microbiological, centesimal composition and physico-chemical analyzes were performed for fresh and stuffed shrimp. Confirmed the microbiological safety, samples were baked (180ºC, 20 min) and sensorially evaluated. The shelf life study for the frozen stuffed shrimp was carried out during 180 days of storage (-18ºC) and at each 45 days, samples were withdrawn for microbiological and physico-chemical analyzes. Results: All parameters analyzed were within the limits of Brazilian legislation, which demonstrated the initial shrimp freshness, and hygienic health care. The overall acceptance test was 8.72, the acceptability index of 96% and purchase intention of 82%. The final cost per piece was lower and viable. The nutritional value was in accordance to the literature for this shrimp, and the physico-chemical results during the shelf life evaluation were stable. Conclusion: The vacuum packaging, and freezing storage, associated with hygienic-sanitary care promoted the stability of microbiological assessment, and physical-chemical properties, and the overall quality and safety product for the consumer, which can be a new alternative for the shrimp industry.
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Vieira, Genyess Ribeiro Arthur da Silva, Mariana Soares, Norha Constanza Bolívar Ramírez, et al. "Lactic acid bacteria used as preservative in fresh feed for marine shrimp maturation." Pesquisa Agropecuária Brasileira 51, no. 11 (2016): 1799–805. http://dx.doi.org/10.1590/s0100-204x2016001100001.
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Abstract The objective of this work was to evaluate the effect of Lactobacillus plantarum on the preservation of fresh mussels and its effect on the attractiveness, consumption, and midgut bacterial microbiota of Pacific white shrimp broodstock. The experiment evaluated mussels stored with L. plantarum at 4ºC. The controls were: mussels stored at -18ºC without L. plantarum; mussels stored at -18ºC with L. plantarum; and mussels stored at 4ºC without L. plantarum. Microbiological analyses on mussels were performed on days 1, 7, 15, 30, 45, and 60 after processing. Additionally, mussels preserved with L. plantarum and stored at 4ºC, and mussels stored at -18ºC without L. plantarum were evaluated after 15 days for attractiveness, consumption, and midgut bacterial microbiota of shrimps. Mussels preserved with L. plantarum showed higher lactic acid bacteria counts and lower counts of Vibrio spp., as well as of total heterotrophic bacteria, after 60 days of storage. No differences were observed for attractiveness or consumption between treatments. The bacterial microbiota of midgut in shrimp fed mussels preserved with L. plantarum showed higher lactic acid bacteria count and lower Vibrio spp. The use of L. plantarum inhibits Vibrio spp. and preserves feed without changing attractiveness or consumption for shrimp.
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Hidayani, Andi Aliah, Marlina Achmad, Yushinta Fujaya, et al. "Effectiveness of Sea Cucumber Viscera Waste to Improve Reproductive Performance of Male Tiger Shrimp (Penaeus monodon)." Aquacultura Indonesiana 25, no. 1 (2024): 6–11. http://dx.doi.org/10.21534/ai.v25i1.9.
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Tiger shrimp has received attention because of the high prices. However, sustainable cultivation of tiger shrimp is still hampered by the low quality of spermatozoa in male broodstock. Sea cucumbers are a type of invertebrate that is very useful because they have many viscera with almost the same nutritional content as fresh food. However, it has other advantages compared to other fresh feeds, namely it has a very high testosterone content so that it can be used to improve the quality and quantity of spermatozoa of male tiger prawns. The study aims to compare the influence between sea cucumber viscera and fresh squid as well as the combination of sea cucumber and squid viscera against the density of tiger shrimp spermatozoa (Penaeus monodon). Test animals used were 18 male tiger shrimp with an average weight of 80.93 g. Shrimp are kept in tanks with a volume of 1 ton, with a density of 3 broodstock/tank and 3 replications. Feeding was carried out with a frequency of 3 times a day and at a dose of 20% of biomass for 30 days. The test feed used consisted of 100% fresh squid feed as a control, a combination of 50% squid and 50% of sea cucumber viscera, and 100% of sea cucumber viscera. The administration of sea cucumber visceral waste in tiger shrimp tend to increase the quantity of spermatozoa tiger shrimp.
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Suranaya Pandit, I. Gde, I. Wayan Wesna Astara, and Pande Ayu Naya Kasih Permatananda. "Pengabdian Masyarakat Tentang Penanganan Udang Windu Segar di Pasar Ikan Kedonganan Bali." COMSERVA Indonesian Jurnal of Community Services and Development 2, no. 6 (2022): 785–91. http://dx.doi.org/10.59141/comserva.v2i6.396.
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Badung Regency Bali is one of the regencies in Bali that has a landing site, fresh fish marketing, and culinary tourism in the form of cafes and restaurants based on fish and other fishery products such as shrimp, squid, various shellfish, and others. All fishery-based community activities in Kedonganan Fish Market are mostly under the Mina Segara Village Unit Cooperative (KUD). One of the problems experienced by traders in Kedonganan Fish Market is the low level of sanitation that causes the quality of shrimp as a raw material that is often in demand by the public to be of low quality. The purpose of this activity is to improve the understanding of fish traders on how to handle fresh tiger shrimp to maintain fresh tiger shrimp products. The activities offered include training on how to handle fresh tiger shrimp using the cold chain system method, counseling on the legal aspects of market arrangement that meets the principles of ecotourism, and trader health. This service activity was carried out in the hall of KUD Mina Segara Kedonganan Village for 2 days including socialization of activities, training and demonstration of fresh tiger shrimp handling plots, delivery of boxfiber assistance, provision of PPE, and making Kedonganan Fish Market masterplan. The results of the activity are assessed from the input, outcome, and output indicators which are quite good, so it is necessary to be carried out continuously in the future.
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Costa, Daniel Pereira da, Tainára Cunha Gemaque, Leonardo Vaz Pereira, Afonso De Liguori Oliveira, and Kleber Campos Miranda Filho. "Influence of Annatto (Bixa orellana) Extract and Different Shading Levels on Litopenaeus vannamei Color Reared Inland Using Biofloc Technology." Journal of Agricultural Studies 11, no. 1 (2023): 22. http://dx.doi.org/10.5296/jas.v11i1.20658.
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Shrimp color is important when choosing the crustacean by the consumer. Pacific white shrimp Litopenaeus vannamei can convert various types of carotenoids into astaxanthin and accumulate them in its body, giving the desired reddish color. In this study, the shrimps were kept in a biofloc aquaculture system away from the coastal zone, fed with commercial feed supplemented with annatto extract (Bixa sp.). The experiment was carried out with a 2 x 4 factorial design with shad levels (50% and 80%) and four feeding regimes (0, 7, 14, and 21 days) to evaluate the most efficient model to promote the increase in the surface color of the shrimp. Leaching in artificial brackish water and the influence of biofloc pigments on shrimp color. According to the results, bixin sprinkled on the feed surface undergoes leaching in brackish water the measure of the time it is immersed. Carotenoids present in the biofloc showed a correlation with chlorophyll content by the R test. Raceway with 80% water shad and feed containing 1,235 mg/Kg of bixin showed the most significant results in the shell color of shrimps (fresh and cooked) and lower ammonia levels.
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Cordeiro, Carlos Alberto Martins, William Carlos Azevedo Gomes, Alexandre Vaz da Silva, et al. "Effect of different smoking processes on the sensory and chemical attributes of two shrimps native to Brazil." Research, Society and Development 9, no. 11 (2020): e85591110460. http://dx.doi.org/10.33448/rsd-v9i11.10460.
