Investigation of Proximate Value, Sensorial Evaluation, Flesh Yield of Shrimp (Parapenaus longirostris) (Lucas, 1846) between Populations in the Marmara and Northern Aegean Sea
Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 32769
Investigation of Proximate Value, Sensorial Evaluation, Flesh Yield of Shrimp (Parapenaus longirostris) (Lucas, 1846) between Populations in the Marmara and Northern Aegean Sea

Authors: Zafer Ceylan, Gülgün F. Unal Sengor, Onur Gönülal

Abstract:

The differences on proximate composition, sensorial analysis (for raw and cooked samples) and flesh productivity of the samples of Parapenaus longirostris that were caught in the North Aegean Sea and Marmara Sea were investigated. Moisture, protein, lipid, ash, carbohydrate, energy content of the North Aegean Sea shrimp were found 74.92 ± 0.1, 20.32 ± 0.16, 2.55 ± 0.1, 2.13 ± 0.08, 0.08%, 110.1 kcal/100 g, respectively. On the other hand, the Marmara Sea shrimp was found 76.9 ± 0.02, 19.06 ± 0.03, 2.22 ± 0.08, 1.51 ± 0.04, 0.33, 102.77 kcal/100g, respectively. Protein, lipid, ash and energy values of the Northern Aegean Sea shrimp were higher than the Marmara Sea shrimp. On the other hand, moisture, carbohydrate values of the Northern Aegean Sea shrimp were lower than the Marmara samples. Sensorial analyses were carried on for raw and cooked samples. Among all properties for raw samples, flesh color, shrimp connective tissue, shrimp body parameters were different from each other according to the result of the panel. According to the result of the cooked shrimp samples among all properties, cooked odour, flavor and texture were different from each other as well. Especially, flavor and textural properties of cooked shrimps of the Northern Aegean Sea were higher than the Marmara Sea shrimp. The flesh yield of the Northern Aegean Sea shrimp was found 46.42%, while Marmara Sea shrimp was found 47.74%.

Keywords: Proximate value, sensorial evaluation, Parapenaus longirostris flesh yield.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1093432

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2017

References:


[1] Anon. 2014. http://seafoodhealthfacts.org/seafood_choices.
[2] Sioen, I., Matthys, C., De Backer, G., Van Camp, J., & Henauw, S. D. (2007). Importance of seafood as nutrient source in the diet of Belgian adolescents. Journal of Human Nutrition and Dietetics, 20(6), 580-589.
[3] He, K., Song, Y., Daviglus, M. L., Liu, K., Van Horn, L., Dyer, A. R., & Greenland, P. (2004). Accumulated evidence on fish consumption and coronary heart disease mortality a meta-analysis of cohort studies. Circulation, 109(22), 2705-2711.
[4] Ravichandran, S., Rameshkumar, G., & Prince, A. R. (2009). Biochemical composition of shell and flesh of the Indian white shrimp Penaeus indicus (H. milne Edwards 1837). American-Eurasian Journal of Scientific Research, 4(3), 191-194.
[5] AOAC, 1998d, Official Method 980.46, Moisture in Meat. In: Official Methods of Analysis of AOAC International, Cunniff, P. Ed. Chapter 39, 16th Ed. AOAC, Gaitherbury, MD., USA.
[6] AOAC, 1998b, Fish and Other Marine Products, Official Method 938.08, Ash of Seafood. In: Official Methods of Analysis of AOAC International, Cunniff, P.Ed. Chapter 35, 16th Ed. AOAC, Gaitherbury, MD., USA.
[7] AOAC, 1998c, Fish and Other Marine Products, Official Method 948.15, Fat (crude) method in Seafood. In: Official Methods of Analysis of AOAC International Chapter 35, 16th Ed. 4th Rev. Vol II. ed. by P. Cunniff. Gaitherbury, MD., USA.
[8] AOAC, 1998a, Meat and Meat Products: Official Method 928.08, Nitrojen in Meat, Kjeldahl Method. In: Official Methods of Analysis of AOAC International, Cunniff, P. Ed. Chapter 39, 16th Ed. AOAC, Gaitherbury, MD., USA
[9] Merrill, A. L., and Watt, B. K. 1973. Energy value of foods. Retrieved from http://www.nal.usda.gov/foodcomp/Data/Classics/ah74.pdf
[10] Watt B. K., Mersil, A. L. 1975. Composition of foods-aw processed, prepared. USDA agriculture handbook, Washington., Vol. 8. 346–366 p
[11] Liu, L., Liu, C. C., Zhao, Y., Wang, X. C., & Li, J. L. (2010). Recent advances in the healthcare function and food safety of Antarctic Krill. Food Science, 31(17), 443-447.
[12] Kalıştır, S. 2008. Marine edilmiş çimçim karidesi (Metapenaeus stebbingi)’nin buzdolabinda (+4oC) depolama süresince kimyasal ve duyusal kalitesindeki değişimler. Çukurova Üniversitesi Fen Bilimleri Enstitüsü (in Turkish).
[13] I.M. Abdul-Sahib and S. G. Ajeel 2005 Biochemical constituents and nutritional values for the males and females of the commercial penaeid shrimp Metapenaeus affinis (H. Milne -Edwards) J.Basrah Researches (Sciences) Vol.31. Part.1. 35 – 40
[14] Alasalvar, C., Taylor, K. D. A., Öksüz, A., Shahidi, F., & Alexis, M. (2002). Comparison of freshness quality of cultured and wild sea bass (Dicentrarchus labrax). Journal of food science, 67(9), 3220-3226.
[15] Luzia, L. A., Sampaio, G. R., Castellucci, C., & Torres, E. A. (2003). The influence of season on the lipid profiles of five commercially important species of Brazilian fish. Food chemistry, 83(1), 93-97.
[16] Grigorakis, K., Alexis, M. N., Taylor, K. D., & Hole, M. (2002). Comparison of wild and cultured gilthead sea bream (Sparus aurata); composition, appearance and seasonal variations. International journal of food science & technology, 37(5), 477-484.
[17] Oksuz A., Ayse O, Mevlut A, Gozde G and Jelena M 2009 Comparative Study on Proximate, Mineral and Fatty Acid Compositons of Deep Seawater Rose Shrimp (Parapenaeus longirostris, Lucas 1846) and golden Shrimp (Plesionika martia, A. Milne-Edwards, 1883) Journal of Animal and Veterinary Advances 8 (1): 183-189.
[18] Ali, M.H.F (2011). Quality evaluation of some fresh and imported frozen seafood. Journal of Food Science and Technology, 3(1): 83-88.
[19] Archer, M. 2010 Sensory assessment score sheets for fish and shellfish- Torry & QIM.