Fresh-Keeping Effects of Melanin-Free Extract From Squid Ink on Yellowfin Sea Bream (Sparus latus) During Cold Storage

Squid ink, a by-product from the squid production process, has been demonstrated to be a multifunctional marine bioactive material that can promote freshness of shiokara and peeled shrimp. However, the preservative effect it has on marine fish as well as its preservative mechanisms are still unknown. In this article, Sparus latus was used as a model to assess the preservative effects and the possible mechanism of the ink through chemical parameters, antibacterial effect, and sensory analysis. Melanin-free extract from squid ink at a concentration of 45 mg/mL and pH 8.5 was revealed to be effective in prolonging cold storage shelf life of Sparus latus, which was confirmed through comprehensive sensory analysis evaluation and measurement of chemical changes including pH, microbial count, total volatile basic nitrogen (TVB-N) value, and nucleotide analysis. It was also discovered that the extract mainly suppressed putrefying bacteria separated from Sparus latus, and the bacteriostatic range was confirmed to be wide. Squid ink significantly prolonged the cold storage period of Sparus latus, indicating that it may be developed to be a natural preservative for marine products.     

Inhibition of Melanosis,Microbial and Quality Changes of White Shrimp (Penaues vannameii) via Effect of Key Lime Juice and Vacuum Packaging at 2 ± 1ºC

This study aimed to investigate the effects of key lime juice (KL) in combination with vacuum packaging (VP) or air storage (SB) on the quality changes of white shrimp stored at 2 ± 1ºC. The quality was assessed using microbiological analysis, color measurement, pH, and total volatile base nitrogen (TVBN). Treatment with KL exhibited inhibitory activity on the growth of spoilage microflora. KL in combination with VP revealed a lower bacterial count in the range of 4.37–4.91 log CFU gˉ¹ on day 12 of storage as compared to other treatments. VP + KL and VP samples could inhibit melanosis. In addition, lower TVBN content was obtained in VP + KL (5.33 mg N/100 g), followed by VP (6.03 mg N/100 g) samples on day 12 of storage (p < 0.05). VP in combination with KL had the lowest loss of quality changes for the white shrimp. Therefore, VP + KL could be used as an alternative preservative method to extend the shelf life for white shrimp.     

Quality preservation of salted,vacuum packaged and refrigerated mahi sefid (Rutilus frisii kutum) fillets using an onion (Allium cepa) extract

The combined effect of light salting, vacuum packaging and onion extract on the shelf life of mahi sefid (Rutilus frisii kutum) fillets under refrigeration was assessed using chemical, microbiological and sensory methods. The shelf life of control, air‐packaged, salted (APS), vacuum‐packaged, salted (VPS) and vacuum‐packaged, salted with onion extract (VPSOE) samples was determined to be up to 6, 9, 15 and 18 days respectively. The values of total volatile basic nitrogen, free fatty acid and thiobarbituric acid increased progressively during the storage period for all the treatments. However, the preservative methods applied led to an extended shelf life of fillets based on chemical indices and sensory attributes in the following order: VPSOE>VPS>APS>control group. The assay of the total viable count (TVC) revealed that 2% and 4%VPSOE produced a decrease in TVC throughout the storage period. According to the results obtained, the best method to preserve the mahi sefid fillet was by 4%VPSOE treatment.     

Effect of Vacuum Packaging and Sous Vide Processing on the Quality of Indian White Shrimp (Fenneropenaeus indicus) During Chilled Storage

A comparative study was undertaken to assess the effect of sous vide (SV) processing, vacuum, and ordinary air packaging on the quality and shelf life of condiment-incorporated Indian white shrimp (Fenneropenaeus indicus) during chilled storage. The pasteurization value (PV) for SV-processed shrimp was 4.02 min at 90ºC. The initial K value of shrimp (2.17%) increased to 5.26% with SV processing and further increased to a value of 46.9% on the day of sensory rejection, compared with 64.3% and 62.7% for vacuum and air-packed samples, respectively. A nearly 3 log reduction in total mesophilic count was observed for SV-processed shrimp. Formation of volatile bases, indole, and lipid oxidation was significantly (p < 0.05) inhibited in SV-processed shrimp compared to others. SV processing extended the shelf life of condiment-incorporated shrimp up to 28 days, compared to only 15 and 8 days for vacuum and air-packed samples, respectively.     