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The effects of smoking processes on the sensory and proximate components of two species of shrimp were evaluated. Sixty specimens of each species were distributed in a completely randomized design, with two treatments (T1 = hot smoking and T2 = liquid smoking), and fresh shrimps samples were used as control (T3). The sensory characteristics were evaluated using the 9 point hedonic scale and the acceptance index. The centesimal composition was evaluated based on 100 g from each treatment and the fresh samples. The data were submitted to one-way ANOVA and Tukey's test. The results of sensory analysis showed significant variations (p <0.05) for the attributes analyzed among the species, whereas among the smoking processes there was no significance (p >0,05). The acceptance rate was above 70% for amazonian prawn and 80% for white shrimp, regardless of the smoking method. The proximate analysis showed significant differences between the two smoking processes, hot and liquid, with moderet values of lipids, between 0.27% and 1.51%, and high protein values, of 24.61% 24.13%, for white shrimp and amazonian prawn, respectively. The smoking processes altered the sensory and chemical profile of the prawns, causing good acceptance and adequate nutritional constitution for smoked fish.
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SHINEMAN, TIFFANY L., and MARK A. HARRISON. "Growth of Listeria monocytogenes on Different Muscle Tissues." Journal of Food Protection 57, no. 12 (1994): 1057–62. http://dx.doi.org/10.4315/0362-028x-57.12.1057.
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Growth of Listeria monocytogenes on raw and cooked beef, chicken, catfish, and shrimp was compared. Samples were inoculated with L. monocytogenes and stored at 4°C for 11 days. Listeria monocytogenes and psychrotrophic populations were monitored. Growth of L. monocytogenes was faster and reached a higher population on raw and cooked catfish and shrimp than on beef or chicken. Psychrotrophic populations were greater on beef and chicken than on catfish and shrimp after 11 days regardless of whether the muscle was raw or cooked. To determine what factor or factors inherent in the tissues may contribute to this growth-rate difference, beef and shrimp tissues were used. The pH of each tissue type was adjusted to yield portions of beef and shrimp at pH 5.7 (pH of fresh beet) and 7.6 (pH of fresh shrimp). Portions were inoculated with L. monocytogenes and stored at 4°C for 11 days. Listeria monocytogenes grew significantly faster on beef adjusted to 7.6 than on beef at the normal pH and on shrimp at pH 7.6 than on shrimp adjusted to pH 5.6. Thus, some difference in growth rate is due to inherent pH differences of fresh tissues. However, on cooked tissues the growth rate on acidified shrimp was the same as that on shrimp with the normal pH of 7.6. Growth rates of Listeria on cooked beef at either pH were similar to those noted on the uncooked tissue. This indicates additional factors in shrimp exert inhibitory effects at reduced pH levels that may be heat related.
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Yong, Annita Seok Kian, Mohammad Tamrin Mohamad Lal, and Nurshahieda Mohd @ Mohamad. "Dietary inclusion of roselle improves body colouration and survival of the whiteleg shrimp (Litopenaeus vannamei) juveniles challenged against Vibrio harveyi." Borneo Journal of Marine Science and Aquaculture (BJoMSA) 6, no. 1 (2022): 16–19. http://dx.doi.org/10.51200/bjomsa.v6i1.3924.
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This study was conducted to investigate the use of fresh and heat-treated roselle meals on growth, body colouration, and survival against Vibrio harveyi infection of whiteleg shrimp, Litopenaeus vannamei. Fresh (FR) or heat-treated roselle (HR) meals were added at 10% in isoproteic (38%) and isolipidic (7%) diets. A control diet was prepared without any addition of roselle meal. These diets were fed to shrimp (initial body weight 1.26g±0.02g) in triplicate groups for 8 weeks then challenged with V. harveyi. The growth, feed efficiency, total carotenoid content, and survival of shrimp and total Vibrio spp. counts in the hepatopancreas post-challenge test were estimated. No significant differences were recorded in the growth, survival, and feed utilization of the shrimp fed the roselle-added diets (FR or HR) compared to the control group. A significantly higher total carotenoid concentration was detected in shrimp fed with the FR and HR diets compared to the control (P<0.05). The challenge test with V. harveyi showed that the shrimp specimens fed with FR and HR diets gained higher survival and a lower total number of Vibrio spp. count in the hepatopancreas compared to the control group. The present finding suggests that fresh or heat-treated roselle meals provide a good source of carotenoid and increase the resistance of shrimp against vibriosis without affecting the growth and feed utilization.
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Scabra, Andre Rachmat, Muhammad Junaidi, and Auliyan Hafizi. "Growth of Vannamei Shrimp (Litopeneaus vannamei) in Rearing Media with Different Salinities." Jurnal Biologi Tropis 24, no. 2 (2024): 26–36. http://dx.doi.org/10.29303/jbt.v24i2.5904.
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The addition of calcium, phosphorus and magnesium minerals has been carried out separately in vannamei shrimp cultivation activities using fresh water media. Furthermore, the combination of the three types of potassium is expected to mutually fulfill the mineral needs of vannamei shrimp so that their growth becomes more optimal. This research aims to analyze the growth of vannamei shrimp reared in various media with different mineral levels. The treatments in this study were P1 (30 ppt), P2 (20 ppt), P3 (10 ppt), P4 (0 ppt without the addition of minerals), and P5 (0 ppt with the addition of various types of mineral sources). The research results show that the best SGR weight is found in P1 at 12.42%/day. The highest SR value was also obtained at P1, namely 65%. The SR and SGR values at P5 are higher than at P4, but still lower than at P1, P2, and P3. Based on these results, it is known that the growth of vannamei shrimp reared in fresh water media with added minerals has increased compared to vannamei shrimp reared in fresh water media without added minerals, but is still lower compared to the growth of vannamei shrimp reared in water media. sea. Furthermore, research is needed on adding other types of minerals to low salinity vannamei shrimp cultivation media.
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Lahmer, Rabya A., Faiza M. Altuaty, Tawfik M. Hassan, Thuraya A. Abuhlega, and Faten L. Alfazani. "Physiochemical properties of chitosan extracted from shrimp shells caught in Libyan coast." International Science and Technology Journal 34, no. 1 (2024): 1–15. http://dx.doi.org/10.62341/rftf4424.
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This study aims to assess the possibility of extracting chitosan extracted from shrimp collected from the Libyan coast, to study some of its physiochemical properties, and to classify it compared to those extracted from imported shrimp available in the Libyan market in Tripoli. The physical and chemical properties of chitosan were studied including fat-binding capacity (FBC), water-binding capacity (WBC), throughput, solubility, moisture content, ash, protein, lipid, and degree of deacetylation of chitosan. The results showed that the moisture content was 28.025% in the untreated shrimp shells. The chitin sample contained 10.166% of moisture, compared to 2.677% only in the chitosan sample. Fresh local shrimp shells contained 4.70% ash, whereas the ash content in the imported sample was 53.62%. The extracted chitin and chitosan samples recorded 0.45% and 2.05% ash content, respectively. Local shrimp shells contained 28% of protein. 4.16% protein content was found in chitin extract from locally collected shrimp shells, against 0.098% in extracts from imported shrimp shells. Moreover, local shrimp shell samples contained 0.668% of fat, against 5.86% fat content in imported samples. Chitin and chitosan extracted from local shrimp shells contained 0.74% and 2.50% fat, respectively. Chitosan extracted from imported shrimp shells had a fat content of 7.307%. Fresh shrimp yielded 14.04% of chitosan, with a 0.329% the chitosan extracts from the local shrimp shells, compared to 8.5% extracts from the imported shrimp shells. A deacetylation score of 9.944 was found in chitosan extracted from both local and imported chimpanzees. The solubility of chitosan extracted from domestic shrimp shells was 0.329%, against an 8.5% solubility of chitosan extracted from imported shells. The solubility of locally extracted chitosan is, therefore, comparatively weaker. The water-binding capacity (WBC) of chitosan extracted from local and imported shrimp shells were found to be 485.6% and 483.2%, respectively. The ability of chitosan extracted from local shrimp shells showed a fat binding capacity (FBC) of 611% against a capacity of 764% of imported chitosan. Although this study succeeded in extracting chitin and chitosan from local and imported shrimp shells using chemical treatment, chitosan production was significantly poor, compared to previous studies. Keywords: Fat binding capacity, Fresh shrimp, Physiochemical properties, Solubility of chitosan
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far, Yousra, Ibrahim Samaha, and Mohamed Nosseir. "Quality Assessment of Litopenaeus Vannamei Shrimp." Alexandria Journal of Veterinary Sciences 79, no. 1 (2023): 97. http://dx.doi.org/10.5455/ajvs.150754.
