Quality Of Shrimp Research Articles

The preservation effect of biodegradable gelatin coating incorporated with grape seed oil on glazed shrimp.

This study was conducted to investigate the quality and shelf life of shrimps (Parapenaeus longirostris, Lucas 1846) glazed with biodegradable gelatin solutions combined with grape (Vitis vinifera L.) seed oil (GSO). Therefore, shrimps were divided into five groups and were glazed with distilled water (control), G (gelatin), G + 5% GSO (gelatin with 5% GSO), G + 10% GSO (gelatin with 10% GSO) and G + 15% GSO (gelatin with 15% GSO). Glazed shrimps were vacuum packaged and stored at -18 °C for 12 months. Proximate composition of the shrimps was determined, and the microbial (total viable counts, psychrotrophic bacteria count and Enterobacteriaceae), sensorial, chemical (residual sulfite, pH, total volatile basic nitrogen, trimethylamine nitrogen, thiobarbituric acid reactive substances) analysis, colour measurement, and melanosis formation were evaluated throughout the storage period. According to the analysis results, edible G + GSO coatings improved the meat quality and the brightness of the shrimps. The combined treatment reduced the quality loss of the shrimps which was caused by lipid content and prevented the total psychotropic bacteria growth throughout the storage. Moreover, glazing with G + GSO retarded the melanosis formation of the frozen shrimps. The study results revealed that GSO may be a recommended alternatively to sodium metabisulfite, which is a hazardous chemical substance commonly used against melanosis of shrimps. © 2023 Society of Chemical Industry.

Effects of different sous-vide cooking conditions on the chemical, physical, microbiological, and sensory quality of fish and shrimp during storage at 3 °C

Abstract The aim of this study was to investigate the changes in the quality of fish (Argyrosomus regius) and shrimp (Penaeus japonicus) cooked with sous-vide. Vacuum-packed fish fillets and shrimps were cooked with the sous-vide method under different temperature-time conditions and stored at 3 °C. Lower volatile bases and trimethylamine were found with cooking sous-vide than in control samples (cooked in an oven). Microbiological analysis results showed that the sous-vide cooking method provides bacterial inhibition in fish and shrimp. The sensory properties of samples cooked with sous-vide were found to be better than those of the traditional method. Sous-vide cooking did not affect the L* value of fish but affected that of shrimp. Sous-vide cooking resulted in higher a* values and lower hardness, gumminess, and chewiness values. As a result, sous-vide cooking increased the shelf life of fish and shrimp, reduced cooking loss, preserved color and texture, and provided microbial safety.

TMT proteomics establishes correlations between solar drying and quality modifications in Penaeus vannamei

This study investigated proteomic changes in Penaeus vannamei in half-dried and dried shrimp using tandem mass-tag technology. After performing the drying treatment, the tandem mass-tag results revealed 1,162,306 spectra, 2997 quantifiable proteins, and 72 differentially expressed proteins (DEPs) compared with that in the untreated group. A total of 29 DEPs were found in the half-dried shrimp, while 49 DEPs were found in the dried shrimp. Bioinformatic analyses based on Gene Ontology term enrichment, Kyoto Encyclopedia of Genes and Genomes pathway enrichment, and protein–protein interactions showed that the DEPs were primarily involved in protein structure and fat metabolism. A correlation analysis between the DEPs and quality indicators showed that 45 DEPs were significantly associated with shrimp quality traits, with certain proteins potentially representing markers of color and texture. Of these, arthrodial cuticle protein AMP16.3 might be a protein marker for color, while heat shock protein 21, WH2 domain-containing protein, and myosin heavy chain 1 might be markers of shrimp muscle textural properties. These results provide a systematic understanding of the quality difference between half-dried and dried P. vannamei from the perspective of proteomics and have potential scientific significance and practical value for improving the quality of dried products.