Antioxidant Properties and the Preservative Effect of Whole Radish Extract on Quality of Deccan Mahseer (Tor khudree) Steaks during Chilled Storage

ABSTRACT

The effect of dip treatment with solvent-free whole radish extract (WRE) on quality characteristics of Deccan mahseer steaks was evaluated during the chilled storage. In-vitro antioxidant activities of the extract were evaluated based on total phenolic and flavonoid contents, DPPH radical scavenging activity, and metal chelating ability prior to the dip treatment. The quality parameters, including total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), and free fatty acid (FFA), were significantly (p < .05) reduced in WRE treated steaks compared to the control (CT) steaks. WRE treatment of fish steaks significantly controlled the lipid oxidation parameters of thiobarbituric acid reactive substances (TBARS) and peroxide value (PV). Total plate count (TPC) of CT sample was higher than the treated sample and remained within the limit of 7 log₁₀ cfu/g at the end of storage. As per the sensory analysis, shelf life of Deccan mahseer was determined to be 15 days for WRE treated steaks and 9 days for control steaks during chill storage. Based on the results, it can be concluded that WRE treatment can limit the progress of fish spoilage bacteria in fish steaks and can be used as a substitute for synthetic additives.     

Combined Effect of Ethanolic Coconut Husk Extract and Modified Atmospheric Packaging (MAP) in Extending the Shelf Life of Asian Sea Bass Slices

Combined impact of ethanolic coconut husk extract (ECHE) (200 ppm) and modified atmosphere packaging (MAP) with two separate gas mixtures [60% CO₂/30% N₂/10% O₂ (M1) and 80% CO₂/10% N₂/10% O₂ (M2)] on the shelf life of Asian sea bass slices during 4°C storage was investigated. Microbial load of slices was lowered when packaged under MAP, regardless of ECHE treatment, compared to the control (no ECHE treatment, packed in air). For control, slices treated with ECHE packaged in air, and samples packaged under M1, TVBC (total viable bacteria count) exceeded 6.0 log CFU/g at day 6, 9, and 12, respectively. TVBC of samples treated with 200-ppm ECHE and packaged under M1 and those packaged under M2 without and with ECHE treatment were lower than 6.0 log CFU/g at day 15. Peroxide and thiobarbituric acid reactive substances values in samples treated with ECHE, regardless of the packaging method, were lower than those kept under MAP and the control. Thus, shelf life extension of Asian sea bass slices could be achieved by treatment with 200-ppm ECHE in combination with M1 packaging, in which they could be stored longer than 15 days at 4°C.     

Effect of salinity on survival, growth, oxygen consumption and ammonia-N excretion of juvenile whiteleg shrimp, Litopenaeus vannamei

In this study, we tested the lower salinity tolerance of juvenile shrimps (Litopenaeus vannamei) at a relatively low temperature (20 °C). In the first of two laboratory experiments, we first abruptly transferred shrimps (6.91 ± 0.05 g wet weight, mean ± SE) from the rearing salinity (35 000 mg L^?1) to salinities of 5000, 15 000, 25 000, 35 000 (control) and 40 000 mg L^?1 at 20 °C. The survival of L. vannamei juvenile was not affected by salinities from 15 000 to 40 000 mg L^?1 during the 96‐h exposure periods. Shrimps exposed to 5000 mg L^?1 were significantly affected by salinity, with a survival of 12.5% after 96 h. The 24‐, 48‐ and 96‐h lethal salinity for 50% (LS₅₀) were 7020, 8510 and 9540 mg L^?1 respectively. In the second experiment, shrimps (5.47 ± 0.09 g wet weight, mean ± SE) were acclimatized to the different salinity levels (5000, 15 000, 25 000, 35 000 and 40 000 mg L^?1) and then maintained for 30 days at 20 °C. Results showed that the survival was significantly lower at 5000 mg L^?1 than at other salinity levels, but the final wet weight under 5000 mg L^?1 treatment was significantly higher than those under other treatments (P<0.05). Feed intake (FI) of shrimp under 5000 mg L^?1 was significantly lower than those of shrimp under 150 00–40 000 mg L^?1; food conversion efficiency (FCE), however, showed a contrasting change (P<0.05). Furthermore, salinity significantly influenced the oxygen consumption rates, ammonia‐N excretion rates and the O/N ratio of test shrimps (P<0.05). The results obtained in our work provide evidence that L. vannamei juveniles have limited capacity to tolerate salinities <10 000 mg L^?1 at a relatively low temperature (20 °C). Results also show that L. vannamei juvenile can recover from the abrupt salinity change between 15 000 and 40 000 mg L^?1 within 24 h.     

