Freeze-dried Shrimp Research Articles

Evaluation of Aroma Characteristics of Dried Shrimp (Litopenaeus vannamei) Prepared by Five Different Procedures.

Litopenaeus vannamei is one of the most popular shrimp species in the world and has been reported in studies on its dryness and flavor. However, the aroma characteristics of shrimps dried with different drying methods are compared in a unified way, and there are few reports on the difference in aroma of different shrimps dried. In order to clarify the difference in aroma characteristics of shrimp dried produced by different drying methods. In this study, blanched shrimp (BS) was used as a control to analyze the aroma characteristics of shrimp dried by five different procedures (SD-BFDP) samples, namely vacuum freeze-dried shrimp (VFDS), vacuum dried-shrimp (VDS), heat pump-dried shrimp (HPDS), hot air dried-shrimp (HADS) and microwave vacuum-dried shrimp (MVDS). An electronic nose (E-nose) was used to obtain the aroma fingerprint of SD-BFDP samples. Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used for qualitative and quantitative analysis of volatile compounds in SD-BFDP samples. Partial least squares regression (PLSR) was used to analyze potential correlations between sensory attributes and aroma-active compounds (AACs). Partial least squares-discrimination analysis (PLS-DA) was used to screen for signature aroma compounds. The results of the E-nose showed that there were differences in the aroma fingerprints of the SD-BFDP samples, and the E-nose could distinguish the five kinds of SD-BFDP. The qualitative and quantitative results of GC-MS showed that the types and contents of the main volatile components of SD-BFDP samples were different. 15 AACs were screened from SD-BFDP based on odor activity value (OAV). The PLSR results showed good correlations between certain sensory attributes and the majority of AACs. PLS-DA results displayed that aroma attributes of SD-BFDP samples could be distinguished by six signature aroma compounds, including trimethylamine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, nonanal, 3-ethyl-2,5-dimethylpyrazine, and octanal. These research results reveal that shrimps dried in different procedures have unique aroma characteristics, which could provide a theoretical basis for the rapid identification of aroma attributes of dried shrimps in the future. From a flavor perspective, MVD is the best drying method.

Proximate Chemical Composition of Dried Shrimp and Tilapia Waste Bioflocs Produced by Two Drying Methods

The effects of two waste sources, red hybrid tilapia (Oreochromis sp.) and whiteleg shrimp (Litopenaeus vannamei), and two drying methods (freeze-drying and oven-drying) on the proximate chemical composition of bioflocs were investigated. In total, four kinds of experimentally treated bioflocs were compared to identify the best waste source and drying method to produce biofloc of an acceptable nutrient value: freeze-dried shrimp biofloc (FDSBF), oven-dried shrimp biofloc (ODSBF), freeze-dried tilapia biofloc (FDTBF), and oven-dried tilapia biofloc (ODTBF). The protein, lipid, ash, fiber, total nitrogen free extract (NFE), and energy contents of the dried bioflocs ranged from 12.12 to 24.09 g/100 g, 0.35 to 0.92 g/100 g, 42.45 to 61.01 g/100 g, 7.43 to 17.11 g/100 g, 16.45 to 18.59 g/100 g, and 0.99 to 1.94 Kcal g−1, respectively. Statistically, there were significant differences within the means of the two biofloc sources in terms of their proximate compositions (p < 0.05). The average values between the drying methods for protein, lipid, total NFE, and energy were also significantly different, while no significant differences (p > 0.05) were recorded for ash and fiber. Amino acids (AAs) were higher in FDTBF, followed by ODTBF. The mineral profiles showed that phosphorous, potassium, manganese, selenium, and copper were higher in the tilapia waste bioflocs, while calcium, zinc, iron, copper, chromium, and cobalt were higher in the shrimp waste bioflocs. Although the statistical analysis showed that the shrimp waste bioflocs had higher levels of lipid, fiber, total NFE, and minerals, the tilapia waste bioflocs contained higher levels of potential AAs, energy, and protein, which are regarded as expensive ingredients in aquaculture feeding. This study indicates that biofloc derived from tilapia waste can be regarded as a more suitable source of biofloc meal (in terms of protein, ash, energy, and AAs) than biofloc derived from shrimp waste. Our findings also suggest that freeze-drying is a more effective drying method for drying biofloc, as it efficiently maintains nutritional quality.

