A Comparative Study of Physico-Chemical, Proximate Composition and Microbiological Muscle Properties, in Two Specie...
A Comparative Study of Physico-Chemical, Proximate Composition and Microbiological Muscle Properties, in Two Specie...
A Comparative Study of Physico-Chemical, Proximate Composition and Microbiological Muscle Properties, in Two Specie...
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ABSTRACT
Physicochemical, proximate composition and microbiological analysis of white shrimp (Litopenaeus vannamei) and blue shrimp (L.
stylirostris) tissues were compared. The wild shrimp were collected off the coasts of Sinaloa, México (in front Navachiste Bay, Guasave) and
of Nayarit (in front Boca de Cuautla-Novilleros, Tecuala), Mexico. The results of our study suggested that meats of white and blue shrimp
are a good source of protein and lipids. The blue shrimp tend to have better protein content than white shrimp, and white shrimp tend to have
better lipid content than blue shrimp.
Keywords: protein; lipid; faecal coliform; l. vannamei; Litopenaeus stylirostris.
J. Agric. Sci. Appl. Volume 2, Issue 3 Sep. 2013 PP. 151-154 www.j-asa.org © American V-King Scientific Publishing
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Journal of Agricultural Science and Applications (J. Agric. Sci. Appl.)
shrimp were composited, homogenized, and analysed. All 2. Shrimps had suitable moisture contents (72.95 to 73.91%).
analysis (physicochemical, proximate composition and Protein was found as the major constituent, indicating that
microbiological), were determined in triplicate. shrimp muscle can be a good source of amino acids. No
significant difference (P< 0,05) between the two species.
B. Physicochemical Analysis Nevertheless, protein levels showed a tendency to increase
The pH was determined in shrimp muscle using about 5 with blue shrimp. It was found that white shrimp had
to 10 g of sample homogenized in distilled water. After 5 significant (P<0,05) higher concentrations of lipid that blue
minutes at room temperature using a previously calibrated shrimp. The Sinaloa shrimp had significant higher
potentiometer reading was taken performed in triplicate. concentrations of ash than those obtained in the Nayarit
The % of chloride (NaCl) was obtained using 10 g of state.
sample, 0.1 N solution of silver nitrate, HNO3 and titrated TABLE I. PH, % CHLORINE AND TOTAL VOLATILE BASES NITROGEN
with 0.1 M solution of ammonium thiocyanate. TVB-N (TBV-N) COMPOSITION OF WHITE SHRIMP (L. VANNAMEI) AND BLUE SHRIMP
(total volatile basic nitrogen) was determined by distillation (L. STYLIROSTRIS) MUSCLE. MEANS FOLLOWED BY DIFFERENT LETTERS SHOW
technique Macro-Kjeldahl Method. Using 10 g of shrimp STATISTICAL DIFFERENCES.
J. Agric. Sci. Appl. Volume 2, Issue 3 Sep. 2013 PP. 151-154 www.j-asa.org © American V-King Scientific Publishing
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even under freezing conditions resulting in decreased coliforms in cultured P. indicus was 230 g, while Ali et al.
product quality over time. This increment of pH value can (2012) reported a total coliform count of >240 MPN g-1 in
be attributed to compounds accumulated from endogenous tropical shrimps. Ali et al. (2012) reported faecal coliform
and microbial enzymatic reactions Seabra et al., 2011). The counts of 11 to 240 MPN g-1, 2 to >2400 MPN g-1 and 0 to
results of pH in the fresh shrimp muscle were measured 1600 MPN g-1, respectively in freshly caught penaeid
above 7.0, this agrees with the findings by Reddy et al. shrimps. As the microbiological condition of the shrimp
(2012), Seabra et al. (2011) and Tsironi et al. (2009). studied this far below those reported for other species.
Greater ash content was noticeable in this work than in
V. CONCLUSIONS
shrimp from the farms in Songkhla and Suratthani provinces
(Rødde et al., 2008). The Sinaloa shrimp had significant The results of our study suggested that muscle of white
(P<0,05) higher concentrations of ash than those obtained in and blue shrimp are a good source of protein and lipids. The
the Nayarit state, these results may be attributed to the high differences in physicochemical compositions and
ash content of the diet, the high levels of chitin found in microbiological properties between groups might be
crustaceans consumed by the shrimp (Fall et al., 2012; associated with the origin and handling. Blue shrimp tend to
Khanafari et al., 2008). Proximate compositions (protein have better protein content than white shrimp, and white
and fat) of the edible part of shrimp are slightly different shrimp tend to have better lipid content than blue shrimp.
from that found by Rødde et al. (2008) for these species.
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J. Agric. Sci. Appl. Volume 2, Issue 3 Sep. 2013 PP. 151-154 www.j-asa.org © American V-King Scientific Publishing
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Journal of Agricultural Science and Applications (J. Agric. Sci. Appl.)
J. Agric. Sci. Appl. Volume 2, Issue 3 Sep. 2013 PP. 151-154 www.j-asa.org © American V-King Scientific Publishing
154