Effects of C‐N ratio on growth, survival and proximate composition of Macrobrachium rosenbergii post larvae reared under a corn starch based zero‐exchange brackish water biofloc system

2021 ◽  
Author(s):  
Md. Eilious Hosain ◽  
Sarker Mohd Nurul Amin ◽  
Mohd Salleh Kamarudin ◽  
Aziz Arshad ◽  
Nicholas Romano
Keyword(s):  
Brackish Water ◽  
Proximate Composition ◽  
Corn Starch ◽  
Macrobrachium Rosenbergii

Effect of hydrogen ion on Macrobrachium rosenbergii (de Man) egg hatchability in brackish water

Aquaculture ◽  
2002 ◽  
Vol 214 (1-4) ◽  
pp. 247-251 ◽  
Author(s):  
A.T Law ◽  
Y.H Wong ◽  
Ambok Bolong Abol-Munafi
Keyword(s):  
Brackish Water ◽  
Macrobrachium Rosenbergii ◽  
Hydrogen Ion ◽  
Egg Hatchability ◽  
De Man

scholarly journals A comparative study on proximate composition of fresh and salt-boiled prawn (Macrobrachium rosenbergii) frozen stored at -20oC

2016 ◽  
Vol 3 (1) ◽  
pp. 241-250
Author(s):  
Shabnam Yasmin Mukta ◽  
Shamsuzzaman Masum ◽  
Jasmin Naher ◽  
Suvash Chandra Chakraborty ◽  
Md Abul Mansur
Keyword(s):  
Comparative Study ◽  
Protein Content ◽  
Proximate Composition ◽  
Frozen Storage ◽  
Macrobrachium Rosenbergii ◽  
Storage Period ◽  
Nutritional Composition ◽  
New Approach ◽  
Fresh Frozen

A study was conducted to evaluate the proximate composition of fresh and salt-boiled prawn stored at -200 C. The study was focused on comparative study on proximate composition, nutritional status and quality of the prawn in wet matter basis. The collected fresh prawns were boiled in 2.5% brine for 15 minutes followed by freezing at -200 C to evaluate the quality of prawns at 16 weeks period of frozen storage. The sample was stored separately in individual boxes for every experimental uses. The proximate composition of the sample during frozen storage (16 weeks) was evaluated by studying organoleptic assessments, protein, lipid, ash, moisture and TVBN. The fresh prawn during frozen storage was organoleptically accepted up to 12 weeks but unaccepted after 16 weeks of storage whereas the salt-boiled frozen prawn was remained acceptable after 16 weeks of frozen storage at -200C. The initial protein content of fresh prawn was decreased gradually with the storage period. At the end of the 16 weeks of frozen storage, initial protein content of fresh prawn was decreased from 22.36 ±0.45% to 16.24 ±0.27% and protein content of salt-boiled prawn was decreased from 29.69 ±0.28% to 22.89 ±0.29%. The initial lipidcontent of fresh prawn decreased gradually with the storage period and at the end of the 16 weeks frozen storage it decreased from 2.4±0.16% to 1.24 ±0.13% and for the salt-boiled frozen prawn it decreased from2.56 ±0.11% to 1.68 ±0.26%. The initial ash content of fresh prawn decreased gradually with the storage period and at the end of the 16 weeks frozen storage, it decreased from 2.42±0.21% to 1.52±0.23%, whereas for salt-boiled prawn it decreased from2.89 ±0.19% to 1.93 ±0.18%.The initial TVB-N content increased gradually with the storage period and at the end of the 16 weeks of frozen storage it increased from 10.23±0.26 mg/100g to 32.01±1.36 mg/100g in fresh frozen prawn, where in the salt-boiled prawn, it was increased from 8.35 ±0.28 mg/100g to16.82 ±1.09mg/100g. From the findings it can be concluded that, the quality & nutritional composition of the salt-boiled prawn remains better than that of fresh un-boiled one during long storage period. So, the process for frozen storage of salt-boiled prawn at -200 C can be considered as a new approach in fish preservation.Res. Agric., Livest. Fish.3(1): 241-250, April 2016

scholarly journals PENGARUH KEDALAMAN YANG BERBEDA TERHADAP HASIL TANGKAPAN UDANG GALAH ( Macrobrachium rosenbergii) DENGAN MENGGUNAKAN ALAT TANGKAP BUBU DI DESA COT SEUMEURENG KECAMATAN SAMATIGA KABUPATEN ACEH BARAT

