• Korean journal of food and cookery science
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• v.26 no.4
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• pp.358-366
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• 2010

The aim of this research was to evaluate the effects of red wine on the quality characteristics of sauteing chilli sauce shrimp. Cooked chili sauce shrimp was storaged on $3^{\circ}C$ fot 15 days. The TPC of sauteing chili sauce shrimp with red wine was increased for all experimental groups with a longer storage period and the groups with 10% or 20% red wine had lower TPCs than control. The AV and TBA were increased for all experimental groups with increased holding time, but in case of 20% red wine had lower value for AV and TBA than control and 10% red wine. In a sensory evaluation, the 10% red wine group was highly evaluated compared to control and 20% red wine group. In conclusion, we can find out that 10% red wine group was most pertinent to antimicrobial effect, antioxidant effect and sensory quality.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.6
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• pp.900-908
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• 2020

This study was conducted to partially replace fish meal with black soldier fly (BSF) larvae or mealworm (MW) larvae in the diet for Pacific white shrimp Litopenaeus vannamei. A tuna by-product meal (27%) was used as the protein source in a control (Con) diet, which was replaced with 20%, 40%, or 60% BSF (designated as BSF20, BSF40, and BSF60, respectively), or MW (MW20, MW40, and MW60, respectively). The shrimp (average body weight, 0.09 g) were randomly stocked in 28 acrylic tanks and quadruplicate groups were fed one of the experimental diets six times daily. After 57 days of the feeding trial, growth and feed efficiency were significantly higher in shrimp that were fed the BSF40 and BSF60 diets than those in shrimp fed the Con diet. Phenoloxidase, superoxide dismutase, glutathione peroxidase and gene expression of crustin were significantly higher in shrimp fed BSF or MW diets than those in shrimp fed the Con diet. The results indicate that BSF or MW could be used as a fish meal replacement or as a functional protein source in diets and can help improve the growth, feed utilization, innate immunity and antioxidant capacity of Pacific white shrimp.

• Fisheries and Aquatic Sciences
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• v.12 no.4
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• pp.342-349
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• 2009

The purpose of the current study was to optimize shrimp-pot design to allow greater control over the size of captured individuals for the purposes of shrimp resource management. Tank experiments were conducted to determine the optimal slope length and slope angle by analyzing the sizes of shrimp that entered 25 model pots with combinations of five different slope lengths and five different angles. Shrimp size was measured using carapace length. The results showed that as the slope angle of the pot increased, the size of individuals that entered the pot increased. Furthermore, as the slope length increased, each of the five different slope angles of the pot increased, and the size of individuals entering also increased. The data indicated that the optimum pot design for reducing the capture of immature individuals had a $75^{\circ}$ slope angle and a 35.4 cm slope length.

• Fisheries and Aquatic Sciences
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• v.23 no.9
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• pp.21.1-21.10
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• 2020

Background: This study aimed to provide a basic standard for assessing freshness and acceptability of whiteleg shrimp (Litopenaeus vannamei). Methods: It was divided into whole body and meat and stored at 25 ℃ to evaluate both quality and freshness changes that occur over time. The shelf life of shrimp was estimated as 17 and 20 h for whole body and meat, respectively. Results: In chemical analysis, K-value increased from 9.96 to 12.32% to a maximum of 75.14%, and TVB-N increased from 1.86 mg/100 g to 34.71 mg/100 g. For volatile sulfur compounds, methyl mercaptan and dimethyl disulfide increased from 0.00 mg/100 g to 1.10 mg/100 g and 1.26 mg/100 g, respectively, rapidly increasing with decreasing freshness. Conclusion: Changes in all biochemical indicators significantly correlated with the sensory evaluation results. This study contributes to the knowledge about whiteleg shrimp spoilage and freshness, providing a basis for developing methods to improve shrimp quality control and management.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.1
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• pp.5-24
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• 2001

This study was focused on the sanitary analysis of hazard factors and the establishment of critical control points on steak-set menu In hotel by the documents and microbiological investigation. The hazard factors of shrimp cocktail were microbial contamination, residual pesticides, unsuitable healing and cross contamination. The hazard factors of potato soap were residual pesticides, microorganisms contamination, unsuitable heating and solanine in potato. The hazard factors of simple salad were microorganisms contamination, unsuitable heating and cross contamination by inappropriate package. The hazard factors of steal were residual antimicrobial drugs, microorganisms contamination, unsuitable heating and cross contamination. The critical control points of shrimp cocktail were temperature control , number of washing and center temperature control of heating step. The critical control points of potato soup were stock temperature control , number of washing and center temperature control of Heating step. The critical control points of simple salad were number of washing and dryness of utensil. The critical control points of steak were stock temperature control , number of washing, center temperature and time control of heating step.

• Fisheries and Aquatic Sciences
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• v.25 no.8
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• pp.429-440
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• 2022

This study assessed the effects of oxygen and ozone nanobubbles on gill morphology, weight gain, and mortality of Pacific white shrimp (Penaeus vannamei), as well as the level of Vibrio parahaemolyticus and water quality of shrimp culture tanks under lab conditions. Two experiments were carried out with oxygen macrobubble, ozone macrobubble, oxygen nanobubble, ozone nanobubble, and control treatments (air-stone macrobubble). Experiments were done in triplicate in 100 L tanks with 15‰ saline water, and 20 shrimp per tank. Tanks in Experiment 1 were not inoculated with bacteria; tanks in Experiment 2 were inoculated with V. parahaemolyticus at a concentration of 10⁶ CFU/mL. The results revealed that short treatments with ozone nanobubbles had minimal impact on shrimp gills, mortality, and growth rates, reduced V. parahaemolyticus concentration in water compared to the other groups, and improve water quality. These laboratory results indicate that ozone nanobubble treatment may be useful for controlling V. parahaemolyticus. More work is needed to find the best protocol to apply the technology on a commercial scale.