Effects of Substituting Fish Meal by Chlorella Meal in Practical Diet on Growth, Feed Utilization, and Flesh Quality of Pacific White Shrimp (Penaeus vannamei)

This study investigated the effects of substituting fish meal (FM) in practical diet by chlorella meal on the growth, feed utilization, and flesh quality of Pacific white shrimp (Penaeus vannamei). First, a basal diet was prepared with 200 g/kg FM inclusion (FM‐20), and then chlorella meal was used to reduce FM inclusion to 150 g/kg (FM‐15), 100 g/kg (FM‐10), 50 g/kg (FM‐5), and 0 g/kg (FM‐0), corresponding to the replacement levels of 25%, 50%, 75%, and 100% of dietary FM, respectively. Shrimp (1.37 ± 0.10 g) were fed with the five isonitrogenous and isolipidic diets for 56 days. No significant difference was observed in feed conversion ratio (FCR) and weight gain (WG) between FM‐20 and FM‐15 group (P > 0.05), but when chlorella meal substituted 50% of dietary FM, WG, protein and lipid retention, and n‐3/n‐6 PUFAs in flesh were significantly reduced with significant increase in FCR (P < 0.05). Survival, feed intake, meat yield, apparent digestibility coefficient of crude protein, dry matter, and flesh shear force showed no significant difference between FM‐20 and substituted groups (P > 0.05). When dietary FM was totally substituted by chlorella meal, the body yellowness and redness and essential amino acid content in flesh, including Lys and Met, were significantly reduced (P < 0.05). No significant differences were found in flesh total collagen, crude lipid, crude protein, serum biochemical indexes, flesh texture profiles (hardness, springiness, etc.), water holding capacity, antioxidant capacity, fatty acid, free amino acid composition, and muscle fiber density among the five treatments (P > 0.05). To sum up, in a practical diet with 200 g/kg FM inclusion, chlorella meal successfully replaced 25% of dietary FM without adverse impacts on the growth and feed utilization, and the substitution of 75% of dietary FM did not negatively affect the flesh quality of Pacific white shrimp.

Combined supplementation of hydroxyproline and vitamin C improved the growth and flesh quality of Pacific white shrimp (Litopenaeus vanname) cultured in low salinity water

This study investigated the effects of hydroxyproline (Hyp) and vitamin C (VC) addition to practical diet on growth and flesh quality of Pacific white shrimp (Litopenaeus vannamei) cultured in low salinity water. The control diet was formulated to contain 200 g/kg fish meal (FM20), and then 14 g/kg coated hydroxyproline (50%) (FM20H), 2 g/kg L-ascorbyl-2-phosphate (38%) (FM20C) and their combination (FM20HC) were added to the control diet to form four isoproteic (41.6%) and isolipidic (6.7%) diets. Pacific white shrimp with initial body weight of (1.50 ± 0.05) g were fed the above four diets in low salinity water (salinity 1‰) for 8 weeks. The results showed that the combined supplementation of Hyp and VC (FM20HC) increased the weight gain by 13.4%, and decreased the feed conversion ratio by 0.18 (P < 0.05), while the individual supplementation (FM20H and FM20C groups) just numerically promoted the growth (P > 0.05). In addition, the FM20HC group also showed higher protein and lipid retention than the FM20 group (P < 0.05). In flesh quality, the supplementation of Hyp (FM20H) increased total collagen and heat-soluble collagen contents, flesh chewiness and free flavor amino acids contents (P < 0.05). The supplementation of VC (FM20C) increased the contents of total collagen, heat-insoluble collagen and free flavor amino acids, and decreased flesh lactic acid, malondialdehyde contents and steaming loss (P < 0.05). The combined supplementation of Hyp and VC (FM20HC) showed higher total collagen and heat-insoluble collagen contents than the individual supplementation (FM20H and FM20C) (P < 0.05), and the myofiber density, flesh hardness and shear force in the FM20HC group were also significantly higher than those in the control (P < 0.05). In summary, the combined supplementation of hydroxyproline and VC in practical diet with fishmeal content of 200 g/kg significantly improved the growth performance and flesh quality of L. vannamei cultured in low salinity water.