2018 ◽  
Vol 5 (1) ◽  
pp. 83
Author(s):  
Farah Diana ◽  
Teuku Kautsar ◽  
Hafinuddin Hafinuddin
Keyword(s):  
Fresh Water ◽  
Brackish Water ◽  
Macrobrachium Rosenbergii ◽  
Test Results ◽  
Freshwater Shrimp ◽  
Depth Level ◽  
The Family ◽  
Fishing Gears ◽  
Pole Vault

Shrimp pole vault (Macrobrachium rosenbergii) also known as the Giant Freshwater Shrimp is one type of crustacea, from the family Palamonidae with Macrobrachium rosenbergii species that has the largest size compared to other freshwater shrimp. Shrimp pole vault live in the two habitats,on the larval stadia live in brackish water and return to fresh water in the stadia of juvenile to adult. The purpose of this study to determine the effect of the depth of the catch shrimp by trap fishing gears and the depth effective for catching shrimp in the river by using gear bubu. This research has held from November to December 2015. The method used is statistic covering catches efficient and depth of efficient, as well as tabulatedinto table ANOVA and BNT test displayed in the form of histograms. results showed that, the level of depth of 1 m on station P1 does not get results efficiently for catching shrimp pole vault, depth 2 m on station P2 is equal to the depth of 1 meter does not get results efficiently for catching shrimp pole vault, while the most efficient depth is the depth of 3 m with the 3,520 and the rate of arrests  are efficient at station P3 with catches 9.87%/3.190 grams. Further test results BNT concluded that 5% get the results 194.7181 whereas BNT 1% get the results 322.8951. different depth Levels give an impact on shrimp catches pole vault and the depth level that is effective for catching shrimp pole vault there is at a depth of  3 m.

scholarly journals Comparative Study on the Proximate Composition, Functional and Sensory Properties of Turmeric (Curcuma longa) and Pawpaw (Carica papaya) Custard Products

2019 ◽  
pp. 1-11
Author(s):  
Nkiru E. Odimegwu ◽  
Collins N. Ubbaonu ◽  
Chigozie E. Ofoedu ◽  
Linda O. Akajiaku ◽  
Njideka E. Njoku ◽  
...  
Keyword(s):  
Comparative Study ◽  
Proximate Composition ◽  
Carica Papaya ◽  
Corn Starch ◽  
Curcuma Longa ◽  
Control Sample ◽  
Food Product ◽  
Sensory Properties ◽  
Contamination Level ◽  
Microbiological Analysis

Aim: To advance the creation of variety through food product development and innovation, a comparative study of custard products with Turmeric (Curcuma longa) and Pawpaw (Carica papaya) was done. Study Design: This study was made to fit into a one way Analysis of Variance. Place and Duration of Study: The research was carried out at the Department of Food Science and Technology laboratory, Federal University of Technology, Owerri, Nigeria, between March 2017 and August 2018. Methodology: Different ratios of corn starch to pawpaw or turmeric were used in the custard product while a commercial custard product was used as the control. The samples were evaluated for proximate composition, microbiological analysis, functional and sensory properties. Results: The water absorption capacity (1.44% to 1.64%), swelling index (5.27% to 6.77%), bulk density (0.68% to 1.55%) and gelation concentration (6.47% to 8.62%) of the turmeric treated custard and pawpaw treated custard were significantly different (P<0.05) from the control sample. The pawpaw treated custard had a higher protein and ash content compared to turmeric treated custard and control. With regards to the general acceptability of the custard products, the control was much accepted while the pawpaw sample was moderately accepted by the panellist. Microbial result showed that the pawpaw treated custard had an acceptable level of Streptococcus spp. The contamination level in the pawpaw treated custard, turmeric treated custard and the control were below the safety level recommended by International Microbiology Standard Limits for pseudomonas spp. Conclusion: The development of these custard products showed that pawpaw treated custard is acceptable and may compete favourably in the market since it has better aroma than some commercial custard present in Nigeria. It is also important to pay close attention to the handling and processing of these products so as to promote food product safety.

