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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/27256

Title: Proximate Composition, Flavor-related Components and Sanitation Quality of White Shrimp (Litopenaeus Vannamei) from Markets and Farms
Authors: Mirtala Guevara;Fan-Hua Nan;Chyuan-Yuan Shian
Contributors: NTOU:Department of Food Science
Keywords: White shrimp;Proximate composition;Flavoring component;Quality
Date: 2008-09
Issue Date: 2011-10-21T02:24:08Z
Publisher: Journal of Fisheries Society of Taiwan
Abstract: Abstract:The proximate composition, flavor-related components and sanitation quality of ten samples of white shrimp obtained from aquaculture ponds and supermarkets were analyzed. White shrimp was a high protein (18.6 to 23.2%) and low fat (0.23 to 0.71%) seafood. The cooked sample had lower moisture content with higher protein. White shrimp was rich in free amino acids (FAA) ranged from 1355~3191 mg/100g. Glycine, arginine, proline, alanine, glutamic acid, and taurine were the predominant compounds. The cooked sample had the lowest FAA amount; however, the aquaculture pond samples showed the higher values. Dipeptides, carnosine and anserine, were not found in the muscle of white shrimp. The ATP-related compounds ranged from 8.2~16.0 μmol/g, and IMP, AMP, and inosine were the major ones. The cooked sample had the lowest amount. The volatile basic nitrogen (VBN) and total plate count (TPC) of all samples presented lower than the limited value, and SO2 was detected in 5 samples from markets. Farmed samples showed the lower K value and VBN level than commercial products.
Relation: 35(3), pp.195-204
URI: http://ntour.ntou.edu.tw/handle/987654321/27256
Appears in Collections:[水產養殖學系] 期刊論文
[食品科學系] 期刊論文

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