CONSUMPTION OF FROZEN AND LIVE Artemia BY PROTOZOEA OF Penaeus setiferus

2009 ◽  
Vol 12 (2) ◽  
pp. 250-259 ◽  
Author(s):  
Joshua S. Wilkenfeld ◽  
Joe M. Fox ◽  
Addison L. Lawrence
Keyword(s):  
Penaeus Setiferus

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

Lethal Low Dissolved Oxygen Concentrations for Postlarvae and Early Juvenile Penaeus setiferus at Different Salinities and pH

1998 ◽  
Vol 29 (2) ◽  
pp. 221-229 ◽  
Author(s):  
Evenor Martínez ◽  
Miguel Aguilar ◽  
Limber Trejo ◽  
Isaac Hernández ◽  
Eugenio Díaz-Iglesia ◽  
...  
Keyword(s):  
Dissolved Oxygen ◽  
Early Juvenile ◽  
Low Dissolved Oxygen ◽  
Penaeus Setiferus ◽  
Oxygen Concentrations

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.

Microbial Flora of Pond-Reared Shrimp (Penaeus stylirostris, Penaeus vannamei, and Penaeus setiferus)

1978 ◽  
Vol 41 (1) ◽  
pp. 20-23 ◽  
Author(s):  
F. M. CHRISTOPHER ◽  
C. VANDERZANT ◽  
J. D. PARKER ◽  
F. S. CONTE
Keyword(s):  
Escherichia Coli ◽  
Dissolved Oxygen ◽  
Clostridium Perfringens ◽  
Vibrio Parahaemolyticus ◽  
Microbial Flora ◽  
Fecal Coliforms ◽  
Penaeus Vannamei ◽  
Penaeus Setiferus ◽  
Plate Counts ◽  
Vibrio Spp

Aerobic plate counts of fresh pond-reared shrimp (Penaeus stylirostris, Penaeus vannamei, and Penaeus setiferus) ranged from 1.5 × 103 to 1.3 × 104 per gram. Coryneform bacteria and Vibrio spp. dominated the microbial flora of shrimp. Aerobic plate counts of pond waters ranged from 6.1 × 102 to 2.2 × 104 per milliliter. Vibrio spp. usually were dominant in pond waters. Enterococci and coliform levels in shrimp were low. Fecal coliforms were present in only one of 11 shrimp samples. No Escherichia coli was recovered from pond-reared shrimp. Salmonella, Vibrio parahaemolyticus, Bacillus cereus, and Clostridium perfringens were not recovered from either shrimp or pond waters. No relationship could be established between changes in numbers and types of microorganisms in pond-reared shrimp or pond waters and changes in characteristics of the pond waters such as temperature, salinity, dissolved oxygen, and pH.

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