Effect of salinity on growth, survival, and proximate composition of Macrobrachium rosenbergii post larvae as well as zooplankton composition reared in a maize starch based biofloc system

Aquaculture ◽  
2021 ◽  
Vol 533 ◽  
pp. 736235
Author(s):  
Md. Eilious Hosain ◽  
S. M. Nurul Amin ◽  
Mohd Salleh Kamarudin ◽  
Aziz Arshad ◽  
Murni Karim ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Macrobrachium Rosenbergii ◽  
Maize Starch

Effect of Rosemary (Rosmarinus officinalis) Extract on the Antioxidant Status and Proximate Composition of Prawn (Macrobrachium rosenbergii) Meat

2021 ◽  
pp. 1-11
Author(s):  
Karina Leite ◽  
Jessica Kimie de Almeida Rosa Kurosaki ◽  
Milena Cia Retcheski ◽  
Luciano Tormen ◽  
Silvia Romão ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Antioxidant Status ◽  
Macrobrachium Rosenbergii ◽  
Rosmarinus Officinalis

scholarly journals Nutritional value of wild, cultured and frozen prawn Macrobrachium rosenbergii (De Man, 1879)

1970 ◽  
Vol 1 (2) ◽  
pp. 52-55 ◽  
Author(s):  
A Ferdose ◽  
MB Hossain
Keyword(s):  
Proximate Composition ◽  
Dry Matter ◽  
Nutritional Value ◽  
Macrobrachium Rosenbergii ◽  
Proximate Analysis ◽  
Freshwater Prawn ◽  
Adequate Food ◽  
Aoac Method ◽  
De Man ◽  
Different Sources

This investigation principally entails with the proximate analysis of the constitutional composition of fresh water prawn, Macrobrachium rosenbergii. Protein, fat, moisture, ash and carbohydrate content in prawn collected from wild, culture farm and market (frozen form) during April, 2010 were determined dry matter basis by following AOAC method to evaluate the nutritional value of prawn from different sources. The proximate composition of the muscle tissue of wild, cultured and frozen prawn were found to be 68.27 ± 0.23, 74.85 ± 0.65 and 60.8 ± 0.12% protein; 6.99 ± 0.92, 5.61 ± 0.37 and 8.21 ± 0.14 % carbohydrate; 8.44 ± 0.10, 9.15 ± 0.61 and 7.89 ± 0.005% lipid; 16.30 ± 0.65, 10.14 ± 0.55 and 23.09 ± 0.39% ash; 78.3 ± 5.83, 77.1 ± 1.69 and 74.9 ± 0.98% moisture respectively. Prawns collected from all sources showed reasonably good proximate composition although variation occurred. This indicates that the wild has also provided with adequate food. The proportion of total protein and lipid were found to be higher in cultured prawns than in the others. In contrast, the proportions of ash contents were higher in frozen prawns when compared with other two, and moisture contents were higher in wild and cultured prawn. In the present study, nutrition wise, the adult cultured prawn was better compared to the wild and frozen prawn. Since M. rosenbergii is a good source of protein, and very low in fat, it can be used as a healthy choice of food for human consumptions. Key words: Proximate composition; freshwater prawn; Macrobrachium rosenbergii; nutritional value. DOI: http://dx.doi.org/10.3329/ijns.v1i2.8821 International Journal of Natural Sciences (2011), 1(2):52-55

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