Water quality and immunological response of banana shrimp (Fenneropenaeus merguiensis) co-cultured with green seaweed (Caulerpa lentillifera) in the laboratory

Co-culture of newly domesticated shrimp, F. merguiensis, and green seaweed, C. lentillifera, was conducted in six cement tanks to assess their impact on water quality and immunological response. Shrimp juveniles (14,3±0.3 mg) were stocked at a density of 50 shrimps/m2 and co-cultured with C. lentillifera at two initial stocking rates: A (0.1 kg/m2), B (0.2 kg/m2), and C (without seaweed) as a control treatment. All treatments were replicated twice, and the trial lasted eight weeks. The results of the experiment demonstrated that co-culturing F. merguiensis with C. lentillifera not only improves water quality, primarily nitrogen (TAN, NO2, NO3) and phospate (PO4-) compounds, but also on immunological parameters (THC, DHC, PA, and PO activity) assessed. Shrimp production indicators improve significantly (p&lt;0.05) after seaweed treatments. Furthermore, C. lentillifera grows at a pace of more than 10% per day and is suggested for co-culture with shrimp at a density of 0.1 - 0.2 kg/m2.

Effects of different microwave power on the drying kinetics and physicochemical quality of brown shrimp (Metapenaeus dobsoni)

Microwave processing is used in industry for drying food commodities as it improves the quality of products and reduces the drying period.

Effects of Salting Pretreatment on Quality and Safety of Shrimp (Parapenaeopsis Spp.) Powder.

Shrimps are well known as one of the healthiest seafood options, providing a huge amount of protein, vitamins, and minerals. However, shrimp is a highly perishable food, thus attempts to make innovative and healthy products may improve per capita consumption while lengthening the nutrient content shelf life. This research focused on the effects of different pretreatment salt concentrations at 0, 3, 6, and 9% on nutritional composition, microbial activity, and sensory evaluation of the shrimp powder samples. The analyses were performed in triplicate using the Association of Official Analytical Chemicals (AOAC) method for proximate analysis and physical analysis was used to determine pH, color, and water activity. The sensory attributes like saltiness, color, odor, texture, and aftertaste were measured using the hedonic scale method. Initial findings demonstrated significant differences in proximate composition, particularly protein content, ranging from 13 to 46% (w/w). There were also notable variations in color attributes among the shrimp powder samples. The lightness value varied, reflecting differences in the brightness levels of the powder, ranging from light to dark shades. The findings also revealed there were no significant differences in the total plate count among the shrimp powder samples which ranged from 3.50 to 2.69 Log CFU/g except shrimp powder treated with 0% salt concentration sample exhibited slightly higher counts compared to others which is 4.93 Log CFU/g. Sensory evaluation revealed variations in saltiness, color, odor, texture, and aftertaste profiles, with certain samples exhibiting stronger saltiness, color, odor, texture, and aftertaste, while others had milder attributes. These findings show that the most preferable salt concentration for brining shrimp is 3% because it can preserve protein content and have the best acceptability during sensory evaluation.

Effects of Difference C/N Ratio on Water Quality of White Leg Shrimp (Litopenaeus vannamei) Cultivation

Biotechnology is used to apply technology to the C/N ratio by stimulating the activities of heterotrophic microorganisms, which derive food from carbon and nitrogen substrates in a certain ratio. The goal of this research was to see how the optimal carbon-nitrogen ratio affected water quality and floc volume in white leg shrimp (Litopenaeus vannamei) farming. This study took place in the UPT Integrated Laboratory Unkhair in Ternate City in July and August 2021. A fully randomized design (CRD) with four treatments and three replications was used in this investigation. Different C/N ratios had an effect on ammonia, nitrite, nitrate, floc volume, and feed conversion ratio, according to the research. The water quality parameters are still suitable for white leg shrimp cultivation. In white leg shrimp culture, the addition of C-organic molasses (different C/N ratios) was able to reduce the concentrations of (NH3), (NO2), and (NO3), and also greatly increase the flock volume and streamline the feed conversion ratio.

Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre (Argyrosomus regius) and Shrimp (Penaeus japonicus)

ABSTRACT The nutritional quality of fish and shrimp cooked with sous-vide was investigated. Vacuum-packed fish and shrimp were cooked at 70 and 85°C for 15 and 25 minutes. Proximate, free amino acid, and B vitamin compositions were investigated. Higher moisture levels, lower cooking losses, and lower protein content were found in sous-vide cooked samples than conventionally cooked ones. In all cooking treatments of fish, losses in amino acids and vitamins were observed. Fluctuations in amino acid changes were observed in shrimps. All losses were lower in sous-vide cooked samples. In conclusion, sous-vide cooking maintains the nutritional value of fish and shrimp.

Evaluation of sensory, biochemical, and microbial quality of fermented shrimp paste product during long-term cold storage

Shrimp paste (Ngapi) is the oldest method of preservation and is used as a condiment in culinary in almost all Asian countries. It has specific taste and flavor properties developed due to aging or fermentation. Therefore, the primary goal of the current study was to investigate the shelf-life of shrimp paste produced in the laboratory. The sensory characteristics, biochemical, and microbiological aspects of low salt fermented shrimp paste products were conducted at various storage periods (0, 10, 20, 30, 50, 70, and 90 days). Ngapi samples were kept at chilled storage of -2.2±0.5°C during the experimental period. Sensory attributes were determined by expert panel members, and nutritional, biochemical, and microbial quality were determined by the standard validated methods. Sensory investigation revealed that the quality was adequate during the storage period. The protein, lipid, and moisture decreased significantly (p&lt;0.05), although ash and total volatile base-nitrogen increased during the experimental period. Throughout the investigation, the microbial quality remained within permissible limits. Finally, the findings of the study demonstrated that the nutritional, biochemical, and microbiological quality of shrimp paste (Ngapi) products could be preserved for a longer storage duration, providing a safer food item for consumers especially ethnic people in Bangladesh.

Effect of Liquid Nitrogen Freezing Temperature on the Muscle Quality of Litopenaeus vannamei.

The implications of different liquid nitrogen freezing (LNF) temperatures (-35 °C, -65 °C, -95 °C, and -125 °C) on the ice crystal and muscle quality of white shrimp (Litopenaeus vannamei) were investigated in this essay. The results showed that better muscle quality was maintained after LNF treatment compared to that after air blast freezing (AF) treatment. As the freezing temperature of liquid nitrogen decrease, the freezing speed accelerated, with the freezing speed of LNF at -125 °C being the fastest. However, an excessively fast freezing speed was not conducive to maintaining the quality of shrimp. Among all the freezing treatments, LNF at -95 °C led to the lowest thawing losses and cooking losses, and the highest L* values, indicating that LNF at -95 °C could keep the water holding capacity of frozen shrimp better than that with other freezing methods. At the same time, LNF at -95 °C resulted in higher water holding capacity, and hardness values for shrimps than those with other frozen treatments (p < 0.05). In addition, the results of the water distribution of shrimps showed that treatment with a -95 °C LNF reduced the migration rate of bound and free water. Meanwhile, the microstructural pores of shrimps in the -95 °C LNF group were smaller, indicating that the ice crystals generated during -95 °C LNF were relatively smaller than those generated via other frozen treatments. In conclusion, an appropriate LNF temperature (-95 °C) was beneficial for improving the quality of frozen shrimp, and avoiding freezing breakage.

Investigation of the Influence of Alaskan Pollock Surimi on the Gel Quality, Protein Structure and Flavor Property of Shrimp (Solenocera crassicornis) Surimi Gel and its Mechanism

Investigation of the Influence of Alaskan Pollock Surimi on the Gel Quality, Protein Structure and Flavor Property of Shrimp (Solenocera crassicornis) Surimi Gel and its Mechanism

Monitoring of microbial, water quality, and production performance of Litopenaeus vannamei on intensive pond in Bulukumba, South Sulawesi, Indonesia