Effect of different chilling rates for cold anaesthetization of Penaeus monodon (Fabricius) on the survival, duration and sensory quality under live storage in chilled sawdust

The present work was carried out with a view of determining the chilling rates for cold anaesthetization and live storage of Penaeus monodon (Fabricius) in chilled sawdust, for live transportation. Three chilling rates of 1.38 ± 0.16 °C h^?1 within 8 h (slow), 2.76 ± 0.32 °C h^?1 within 4 h (moderate) and 5.52 ± 0.64 °C h^?1 within 2 h (fast) were tested to cold anaesthetize 144 farm‐raised P. monodon (22–25 g) in each chilling rate at 15 g L^?1 salinity, from 25 °C down to 14 ± 1 °C in plastic net boxes kept in a refrigerated chilling tank provided with aeration. Eight cold‐anaesthetized shrimps subjected to each chilling rate were packed in an insulated cardboard box (triplicate) between two layers of moist and chilled (2–3 °C) sawdust, and kept inside a chilled storage cabinet at 14 ± 1 °C for durations of 16, 20, 24, 28, 32 and 36 h. Survival was determined by revitalizing the shrimps in aerated water with an initial temperature of 20 °C, which was raised to 28 ± 1 °C at 2.7 °C h^?1 within 3 h. Statistically valid, safe durations for obtaining 100% survival were 22.9 ± 1.1, 19.1 ± 0.4 and 14.6 ± 1.1 h, using probit analysis at the slow, moderate and fast chilling rates respectively. The weight loss (1.5–8.8%) due to cold anaesthetization and subsequent revitalization of the packed shrimp was insignificant. Sensory evaluation showed significant improvement in general appearance, and also in colour as well as in flavour of the meat when compared with that of the freshly harvested dead shrimps. The texture as well as odour of the raw and cooked meat between treated and untreated shrimps was unaffected. The effects of chilling rates and shipping durations on sensory quality were insignificant. One hundred per cent survival was obtained for 24, 20 and 16 h for the slow, moderate and fast chilling rates respectively. Percentage survival of the shrimps at different durations was significantly different among the chilling rates, but pair‐wise comparison revealed that the slow and moderate chilling rates were identical. Hence, the moderate chilling rate, which took only 4 h, can be considered the optimum, though the choice of different chilling rates depends on the duration of live storage desired.     

Tagging of Litopenaeus vannamei (Boone) by uropod cutting: a comparison of two methods

Two uropod‐cutting methods were used and compared as a means of long‐term tagging on juvenile (mean weight: 1.77±0.5 g) and sub‐adult (mean weight: 18.7±0.2 g) Litopenaeus vannamei: (a) cutting half of the left exopod (LE); and (b) cutting the whole right uropods (WR). Shrimp with uncut uropods served as controls. Regeneration of uropods in juvenile shrimp commenced within a week and complete regeneration was evident after 2 weeks. In sub‐adult shrimps, incomplete regeneration (IG) was observed within 1 month of culture in both cutting methods. Complete regeneration was observed in 2 months among shrimps in LE but not in WR. Abnormal growths (AGs) on regenerated uropods (91.1%) were observed in juvenile shrimp including hollow‐type (HT; 77.8%) and flat‐type (FT; 13.3%). Among sub‐adult shrimp, 87.6% produced AG including HT (68.8%) and FT (18.8%). In WR, regenerated uropods among juvenile shrimp were of a normal type (N) which was indistinguishable from the control treatment. On the other hand, normal growth (with less pigmentation, 5.2%), IG (26.3%), and AG (68.5%) were observed among sub‐adult shrimp. After 4 months of culture, with average final weights of 18–19 g, tag retention rate in juvenile shrimps was 91.1% for LE treatment, and 87.6% (LE) and 100% (WR) in sub‐adults. Survival rate was about 98% for both cutting methods in juvenile and 53–63% for sub‐adult.     

