Decrease of Lipid Oxidation for Dried Shrimp (Acetes chinensis) Preservation Using Alkaline Lipase Hydrolysis Technology

ABSTRACT

In this study, the degreasing technology using alkaline lipase hydrolysis for Chinese dried shrimp (Acetes chinensis) was investigated, with the purpose of decreasing lipid oxidation during dried shrimp preservation. The salt, moisture, and lipid contents of the shrimp were 6.01, 32.51, and 2.95%, respectively. The optimum enzymatic hydrolysis condition for effective decrease of shrimp lipid was obtained: lipase concentration 40 U/mL, pH 10, soaking time 60 min, soaking temperature 30°C, and shrimp/liquid ratio 1:20 (w:v). Under this optimum condition, the residual lipid of the shrimp was reduced to 2.28%, and the degreasing rate reached 49%. During 30-day preservation, the thiobarbituric acid-reactive substances (TBARS) value (0.185 mg/kg of dried shrimp and 0.131 mg/kg of degreased dried shrimp at Day 30) of degreased shrimp was lower than the shrimp without degreasing, indicating alkaline lipase hydrolysis could effectively prevent lipid oxidation and inhibit oxidative rancidity during dried shrimp preservation.     

Development of Dry Artificial Fish Bait for Trap Fishing Using Tuna Red Meat and Shrimp Head Wastes

ABSTRACT

This study developed and evaluated dry artificial fish bait for trap fishing utilizing tuna red meat (TRM) and shrimp head powder (SHP), aiming to replace the usage of edible fishes, such as sardines and squids, as bait. A total of 23 dry baits were prepared and tested for stability in seawater and acceptance by tilapia. Based on the stability and acceptability test results, two baits were selected as ideal and were further tested for protein leaching and dry matter loss in seawater. The tests revealed that the stick-shaped bait containing 61% TRM and 15% SHP was the ideal bait, with a protein leaching rate of 24.82 mg/g/h and dry matter loss of 36.6 mg/g/h. The catch rate of the traps baited with the artificial fish bait was significantly higher (P < 0.05) than those baited with squid meat (17 Nos/trap) and sardines (23 Nos/trap). Further, the catch rate of traps baited with artificial bait (38 Nos/trap) was found to be comparable with those baited with raw shrimp head wastes (SHW) (40 Nos/trap). When the bait was concentrated with 0.1% sodium benzoate, shelf life was extended by up to 6 months.     

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.     

Effects of Using Live Grass Shrimp (Palaemonetes varians) as the only Source of Food for the Culture of Cuttlefish, Sepia officinalis (Linnaeus, 1758)

The life cycle of cuttlefish fed ad libitum exclusively on live grass shrimp (Palaemonetes varians) was studied during 5 consecutive generations. Different culture temperatures promoted different (P < 0.05) exponential growth for each life cycle, being summer generations shorter than those of winter. Higher temperatures promoted higher IGR’s and mortality, while lower temperatures promoted increased life span, reproduction stages, total fecundity and total egg biomass. Increased generations also seemed to increase fertility. A “hybrid” generation promoted the best results in terms of hatchling weight, individual fecundity and fertility. Mean egg weight was related to female size and embryonic development took longer at lower temperatures. Brood stock sex ratios seemed to be temperature related. All of these culture aspects were also compared between themselves in order to establish future brood stock methodologies. Grass shrimp proved to be a good diet for the culture of cuttlefish throughout the life cycle. The use of only one species reduces costs and labor associated to cuttlefish culture.     

3种微藻对海水集约化对虾养殖尾水氮磷的去除效果

基于对虾生物絮团集约化养殖尾水含有高浓度硝态氮和磷酸盐的特征,比较分析钝顶螺旋藻（Spirulina platensis）、牟氏角毛藻（Chaetoceros muelleri）、盐藻（Dunaliella sp.）3种微藻在配制尾水中的存活生长状况及其对无机氮磷的去除效果,以期筛选出适宜的微藻用于后续尾水净化技术。采用显微镜计数法测定藻细胞密度,国标法测定总无机氮、氨氮、硝态氮、亚硝态氮和磷酸盐的含量。结果显示,钝顶螺旋藻在实验前后的藻细胞密度变化不大（P>0.05）,约为3.32×106 个/mL和5.88×106 个/mL;牟氏角毛藻和盐藻细胞密度有明显增加（P<0.05）,分别从初始的4.00×104 个/mL和2.50×105 个/mL升高至实验结束时的1.66×106 个/mL和1.06×107 个/mL。经过16 d实验,钝顶螺旋藻组对硝态氮和总无机氮去除率分别为79.60%和46.06%,显著高于其他各组（P<0.05）,第8天时对磷酸盐的去除率可高达98.55%;牟氏角毛藻组16 d的磷酸盐去除率为98.25%,显著高于其他各组（P<0.05）。研究表明,3种微藻均可在对虾养殖尾水环境中存活,且对尾水氮磷具有较好的净化效果。     

Willingness to pay for shrimp attributes and evidence of stigma following the Gulf Coast oil spill

Mandatory labeling requirements in the United States require shrimp products to be labelled with certain credence attributes: production process and country of origin. To determine the effects of these requirements in the wake of the 2010 Gulf Coast oil spill, we estimate willingness to pay (WTP) for various credence characteristics (geographic origin and production process) and physical attributes using a Becker DeGroot Marschak experimental auction. Although the results are obtained from a small convenience sample, and hence cannot be generalized, we find that participants are willing to pay premiums of $0.90–$1.23 per half-pound for domestic shrimp (regardless of production method) and $0.60–$1.03 per half-pound for wild-caught shrimp. We also find evidence that Gulf Coast shrimp are stigmatized; controlling for other characteristics, participants are willing to pay $1.03–$1.34 less per half-pound for Gulf Coast shrimp. Overall, credence attributes influence WTP more than physical attributes.