Comparative survival and growth performance of European lobster Homarus gammarus post‐larva reared on novel feeds

One approach to ongrow juvenile European lobster, Homarus gammarus, is to utilize land based rearing systems, incorporating automated feeding, individual culture and provision of stable pelleted feeds, preferably using sustainable ingredients. We initiated three feeding experiments to investigate the general suitability of ingredients produced from seafood by-products as novel feeds for H. gammarus, in terms of promoting survival, development and growth of post-larval lobsters from post-larvae (PL) stage IV to the first juvenile stage (stage V). The first experiment was designed to screen an array of candidate, locally produced, novel protein sources on growth performance parameters. This initial experiment revealed that PL reared on a raw (i.e. wet, unprocessed shrimp) feed used as a reference showed superior performance to those reared on experimental feeds containing fishmeal, herring protein isolate or mussel meal; however, a novel type of shrimp meal, produced by flocculation from waste water, promoted the best PL performance of any experimental feed. A second experiment was designed to test the effect of drying method and to optimize the form of a wet shrimp reference feed used by lobster hatcheries. This showed that the performance of PL reared on experimental freeze-dried shrimp feed was not significantly different to those reared on the wet, unprocessed shrimp used as a reference feed. However, lobsters offered experimental oven-dried shrimp feed (with or without an immune supplement) resulted in significantly lower survival or growth performance. A third and final experiment was designed in an attempt to improve a candidate herring-based protein source, by supplementing with nutrients found in shrimp. However, the results showed that PL reared on the wet reference shrimp feed still showed superior growth and survival than those reared on a herring feed alone, or supplemented with additives found in shrimp meal (either glucosamine, astaxanthin or both supplements combined). The high survival and growth, low incidence of moulting problems and high availability of waste shrimp material, suggest that non-heat-treated shrimp products are a promising feed ingredient for post-larval European lobsters.

Shelf life prediction and changes in lipid profiles of dried shrimp (Penaeus vannamei) during accelerated storage

The shelf lives of hot-air-dried (HD) and freeze-dried (FD) Penaeus vannamei were predicted by accelerated storage testing combined with Arrhenius Equation. Meanwhile, the changes in lipid profiles and colour of the dried shrimps during storage were investigated. The predicted shelf life of FD shrimp was more than 1.47-fold than that of HD shrimp. Compared to HD shrimp, FD shrimp had lower levels of oxidation parameters such as peroxide value (POV) and thiobarbituric acid-reactive substances value (TBARS) during storage. In addition, FD shrimp had less reduction in lipid components such as triacylglycerol (TAG), phosphatidylcholine (PC), phosphatidylethanolamine (PE) and all fatty acids including saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) after storage. Moreover, FD shrimp showed a less significant decrease in redness value and increase in yellowness value. Therefore, FD shrimps have better quality stability during storage and then possess longer shelf life than HD shrimp.

Influence of Freeze-Dried Shrimp Meat in Pasta Processing Qualities of Indian T. durum Wheat

The present study aims to understand the influence of freeze-dried shrimp (Penaeus monodon) meat (SM) at different levels (2.5, 5, and 10%; w/w) in pasta processing. The rheological characteristics studies of SM-wheat flour blends indicated that dough stability increased with the increased addition of SM in the blends, whereas farinograph water absorption and amylograph peak viscosity decreased. Cooking loss increased with increasing levels of SM in the pasta (7.3% in 10% SM pasta; 6.7% in control pasta). However, all pasta samples were in the acceptable range. Color analysis of the pasta sample indicated that the L values increased with increasing levels of pasta. The instrumental texture of cooked pasta indicated that 10% SM pasta was significantly (p < 0.05) firmer (1.84 N) than that of the control (1.35 N). Microstructure studies revealed that incorporation of SM in the pasta had a better protein network. Pasta with 5% SM had the highest mean score for all sensory attributes, with increased levels of essential nutrients, fatty acids such as eicosapentaenoic acid and docosahexaenoic acid, and amino acids such as lysine.

Stores

Stores William Harmon (bio) general merchandise the old testament. wares notions sundries dry goods ready to wear candy hats cash & carry Harry Truman making change thanks. cut-rate kickshaws ten cents each three for a quarter & Jeremiah shifts to turn his burnt eyes from the living zenith to our grain elevator temple of the wounded the dead. poor people. general rank & file matrix of merchandise womb of goods left left left right left. halt. fallout. there's Humphrey pumping drugs all out & sundae soda cracker pop sip water phosphate wax straws wrapped in yesterday's news today's olds forgot & never brought to mind or not. taurorrhea over thanaturf & coffeegrounds rabbit tobacco Black Maria sold to American a wide sidewalk of good intentions. we make no compromise with kwality. hey hey sleeves for sale clearance on cuffs happy hour's here our whole day-old stock of handles reduced from discount for quick sale dead end remaindering bonus for buttons marked down shark'd up mark offs cash & carry dry debris register laid away & bad goods hard wares debacle soft sale we do not deliver in God any longer. lost our let me pray discipline. modesty. sorry chandlers & economy amen. Sam Grant making change John Newton selling slaves wholesale retail on consignment Sherman hero with a purchase order signed & countersigned for cavalry mounts thirty-six per cent off buy pay now later soon joy. tonite only lad-o-rama let us pray order exercise good food night sleep green leafy punctuality red rich meaning amen making change back. come to the world of wheels & deal deal deal with the deal king himself you might whip our potatoes buddy but you can't beat our meat. home-made key lime pie me to pray thanks for the soup you amen January [End Page 70] inventory check Adam check Sheth check Enosh check $million in freezedried shrimp in warehouse chillbox on the way to Mars orbit check. kwik things on a stick check chocolate drops on paper strips oh yes eat it all & make change backwards much obliged ma'am amen brother unhand that candy jar. a profit's not without honor. then when will Ipana of yore rise from the new testament of the dead or Mounds & Cords of old. out to lunch be back one-thirty eat eat kids free it's bat day booths for ladies. thank you call again making general change pray lay in the lap of Him our merchandise America. ka. Editor's Note: This poem originally appeared in Legion: Civic Choruses (Wesleyan University Press, 1973) and is reprinted here courtesy of the author. [End Page 71] William Harmon William Harmon published five volumes of poetry between 1970 and 1985, including winners of the Lamont Award and the William Carlos Williams Award. Thereafter, he published no further poetry books (though he kept writing it). He did publish a number of anthologies, including A Handbook to Literature and The Poetry Toolkit. Copyright © 2012 Center for the Study of the American South