Enhancement of innate immune system,survival and yield in Penaeus monodon reared in ponds using Streptococcus phocae PI80

The objective of this study was to evaluate the effect of dietary and water supplementation of probiotic Streptococcus phocae PI80 on growth, immune response and feed utilization of tiger shrimp Penaeus monodon in earthen ponds. The probiotic bacterium S. phocae PI80 was cultured in large fermenter (50 L) by adding additional carbon source in the form of molasses and glucose along with yeast extract as nitrogen source to enrich S. phocae PI80 biomass. This enriched S. phocae PI80 was administered to shrimp in feed (6.5 × 10¹³ bacterial cells mL^?1) as well as in pond water (5 L/pond). Shrimp growth performance was significantly improved (P < 0.05) in 120 days culture when the average body weight of treated molasses + yeast extract (MY) (28.41 ± 0.874 g), glucose + yeast extract (GY) (27.013 ± 0.698 g) was significantly higher than control (23.63 ± 0.684 g). Food conversion ratio FCR was also found to be reduced significantly in ponds treated with probiotics when compared with control pond (1.89 ± 0.09). Vibrio and luminescent bacteria were found to be lower in the treatment receiving MY group, and we hypothesize that this may lead to greater shrimp survival. Furthermore, fermentation product of S. phocae PI80 added to pond water and feed additives enhanced the shrimp immune system. The results indicated that total haemocytes count (THC), phenoloxidase (PO) activity, NBT reductase assay and phagocytic activity significantly increased in shrimps treated with S. phocae PI80. Our study demonstrates that administration of S. phocae PI80 in the water and feed at 6.5 × 10¹³ colony‐forming units (CFU) mL^?1 bacterial cells induce immune modulation and enhances the immune ability of P. monodon in pond‐reared shrimp and increased the shrimp production.     

Administration of hot‐water extract of Padina boergesenii via immersion route to enhance haemolymph‐immune responses of Fenneropenaeus indicus (Edwards)

Various polysaccharides extract from marine algae to increase the non‐specific immune system in crustacean. In this study, effects of hot‐water extract on total haemocyte count, total plasma protein, Phagocytic activity, bacterial clearance efficiency and bactericidal activity while the shrimp Fenneropenaeus indicus (10.12±2.18 g) were immersed in seawater (40 g L^?1 and 25±0.8 °C) containing hot‐water extract of brown algae Padina boergesenii at 100, 300 and 500 mg L^?1 for 1–4 h, were investigated. These parameters increased significantly (P<0.05) when the shrimp were immersed in seawater containing hot‐water extract at 100 mg L^?1 after 3 h and 300 and 500 mg L^?1 after 2 h. Fenneropenaeus indicus that were immersed in hot‐water extract at 300 and 500 mg L^?1 had significantly increased phagocytic activity and increased clearance efficiency to Vibrio harveyi after 2 h. But bactericidal activity increased after 1 h immersed in 500 mg L^?1 concentration.     

Reproductive Performance of Male Argentine Red Shrimp Pleoticus muelleri Bate (Decapoda, Penaeoidea) in Culture Conditions

Spermatophore and sperm quality of male Argentine red shrimp Pleoticus muelleri held under laboratory conditions was evaluated using compound spermatophore weight, sperm count and percentage of live sperm as indicators. Thirty-seven males of S to 20 g wet weight were held indoors in a 3-m diameter circular fiberglass tank for 45 d. They were fed fresh squid, clam and pelletized diet. Spermato-phores were obtained by manual ejaculations. Four shrimps were re-ejaculated to verify the subsequent spermatophore regeneration. Spermatophore mean weights were significantly lower for 5–10 g males than for 15–20 g males ( r = 0.998) (P < 0.05). There were no significant differences in sperm count and percent live sperm among the different weight classes (5–15 g, 15–20 g, 20–25 g). The sperm count varied from 2.22 to 5.62 million. No change in sperm quality was seen in re-ejaculated individuals. During the first 2 wk of the experiment, the spermatophores exhibited healthy morphology and colour; by the fifth week evidence of spermatophore deterioration was apparent. Despite the degree of melanization, sperm quality was not affected and the high variability in sperm count indicated that the artificial ejaculation is adequate in this species.     

