Detecting and avoiding oxygen deficient sea water by brown shrimp, Penaeus aztecus (Ives), and white shrimp Penaeus setiferus (Linnaeus)

1986 ◽  
Vol 98 (3) ◽  
pp. 283-292 ◽  
Author(s):  
Maurice L. Renaud
Keyword(s):  
Sea Water ◽  
Brown Shrimp ◽  
White Shrimp ◽  
Penaeus Aztecus ◽  
Penaeus Setiferus

ISOLATION OF VIBRIO PARAHEMOLYTICUS FROM GULF COAST SHRIMP1,2

1970 ◽  
Vol 33 (4) ◽  
pp. 161-162 ◽  
Author(s):  
C. Vanderzant ◽  
R. Nickelson ◽  
J. C. Parker
Keyword(s):  
Gulf Of Mexico ◽  
Gulf Coast ◽  
Brown Shrimp ◽  
White Shrimp ◽  
Penaeus Aztecus ◽  
Vibrio Parahemolyticus ◽  
Penaeus Setiferus

Vibrio parahemolyticus, a major cause of gastroenteritis in Japan, was isolated from white shrimp (Penaeus setiferus). The organism was pathogenic for brown shrimp (Penaeus aztecus) from the Gulf of Mexico.

CHEMICAL CHARACTERISTICS, BACTERIAL COUNTS, AND POTENTIAL SHELF-LIFE OF SHRIMP FROM VARIOUS LOCATIONS ON THE NORTHWESTERN GULF OF MEXICO1

1973 ◽  
Vol 36 (9) ◽  
pp. 463-468 ◽  
Author(s):  
B. F. Cobb ◽  
C. Vanderzant ◽  
C. A. Thompson ◽  
C. S. Custer
Keyword(s):  
Shelf Life ◽  
Amino Nitrogen ◽  
Brown Shrimp ◽  
White Shrimp ◽  
Commercial Fishing ◽  
Bacterial Counts ◽  
Penaeus Aztecus ◽  
Penaeus Setiferus ◽  
And Storage ◽  
Iced Storage

Freshly harvested white shrimp (Penaeus setiferus) were taken from 13 locations on the northwestern coastline of the Gulf of Mexico. Freshly harvested brown shrimp (Penaeus aztecus) were taken from 3 different water depths near Port Aransas, Tex. Brown shrimp taken from commercial fishing boats at time of landing also were examined. Samples were analyzed for amino nitrogen (AA-N), NH3, total volatile nitrogen (TVN), trimethylamine nitrogen (TMN), bacterial content, and pH. A portion of each sample was placed on sterile ice and allowed to spoil. Spoilage odors appeared in white sea-shrimp after storage for 11–50 days, for brown sea-shrimp in 20–30 days, and in brown boat-shrimp after 0–15 days. Both TVN and AA-N varied considerably from sample to sample and did not show a consistent pattern of change during iced storage. TVN/AA-N ratios increased as samples spoiled. TVN/AA-N ratios greater than 1.3 mg N/mm indicated a short shelf-life of boat shrimp. TMN production was evident in boat-shrimp samples (4 out of 9 samples) with high TVN levels. Bacterial counts of fresh shrimp did not exceed 104/g. Nine of the 10 boat-shrimp samples had counts in excess of 106/g. Counts of samples spoiled on sterile ice ranged from 2 × 106 to 1010/g. The estimated reduction of the maximum potential shelf-life of boat-shrimp by handling and storage was 0–15 days.

scholarly journals Microbial Flora of Pond-Reared Brown Shrimp (Penaeus aztecus) 1

1971 ◽  
Vol 21 (5) ◽  
pp. 916-921
Author(s):  
C. Vanderzant ◽  
R. Nickelson ◽  
P. W. Judkins
Keyword(s):  
Microbial Flora ◽  
Brown Shrimp ◽  
Penaeus Aztecus

Densities of Penaeus aztecus, Penaeus setiferus, and Other Natant Macrofauna in a Texas Salt Marsh

Estuaries ◽  
1984 ◽  
Vol 7 (4) ◽  
pp. 421 ◽  
Author(s):  
Roger J. Zimmerman ◽  
Thomas J. Minello
Keyword(s):  
Salt Marsh ◽  
Penaeus Aztecus ◽  
Penaeus Setiferus

Organoleptic, Bacterial, and Chemical Characteristics of Penaeid Shrimp Subjected to Short-Term High-Temperature Holding

1977 ◽  
Vol 40 (4) ◽  
pp. 256-260 ◽  
Author(s):  
BRYANT F. COBB ◽  
CHIAPING S. YEH ◽  
FRANK CHRISTOPHER ◽  
CARL VANDERZANT
Keyword(s):  
Storage Temperature ◽  
Penaeid Shrimp ◽  
Enzymic Activity ◽  
White Shrimp ◽  
Short Term ◽  
Color Development ◽  
Red Color ◽  
Penaeus Setiferus ◽  
Urea Production ◽  
Orange Color

White shrimp (Penaeus setiferus) were held at 0, 10, 20, 30, 37, and 44 C for 3, 6, and 24 h. Serious quality deterioration, as evidenced by off-color development (red and orange pigmentation) and off-odor development, was beginning to occur in shrimp held for 3 h at 30, 37, and 44 C, for 6 h at 20 C and for 24 h at 10 C. Red color development was evident in shrimp held at 30 and 37 C, orange color in those held at 44 C. Putrid odors appeared more rapidly in shrimp held at 37 than at 44 C where shrimp developed cooked-shrimp odors. Large increases in bacterial counts at 30–44 C (after 6 and 24 h) were usually accompanied by putrid odors. Tissue pH changes were erratic and small. Total volatile nitrogen (TVN), free amino acid nitrogen (AA-N), and urea production increased with storage temperature during the 3- and 6-h storage experiments. Musty and cooked-shrimp off-odors developed in the shrimp as a result of chemical and/or enzymic activity while putrid and sour odors were produced by bacteria growing in the shrimp.

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