A Comparative Study of Physico-Chemical, Proximate Composition and Microbiological Muscle Properties, in Two Species Shrimps of the Pacific Tropical Coast

Abstract

Physicochemical, proximate composition and microbiological analysis of white shrimp (Litopenaeus vannamei) and blue shrimp (L. stylirostris) tissues were compared. The wild shrimp were collected off the coasts of Sinaloa, Mexico (in front Navachiste Bay, Guasave) and of Nayarit (in front Boca de Cuautla-Novilleros, Tecuala), Mexico. The results of our study suggested that meats of white and blue shrimp are a good source of protein and lipids. The blue shrimp tend to have better protein content than white shrimp, and white shrimp tend to have better lipid content than blue shrimp.