Proximate composition, amino acids, and fatty acids contents of dried shrimp products available in Jashore region, Bangladesh

Dried shrimp has some special advantageous such as long shelf-life, high nutritional content, and ease of transportation considered as a healthy choice of food. The nutritional properties of three common and demandable dried shrimp species available in Jashore, Bangladesh were evaluated. The moisture content of dried Palaemon karnafuliensis, Metapenaeus Monoceros and Ferapenaeus indicus was determined 19.7±0.40%, 20.5±0.25% and 24.9±0.21%, respectively. The protein content was found 57.46±5.88%, 62.5±1.98%, and 55.5±1.85% in Palaemon karnafuliensis, Metapenaeus Monoceros, and Ferapenaeus indicus, respectively. The ash and fat content of Palaemon karnafuliensis, Metapenaeus Monoceros and Ferapenaeus indicus were observed 12.20±0.90% and 1.90±0.15%, 10.20±0.39% and 1.48±0.32%, 8.57±1.43%, and 1.08±0.21%, respectively. Total saturated fatty acids content was found 31.56%, 29.21%, 38.59 in Palaemon karnafuliensis, Metapenaeus monoceros, and Ferapenaeus indicus, respectively. The polyunsaturated fatty acids was found 42.60%, 42.29%, and 37.80% in Palaemon karnafuliensis, Metapenaeus monoceros, and Ferapenaeus indicus, respectively. There were nine non-essential and eight essential amino acids found in the dried shrimp products. Glutamine, proline, glycine and alanine were dominated among the non-essential amino acid. Lysine was found a significant amount in the study. All the three dried shrimp products were considered as highly nutritive and less fat value which is considered healthy for the consumers. Asian J. Med. Biol. Res. 2021, 7 (2), 138-146

PENGARUH EKSTRAK DAUN PEDADA (Sonneratia alba) TERHADAP MUTU UDANG API-API (Metapenaeus monoceros) PASCA PANEN

Shrimp is a leading commodity traded in local and international markets. The process of deterioration of shrimp quality can be caused by an autolysis reaction. This problem is the rationale for looking for an alternative natural preservative that is harmless and easy to obtain, namely using pedada (S. alba) leaves. This study aimed to determine the effect of pedada leaf extract (S. alba) on the post-harvest quality of fire shrimp and to determine the best concentration in inhibiting bacterial growth during cold storage (5oC). The test parameters observed were TPC, pH, and organoleptic tests. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. The treatments consisted of P1 (seawater extract + 800 ppm S. alba); P2 (seawater extract + S. alba 1200 ppm); P3 (freshwater extract + S. alba 800 ppm); P4 (freshwater extract + S. alba 1200 ppm); and P5 (control/without extract). The results showed that the immersion of fire shrimp in pedada leaf extract did not affect the TPC and pH values during cold storage, but did affect the organoleptic test for the appearance, smell, and texture specifications of the shrimp. Pedada leaf extract with 1200 ppm seawater as a solvent during cold storage (5°C) obtained the best results with a TPC value of 2.88 log cfu/g, a pH value of 7.12, and an organoleptic value (appearance 7.3, odor 7.3 and texture 7,3).

Culture Performance and Economic Return of Brown Shrimp (Metapenaeus Monoceros) at Different Stocking Densities Reared in Brackishwater Pond

Shrimp recognized as the white gold of Bangladesh because it is the second largest export earning product after garments sector. The brown shrimp (M. monoceros) have high growth rates together with that they tolerate wide ranges of salinity and environmental parameters which makes them highly attractive for culture purposes. The purposes of this research were to assess the culture performance and economic profitability of brown shrimp (Metapenaeus monoceros) in brackish water ponds. This research lasted from February to June 2020 under three different stocking densities such as 35, 45 and 55 individuals/m2 in treatments T1, T2 and T3 at Bangladesh Fisheries Research Institute, Brackishwater Station, Paikgacha, Khulna. After 90 days culture periods the total production was 1703.32±144.48, 2768.25±167.63 and 2535.03±253.52 kg/ha in T1, T2 and T3 respectively which was significantly higher (p<0.05) in T2 compared to T1 and T2. Benefit cost ratio (BCR) was 0.32, 0.87 and 0.52 in T1, T2 and T3 respectively and found significantly higher (p<0.05) in T2 than T1and T3. Both culture performance and economic analysis implies that brown shrimp (M. monoceros) with a stocking density of 450000 individuals/ha might be environment conciliatory and economically enduring in coastal areas of Bangladesh.

Quality Assessment of Smoked Shrimps (Traditional and Improved)Stored at Room Temperature (28 To 32°C) in Different Packs

To preserve shrimps, smoking or smoke curing is an ancient methods in practice since long before. The present study was conducted to prepare improved smoked shrimp from 4 different species of raw shrimps, namely Chali (Metapenaeus brevicornis), Chaka (Penaeus indicus), Horina (Metapenaeus monoceros) and Khogda (Parapenaeopsis stylifera) at laboratory condition, to observe the changes in sensory, biochemical and microbiological parameters of the both laboratory and traditionally prepared (at Koyra, Khulna) smoked shrimps of these species. The initial moisture level of improved smoked shrimps (Chali, Chaka, Horina and Khogda) ranged from 14.22±0.02%~16.15±0.03% with the highest value in Khogda, but the moisture content of traditional smoked Chali was 17.53±0.11%. After storage of 120 days the moisture reached to the ranged from 15.12±0.13% to 18.83±0.21%, protein content from initial 61.18± 91%~64.05±0.41% to 52.8 ±51%~57.61±0.84%, lipid content from initial 9.73±0.06%~10.05± 0.06% to 8.55±0.04%~9.10±0.06% and ash contents from initial 11.06±0.14%~16.36±0.08% to 14.28±0.08%~19.11±0.07%. For TVB-N values and microbial load also a same increasing trend was observed for the samples. From the obtained results of the study it could be concluded as- implementation of improved techniques for smoking able to extend the storage period of smoked shrimps and among different packs vacuum sealed pack is the most effective one for storage. Environ. Sci. & Natural Resources, 12(1&2): 181-190, 2019

Culture potentials of brown shrimp, Metapenaeus monoceros (Fab.) under different stocking densities in south-western region of Bangladesh

An experiment was conducted to evaluate the production potentials of brown shrimp, Metapenaeus monoceros under three different stocking densities such as 10, 20 and 30 /m2 in treatments T1, T2 ,and T3 in brackishwater ponds. After 90 days of culture total production was recorded as 577, 608 and 764 kg/ha in T1, T2 and T3 respectively. Total production was significantly higher (p<0.05) in T3 compared to T1 and T2. Net benefit was recorded as BDT 143,109/ha, BDT 121,825/ha and BDT 162,516/ha in T1, T2 and T3 respectively. Cost benefit ratio was 2.23, 1.80 and 1.91 in T1, T2 and T3 respectively. Net benefit in T3 (BDT 162,516/ha) was higher than T1 and T2. The brown shrimp have high rates of growth, together with that they tolerate wide ranges of salinity and environmental parameters, makes them highly attractive for culture purposes.