The aim of the research is to monitor the dynamics of microbial number, water quality, and production performance in Pacific white shrimp (Litopenaeus vannamei) cultivation in Bulukumba, South Sulawesi Province, Indonesia, utilizing an intensive system. This research was carried out on seven Pacific white shrimp ponds over the duration of one maintenance cycle (84 days), from November 2019 to February 2020. Interestingly, the results showed that the highest total bacterial counts (TBC) were obtained in pond P3, namely in the range of 0.12-98.0×105 CFU/mL, the highest total Vibrio counts (TVC) were obtained in pond P5, namely in the range of 0.09-2.8×105 CFU/mL, luminous bacterial counts (LBC) were only found in ponds P1, P4, and P5 with the same range values, namely 0-100×103 CFU. The best performance of Pacific white shrimp production was found in pond P2, with a percentage of survival rate (SR) and productivity of 65 percent and 4074.5kg/ha, respectively, and the worst was found in pond P5, with a percentage of survival rate (SR) and productivity of 35 percent and 2583.66 kg/ha, respectively. Finally, the intense culture system used for Pacific white shrimp accumulates dynamics that may alter microbiology, water quality, and production performance.

Heat-stable spores of carotenoid-producing Bacillus marisflavi and non-pigmented Bacillus subtilis cooperatively promote growth, quality, and gut microbiota of white-leg shrimp.

We evaluated the benefits of heat-stable carotenoid-producing Bacillus marisflavi SH8 spores individually and in combination with non-pigmented Bacillus subtilis SH23 spores on growth, colour change, nutritional content, innate immunity, and gut microbiota of white-leg shrimp. White-leg shrimp (Litopenaeus vannamei; n= 30 per tank; 2 tanks per group) were provided feed without (control group) or with SH8, SH23, or mixed spores (total, 1× 106 cfu/g pellet) for 28 d. The SH8 and SH8-23 combination groups had significantly higher specific growth rates (9.6 and 11.0%), improved red-colour score (4 scores), astaxanthin concentration (1.8- and 2.3-fold), lipid contents (30 and 50%), and superoxidase dismutase activity (8.5 and 12.3%) than that of the control group. Analysis of shrimp's gut microbiome using 16S rRNA metagenome sequencing revealed increased abundance of four useful species and reduced abundance of four harmful species in the combination group than in the control group. Heat-stable Bacillus spore combination improved growth parameters, nutrient content, red-colour score, live counts, and abundance of useful bacteria in the gut of L. vannamei. This is the first study to show the benefits of combining highly heat-stable pigmented and non-pigmented Bacillus spores and their possible mechanisms in a shrimp model.

Preparation of an elderberry anthocyanin film and fresh-keeping effect of its application on fresh shrimps.

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.

Polystyrene nanoplastics exposure alters muscle amino acid composition and nutritional quality of Pacific whiteleg shrimp (Litopenaeus vannamei)

Litopenaeus vannamei were exposed to 80-nm polystyrene nanoplastics (NPs) at different concentrations (0, 0.1, 1, 5, and 10 mg/L) for 28 days to study the effects on muscle nutritional quality. Our results showed that with increasing NPs concentrations, the survival rate, specific gain rate, and protein efficiency ratio decreased but the feed conversion ratio increased. There was no significant difference in moisture, ash, and crude lipid content in the muscle, and a general decrease in crude protein content was observed. However, the total amino acid and semi-essential amino acid contents decreased. The spacing between muscle fibers and the melting morphology of muscle increased. The hardness of muscle flesh texture increased, but springiness, cohesiveness, and chewiness decreased. Regarding antioxidant enzyme activity, the activity of catalase decreased, but the total antioxidant capacity, superoxide dismutase activity, and reduced glutathione first increased and then decreased. The expression level of the growth-related genes retinoid X receptor (RXR), chitin synthase (CHS), and calmodulin A (CaM) first increased then decreased, but calcium/calmodulin-dependent protein kinase I (CaMKI), ecdysteroid receptor (EcR), chitinase 5 (CHT5), cell division cycle 2 (Cdc2), and cyclin-dependent kinase 2 (CDK2) decreased. Our results suggest that exposure to NPs can inhibit growth by inducing oxidative stress, which leads to muscle tissue damage and changes in amino acid composition. These results will provide a theoretical reference for the risk assessment of NPs and the ecological health aquaculture of shrimp.

