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 volume of sodium thiosulfate used in the titration, N: This forms the first report of the experimental susceptibility of M. The ash contents of dried samples in the present study were higher than the ash contents reported by Akonor et al.
Thiobarbituric acid substances TBA were determined by the steam distillation method [ 12 ]. TVN is an indicator for the novelty detection in food products [ 27 ]. The Hue angle and brown index showed a significant difference between the samples and the increase in storage time.
Counting of colonies was calculated by the following formula:. Choi 4 and T. The peroxide value PV was determined by [ 8 ] and expressed as milliequivalents of oxygen per g oil.
For example, drying in the oven dryer had low cost but the moisture changes were high in it. But over time, microorganisms will grow. In another study by Sampaio et al.
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The statistical analysis was performed using the SAS software. The presence of such compounds causes changes in the sensory characteristics, including flavor and odor of products. White Spot Syndrome Virus in cultured shrimp: Samples were sampled at 1, 3 and 6 months intervals with three replications Figure 1.
Also, between different drying methods, the lowest humidity was observed in the cabinet-type air dryer and the highest moisture nipponense in the oven drying method. Table 3 shows the results of measuring the color in dried shrimp by three different methods: Given that the product produced is completely dry due to removing its macrovrachium, at the same rate, the number of microorganisms decreases.
However, the storage time, except in dried samples by the oven, did not affect other samples. On the other hand, many of the reactions that occur during the thermal process in food can affect their color. On the other hand, the salt measurement was performed to determine the amount of salt residuals after the macrobrzchium process in dried shrimp. It can be changed with the storage temperature, muscle type, species, fat content and season [ 16 ].
Free fatty acid content was expressed as percent oleic acid [ 1013 ].
Therefore, the color is one of the most important and apparent aspects of food, which affects consumers’ acceptance. NaCl solution at boiling temperature for 3 min.
Tolerance of Macrobrachium rosenbergii to white spot syndrome virus. Please login and go to your personal user account to enter your access token. It is a small sized shrimp of East Asian nipponemse, a member of the Palaemonida family of decapod crustaceans that is widely distributed in freshwaters and low salty regions of estuaries [ 12 ].
The chemical changes and the food spoilage by microorganisms have always been a great concern for the human. The brown index content in nippobense cabinet-type air dryer was low, that means these samples were darker.
They include a wide range of volatile compounds, such as ammonia, methylamine, dimethylamine, trimethylamine and other similar compounds [ 28 ], and they are caused by the activity of enzymes, proteolytic bacteria and nlpponense degradation [ 29 ].
Bandani, Gholamali and Yelghi, S. Therefore, the results of this study indicate that the use of metalized films is more suitable for maintaining the quality of shrimp meat. The dried samples after removal of shell, head and tail were under macrobrwchium packaged into metalized polyethylene films.
Result showed that this species is omnivorous.
But in dry samples, nupponense humidity greatly inhibits oxidation. After equilibrium, using a regular funnel, slowly was filtered the lower chloroform layer from the separator funnel through a double 15 cm filter paper Whatman No.
The cabinet-type air dryer compared with under vacuum dryer showed that despite the darker color, it has the least chemical and microbial changes.
Macrobrachium nipponense – Taxonomy Result
So that, results of the ash proved this case. In this study, the results of measuring the protein content of dried shrimp indicated the high protein content. White spot syndrome baculovirus WSBV detected in cultured and captured shrimp, crabs and other arthropods.
Another reason for the high level of fatty acids in the shrimp can jipponense high cholesterol levels. Creators Email Bandani, Gholamali.