In a study on ponds in the Golestan Province, Iran, a number of shrimps was caught and identified as Macrobrachium nipponense. Due to the. A population of the Oriental River Prawn Macrobrachium nipponense is recorded from Anzali Lagoon, along the shores of the southern Caspian Sea in Iran, with. The oriental river prawn (Macrobrachium nipponense) is mainly distributed in East Asia. The phylogeography, population genetic structure and.

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The aim of this study was to evaluate the quality of dry shrimp meat produced by three different methods of the cabinet-type air dryeroven and under vacuum during six months storage at room temperature. In general, the amount of FFA increased with increasing time, but no significant difference was observed between the samples. Counting of colonies was calculated by the following formula:. Sensory evolution of dried shrimps by three methods cabinet-type air, oven and under vacuum dryers during 6 months storage at ambient temperature.

Data are average and standard error from 5 individuals. Its price is heavily dependent on its quality. The results of measuring FFA in terms of oleic acid content are given in Table 3.

Search Google Scholar Export Citation. The term of color parameters are used to check the changes made to the color properties of the food substance during the drying process. The relationship between fecundity and length was found to be linear regression models for Alagol, Ajigol and nonlinear regression models for Almagol lagoon. Free fatty acid content was expressed as percent oleic acid [ 1013 ].


The PV of samples was calculated by using the following formula: Briefly, 10 g sample and ml distilled water was added to a round bottom distillation flask ml. Ensuring safety and preserving food quality during production and maintenance of products for food producers is a major challenge. In order to evaluate the lipid oxidation rate, the thiobarbituric acid index is used which shows the amount of secondary oxidation products, especially aldehydes [ 23 ].

Have an Access Token? But in this study, the TVN of dried peeled shrimp in cabinet-type air, oven and under vacuum conditions along with vacuum packaging in metalize films after 6 months was respectively, In this study, with compare three selective methods of cabinet-type air, the oven and under vacuum dryers and then vacuum packaging of the samples in metalize films were observed that each method has its particular characteristics. Methods that are improve the quality of shrimp and efficiency and also be reducing the energy consumption.

Because the sample starts to absorb moisture. Changes in the chemical analysis as a result of storage are shown in Table 3.

Macrobrachium nipponense – Wikipedia

Any other coaching guidance? The dry shrimp can be introduced as a suitable product or snacks for children.

Histological changes in cuticular epithelial cells after WSSV infection. It was rinsed with 10 ml chloroform. Shrimp is a nutritious food and a popular marine product among the people, which has long been considered.

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So that, results of the ash proved this case. The Hue angle and brown index showed a significant difference between the samples and the increase in storage time.

Choi 4 and T. Regarding the brown index, decrease in its content indicates the greater brown color.


However, the storage time, except in dried samples by the oven, did not affect other samples. The factors that create TVN in fish and shrimp meat are enzymes present in meat and microorganism activities [ 30 ].

Also, the brown index BI was calculated by the following formula:. In this study, the major fatty marobrachium were found Table 1: Data are from 10 individuals. However, there was no statistically significant difference between samples dried under vacuum and cabinet-type macrobrahcium dryers.

White Spot Syndrome Virus in cultured shrimp: The peroxide value PV was determined by [ 8 ] and expressed as milliequivalents of oxygen per g oil.

Macrobrachium nipponense – Taxonomy Result

View raw image Close. Three 10 ml aliquots of chloroform filtrate were transferred into pre-weighed aluminum drying dishes and allowed to evaporate the solvent. The volume of sodium thiosulfate used in the titration, N: Fatty acid composition of the samples was assessed according to the protocol of Castro et al. But there was no significant difference between dried shrimp in the oven and under vacuum dryers until the end of period.

It was titrated to violet endpoint 0. Samples were sampled at 1, 3 and 6 months intervals with three replications Figure 1. Sampling were done from may to my parameters such as, length frequency, growth rate, sampling, feeding, environmental factors and sedimentation were investigated. Ash is a remained mineral material in food. Downloads per month over past year. But Niamunuy et al.