Effect of static magnetic field-assisted freezing at different temperatures on muscle quality of pacific white shrimp (Litopenaeus vannamei)

The effect of static magnetic field-assisted freezing (MF) at different temperatures (−35, −30, −25, and −20 °C) on the muscle quality of pacific white shrimp (Litopenaeus vannamei) was evaluated to investigate the possibility of energy saving by MF. The results showed that the −35 °C MF treatment increased the water-holding capacity of shrimp muscle, and maintained the wholeness of the microstructure compared to −35 °C immersion freezing (control group, IF). With the increase in freezing temperature in the MF treatments, the size of ice crystals gradually increased, and the sensory properties of shrimp decreased. The water-holding capacity, sensory properties, and water distribution of shrimp muscle subjected to MF at −25 °C were still no significantly different from those of the IF at −35 °C (P > 0.05). In summary, the utilization of MF enhanced the quality of frozen pacific white shrimp, which has the potential to provide energy saving benefits.

Effect of atmospheric cold plasma treatment modes on the quality of red shrimp (Solenocera crassicornis) during cold chain storage

An increasingly popular non-thermal approach for food preservation is atmospheric cold plasma (ACP), which can efficiently inactivate various microorganisms. This study explored the impact of different ACP treatment modes on the preservation of red shrimp in cold chain storage. A novel treatment mode, ACP cyclical, was introduced as an alternative to ACP one-time treatment. The results indicated that the ACP cyclical treatment extended the ozone and shrimp exposure time to 35 min compared to one-time treatment, resulting in a notable enhancement in preservation effectiveness. While ACP treatment significantly reduced the total viable count (TVC) of red shrimp at day 0, it does not affect total volatile basic-nitrogen (TVB-N), pH value, or color. At day 8, the ACP cyclical group showed a 17.38% reduction in TVB-N, 36.90% decrease in TVC, and 32.39% decline in sulfur-producing bacteria compared to the ACP one-time treatment group. Electronic nose analysis indicated improved odor stability in both ACP treatment modes. Moreover, correlation and partial least squares discriminant analysis revealed that ACP cyclical treatment delayed shrimp’ color deterioration and TVB-N increase during prolonged storage. This study highlighted the potential of ACP cyclical treatment for enhancing red shrimp preservation in cold chain storage.

Multifunctional food packaging materials: Electrospun mats based on gelatin-xanthan gum containing chitin nanofibers and black barberry anthocyanins for freshness monitoring and enhancing the shelf-life quality of Pacific white shrimps

The present study with the aims of encapsulating black barberry extract (BBE, 7%) and chitin nanofibers (CN, 1%) into the electrospun gelatin-xanthan gum (GE-XG) mats through the electrospinning process, and monitoring the freshness and enhancing the quality of Pacific white shrimps during the refrigerated storage for 12 days was conducted. There was an improvement in the thermal stability of the nanofibers containing CN and BBE compared to the straight nanofibers. The Fourier transform infrared spectroscopy study confirmed the molecular interaction between encapsulated compounds and GE-XG nanofibers. The X-ray diffraction analysis of nanofibers showed a decrease in crystallinity with incorporating BBE and CN into the polymer. The physic-mechanical properties of the nanofibers containing CN and BBE, including tensile strength, water vapor permeability, moisture content, and water solubility, were significantly lower than the straight nanofibers (P < 0.05). The colors of GE-XG + BBE 7% and GE-XG + BBE 7% + CN 1% nanofibers were pH-sensitive as follows: pale red at pH 1, red at pH 2–5, violet at pH 6–7, green at pH 8–9, and brown at pH 10–12. The increase of all microbial population and chemical parameters in shrimps packaged with GE-XG + BBE 7% + CN 1% and GE-XG + BBE 7% nanofibers was observed, although it was significantly slower than the straight GE-XG and control groups (P < 0.05). The color of GE-XG + BBE 7% and GE-XG + BBE 7% + CN 1% nanofibers also changed from white to dark violet after 10 and 12 days, respectively.