Shrimp Related Publications

Authors: S. Piratheepa, G. Rajendramani, T. Eswaramohan

Abstract:

Current study was conducted for one year from June 2014 to May 2015, with an objective of identification of fish and shellfish diversity in the Thondamanaru lagoon ecosystem. In this study, 11 species were identified from Thondamanaru lagoon, Jaffna, Sri Lanka. There are four fishes, Chanos chanos, Hemirhamphus sp., Nematalosa sp. and Mugil cephalus and seven shell fishes, Penaeus indicus, Penaeus monodon, Penaeus latisulcatus, Penaeus semisulcatus, Metapenaeus monoceros, Portunus pelagicus and Scylla serrata. Species composition of Mugil cephalus, Penaeus indicus and Metapenaeus monoceros was high during rainy seasons. However, lagoon is being subjected to adverse environmental conditions that threaten its fish and shellfish biodiversity due to lack of saline water availability and changes in rainfall pattern.

Keywords: Diversity, Shrimp, shell fish, Thondamanaru lagoon

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Authors: A. R. Shirazinejad, I. Noryati, A. Rosma, I. Darah

Abstract:

Lactic acid alone and its combined application with nisin were evaluated for reducing population of naturally occurring microorganisms on chilled shrimp. Fresh shrimps were dipped in 0, 1.0% and 2.0% (v/v) lactic acid alone and their combined application with 0.04 (g/L/kg) nisin solution for 10 min. Total plate counts of aerobic bacteria (TPCs), Psychrotrophic counts, population of Pseudomonas spp., H2S producing bacteria and Lactic acid bacteria (LAB) on shrimps were determined during storage at 4 °C. The results indicated that total plate counts were 2.91 and 2.63 log CFU/g higher on untreated shrimps after 7 and 14 days of storage, respectively, than on shrimps treated with 2.0% lactic acid combined with 0.04 (g/L/kg) nisin. Both concentrations of lactic acid indicated significant reduction on Pseudomonas counts during storage, while 2.0% lactic acid combined with nisin indicated the highest reduction. In addition, H2S producing bacteria were more sensitive to high concentration of lactic acid combined with nisin during storage.

Keywords: Shrimp, lactic acid, nisin, spoilage bacteria

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