Effect of nano-SiO2-LDPE packaging on biochemical, sensory, and microbiological quality of Pacific white shrimp Penaeus vannamei during chilled storage

2015 ◽  
Vol 81 (5) ◽  
pp. 983-993 ◽  
Author(s):  
Zisheng Luo ◽  
Yanqun Xu ◽  
Qingyang Ye
Keyword(s):  
Microbiological Quality ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
Penaeus Vannamei ◽  
Nano Sio2 ◽  
Chilled Storage

Effect of Modified Atmosphere with Varying O2 Concentrations on the Quality of Packed Pacific White Shrimp (Penaeus vannamei) during Cold Storage

2012 ◽  
Vol 535-537 ◽  
pp. 1054-1059 ◽  
Author(s):  
Yun Fang Qian ◽  
Jing Xie ◽  
Sheng Ping Yang ◽  
Qing Xiong ◽  
Li Ping Zhang ◽  
...  
Keyword(s):  
Cold Storage ◽  
Sensory Quality ◽  
Microbial Growth ◽  
Modified Atmosphere Packaging ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
Modified Atmosphere ◽  
Penaeus Vannamei ◽  
Quality Indices

The purpose of this study was to evaluate the effect of modified atmosphere packaging (MAP) with varying O2concentrations on the quality changes of Pacific white shrimp during cold storage at (4±1)°C by using the quality indices such as Total viable counts (TVC), TVB-N, pH, firmness, whiteness and sensory evaluation. Results showed that MAP inhibited the microbial growth and the spoilage which was confirmed by the lowered TVC and TVB-N. Among the four MAP groups, shrimp packaged in bags 40%CO2\55%O2\5%N2showed the lowest level of TVC and TVB-N, and shrimp in 40%CO2\5%O2\55%N2had the best appearance with lighter blackspots during storage. Low O2concentration packaging exhibited the ability to retard melanosis, but weakening the ability to impede the spoilage. Extremely high O2concentration with low CO2concentration packaging inhibit the microbial growth compared to the CK, but improved the melonasis of shrimp and reduced its sensory quality rapidly.

Application of high hydrostatic pressure on Pacific white shrimp (Litopenaeus vannamei) pâté: Microbiological, physicochemical and consumer acceptance

2018 ◽  
Vol 24 (8) ◽  
pp. 713-723 ◽  
Author(s):  
JA Ragazzo-Sánchez ◽  
Q Gutiérrez-Sánchez ◽  
JA Ramírez-de-León ◽  
RI Ortiz-Basurto ◽  
M Calderón-Santoyo
Keyword(s):  
Hydrostatic Pressure ◽  
Litopenaeus Vannamei ◽  
High Hydrostatic Pressure ◽  
Microbiological Quality ◽  
Quality Parameters ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
Microbiological Stability ◽  
Flavour Profile

The locally elaborated shrimp pâté is highly susceptible to microbial spoilage and deterioration during storage due to its content in nutrients. These conditions limit its commercialization in a larger scale. High hydrostatic pressure is an alternative to heat treatments technology used to inactivate microorganisms. The aim of this project was to evaluate the effect of high hydrostatic pressure on quality parameters and microbiological stability of Pacific white shrimp ( Litopenaeus vannamei) pâté during storage. Shrimp pâté was pressurized to 400, 500 and 600 MPa for 90 and 180 s. Samples were analysed for physicochemical, microbiological and flavour profile up to 21 days of storage at 4 ℃. A hedonic test was made to evaluate the acceptance of pâté. No microorganisms were detected at 600 MPa for 180 s and a shelf life of 14 days was reached. No relevant changes in pH or colour of pressurized samples were detected; flavour profile did not show any changes after being pressurized or during storage. Shrimp pâté treated with 600 MPa for 180 s presented good sensory acceptance. High hydrostatic pressure treatments could improve microbiological quality of shrimp pâté without a sensible modification of the physicochemical and sensorial qualities of this product.

Characterization of a novel shrimp pathogen, Vibrio brasiliensis , isolated from Pacific white shrimp, Penaeus vannamei

2021 ◽  
Author(s):  
Ge Li ◽  
Guosi Xie ◽  
Hailiang Wang ◽  
Xiaoyuan Wan ◽  
Xinshu Li ◽  
...  
Keyword(s):  
Pacific White Shrimp ◽  
White Shrimp ◽  
Penaeus Vannamei

Effects of culturing the Pacific white shrimp Penaeus vannamei in “biofloc” vs “synbiotic” systems on the growth and immune system

Aquaculture ◽  
2021 ◽  
pp. 736905
Author(s):  
Aya S. Hussain ◽  
Deyaaedin A. Mohammad ◽  
Wafaa S. Sallam ◽  
Nahla M. Shoukry ◽  
D. Allen Davis
Keyword(s):  
Immune System ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
Penaeus Vannamei ◽  
The Pacific

Ultrastructure of the hepatopancreas of the Pacific white shrimp, Penaeus vannamei (Crustacea: Decapoda)

1988 ◽  
Vol 68 (2) ◽  
pp. 323-337 ◽  
Author(s):  
Thomas Caceci ◽  
Kay F. Neck ◽  
Donal D H. Lewis ◽  
Raymond F. Sis
Keyword(s):  
B Cells ◽  
Plasma Membranes ◽  
Ultrastructural Level ◽  
Pacific White Shrimp ◽  
White Shrimp ◽  
Penaeus Vannamei ◽  
Intact Cells ◽  
The Pacific ◽  
Total Complement ◽  
Electron Microscopes

Fourteen specimens of the hepatopancreas of the Pacific white shrimp, Penaeus vannamei, were prepared for examination with the transmission and scanning electron microscopes and with the light microscope. The histology and ultrastructure of this organ is similar to that seen in other Decapoda. At the ultrastructural level, it was observed that B-cells rupture at approximately the level of gap junctions located on the lateral plasma membranes of the cells, and discharge the contents of their large vacuoles into the intercellular space. This efflux of enzymatic material may be the mechanism by which cells are released from the wall of the tubule at the proximal end: the rupture and collapse of a B-cell may be analagous to the removal of the keystone which supports an arch. Deprived of support, and lacking structural adaptations for cohesion (there are no desmosomes or interdigitations in the epithelium) and with the intercellular material digested, the remaining intact cells collapse into the lumen of the tubule. The lysis of individual cells of all types - R-, F-, and B-cells - may contribute to the tubules’ total complement of digestive enzymes.

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