Abstract
Physicochemical, proximate composition, microbiological and sensory analysis of farmed and wild harvested white shrimp Litopenaeus vannamei muscle were compared. The cultured white shrimp were obtained of two farms, whereas the wild shrimp were collected off the coasts of Sinaloa and Nayarit, Mexico. Both, the farmed and wild white shrimp muscle, supplied a good source of protein and polyunsaturated fatty acids. The physicochemical composition, microbiological and sensory properties could be associated to their origin and handling. The wild shrimp tended to have a better proximate composition than the farmed shrimp, due to the availability of a greater diet variety in their environment.
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