scholarly journals Black gill increases the susceptibility of white shrimp, Penaeus setiferus (Linnaeus, 1767), to common estuarine predators

2020 ◽  
Vol 524 ◽  
pp. 151284 ◽  
Author(s):  
Elizabeth L. Gooding ◽  
Michael R. Kendrick ◽  
Jeff F. Brunson ◽  
Peter R. Kingsley-Smith ◽  
Amy E. Fowler ◽  
...  
Keyword(s):  
White Shrimp ◽  
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.

Histopathological response to turpentine in the white shrimp, Penaeus setiferus

1975 ◽  
Vol 25 (3) ◽  
pp. 321-330 ◽  
Author(s):  
C.T. Fontaine ◽  
R.G. Bruss ◽  
I.A. Sanderson ◽  
D.V. Lightner
Keyword(s):  
White Shrimp ◽  
Histopathological Response ◽  
Penaeus Setiferus

Management Strategies for Production of the Atlantic White Shrimp Penaeus setiferus as Bait Shrimp in Outdoor Ponds

1998 ◽  
Vol 29 (2) ◽  
pp. 211-220 ◽  
Author(s):  
Tzachi M. Samocha ◽  
Brent J. Burkott ◽  
Addison L. Lawrence ◽  
Ya Sheng Juan ◽  
Edward R. Jones ◽  
...  
Keyword(s):  
Management Strategies ◽  
White Shrimp ◽  
Penaeus Setiferus

Acute Toxicity and Synergism of Cadmium and Zinc in White Shrimp, Penaeus setiferus, Juveniles

1997 ◽  
Vol 58 (1) ◽  
pp. 87-92 ◽  
Author(s):  
C. Vanegas ◽  
S. Espina ◽  
A. V. Botello ◽  
S. Villanueva
Keyword(s):  
Acute Toxicity ◽  
White Shrimp ◽  
Penaeus Setiferus

BIOCHEMICAL CHANGES IN SHRIMP INOCULATED WITH PSEUDOMONAS, BACILLUS AND A CORYNEFORM BACTERIUM1,2

1971 ◽  
Vol 34 (11) ◽  
pp. 533-547 ◽  
Author(s):  
B. F. Cobb ◽  
C. Vanderzant
Keyword(s):  
Soluble Protein ◽  
Water Soluble ◽  
White Shrimp ◽  
Total Volatile ◽  
Protein Nitrogen ◽  
Fluorescent Pseudomonas ◽  
Water Soluble Protein ◽  
Penaeus Setiferus ◽  
Pseudomonas Species ◽  
Reducing Substances

White shrimp (Penaeus setiferus) washed with ethanol and sterile water were inoculated with a fluorescent Pseudomonas, non-fluorescent Pseudomonas, Bacillus, and a coryneform bacterium. Washing reduced the microbial load but growth occurred on control samples during refrigerated storage. Samples inoculated with Pseudomonas became putrid 2–3 days sooner than their controls. Addition of coryneform bacteria delayed spoilage. Shrimp inoculated with Bacillus spoiled at the same time as the non-inoculated controls. Inoculation of shrimp with Pseudomonas species (a) retarded development of melanosis; (b) produced volatile nitrogen in the atmosphere surrounding shrimp but only after spoilage had taken place; (c) caused higher levels of water-soluble protein, non-protein nitrogen, and total volatile nitrogen than in their corresponding controls; and (d) reached higher pH levels sooner than the controls. No significant changes occurred in volatile reducing substances. Sterile shrimp juices exhibited more extensive melanosis than juices inoculated with Pseudomonas. No marked changes in amounts of soluble protein or non-protein nitrogen were noted upon storage of inoculated juices. Juices inoculated with Pseudomonas had higher levels of total volatile nitrogen after storage than comparable controls. Proteolysis by the fluorescent Pseudomonas was indicated by major changes in elution profiles on Sephadex G-100. Compared with sterile controls, levels of free amino acids decreased in juices inoculated with Pseudomonas or Bacillus and stored at 5 C.

Effect of High Temperature Holding and Ice Storage on Protein, Non-Protein Nitrogen, Water, and Collagen Content of Penaeid Shrimp

1977 ◽  
Vol 40 (4) ◽  
pp. 252-255 ◽  
Author(s):  
WUNWIBOON WILAICHON ◽  
BRYANT F. COBB ◽  
DWAYNE A. SUTER ◽  
THAYNE R. DUTSON
Keyword(s):  
Water Content ◽  
Storage Temperature ◽  
Penaeid Shrimp ◽  
Collagen Content ◽  
White Shrimp ◽  
Ice Storage ◽  
Initial Water ◽  
Protein Nitrogen ◽  
Penaeus Setiferus ◽  
The Relationship

Five different sample lots of white shrimp (Penaeus setiferus) were divided into two groups. One group was kept at room temperature (23–24 C) and the other on ice until putrid odors began to appear. Protein and non-protein nitrogen (NPN), water, and collagen contents were measured initially and when putrid odors began to appear. Initial protein content ranged from 14.04–16.93% and water content ranged from 68.24–77.31% Initial water and protein [(Total Nitrogen - NPN) × 6.25] had the relationship % water = 122.25 – 3.19(% protein), r = 0.998). At 23–24 C the NPN to TN ratio increased significantly (p < 0.01) in two lots and slightly in one lot. In ice stored shrimp NPN and protein nitrogen decreased by an average amount of 50% and 25%, respectively. During ice storage, water content increased significantly in all three lots of shrimp. Initial total collagen content ranged from 6.71–8.83 mg/g with the %soluble ranging from 11.92–45.22%. Soluble collagen increased significantly in two lots and decreased significantly in one lot at both room and ice-storage temperature.

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