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This study aimed to throw the light on the nutritional value and quality of shell fish in addition to knowing the incipient spoilage of shellfish through definition of , evaluation of chemical composition of Litopenaeus vannamei shrimp (Total protein, Total fat, Total fiber, Humidity and ash), chemical analysis of Litopenaeus vannamei shrimp to determine its quality (pH, TVN, TBA and FFA) and evaluation of Litopenaeus vannamei shrimp quality. The study was carried-out on Shrimp samples from Berkeit Ghalioun, Kafr El-Sheikh Governorate, Egypt. The samples was collected during the summer season of 2022. All samples were transported directly fresh to laboratory in ice box (at 5 – 10 oC), within 2 – 3 hours for examination. The collected 70 shrimp (30 shrimp fresh and 40 shrimp frozen) were examined for sensory and biochemical evaluation at different periods of the study. The bacteriological evaluation was made on fresh (30 samples at different densities 100 m2 and 200 m2 of breeding) and the 70 frozen samples. This study concluded that, the sensory evaluation characters that includes colour, head/chest and tail , legs, shell and tentacles , eyes, dour and meat cleared that, the shrimp during its storage period that ranged from 1 to 20 days , the shrimp in agood quality conditions where its quantitative score ranged from 10 to 1 for the storage shrimp at 1 and 20 day. While, the results of constituent evaluation that includes protein %, fat %, moisture %, ash %, and the product evaluations that includes TBA %, TVBN %, pH, decreased with increasing the period of storage from 0 to 72 hours, while, the level of bacterial count (Total viable count, enterobacteriacae, coliforms, total staphylococci and staph. aureus counts increased with increasing the period of storage. Good preservation and application of good hygiene principlrs during catching improved the quality of shrimp.
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Zhao, Tong, Ruisheng Zheng, and Qufang Wang. "Bactericidal effects of organic acids as sanitizing agent on iced storage shrimp." Journal of Nutritional Health & Food Engineering 9, no. 3 (2019): 80–85. http://dx.doi.org/10.15406/jnhfe.2019.09.00330.
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The microbial population and sensory of Penaeus vannamei white shrimp were observed during iced storage period in order to keep fresh and prolong its shelf life through treatments by levulinic acid plus sodium dodecyl sulfate (SDS) and lactic acid. Results indicated that the microbial growths in shrimp meat and shrimp intestine were relatively slow. However, the microbial growths in shrimp shell and shrimp head were rapid during iced storage, especially after the 8th day. At the same time, shrimp’s qualities begun to deteriorate on the surface, from shrimp shell and head to the interior of shrimp meat. Treatments by levulinic acid plus SDS and lactic acid were compared. Results demonstrated that both levulinic acid plus SDS and lactic acid effectively reduced the microbial growth in the shrimp meat, head, and shell (p<0.01). The log reduction is related with sanitization concentration, i. e., there were 0.87, 1.06, 0.73, 0.91 log (CFU/g-1) reductions of shrimp shell and head in treatments of dipping 0.5% levulinic acid plus 0.05% SDS, 1.0% levulinic acid plus 0.1% SDS, 0.5% and 1.0% lactic acid when compared with the control group, respectively. Results revealed that levulinic acid plus SDS and lactic acid can be used as sanitizing agents and their antibacterial effects in the shrimp head and shell were better than that obtained from the shrimp meat (p<0.05). The shrimp treated with levulinic acid and SDS had better color, flavor and texture conditions than the control.
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Yu, Yingying, Yang Liu, Peng Yin, et al. "Astaxanthin Attenuates Fish Oil-Related Hepatotoxicity and Oxidative Insult in Juvenile Pacific White Shrimp (Litopenaeus vannamei)." Marine Drugs 18, no. 4 (2020): 218. http://dx.doi.org/10.3390/md18040218.
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The present study investigated the effect of dietary astaxanthin (AX) on the growth performance, antioxidant parameters, and repair of hepatopancreas damage in Pacific white shrimp (Litopenaeus vannamei). To evaluate the hepatopancreas protective function of AX in shrimps, we compared the effect of five isonitrogenous and isoenergetic diets under oxidized fish oil conditions with varying AX levels during the 50-day experimental period. The formulated diets were as follows: (i) OFO (oxidized fish oil); (ii) OFO/AX150 (oxidized fish oil + AX150 mg/kg); (iii) OFO/AX250 (oxidized fish oil + AX250 mg/kg); (iv) OFO/AX450 (oxidized fish oil + AX450 mg/kg); and, (v) control group (fresh fish oil). Results showed that the oxidized fish oil with 275.2 meq/kg peroxide value (POV) resulted in a substantial decrease in the final body weight of L. vannamei (P > 0.05) and induced some visible histopathological alterations in the hepatopancreas. Growth performance was significantly higher in shrimps fed with the OFO/AX450 diet than those fed with the OFO diet (p < 0.05). However, no significant difference was observed when the OFO/AX450 diet was compared to the control diet containing fresh fish oil (p > 0.05). Moreover, shrimps under the OFO/AX450 diet displayed a significant improvement in hepatopancreatic health and showed a reduction of malondialdehyde (MDA) compared to those under the OFO diet (p < 0.05). Dietary AX improved the antioxidant capacity of L. vannamei by increasing the catalase (CAT) activity in the hemolymph. Acute salinity change test showed a higher shrimp survival rate under OFO/AX450 diet than the OFO diet (p < 0.05), suggesting that AX can contribute to enhanced stress tolerance. In conclusion, our data suggest that AX confers dose-dependent protection against OFO-induced oxidative insults and hepatopancreatic damage in shrimp.
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Wicaksono, Agung, Arkan Setia Pramudya, Ekiq Naufal Zaki, and Arif Yachya. "Capacity of Mangrove Fruit Macerate (Sonneratia alba) as a Preservative Fresh Vannamei Shrimp (Litopenaeus vannamei) Meat." Medicra (Journal of Medical Laboratory Science/Technology) 6, no. 2 (2023): 53–59. http://dx.doi.org/10.21070/medicra.v6i2.1725.
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Mangrove fruit (Sonneratia alba) is known to contain tannins. This flavonoid has antibacterial properties. It makes this fruit macerate has potential as a preservative for shrimp meat. This study aimed for determining the ability of S. alba fruit macerate to maintain the quality of vannamei shrimp meat. The study was conducted in a laboratory by exposing fresh vannamei shrimp meat to S. alba fruit macerate. Exposure was carried out by soaking shrimp meat. The concentrations of macerate used were 25, 50, 75, and 100%. The duration of soaking was 60 and 120 minutes. Bacterial population (total plate count), presence of hydrogen sulfide gas (H2S), acidity value (pH), and score of organoleptic were used as indicators of Shrimp meat quality. The tests were conducted after 24 hours of incubating shrimp meat at room temperature. The results showed the concentration of macerate and the time of soaking affected the quality of the shrimp meat. These effects were in the form of inhibition of bacterial populations, production of H2S and maintaining organoleptic properties, while the pH values of all treatments were the same. Finally, the best concentration of macerate to maintain the quality of fresh vannamei shrimp meat is 100% with 60 minutes of soaking time.
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Javith, S. M. A., X. A. M. Xavier, B. B. Nayak, et al. "Effect of different rearing conditions on the shelf-life of Pacific white shrimp (Litopenaeus vannamei) during ice storage." Journal of Environmental Biology 42, no. 3 (2021): 652–58. http://dx.doi.org/10.22438/jeb/42/3/mrn-1562.
