碩士 / 國立臺灣海洋大學 / 水產養殖學系 / 95 / Biochemical compositions and quality of ten samples of white shrimp (Litopenaeus vannamei) obtained from aquaculture ponds and supermarkets were analyzed. White shrimp is a high protein (22%) and low fat (0.38%) seafood. Cooked sample had lower moisture content with higher protein. Volatile basic nitrogen (VBN) and total plate count (TPC) of all samples presented lower than limit value. SO2 presence was detected in 5 market samples. White shrimp had high content of free amino acids (FAA) ranged from 1355~3191 mg/100 g, and glycine, arginine, and proline were the predominant compounds. The cooked sample had lowest FAA amount; and aquaculture pond samples showed higher values. ATP-related compounds ranged from 8.2~16.0 µmol/g; IMP, AMP, and inosine were the major ones.
Changes in chemical compositions and quality of white shrimp during storage at 25ºC and 4ºC were investigated. The levels of VBN, NH3, and trimethylamine (TMA) increased with storage time. VBN was found higher than the limit value of 25 mg/100 g at 12 h (sample at 25ºC) and 10 days (at 4ºC). When stored at 25ºC, TPC was found higher than the limit value at the 18 h sample. The high levels of ATP and ADP were found at initial stage and decreased rapidly after storage. Both IMP and AMP increased and then decreased during storage. Inosine, hypoxanthine, and the K value gradually increased. FAA showed a slow increase during storage at 25ºC, but not obvious change was found at 4ºC. Sensory evaluation showed the quality was unacceptable after 6 hrs storage at 25ºC or 7 days at 4ºC.
| Identifer | oai:union.ndltd.org:TW/095NTOU5086039 |
| Date | January 2007 |
| Creators | Mirtala Francisca Guevara Zelaya, 米達娜 |
| Contributors | Chyuan-Yuan Shiau, 蕭泉源 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | en_US |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 91 |
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