The Effects of Liposomal Encapsulated Thyme Extract on the Quality of Fish Mince and Escherichia coli O157:H7 Inhibition During Refrigerated Storage

The effects of liposomal encapsulated and unencapsulated (0.3 and 0.5% w/w) thyme extract (TE) on the quality of silver carp (Hypophthalmichthys moltrix) mince during chilled storage (4 ± 1°C) were examined over a period of 15 days. The samples were analyzed by microbiological (total viable count, psychrotrophic count) and chemical (peroxide value and total volatile nitrogen) experiments. Also, the efficacy of the encapsulated extract in control in the population of Eschershia coli O157:H7 inoculated in silver carp mince was investigated. Results showed that the samples containing 0.5% of encapsulated thyme had fewer changes in peroxide value and total volatile nitrogen in comparison to other treatments (p < 0.05). Encapsulated thyme also could inhibit the growth of mesophilic and psychrotrophic bacteria in the samples compared to the control and the samples containing unencapsulated extract during the storage period. Moreover, 0.5% encapsulated TE reduced the population of E. coli O157:H7 below the acceptable level (< 2) from Day 9 until the end of the storage period. In conclusion, the results obtained from this study suggest that liposomal encapsulation may help to obtain higher antimicrobial activity in lower TE concentrations in minced fish.     

A Comparison between dietary effects of Cuminum cyminum essential oil and Cuminum cyminum essential oil,loaded with iron nanoparticles,on growth performance,immunity and antioxidant indicators of white leg shrimp (Litopenaeus vannamei)

This study evaluates the effect of dietary cumin essential oil's (CEO) and cumin essential oil's loaded iron nanoparticles (CEO‐loaded NPs) on growth performance, haematological parameters and antioxidant status of white leg shrimp. Shrimps with the initial weight of 3.38 ± 0.014 g were allocated into 15 fibreglass tanks (300 L, 60 shrimps per tank) and were fed with five experimental diets containing 0 g/kg CEO (the control diet), 5 g/kg CEO, 10 g/kg CEO, 5 g/kg CEO‐NPs and 10 g/kg CEO‐NPs for 56 days. After 56 days of culture, the shrimps fed with CEO and CEO‐loaded NPs supplemented diets showed a more significant increase in growth performance (p < .05) than in the control diet. Total haemocyte count (THC) value, large‐granule cells (LGC), hyaline cells (HC)%, superoxide dismutase (SOD) and Alkaline phosphatase (AKP) activity were significantly higher (p < .05) in the shrimps fed with CEO and CEO‐loaded NPs supplemented diets than the shrimps fed with the control diet. Glutathione peroxidase (GPX) enzyme activities along with the glucose and cholesterol concentrations significantly decreased in the shrimps fed with the CEO and CEO‐loaded NPs supplemented diets more than those fed with the control diet. The results suggest that the dietary CEO‐loaded NPs can improve the growth performance, the health status and the antioxidant capacity of L. vannamei.     

Effects of Decomposing Rhizophora apiculata Leaves on Larvae of the Shrimp Penaeus monodon

We studied the effects of different concentrations of decomposing Rhizophora apiculata leaves and their leachates on larvae of the shrimp Penaeus monodon under laboratory conditions. Shrimp mortality was highly dependent on the concentration of oxygen in the water, which in turn was strongly correlated to the amount of decomposing leaves in the same water. Shrimps died after 5 min when placed in water containing the highest concentration of mangrove leachates (15 g l⁻¹) tested in our experiments. Shrimp survival and biomass decreased significantly when the shrimp were cultured at the relatively higher concentrations of leaves and leachates (10 and 15 g l⁻¹); in contrast, moderate amounts of leaves or their leachates (2.5–5 g l⁻¹) had positive effects on shrimps. The survival and biomass of shrimps cultured with plastic leaves was lower than those of shrimps cultured with mangrove leaves, indicating that food derived from mangrove leaves contributed to a higher shrimp survival and biomass. These results have important implications for the culture of shrimps in extensive mangrove-shrimp systems. While litter may promote shrimp production, high leaf concentrations may have negative effects due to the drop in the oxygen concentration. Water circulation may help to prevent low oxygen conditions and reduce local accumulations of mangrove leaves.     