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Aim: The present study aimed to investigate the shelf life of Pacific white shrimp (Litopenaeus vannamei) reared in inland saline water (ISRV) with those reared in natural brackish water (BWRV) during ice storage. Methodology: Freshly harvested L. vannamei shrimp cultured in inland saline water and brackish water were collected and biochemical parameters, microbial analysis and sensory parameters were evaluated for 21 days during ice storage with sampling interval of 3 days. Results: Total volatile basic nitrogen content increased up to 9th day in shrimps reared in BWRV and up to 3rd day in ISRV reared shrimps. Similarly, tri methyl amine content increased up to 3rd day for ISRV, there after the values decreased. The values of lipid oxidation such as peroxide value, free fatty acid and thiobarbituric acid reactive substance increased. Sensory scores for ice stored BWRV and ISRV showed a decreasing trend with increasing storage period. Interpretation: On the basis of microbiological parameters, pacific white shrimp (Litopenaeus vannamei) reared in brackish water and inland saline water can be ice-stored up to 12 days in fresh conditions, while other biochemical and sensory parameters are acceptable up to 18 days.
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Guo, Na, Miaomiao Song, Wei Liu, Fangyan Zhang, and Guilan Zhu. "Preparation of an elderberry anthocyanin film and fresh-keeping effect of its application on fresh shrimps." PLOS ONE 18, no. 11 (2023): e0290650. http://dx.doi.org/10.1371/journal.pone.0290650.
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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.
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Zhu, Chen, Dexin Jiao, Ying Sun, et al. "Effects of Ultra-High Pressure on Endogenous Enzyme Activities, Protein Properties, and Quality Characteristics of Shrimp (Litopenaeus vannamei) during Iced Storage." Molecules 27, no. 19 (2022): 6302. http://dx.doi.org/10.3390/molecules27196302.
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The present study aimed to explore the effects of ultra-high pressure (UHP) on the cathepsin (B, D, H, and L) activities, protein oxidation, and degradation properties as well as quality characteristics of iced shrimp (Litopenaeus vannamei). Fresh shrimps were vacuum-packed, treated with UHP (100–500 MPa for 5 min), and stored at 0 °C for 15 days. The results showed that the L* (luminance), b* (yellowness), W (whiteness), ΔE (color difference), hardness, shear force, gumminess, chewiness, and resilience of shrimp were significantly improved by UHP treatment. Moreover, the contents of surface hydrophobicity, myofibril fragmentation index (MFI), trichloroacetic acid (TCA)-soluble peptides, carbonyl, dityrosine, and free sulfhydryl of myofibrillar protein (MP) were significantly promoted by UHP treatment. In addition, UHP (above 300 MPa) treatment enhanced the mitochondrial membrane permeability but inhibited the lysosomal membrane stability, and the cathepsin (B, D, H, and L) activities. UHP treatment notably inhibited the activities of cathepsins, delayed protein oxidation and degradation, as well as texture softening of shrimp during storage. Generally, UHP treatment at 300 MPa for 5 min effectively delayed the protein and quality deterioration caused by endogenous enzymes and prolonged the shelf life of shrimp by 8 days.
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Laining, Asda, Usman Usman, and Rachman Syah. "THE USE OF SEAWORM MEAL IN MATURATION DIET AS PARTIAL SUBSTITUTION OF FRESH DIET FOR POND REARED TIGER SHRIMP BROODSTOCK." Indonesian Aquaculture Journal 9, no. 2 (2014): 123. http://dx.doi.org/10.15578/iaj.9.2.2014.123-132.
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The purpose of this experiment was to evaluate the effects of using seaworm meal in artificial diet as partial substitution of freshfeed for maturation of tiger shrimp. This experiment started by growing-out tiger shrimp with initial weight around 60 g for four months until reaching maturation phase where shrimp weight were over 90 g for female. Tiger shrimp was selected and stocked into 10 ton concrete tank with stocking density of 50 shrimps with ratio of female : male of 1:1. Dietary treatments were different levels of seaworm meal at 0% (SW0), 10% (SW10) and 20% (SW20). SW0 was positive control without seaworm meal but breeder was fed with frozen seaworm. Test diets were fed as a combination of 60% test pellet and 40% fresh feed. Artificial insemination was carried out for all females before ablation to obtain fertile eggs. Results showed that after ablation, number of female matured was highest in group fed SW10 (13 breeders) and the lowest in female fed control group (7 breeders). Number of female spawned was also highest in female fed SW10 and the lowest was in positive control. Fecundity was very low in all treatments ranged from 12,000-79,700 eggs/spawn. Even though female bearing spermatophore through insemination, number of spawning hatched was very low, only three spawned in each of SW0 and SW10 and two spawned in SW20. Based on number of breeders matured and spawning rate, breeder fed with SW10 gave better performance than other two diets. Technique of artificial insemination needs to be improved to increase the number of fertile eggs.
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Perceka, Medal Lintas, Rufnia Ayu Afifah, and Petrus Pieter Ringgo. "PENGOLAHAN UDANG PUTIH (Litopenaeus vannamei) KUPAS MENTAH BEKU DI PT. XXX, PONTIANAK-KALIMANTAN BARAT." Buletin Jalanidhitah Sarva Jivitam 3, no. 2 (2021): 83. http://dx.doi.org/10.15578/bjsj.v3i2.10726.
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ABSTRAK Udang vaname (Litopenaeus vannamei) merupakan udang yang saat ini dikembangkan di Indonesia. Produk udang beku merupakan produk yang digemari oleh masyarakat Indonesia. Tujuan dilakukannya penelitian ini yaitu untuk mengetahui mutu bahan baku udang, penerapan rantai dingin dalam proses pengolahan udang PND, mutu produk akhir, rendemen serta produktivitas tenaga kerja di PT.Pulau Mas Khatulistiwa. Bahan baku udang masih tergolong kedalam kategori udang segar dikarenakan rata-rata nilai organoleptiknya 7,6. Kandungan mikroba dalam bahan baku udang masih sesuai dengan standar SNI. Dalam bahan baku udang tidak ditemukan jenis antibiotik kloramfenikol, nitrofuran, maupun tetrasiklin. Produk akhir udang PND memiliki nilai organoleptik 8, kandungan mikrobiologi sesuai dengan standar SNI, dan rata-rata rendemen udang 82,54%. Nilai rata-rata produktifitas tenaga kerja di PT.XXX Pontianak-Kalimantan Barat yaitu 16,22 kg/jam/orang. Kata Kunci: Produk olahan, Udang PND, udang vaname ABSTRACT White shrimp (Litopenaeus vannamei) is a shrimp that is currently being developed in Indonesia. Frozen shrimp products are products that are favored by Indonesian people. The aims of this study were to determined quality of raw materials; cold chain application of PND processing; quality of PND shrimps; yield of product and labor productivity at PT.Pulau Mas Khatulistiwa. Raw material of shrimps were still classified as fresh shrimps (the value of organeoleptic test was 7,6). Microbial testing showed that raw shrimps microbial still fulfill SNI requirements. No antibiotik (chloramphenicol, nitrofuran, tetracyclin) were found in raw materials. Raw PND shrimps had an organoleptic value of 8. Microbiology testing of PND shrimps stil fulfill SNI requirements. Yield of PND was 82,54% and labor productivity was 16,22 kg/hour/labor at PT. XXX Pontianak-West Kalimantan. Keywords: Processed Product, Raw PND, Vaname shrimps
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Nneoyi-Egbe, Ada Francesca. "Assessment of Heavy Metal Contamination in Shrimp and Water from the Great Kwa River: Implications for Human Health and Aquatic Ecosystems." International Journal of Biochemistry Research & Review 33, no. 3 (2024): 27–35. http://dx.doi.org/10.9734/ijbcrr/2024/v33i3861.
