Physicochemical, Proximate Composition, Microbiological and Sensory Analysis of Farmed and Wild Harvested White Shrimp Litopenaeus vannamei (Boone, 1931) Tissues

Autor:	José Luis Arredondo-Figueroa, G. Barba-quintero, E. Romero-beltran, M. R. Torres-Herrera, D. Puga-lopez, Jesús T. Ponce-Palafox, M. Garcia-ulloa Gomez
Rok vydání:	2013
Předmět:	chemistry.chemical_classification animal structures biology fungi Litopenaeus General Medicine biology.organism_classification Proximate composition Sensory analysis Shrimp Fishery White (mutation) chemistry Prawn Composition (visual arts) Food science Polyunsaturated fatty acid
Zdroj:	Current Research Journal of Biological Sciences. 5:130-125
ISSN:	2041-0778 2041-076X
DOI:	10.19026/crjbs.5.5454
Popis:	Physicochemical, proximate composition, microbiological and sensory analysis of farmed and wild harvested white shrimp Litopenaeus vannamei muscle were compared. The cultured white shrimp were obtained of two farms, whereas the wild shrimp were collected off the coasts of Sinaloa and Nayarit, Mexico. Both, the farmed and wild white shrimp muscle, supplied a good source of protein and polyunsaturated fatty acids. The physicochemical composition, microbiological and sensory properties could be associated to their origin and handling. The wild shrimp tended to have a better proximate composition than the farmed shrimp, due to the availability of a greater diet variety in their environment.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c3b39c9796c4eecd2435896ec0082261 https://doi.org/10.19026/crjbs.5.5454 Zobrazit plný text záznamu