Changes in Biochemical Compositions and Quality of White Shrimp (Litopenaeus vannamei) During Storage

ABSTRACT

To understand biochemical characteristics, storage stability, and freshness indicators of white shrimp (Litopenaeus vannamei), changes in extractable nitrogenous compounds, microbial count, and sensory rating of white shrimp during storage at 25 and 4°C were investigated. Free amino acids showed a slow increase during storage at 25°C, but no obvious change was found at 4°C. Adenosine triphosphate (ATP) and adenosine diphosphate (ADP) were found at initial stage and decreased rapidly after storage. Both inosine 5′-monophosphate (IMP) and adenosine monophosphate (AMP) increased and then decreased during storage. Inosine, hypoxanthine, and the K-value gradually increased with time. The levels of total volatile basic nitrogen (TVB-N), NH₃, and trimethylamine (TMA) of white shrimp increased with storage time at 25 and 4°C. The TVB-N, NH₃, TMA, inosine, hypoxanthine, and K-value could be considered as freshness indicators of white shrimp during storage. However, the total plate count did not corroborate the acceptability recommended limits for white shrimp during storage. The sensory evaluation, associated with TVB-N, TMA, and K-value, showed the quality was unacceptable after 6 h storage at 25°C and 7 days at 4°C.     

Effects of dietary supplementation of Astragalus membranaceus,Codonopsis pilosula,and Glycyrrhiza uralensis extract mixture on growth performance,haematological parameters and hepatopancreatic performance in juvenile Pacific white shrimp (Litopenaeus vannamei)

Pacific white shrimp is the major farmed shrimp species in the world. It is known to be very sensitive to the environmental and management changes such as intensification, which is one of the primary necessities to increase shrimp production, but represents a stressful condition, and needs to be managed properly to diminish its negative effects in aquaculture. In this study, juvenile Pacific white shrimp were fed diets supplementing with equal quantities of Astragalus membranaceus, Codonopsis pilosula and Glycyrrhiza uralensis extracts in different concentrations (0, 1.0, 2.0 and 3.0 g/kg) for 8 weeks. We subsequently estimated the effects of supplemented diets on growth performance, haematological parameters, and histological changes of hepatopancreas. Results revealed that the supplemented mixture had no benefits on growth and survival rate, but had favourable effects on haemocyte count, number of granulocytes, and hemocyanin concentration in the haemolymph (p > 0.05). We observed that R cells and B cells were increased in hepatopancreatic tubules of shrimps fed on supplemented diets. Besides, a diet containing 2.0 g/kg of extract mixture maintained the decreased levels of alanine aminotransferase (p < 0.05) and aspartate aminotransferase (p > 0.05). Among the used concentrations, 2.0 g/kg seemed to be the most suitable concentration.     

Chilled Storage of High Pressure Processed Black Tiger Shrimp (Penaeus monodon)

The effect of high pressure (HP) treatment (at 100, 270, and 435 MPa for 5 min at 25°C) on microbiological (total viable count and total psychrotrophic count), physical (color, texture, and drip loss), and microstructural characteristics of black tiger shrimp (Penaeus monodon) during storage at 2°C for 35 days was investigated. Pressure treatment increased drip loss, maintained low microorganisms level, imparted cooked appearance to the muscle, and resulted in improved texture. Results of scanning electron microscopy revealed more compact structure in treated samples, confirming the results of texture profile analysis. Pressure treatment of 435 MPa was most effective in preserving the quality of shrimp.     

Application of nitrification and denitrification processes in a direct water reuse system for pacific white shrimp farmed in biofloc system

The aim of the present study was to propose a low-cost nitrogen removal system through the nitrification / denitrification process in order to maintain the water quality required for the Pacific white shrimp superintensive cultivation in closed systems without water renewal. The increase in productivity consequently causes the accumulation of organic matter and nitrogenous compounds, especially ammonia nitrogen and nitrite, which in high concentrations can be lethal to aquatic organisms. In addition, the accumulation of solids in the system provides conditions for the emergence of opportunistic pathogens, microalgae booms, and increases the producer's cost of inputs to maintain the equilibrium physicochemical relationships required for shrimp farming. The experimental productive cycle lasted 36 days using Litopenaeus vannamei shrimps with 7.1 g ± 0.56 g and density of 350 shrimps m⁻³. The nitrogen removal efficiency observed during the study period was 71.3 ± 5.3 %, and the shrimp had a survival of 92.9 % and a final weight of 13.1 ± 1.4 g. Thus, we established a system (ammonia and nitrite), capable of managing solids without interaction with the sea, ensuring high biosecurity against exogenous diseases in marine shrimps farms.