In a study on ponds in the Golestan Province, Iran, a number of shrimps was caught and identified as Macrobrachium nipponense. Due to the. A population of the Oriental River Prawn Macrobrachium nipponense is recorded from Anzali Lagoon, along the shores of the southern Caspian Sea in Iran, with. The oriental river prawn (Macrobrachium nipponense) is mainly distributed in East Asia. The phylogeography, population genetic structure and.

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In this regard, sensory evaluation is a scientific method in which the properties of food are reflected in a way that can be observed and measured. The high activity of bacteria breaks down compounds such as trimethylamine oxide, peptides and amino acids into volatile species [ 31 ]. But the color of dried shrimp meat appeared a little darker.

Huss [ 26 ] has suggested that if the peroxide value is above units are ml of 0. Search Google Scholar Export Citation. Downloads per month over past year. Result showed that this species is omnivorous.

It shows in all lagoons for male and female growth is positive Allometric. But from the third month onwards, the number of yeasts increased from to in dried shrimp by the oven and vacuum dryers. But Niamunuy et al.

Crude lipid was extracted from the shrimp in Soxhlet extractor Behr, Labor-Technik, Germany using petroleum ether. So that the colors caused by the growth of bacteria or the loss of food quality, will lose customer acceptance.

The results showed that with the increase in the storage time, the amount of thiobarbituric acid was increased, but its value in all treatments was within the acceptable limits for 6 months, in fact, less than the maximum declared for lipid oxidation.

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Macrobrachium nipponense – Taxonomy Result

The shrimp fat is chiefly made up of polyunsaturated fatty acids [ 20 ]. It was rinsed with chloroform, but was not exceed mark of volumetric. It also took much time to dry the specimens. So today in the lagoon of Anzali, especially the region of Siah Darvishan is faced with a huge mass of M.

But these nippknense cannot be used on cloudy days. Don’t have an account? But in this study, the TVN of dried peeled shrimp in cabinet-type air, oven and under vacuum conditions along with vacuum packaging in metalize films njpponense 6 months was respectively, Fatty acid compositions of dried shrimps by three methods cabinet-type air, oven and under vacuum dryers.

So the increase in the number of bacteria can be due to the nilponense in the shelf-life and gradual increase in humidity. Normality of sodium thiosulfate, W: The results of peroxide value in the dried shrimp during six months storage at ambient temperature indicated that the amount of peroxide increased with the increase in the storage time. The moisture nippohense samples in the first time was 6. The relationship between fecundity and length was found to be linear regression models for Alagol, Ajigol and nonlinear regression models for Almagol lagoon.

Hwang 2Y. The Hue angle and brown index showed a significant difference between the samples and the increase in storage time. In order to evaluate the lipid oxidation rate, the thiobarbituric acid index is used which shows the amount of secondary oxidation products, especially aldehydes [ 23 ].

Susceptibility of juvenile Macrobrachium rosenbergii to different doses of high and low virulence strains of white spot syndrome virus WSSV. But over time, microorganisms will grow.

And that can guarantee the health of the community in the field of dry products. There was a significant difference between drying methods. The results of proximate compositions of dried shrimp are presented in Table 2. For this reason, M. However, in between samples, the amount of peroxide in dried samples in both oven and under vacuum dryers was similar and in cabinet-type air dryer samples was lower.

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Prevalence of white spot syndrome virus infection detected by one-step and nested PCR in selected tiger shrimp Penaeus monodon hatcheries. The dried shrimp by the cabinet-type air dryer compared to dried shrimp by the oven maccrobrachium vacuum dryers reduced nipponende number of microorganisms and showed statistically a significant difference. To small blender jar, was added 10 g sample, 50 ml chloroform and 50 ml methanol.

It can be changed with the storage temperature, muscle type, species, fat content and season [ 16 ]. In another study by Sampaio et al.

White spot syndrome baculovirus WSBV detected in cultured and captured shrimp, crabs and other arthropods. Total volatile nitrogen of the samples was determined according to the protocol of Woyewoda et al.

Data are from 10 individuals. However, the storage time, except in dried samples by the oven, did not affect other samples. It was titrated to violet endpoint 0. Nippomense acid substances TBA were determined by the steam distillation method [ 12 ]. In this study, the results of moisture measurement showed that moisture content increased with increasing storage time at ambient temperature.

Then it was filled to mark with chloroform. Also, there was no significant difference between dried samples in the cabinettype air and under vacuum dryer s in terms of thiobarbituric acid, but there was npiponense significant difference between them and dried samples in oven dried samples.