Effects of food thermal treatment on growth, absorption, and assimilation efficiency of juvenile cuttlefish, Sepia officinalis

The diet of frozen grass shrimp (P. varians) was compared to similar grass shrimp that had suffered either boiling, drying at 60°C, or freeze-drying by lyophilization at −40°C. In experiment 1, cuttlefish fed the frozen shrimp were significantly larger (P 0.05) between cuttlefish fed the frozen or the freeze-dried shrimp, whereas cuttlefish fed the dried shrimp were smaller at the end of the experiment. Growth rates of cuttlefish fed the dried shrimp were lower, compared with those for cuttlefish fed the frozen and freeze-dried shrimp, with no significant differences (P > 0.05) between them. Cuttlefish fed freeze-dried and frozen shrimp showed a higher trypsin activity compared to animals fed boiled and dry (60°C) shrimp. A higher proportion of absorbed energy was channelled into biomass production in animals fed frozen and freeze-dried shrimp (56% and 43%, respectively) than for animals fed oven-dried (60°C) or boiled shrimp. The heat treatment suffered by the shrimp, either dry or wet, negatively affected diet quality, probably due to denaturation, and loss (by boiling) of proteins and amino acids. Additionally, the heating processes may have oxidized the lipids to a large extent, contributing to the loss of the polar lipids (polyunsaturated fatty acids), which are essential for cephalopods as for other organisms. Freeze-drying by lyophilization (negative temperatures) did not affect the nutritional quality of the shrimp.

Growth response and fatty acid composition of juvenile Penaeus vannamei fed different sources of dietary lipid

A study was conducted to evaluate the effects of feeding various sources of dietary lipid on weight gain, feed conversion, survival and fatty acid composition of juvenile Penaeus vannamei. Seven semi-purified diets (35% protein and 3400 kcal of metabolizable energy kg −1) containing defatted, freeze-dried shrimp meal, 1.0% soybean lecithin and 0.5% cholesterol were supplemented with 6.5% of either stearic acid, coconut, safflower, corn, soybean, linseed or menhaden fish oils. Each diet was fed to shrimp (1.00 ± 0.03 g average weight) in four replicate aquaria four times daily for 10 weeks. Weight gain, feed conversion and survival were best for shrimp fed the diet containing menhaden fish oil. Shrimp fed the linseed oil diet had the second highest weight gain, followed by shrimp on soybean oil, corn oil, stearic acid, coconut oil and safflower oil diets, respectively. Feed conversion values were a reflection of weight gain. Results of this study show that both n-6 and n-3 fatty acids are dietary essential for juvenile Penaeus vannamei, although n-3 fatty acids promoted faster growth than n-6. However, highly unsaturated fatty acids (HUFA) (20:5 n-3 and 22:6 n-3) had better growth-promoting effect than 18:3 n-3, due probably to the limited ability of shrimp to bioconvert fatty acids to polyenoic forms of longer chain length. The fatty acid composition of the shrimp generally reflected that of the dietary lipids, especially for the diets containing unsaturated fatty acids. Shrimp fed stearic acid and coconut oil diets low in polyunsaturated fatty acids accumulated high levels of 16:1 n-7 and 18:1 n-9.

Simple, Rapid Digestion Technique for the Determination of Mercury in Sea Food by Flameless Atomic Absorption Spectroscopy

Abstract A rapid digestion technique, using a Teflon vessel, for mercury determination by flameless atomic absorption spectroscopy was collaboratively studied. Average recoveries of added mercury to samples of freeze-dried shrimp and blended frozen tuna (8 collaborators) were 92, 87, 100, and 9 8% for levels of 0.25, 0.30, 0.45, and 0.50 μg, respectively, with standard deviations of 0.030, 0.046, 0.048, and 0.067. The digestion technique has been adopted as official first action.