Research Article | OPEN ACCESS
Physicochemical, Proximate Composition, Microbiological and Sensory Analysis of Farmed and Wild Harvested White Shrimp Litopenaeus vannamei (Boone, 1931) Tissues
1, 2D. Puga-lopez, 1J.T. Ponce-palafox, 3G. Barba-quintero, 2M.R. Torres-herrera, 4E. Romero-beltran, 5J.L. Arredondo-figueroa and 6M. Garcia-ulloa Gomez
1Graduate Agricultural and Fishery Sciences, CBAP-CENITT-Lab. Bioengineering
Coast-national School of Fisheries Engineering Autonomous University of
Nayarit, Matanchen Bay, San Blas, Nayarit, 63155, Mexico
2National Institute of Fisheries Research Center Regional Fishery Bay Banderas Nayarit,
Calle Tortuga. 1, Huanacaxtle Cross, Bay of Banderas, Nayarit, Mexico
3Technological Institute of Mazatl�n, International Road South, Col Urias, Mazatlan, Sinaloa, Mexico
4National Fisheries Institute, The Regional Fishery Research Center of Mazatlan, Calle
Av. Sabal Cerritos S/N Estero El Yugo, Mazatlan Sinaloa, Mexico
5Nical Post, Department of Animal Science, Agricultural Sciences Center, Autonomous
University of Aguascalientes, 20900 Jesus Maria Aguascalientes, Mexico
6Autonomous University of Guadalajara, Faculty of Agricultural, Animal
Management and Biological Sciences Zapopan, Jal, Mexico
Current Research Journal of Biological Sciences 2013 3:130-135
Received: January 19, 2013 | Accepted: February 18, 2013 | Published: May 20, 2013
Abstract
Physicochemical, proximate composition, microbiological and sensory analysis of farmed and wild harvested white shrimp Litopenaeus vannamei muscle were compared. The cultured white shrimp were obtained of two farms, whereas the wild shrimp were collected off the coasts of Sinaloa and Nayarit, Mexico. Both, the farmed and wild white shrimp muscle, supplied a good source of protein and polyunsaturated fatty acids. The physicochemical composition, microbiological and sensory properties could be associated to their origin and handling. The wild shrimp tended to have a better proximate composition than the farmed shrimp, due to the availability of a greater diet variety in their environment.
Keywords:
Lipid, prawn, protein, quality, tissue,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2041-0778
ISSN (Print): 2041-076X |
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