Characteristic flavor of Antarctic krill (Euphausia superba) and white shrimp (Penaeus vannamei) induced by thermal treatment

2022 ◽  
pp. 132074
Author(s):  
Jing Bai ◽  
Yan Fan ◽  
Lulu Zhu ◽  
Yanchao Wang ◽  
Hu Hou
2012 ◽  
Vol 36 (2) ◽  
pp. 300
Author(s):  
Peng-xiang XU ◽  
Ying-chun LI ◽  
Guo-ping ZHU ◽  
Hui XIA ◽  
Liu-xiong XU

1982 ◽  
Vol 33 (1) ◽  
pp. 71 ◽  
Author(s):  
T Ikeda ◽  
P Dixon

Live E. superba were transported from Antarctic waters to a tropical laboratory where observations at the temperature of -0.5�C (0 to - 1.0�C), were made of intermoult period of specimens fed a mixture of microalgae (Dunaliella tertiolecta and Phaeodactylum tricornutum) or artificial pet fish food or starved. Mean intermoult period was 26.4-27.1 days for fed specimens and 29.6 days for starved specimens, with no relation to the size of specimens. The moult accounted for a loss of 2.63-4.35% of animal dry weight, which is equivalent to 1.1-1.8% of animal nitrogen or 1.4-2.3% of animal carbon. The contribution of moults to detritus in the Antarctic Ocean was estimated as 0.11 g C m-2 per year.


2011 ◽  
Vol 409 (24) ◽  
pp. 5268-5276 ◽  
Author(s):  
Anita H. Poulsen ◽  
So Kawaguchi ◽  
Matti T. Leppänen ◽  
Jussi V.K. Kukkonen ◽  
Susan M. Bengtson Nash

1985 ◽  
Vol 5 (3) ◽  
pp. 430-438 ◽  
Author(s):  
R. M. Dillaman ◽  
R. Y. George ◽  
J.-O. Strömberg

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