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The aftermath of heavy metal pollution can be hazardous to humans, considering the level of consumption of shellfish in riverine areas - which is relatively high. There is a growing concern about the quality of aquatic food (e.g. periwinkle and shrimp) in several parts of the world. The determination of toxic elements in food has prompted studies on toxicological effects of heavy metals in foods. Due to man’s industrialization activities such as oil exploration, the levels of toxicants in marine environments have increased over the years. This study aimed at evaluating heavy metal contents (lead, cadmium, nickel, manganese, chromium and copper) in shrimp and water obtained from Great Kwa River, Calabar, Cross River State, Nigeria. Fresh shrimp and water samples were collected from the river in Calabar metropolis, Cross River State. In the sample preparation, the soft tissue (edible part) of the shrimps were extracted, dried in the oven (at 80°C) for 72hours then, after which the weights of the shrimps and water from each sampling point were measured. Digestion of the samples were carried out before an Atomic Absorption Spectrophotometer was used to determine the concentrations of the heavy metals. Graph pad Prism Version 7 was used for statistical analysis and Microsoft Excel Application. The results indicate contamination of both the shrimps and water from the Great Kwa River by some heavy metals, which also pose a health risk to aquatic ecosystem and humans. Among the heavy metals studied, chromium had the highest concentrations in both shrimps (30.07 ± 0.67ppm) and water (27.68 ± 0.34ppm). The heavy metals were found in higher concentrations in the shrimp than in water, except for manganese which had a significantly (p<0.05) higher concentration in water (15.05 ± 0.67ppm as against 14.02 ± 0.93ppm in shrimp). Certain minerals have biological uses, but concentrations above recommended levels become detrimental to consumers. The levels of some of these heavy metals in this study, call for more investigation and regulation of their anthropogenic sources in order to reduce risk of public health issues.
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Nandini, N. J., and Siny G. Benjamin. "Isolation, Identification and Characteristic Studies on Antibiotic sensitivity and Temperature Tolerance of Bacterial Isolates from Fresh and Frozen fish and shrimp samples collected from Thiruvananthapuram city, Kerala." Research Journal of Biotechnology 17, no. 3 (2022): 55–60. http://dx.doi.org/10.25303/1703rjbt5560.
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This study evaluates the bacteriological quality of both fresh and frozen samples of shrimp and mackerel sourced from the local market of Thiruvananthapuram city. The microbial load was found higher in frozen shrimp sample (1.9 x 105 cfu/g) than those of fresh shrimp sample (1.72 x 104 cfu/g). In the case of mackerel also, pathogenic load was observed high in frozen fish sample (1.44 x 104 cfu/g) than the fresh fish sample (5.6 x 104 cfu/g). The antibiotic resistance of bacterial isolates to commonly used antibiotics was also studied. None of the antibiotics tested had 100% activity against all strains of bacteria. All the pathogenic isolates showed higher rate of resistance against penicillin. The isolate microflora from the samples include bacteria in the genera Staphylococcus, Proteus, Micrococcus, Enterobacter and Pseudomonas and have been proven to be of great public health significance. Temperature tolerance (Thermal death point) of pathogenic isolates revealed that Pseudomonas spp and Staphylococcus spp. have high survival rate.
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Rahim, Abd, Diah Retno Dwi Hastuti, and Septaty Rahayu Ningsih. "THE INFLUENCE OF MARKETING VOLUME AND MARKETING CHANNEL ON FRESH TIGER SHRIMP MARKETING MARGIN." Indonesian Journal of Fundamental Sciences 4, no. 1 (2018): 16. http://dx.doi.org/10.26858/ijfs.v4i1.6011.
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This study aims to analyze the influence of marketing volume and marketing channel to marketing margin of tiger shrimp. This study uses data based on the time dimension, ie cross-section that comes from primary data, then the method of analysis used multiple regression with exponential function model. The result of this research found that marketing volume have positive effect and marketing channel I have negative effect to tiger shrimp marketing margin, while marketing channel II has no effect to marketing margin of tiger shrimp.
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Kusyairi, Achmad, Didik Trisbiantoro, and Sri Madyowati. "BUDIDAYA UDANG VANNAMEI (LITOPENAEUS VANNAMEI) DI LAHAN PEKARANGAN KELURAHAN PAKIS KECAMATAN SAWAHAN KOTA SURABAYA." JPM17: Jurnal Pengabdian Masyarakat 4, no. 2 (2019): 103–10. http://dx.doi.org/10.30996/jpm17.v4i2.2885.
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The increasing cultivation of Vannamei shrimp throughout the archipelago in theaquaculture area lately has made some farmers try to cultivate vannamei shrimp in freshwaterponds, and even exploring farmer groups in urban areas also try to cultivate vannamei shrimp infresh water by utilizing less productive land. Vannamei shrimp that have a high tolerance tosalinity, ie from 2 to 40 ppt, and will even grow quickly at lower salinity. The condition ofshrimp adapted to salinity then made some farmers try to cultivate vannamei shrimp in freshwater through an acclimatization process and successfully carried out shrimp farming at lowsalinity at 2 ppt salinity. Cultivation of vannamei shrimp in fresh water has several advantagesincluding: resistance to the risk of contracting shrimp disease caused by viruses and bacteria thatinfect many shrimp in brackish water. The aim of the activity is to improve the ability andcapacity of the group through counseling and training on how to make good shrimp farming sothat it can increase production efficiency and productivity and minimize the risk of failure ofvannamei shrimp farming. The approach method used to overcome the problems faced by theGotong Royong farmer group is by way of an ongoing participatory approach between theproposing team and partners, as the controller of the Community Partnership program which hasan active role in providing assistance and periodic guidance to partners. From the results of thisactivity the following conclusions were obtained: (1) Cultivation of vannamei shrimp(Litopenaeus Vannamei) on the grounds in the Mutual Cooperation Group was received withgreat enthusiasm, and asked to be accompanied from pond preparation, fry selection, frystocking, monitoring to harvest. (2) The key to the success of shrimp farming in freshwater inurban yards is the selection of fries adapted to fresh water and monitoring water quality andfeeding during cultivation.Keywords: Cultivation, Vannamei, Yard, Intensive, Mutual Cooperation
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Radiastuti, Nani, Reno Fitri, and Gusniar Berty. "Potency of Papaya Seed Powder (Carica papaya L.) as Chicken Meat and Shrimp Preservative." Jurnal Biodjati 5, no. 2 (2020): 281–93. http://dx.doi.org/10.15575/biodjati.v5i2.9267.
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Chicken meat and shrimp are perishable food materials. Giving natural preservatives is one way to extend the storage time of food. This study aimed to know the potential of papaya seed powder varieties of ‘Bangkok’ and ‘California’ as preservatives. The sample consisted of two varieties of papaya seed powder with concentrations of 2,4,6 and 8 g. Storage time for chicken meat and shrimp was the third days. Parameters measured were total bacterial colonies, pH va-lues, and organoleptic characteristics (color, aroma and texture) of fresh chicken meat and shrimp. The result showed papaya seed pow-der influences the quality of chicken meat and shrimp. fresh chicken meat and shrimp with papaya seed powder varieties ‘Bangkok’ and ‘California’ had a lower total bacterial colony as much as 9 x 105 until 1x106 compared to control which were 4.2 x 107 - 1.87 x 107. Organoleptic result of chicken meat and shrimp with the treatment of papaya seed powder and stored for three days continue to decrease in term of color, aroma and texture. In chicken meat, the decrease in bacterial growth was still within the limits of microorganism con-tamination quality in animal-based food. However, the same con-centrations of papaya seed powder in the shrimp have not been able to reduce bacterial growth until the limit permitted by SNI.
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Plodsomboon, Sutthana, and Laorsri Sanoamuang. "Effects of Pediastrum boryanum and Dried Chlorella as Feeds on the Growth Performance and Carotenoid Content of the Fairy Shrimp Branchinella thailandensis (Branchiopoda, Anostraca)." Tropical Natural History 23 (July 14, 2023): 73–81. https://doi.org/10.58837/tnh.23.1.259750.