• Fisheries and Aquatic Sciences
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• v.25 no.2
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• pp.64-75
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• 2022

This study aimed to investigate the effect of different coating materials on the quality of shrimp (Litopenaeus vannamei) during chilled storage for 10 days. Fresh shrimp were randomly divided into five groups: the control group, the hypotaurine treatment group (2%), the chitosan group (1%), the hypotaurine + chitosan group (2% hypotaurine solution with 1% of chitosan), and the sodium metabisulfite treatment group (1.25%). Compared with other treatments, the lower accumulation of total visible counts (TVC, 5.25 Log₁₀ CFU/g), total volatile basic nitrogen (TVB-N, 22.5 mg/100 g) and thiobarbituric acid values (TBA, 0.58 mg MDA/kg) suggested that coating of chitosan-hypotaurine could retard the microbial activity, protein degradation and lipid oxidation of shrimp. Meanwhile, results demonstrated that the chitosan coating combined with hypotaurine showed an excellent performance in inhibiting quality deterioration (pH 7.5, ∆E 7.0, hardness 393 g, and elasticity 0.69). Furthermore, the melanosis degree of shrimp was alleviated, and the sensory parameters, including appearance, odor and texture, were maintained to the acceptable level by chitosan based hypotaurine treatment during the chilled storage.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2019.10a
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• pp.202-202
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• 2019

Mealworm (Tenebrio molitor) was evaluated to investigate the effect of partial or total replacement of fish meal in diets for white shrimp, Litopenaeus vannamei. Experimental groups of shrimp with average initial body weight (2.43 ± 0.54 g) were fed each with 4 isonitrogeneous (38% crude protein) diets formulated to include 0, 25, 50 and 100% (diets 1 to 4, respectively) of fish meal substituted with mealworm. After eight weeks of feeding trials, shrimp fed with diet 3 and 4 revealed the highest values for live weight gain(8.01 ± 2.51 and 7.93 ± 1.12), specific growth rates (2.70 ± 1.12 and 2.59 ± 0.51) as well as better feed conversion ratio (2.69 ± 0.09 and 2.72 ± 0.19) compared to the control group with statistically significant manner (p<0.05). Survival range was 98% in all the treatments. An increase in weight gain and other growth associated parameters was observed with higher replacement. These results clearly indicate that 50% and 100% of fish meal protein in shrimp diet can be replaced by mealworm not only without any adverse effect but also the effect of promoting growth performance.

• Journal of Environmental Science International
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• v.28 no.1
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• pp.1-6
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• 2019

Ptecticus tenebriferwas incorporated to partially or totally replace the diets of juvenile white shrimp (Litopenaeus vannamei). Experimental groups of shrimp with an average initial body weight of $0.014{\pm}0.001g$ were fed each of the 5 diets formulated to include 0, 25, 50, 75, and 100% (C, T25, T50, T75, and T100, respectively) of Ptecticus tenebriferpowder substituted for commercial feed. After eight weeks of feeding trials, juvenile shrimp fed with diets T25 and T50 showed higher live weight gain ($2.298{\pm}0.405$ and $2.539{\pm}0.406$, respectively), and a better feed conversion ratio ($1.389{\pm}0.246$ and $1.536{\pm}0.246$, respectively) compared to those of shrimp fed a control diet. Survival rate was 98% in all experimental groups except for the T75 group ($66.67{\pm}57.73%$ survival). The levels of immune markers such as beta-glucan binding protein, prophenoloxidase, and crustin associated with the cellular and humoral immunity of shrimp were found to be higher in 25% and 50% commercial feed replacement groups. A reduction in total nitrogen, nitrite nitrogen, and ammonia levels was greater in T25 and T50 rather than in T75 and T100. These results clearly indicate that replacement of feed with 25 to 50% Ptecticus tenebriferpowder in juvenile white shrimp diet was optimal in promoting the growth performance of shrimp without any adverse effects.

• Journal of the Korean Society for Marine Environment & Energy
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• v.7 no.4
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• pp.159-163
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• 2004

This study was performed to estimate the water quality of pH, salinity, dissolved oxygen, ammonium and sulfur hydroxides of sediment in shrimp aquaculture farms of Southwestern coastal of Korea from June to September, 2003. We surveyed the status of water quality and achieved the improve water and sediment quality to restraint the production of ammonium and sulfur hydroxides from sediment of shrimp aquaculture farms. The concentrations of dissolved oxygen increased from noon to the evening for 6 hour and decreased to 2.98 ppm at six o'clock in the next morning and increased repeatedly, even though DO level has a different level in sunny day and cloudy day. This results suggest that the most importance time of the control of DO in shrimp aquaculture farm is next early morning and if the DO concentration increased continuously which may be growing up the concentrations of NH₄/sup +/ and H₂S. The measured of pH and salinity were suitable to growth of shrimp. However, the level of ammonium and sulfur hydroxides produced from the sediments of shrimp aquaculture farms were 2.30 ppm and 0.075 ppm, respectively, which are exceeded to the concentration of guide line for the growth of shrimp. In the results of this study, we found it difficult to improve the water quality using of the present frame of shrimp aquaculture farms. Then, we can improved water quality of DO, NH₄/sup +/ and sediment quality of ORP, H₂S and also achieved down to the rate of shrimp fatal by changed the frame of shrimp aquaculture farms in the scale of laboratory.