Assessing uncertainty of semi-intensive production of whiteleg shrimp (Litopenaeus vannamei) using partial harvesting programs

2017 ◽  
Vol 49 (2) ◽  
pp. 953-962
Author(s):  
Miguel A González-Romero ◽  
Javier M J Ruiz-Velazco ◽  
Margarita Estrada-Pérez ◽  
José T Nieto-Navarro ◽  
Iram Zavala-Leal ◽  
...  
Keyword(s):  
Litopenaeus Vannamei ◽  
Intensive Production ◽  
Partial Harvesting ◽  
Whiteleg Shrimp

Deterministic and stochastic models for analysis of partial harvesting strategies and improvement of intensive commercial production of whiteleg shrimp ( Litopenaeus vannamei )

2016 ◽  
Vol 70 ◽  
pp. 56-62 ◽  
Author(s):  
Alicia Estrada-Pérez ◽  
Javier M.J. Ruiz-Velazco ◽  
Alfredo Hernández-Llamas ◽  
Iram Zavala-Leal ◽  
Leonardo Martínez-Cárdenas
Keyword(s):  
Stochastic Models ◽  
Litopenaeus Vannamei ◽  
Commercial Production ◽  
Partial Harvesting ◽  
Whiteleg Shrimp

Label-free proteomic analysis revealed the mechanisms of protein oxidation induced by hydroxyl radicals in whiteleg shrimp (Litopenaeus vannamei) muscle

2021 ◽  
Author(s):  
Hui-min Lin ◽  
Xue-er Qi ◽  
Shan-shan Shui ◽  
Soottawat Benjakul ◽  
Santiago P. Aubourg ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Hydroxyl Radicals ◽  
Litopenaeus Vannamei ◽  
Protein Oxidation ◽  
Proteomic Analysis ◽  
Muscle Proteins ◽  
Label Free ◽  
Whiteleg Shrimp ◽  
The Stability ◽  
Oxidative Effects

The oxidative effects of hydroxyl radicals derived from a FeCl3/ascorbic acid/H2O2 system on the stability of muscle proteins in peeled shrimp (Litopenaeus vannamei) were investigated.

scholarly journals Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei)

2017 ◽  
Vol 9 (1) ◽  
pp. 626-631 ◽  
Author(s):  
S. R. Senapati ◽  
G. Praveen Kumar ◽  
Chongtham Baru Singh ◽  
K. A. Martin Xavier ◽  
M. K. Chouksey ◽  
...  
Keyword(s):  
Litopenaeus Vannamei ◽  
Bacterial Load ◽  
Black Spot ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Plate Count ◽  
Thiobarbituric Acid Reactive Substances ◽  
Chilled Storage ◽  
Total Plate Count ◽  
Whiteleg Shrimp

Loss of market value of shrimp is mainly due to the formation of black spot called melanosis. A study was conducted for 14 days to determine the extent of melanosis and quality changes during that period of freshly har-vested whiteleg shrimp (Litopenaeus vannamei) under chilled storage (2℃). Among quality parameters, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBAR-S), were varied from 13.17 mg % to 44.50 mg % and 0.04to 2.57 mg malondehaldehyde/kg of fat respectively whereas melanosis score and metric chroma (C) exhibited significant increases during chilled storage (P<0.05). There was a slight increase in moisture, crude fat and pH from 73.96 % to 74.57 %, 1.05 % to 1.14 % and 6.52 to 7.60 respectively at 14th day of storage. Loss of protein from 22.51 % to 21.28 % may be due to decrease in available amino acids during chilled storage and total plate count (TPC) showed gradual increase of bacterial load up to 1.73*107 log CFU/g at the end of chilled storage. The sensory analysis by panellists indicated, the acceptability of white leg shrimp was up to 6 days in chilled condition and formation of black spot is one of the major parameter for rejection by the panellists.

scholarly journals Isolation of Potential Bacteria as Inoculum for Biofloc Formation in Pacific Whiteleg Shrimp, Litopenaeus vannamei Culture Ponds

2017 ◽  
Vol 20 (6) ◽  
pp. 306-313 ◽  
Author(s):  
Nor Azman Kasan ◽  
Nurarina Ayuni Ghazali ◽  
Mhd Ikhwanuddi ◽  
Zaharah Ibrahim
Keyword(s):  
Litopenaeus Vannamei ◽  
Whiteleg Shrimp
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