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In this study, fresh Pediastrum boryanum and dried chlorella were chosen as alternative diets to feed the fairy shrimp Branchinella thailandensis instead of its most common, Chlorella vulgaris. In three separate trials, 5-day-old B. thailandensis was fed 6.8 x 106 cells mL-1 of fresh C. vulgaris (as a control), 6.8 x 106 cells mL-1 of fresh P. boryanum, and 3 mg of dry weight per individual of powdered chlorella for 15 days. Animals in each experiment were fed twice a day for 15 days with three replicates (n = 100 individuals per replicate). The results showed that the body length of B. thailandensis, which was fed fresh P. boryanum and dried chlorella for 5 days, had increased more than the control. However, at the end of the experiment, B. thailandensis fed with dried chlorella had a longer body length than those fed the control or P. boryanum (P > 0.05). The fairy shrimp fed with P. boryanum for 15 days had the highest survival rate of 70.8%, followed by the control (70.0%) and dried chlorella (28.3%) (P < 0.05). Additionally, B. thailandensis fed with P. boryanum had the highest protein content of 73.37%, compared to those fed with dried chlorella (63.77%) and the control (54.14%) (P < 0.05). In contrast, the treatments fed with P. boryanum had significantly lower lipid and carbohydrate contents (3.21 and 11.29%) than those fed with the control (3.56, 26.88%) and the dried chlorella (3.50, 26.53%) (P < 0.05). The highest total carotenoid content, however, was 380.19 g g-1 in B. thailandensis fed with dried chlorella, followed by P. boryanum (310.91 g g-1) and the control (200.53 g g-1 dry weight) (P < 0.05). Therefore, it is possible to promote fresh P. boryanum as a substitute for feeding fairy shrimp. Nonetheless, it is advised to feed the shrimp that were reared for 5–10 days with dried chlorella when live algae are scarce. These results will aid the development of shrimp farming practices.
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Aisyah, Siti, Reffi Aryzegovina, and Dicky Rustam. "Determinant Analysis Of Fresh Demand For Exported Tuna At Bungus Ocean Fishing Port (PPS) Padang City Postpandemic Covid-19 Period." Barakuda 45: Jurnal Ilmu Perikanan dan Kelautan 4, no. 2 (2022): 214–23. http://dx.doi.org/10.47685/barakuda45.v4i2.287.
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The Covid-19 pandemic is claimed to be the main cause of the decline in world trade including trade in fishery products, where the total export value of world fishery products fell by 7% compared to 2019, which was the beginning of the Covid-19 pandemic. Therefore, the determinants of demand for fresh tuna exports at PPS Bungus, Padang City, in the post-pandemic Covid-19 period need to be investigated. to maintain and increase the quantity of fresh tuna exports. Based on the description above, the purpose of this study is to analyze the determinants of domestic price factors, Japan's Gross Domestic Product (GDP), shrimp prices, and the exchange rate on demand for fresh export tuna exports at the Bungus Ocean Fishery Port (PPPS). Padang city Post-pandemic Covid-19 period. To find out how much influence the independent variables and dependent variables have in this study, the method used is multiple regression analysis. The independent variables are tuna prices (X1), Japan's GDP per capita (X2), shrimp prices (X3), exchange rates (X4), and the dependent variable is the export quantity of fresh tuna (Y). Based on the results of the study, it was concluded that the price of tuna, shrimp price and exchange rate had a positive effect on the quantity of fresh tuna exports while Japan's GDP per capita had no effect on the quantity of fresh tuna exports at the Samudera Bungus Fishery Port, Padang City
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M., Seidgar. "Applications of Fairy Shrimps in ornamental fish feeding." International Journal of Aquatic Research and Environmental Studies 1, no. 2 (2021): 51–56. https://doi.org/10.70102/ijares/v1i2/6.
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Fairy shrimps (Freshwater Anostraca) offer a variety of applications in aquaculture. They are very important live food in the culture of various aquatic larvae, growth, survival and resistance in different aquatic species especially, freshwater ornamental fish, sturgeon fish, salmon, carp, freshwater crayfish. Fairy shrimps can be used as a suitable live food in order to improve growth and the reproductive performance and enhance skin color of ornamental fish due to its high nutritional value and no harmful effects on the environment. Fresh-fairy shrimp, frozen, freeze-dried or flakes, decapsulated cysts and newly hatched larvae can be successfully used as an alternative live food in cultured species.
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Nurfaidah, Elva, and Agustono Agustono. "Technique of Increasing Calcium Carbonate (CaCO3) in White Shrimp (Litopenaeus vannamei) Feed in Kasetsart University, Bangkok." Journal of Marine and Coastal Science 10, no. 3 (2021): 118. http://dx.doi.org/10.20473/jmcs.v10i3.28531.
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White shrimp (Litopenaeus vannamei) culture has grown rapidly in Indonesia since early 2000s. White shrimp have stronger resistance to WSSDV attacks, and are euryhaline. In it’s natural habitat, this shrimp was found in waters with a range of 0.5-40 ppt salinity. White shrimp grow optimally at 15-25 ppt salinity, even still suitable at 5 ppt salinity. This capability provides the opportunities to culture these commodities in inland water. White shrimp need inorganic elements or minerals for their living processes. Calcium is one of the main needs of shrimp that is closely related to the development and maintenance of skeletal systems and plays a role in some physiological processes of the body.The requirement for calcium in shrimp is increasing when it is cultivated in fresh water.This Internship aims to find out the technique of adding calcium carbonate (CaCO3) in feed, used for the white shrimp culture in fresh water. In this field practice, the addition of calcium carbonate in a level of 2% refers to the requirement of white shrimp for optimal growth. This was based on the calcium requirements of shrimp in the amount of 1-2%. The method was repelleting, by grinding feed and calcium using mortar and pestle, then filtered to get the smoothest part. Then mix calcium with 10 mL of water and mix it with pellets evenly. Then the mixture is air dried and mashed again and weighed according to the required dose of feed. The addition of calcium in the feed affects the growth of shrimp, because calcium is one of the most important anorganic mineral for the growth and development of exoskeleton, regulates blood clotting, heart rate, kidneys, nerves, the activity of several enzymes, and cell function
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MATCHES, JACK R., and MIGUEL E. LAYRISSE. "Controlled Atmosphere Storage of Spotted Shrimp (Pandalus platyceros)." Journal of Food Protection 48, no. 8 (1985): 709–11. http://dx.doi.org/10.4315/0362-028x-48.8.709.
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Spotted shrimp (Pandalus platyceros) were stored head on and head off on melting ice in air and controlled atmosphere for 14 d to test effects of controlled atmosphere on storage life of the shrimp. Pure carbon dioxide was allowed to flow through the controlled atmosphere chamber at the rate of 0.5 L/min maintaining a 100% CO2 atmosphere. Aerobic bacteria counts, ammonia, weight loss and sensory analyses were determined initially and after 7 and 14 d. Bacterial counts increased more rapidly and to higher levels in air pack than controlled atmosphere samples. The levels of ammonia were very low in the fresh shrimp and increased to 21 and 16 mg% in head-on and head-off air-pack samples, respectively. The levels reached only 12 and 6 mg% in similar samples stored in CO2. Weight loss was greater for shrimp stored in CO2 than in air. Sensory evaluation showed air-pack head-off samples to be unacceptable after 14 d of storage but CO2-packed samples had only moderate discoloration and no detectable off-odors. These data show that spotted shrimp could be shipped on ice under controlled atmosphere to fresh fish markets.
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Scabra, Andre Rachmat, Muhammad Marzuki, and Muhammad Rifki Alhijrah. "Addition of Calcium Carbonate (CaCO3) and Magnesium Sulfate (MgSO4) to Vannamei Shrimp (Litopenaeus vannamei) Rearing Media in Fresh Water." Jurnal Biologi Tropis 23, no. 1 (2023): 392–401. http://dx.doi.org/10.29303/jbt.v23i1.4461.
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Vannamei shrimp cultivation in freshwater media is still not optimal. Scabra et al., 2022 stated that the growth of vannamei shrimp reared on media supplemented with CaCO3 was higher than that reared on media without the addition of CaCO. However, it is still lower than the vannamei shrimp reared in seawater media. The addition of other types of minerals is needed to complement CaCO3 in supporting growth. The purpose of this study was to determine the effect of rearing vaname shrimp on low-salinity media with the addition of CaCO3 and MgSO4 ratios with different doses. The treatment in the study was the addition of CaCO3 : MgSO4 with different ratios, namely 40:0 (P2), 40:20 (P3), 40:40 (P4), and 40:60 (P5). A treatment was also applied which was a positive control, namely the rearing of vannamei shrimp in seawater media (P1). The results showed that the best specific growth values were P1 (3.83%), P4 (3.64%), P5 (3.5%), P3 (3.46%), and P2 (3.42%) ). In fresh water rearing, P4 was the best treatment which resulted in a survival rate of 77%, a specific weight growth rate of 3.64%, and a specific length growth rate of 2.14%. Shrimp growth in fresh water media is still not as high as maintenance in seawater media. Therefore, it is still necessary to add other types of minerals that can support growth.
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Nurhayati, Dewi, and Tuti Sumiati. "EVALUATION OF TIGER SHRIMP (Penaeus monodon Fabr.) HATCHERY MANAGEMENT AT THE BRACKISHWATER AQUACULTURE DEVELOPMENT CENTER, JEPARA, CENTRAL JAVA." Jurnal Perikanan Unram 14, no. 4 (2024): 2201–14. https://doi.org/10.29303/jp.v14i4.1294.
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The success of tiger shrimp production is influenced by the availability of quality postlarvae. The objective of this study was to evaluate biotechnical aspects of tiger shrimp hatcheries to produce quality postlarvae and analyse the economic aspects of tiger shrimp hatchery business in BBPBAP Jepara. The method used in this research was a case study method. Analysis of data used include analysis of biotechnical aspects of tiger shrimp hatchery maintenance and spawning broodstock, broodstock feed management, larval and post larvae rearing management, and water quality and health management. Analysis of economic aspects that include, cost analysis, revenue, income, and business feasibility analysis which includes, Payback Period (PP), and Net Present Value (NPV), Internal Rate of Return (IRR), Benefit Cost Ratio (B/C Ratio). The results showed that tiger shrimp broodstock tiger shrimp comes from nature, spawning using the ablation method, the feed used is fresh feed, the type of feed used, and the type of feed used. feed used in the form of fresh feed, the type of feed for larvae and tiger shrimp larval and post larvae consisted of phytoplankton, artemia, and artificial feed. The economic aspects analysed include business capital of IDR 1,063,000,000.00/year, fixed costs of IDR 216,300,000.00/year, production costs of IDR 368,670,000.00/year, income of IDR 960,000,000.00/year and profit IDR 375,030,000.00/year. The results of business feasibility analysis including the PP value of 1,9 years, PP (discount factor 6,16%) of 3,04 years, the NPV value of IDR 156,237,555.00, the B/C ratio of 1.64 and the IRR value 19.64%.
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Ragni, Marco, Maria Antonietta Colonna, Laura Di Turi, et al. "Partial Replacement of Fishmeal with Seafood Discards for Juvenile Penaeus japonicus: Effects on Growth, Flesh Quality, Chemical and Fatty Acid Composition." Fishes 9, no. 6 (2024): 195. http://dx.doi.org/10.3390/fishes9060195.
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The present study was designed to assess the influence of fishmeal replacement with increasing percentages of fresh seafood discards (0, 25, 50 and 75%) in diets for Penaeus japonicus on growth performance, physical characteristics and the chemical and fatty acid composition of shrimp flesh. Each diet was administered for 108 days, and the trial was assayed in triplicate. The final body weight and the specific growth rate were significantly higher (p < 0.05) in shrimps fed with 75% fishmeal replacement as compared to 25%, while the abdomen weight and the total length were the highest (p < 0.01). Moreover, 75% replacement showed a significantly (p < 0.05) lower value of hardness and a greater crude protein and lipid content as compared to the 0% replacement. The shrimps fed with high levels of seafood discards (50 and 75%) showed a lower saturated fatty acid concentration and, in turn, a greater amount of polyunsaturated fatty acids in shrimp meat significantly (p < 0.05) affected the lower atherogenic and thrombogenic indices. In conclusion, replacing 75% of fishmeal with seafood discards provided satisfactory results. An economic analysis based on ESG indicators and PESTLE methodology is provided in order to show the socio-economic and governance impacts affecting the replacement of shrimps’ diet with fish discard.
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Songy, Hunter, Katheryn Parraga, Wenqing Xu, and Evelyn Watts. "Effect of Enhanced Antimicrobial Fish Gelatin and Lactic Acid Coating on the Shelf Life of Fresh and Previously Frozen Shrimp." Fishes 10, no. 1 (2024): 2. https://doi.org/10.3390/fishes10010002.
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Gelatin coatings have been shown to successfully slow the oxidation of fresh foods. Furthermore, organic acids have proven effective in the inhibition of bacteria and the extension of product shelf life. The purpose of this study was to observe the effects of gelatin and lactic acid treatment combinations on fresh and previously frozen (thawed) wild-caught shrimp. The samples were separated into four treatment groups: control (C), gelatin coating (G), lactic acid followed by gelatin coating (L), and gelatin infused with lactic acid coating (LG). Half of each group was stored at refrigeration temperature (≤4 °C), while the other half was frozen (≤−18 °C) and thawed for the thawed study. Physical, chemical, and microbiological changes were observed in refrigeration storage for 8 days. Results showed that fresh and thawed shrimp exhibited darkening in color over time. Treatments with lactic acid were more blue than yellow. Treated samples developed less oxidation than the control. Psychrophilic counts for samples L and LG remained below the 7 log CFU/g threshold throughout the study. In fresh shrimp samples, the addition of just a gelatin coating was able to increase shelf life by three days, while the addition of lactic acid successfully lowered microbial counts and extended the shelf life by six days. The freeze–thaw cycle negatively affected the extension of shelf life in the G group.
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Rajagopalan, Anusha, and Bindhu O. Sukumaran. "Quality Analysis of Fresh Cheese Prepared Using Wrightia tinctoria Proteases." Current Nutrition & Food Science 16, no. 9 (2020): 1309–17. http://dx.doi.org/10.2174/1573401316666200214102828.
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Background: Aqueous leaf extract of Wrightia tinctoria has been in use for artisanal cheese preparation in diverse parts of India. Scientific validation behind the milk clotting potential of W. tinctoria stem proteases purified through three-phase partitioning (TPP) has been attempted. However, its contribution to cheese quality standards has not been tried yet. Objective: To evaluate the suitability of three-phase partitioned W. tinctoria (WT) stem proteases in fresh cheese making. Methods: Fresh cheese was prepared using W. tinctoria TPP proteases and its characteristics were compared with that of commercial plant milk coagulant, Enzeco® (CEz) and rennin (CRn). Yield, organoleptic and textural properties, total fat, protein and moisture content of all cheese were determined according to FSSAI standards. Toxicity of the TPP proteases was assessed on the shrimp model (Artemia salina egg and Litopenaeus vannamei post-larval shrimps). Results: TPP proteases were found to be non-toxic and safe for human consumption with no change in egg hatchability and survival of the shrimps in comparison to that of control. Cheese analysis results indicated perceptible resemblance in nutritional characteristics of WT cheese with control cheese. Yield, textural properties and organoleptic acceptance of WT cheese resembled more closely with that of CEz cheese. Conclusion: Observation from the study paves the way for the acceptance of W. tinctoria proteases as a suitable vegetable rennet for fresh cheese making.
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Antonia, Jorgiane Rodigues de Macedo, Alana Duarte Marinho Maria, Edwirgens Costa Benício Vasconcelos Sara, and Albuquerque Costa Renata. "Drug-resistant bacteria in frozen and fresh marine shrimp." African Journal of Microbiology Research 10, no. 33 (2016): 1358–62. http://dx.doi.org/10.5897/ajmr2016.7969.
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Merni, Dr Ita. "Use of Grade 1 Liquid Smoke from Apus Bamboo (Gigantochia apus) Raw Material as A Preservative for Fresh Shrimp by Soaking Method at Different Concentrations." Buletin Loupe 20, no. 02 (2024): 163–72. https://doi.org/10.51967/buletinloupe.v20i02.3184.
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This research is motivated by the lack of optimal use of bamboo, where bamboo is a natural material that is relatively cheap, easy to obtain and is one of the plants whose use in society is less optimized. In its role as a plant, bamboo can also be used as a material for making liquid smoke for various food needs which can be used for preservation. Shrimp is also a food that people really like, but shrimp cannot last long so natural additives are needed so that shrimp can last longer. Therefore, this research aims to determine the effect of providing liquid smoke from bamboo on shrimp quality, including changes in the smell and texture of shrimp. Observations were carried out at the Non-Wood Forest Products Laboratory, Forest Products Processing Study Program, Samarinda State Agricultural Polytechnic. The research method was carried out by observing shrimp without preservation (control), preserving shrimp with different concentrations, namely 5%, 7% and 9%. Observations of changes in the smell and texture of preserved shrimp were carried out for 6 days. The research results showed that preserving shrimp using liquid smoke from grade 1 bamboo material at a concentration of 7% was more effective than the control, liquid smoke concentrations of 5% and 9%.
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He, Yuhang, Xin Liu, Naida Zhang, et al. "Replacement of Commercial Feed with Fresh Black Soldier Fly (Hermetia illucens) Larvae in Pacific White Shrimp (Litopenaeus vannamei)." Aquaculture Nutrition 2022 (February 8, 2022): 1–8. http://dx.doi.org/10.1155/2022/9130400.
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This study evaluated survival, growth performance, digestive enzyme activities, intestinal histology, and antioxidant enzyme activities of the Pacific white shrimp (Litopenaeus vannamei), which were fed with five different diets, containing 0%, 25%, 50%, 75%, and 100% fresh black soldier fly larvae (BSFL), respectively, to replace commercial feed at an equal wet weight. The cultured experiment was lasted for 45 days, and the results showed that survival rate (SR), final body weight (FBW), and weight gain (WG) were negatively related with the replacement rate of fresh BSFL in the diet, where the maximum value was found in the BSFL 25% group, while the minimum value appeared in the BSFL 100% group. When BSFL replacement level was equal to or above 75%, the SR, FBW and WG were significantly decreased. However, hepatosomatic index (HSI) was increased with the increasing BSFL replacement level, which was significantly higher in BSFL 75% and BSFL 100% groups than the other groups. No significant differences on hepatopancreatic amylase and lipase activities of the shrimp were observed among all the groups. However, compared with the control group, protease activity in hepatopancreatic of the shrimp was significantly higher when up to 25% of commercial feed was replaced. The histological structure of the intestine gradually changed pathologically, such as tissue disruption, with increasing proportion of fresh BSFL in the diets. A significant reduction in intestinal fold height was found in the BSFL 100% group, and a decreased thickness of intestinal muscular was also observed in all treatment groups. The serum SOD and GSH-PX activities of shrimp in all treatment groups were significantly higher than that of the control group. In conclusion, replacing commercial feed up to 50% with fresh BSFL could be feasible for L. vannamei farming when growth performances, digestive enzyme activities, intestinal histology, and antioxidant enzymes were being considered.
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Anderson, Jack W., Robert Riley, Steve Kiesser, and James Gurtisen. "TOXICITY OF DISPERSED AND UNDISPERSED PRUDHOE BAY CRUDE OIL FRACTIONS TO SHRIMP AND FISH." International Oil Spill Conference Proceedings 1987, no. 1 (1987): 235–40. http://dx.doi.org/10.7901/2169-3358-1987-1-235.
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ABSTRACT Many previous studies of oil toxicity used high oil concentrations and water soluble fractions (WSF). The aim of this study was to approximate field conditions, in which weathering and chemical dispersions reduce the volatile fractions of spilled crude oil. The objective was to determine the extent of toxicity reduction produced by decreased concentrations of monoaromatics and diaromatics. The study measured the relative toxicity of fresh Prudhoe Bay crude (PBC) oil and two distillation fractions (Stage I and Stage II) and their chemical dispersions to the shrimp Pandalus danae and the fish Ammodytes hexapterus (sand lance). The hydrocarbon composition of the three oils, the WSF of the oils, and the chemical dispersions were measured. Distillation of fresh PBC oil produced a Stage I oil containing very low amounts of monoaromatics (benzene and alkylbenzenes) but with the diaromatics relatively unchanged. Further distillation produced a Stage II oil which contained only higher molecular weight aromatics of three rings (phenanthrenes) and greater. Saturate hydrocarbons with corresponding boiling points also were removed. Bioassays on shrimp with dispersed oils showed that the removal of monoaromatics (Stage I) reduced toxicity about sevenfold. The WSF of Stage I oil and both WSF and dispersions of Stage II oil were not toxic to shrimp. Toxicity from fresh PBC oil WSF and dispersions was likely the result of the combination of monoaromatic and diaromatic compounds. Sand lance (Ammodytes hexapterus) mortality did not correlate with the aromatic content of the oils, but appeared to be affected by dispersed oil droplets of all three oils to about the same degree. The fish were more resistant to dispersed oil than the shrimp (higher toxicity index). However, when latent mortality is considered, the data show that the fish may be more sensitive than shrimp to dispersed oil.
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Babunova, Veronica S., Irina S. Osipova, and Petr A. Popov. "MONITORING STUDIES OF BOILED-FROZEN PRAWNS FOR RESIDUAL QUANTITIES OF ANTIBIOTICS FROM THE GROUP OF NITROFURANS AND CHLORAMPHENICOL USING THE BIOLUMINESCENT METHOD." Problems of veterinary sanitation, hygiene and ecology 1, no. 41 (2022): 33–42. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202201004.
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Shrimp are crustaceans that live in the seas and some fresh water bodies. The properties of this seafood depend on the conditions where they were grown, since some are grown as aquaculture on special farms. Shrimp, like other inhabitants of sea waters, are capable of accumulating heavy metals, free radicals that cause cancer, antibiotics and other substances. This article describes a validated method for testing shrimp for residues of antibiotics from the nitrofuran and chloramphenicol group using the Randox bioluminescence method. Monitoring studies of 30 samples of boiled-frozen shrimp were carried out. At the same time, no antibiotics from the group of nitrofurans and chloramphenicol were found, which indicates the good quality of the supplied products.
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Devi, Laksmi Yustika, and R. Y. Kun Haribowo Purnomosidi. "Estimation of Demand Elasticity for Food Commodities in Java Island." JEJAK 12, no. 1 (2019): 54–67. http://dx.doi.org/10.15294/jejak.v12i1.18430.
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Food availability is a development priority. Along with the increasing population growth, safe and nutritious food is rising. Analysis of food consumption patterns is needed to estimate the demand for agricultural products. This study attempts to analyze consumption patterns and food demand for several commodities in Java by using the 2010-2017 National Socio-Economic Survey data collected by Statistics Indonesia. Results of this study are: 1) the demand for quantity of rice is not elastic to income; (2) the demand for quantity of fresh fish, shrimp, beef and chicken meat is elastic to income; (3) the budget elasticity of fresh fish, shrimp, beef and chicken meat is also large, which means that households will increase the quantity and budget for these three commodities; (4) quantity and budget elasticity in rural are generally greater than urban; (5) in urban areas, budget elasticity is greater than quantity elasticity for all commodities, while in rural, budget elasticity is smaller than quantity elasticity, except for sugar, fresh fish and shrimp; (6) there has been a shift in the proportion of food expenditure on Java, e.g. the proportion of expenditures for grains decreases and the proportion of expenditures for prepared food and beverages increases.