Chemical and nutritional characterisation of the Central Mediterranean Giant red shrimp (Aristaeomorpha foliacea): Influence of trophic and geographical factors on flesh quality

Bono, G.; Gai, Francesco; Peiretti, P. G.; Badalucco, C.; Brugiapaglia, Alberto; Siragusa, Grazia; Palmegiano, G. B.

doi:10.1016/j.foodchem.2011.07.004

Cited by 39 publications

(31 citation statements)

References 25 publications

(30 reference statements)

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“…Besides, total PUFAs (21.7% to 61.5%) were the highest, followed by SFA (16.9% to 41.3%) and MUFA (9.1% to 42.8%). The Mediterranean giant red shrimp ( Aristaeomorpha foliacea ) has good levels of n‐3 PUFA, particularly EPA and DHA (Bono and others ). Korean shellfish species are rich in EPA and DHA and are low in MUFA (Surh and others ).…”

Section: Proximate Composition Of Shellfishmentioning

confidence: 99%

“…The shallow‐water shrimp species may contain higher levels of PUFA than their deep water counterparts, presumably due to higher contents of PUFA‐rich phytoplankton at the surface. Harvesting areas can influence color and lightness value of Mediterranean giant red shrimp; carotenoids in the crustacean varied with habitats (Bono and others ). Mineral compositions of mollusks depend on their living environments (FAO/INFOODS ).…”

Section: Proximate Composition Of Shellfishmentioning

confidence: 99%

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Shellfish: Nutritive Value, Health Benefits, and Consumer Safety

Venugopal

Gopakumar

2017

Comp Rev Food Sci Food Safe

250

156

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Shellfish is a major component of global seafood production. Specific items include shrimp, lobsters, oysters, mussels, scallops, clams, crabs, krill, crayfish, squid, cuttlefish, snails, abalone, and others. Shellfish, in general, contain appreciable quantities of digestible proteins, essential amino acids, bioactive peptides, long-chain polyunsaturated fatty acids, astaxanthin and other carotenoids, vitamin B 12 and other vitamins, minerals, including copper, zinc, inorganic phosphate, sodium, potassium, selenium, iodine, and also other nutrients, which offer a variety of health benefits to the consumer. Although shellfish are generally safe for consumption, their exposure to diverse habitats, the filter feeding nature of shellfish such as oysters, clams, and mussels, and unhealthy farming and handling practices may occasionally entail health risks because of possible presence of various hazards. These hazards include pathogenic organisms, parasites, biotoxins, industrial and environmental pollutants, heavy metals, process-related additives such as antibiotics and bisulfite, and also presence of allergy-causing compounds in their bodies. Most of the hazards can be addressed by appropriate preventive measures at various stages of harvesting, farming, processing, storage, distribution, and consumption. Furthermore, consumer safety of shellfish and other seafood items is strictly monitored by international, governmental, and local public health organizations. This article highlights the nutritional value and health benefits of shellfish items and points out the various control measures to safeguard consumer safety with respect to the products.

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Section: Proximate Composition Of Shellfishmentioning

confidence: 99%

Section: Proximate Composition Of Shellfishmentioning

confidence: 99%

Shellfish: Nutritive Value, Health Benefits, and Consumer Safety

Venugopal

Gopakumar

2017

Comp Rev Food Sci Food Safe

250

156

View full text Add to dashboard Cite

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“…This result was confirmed by gut content analysis, with several specimens having fed on crabs of similar size that were appropriate for their current stage of the growing cycle. Crustaceans and fish are rich in important nutrients, such as essential amino acids and omega 3 fatty acids (King et al, 1990;Bono et al, 2012), and were sufficient for the maintenance and growth of tub gurnard under farmed conditions in this study. The FCR appeared to be high but it is necessary to consider that the fresh weight of food items with high moisture content was used in the calculation of the FCR.…”

Section: Discussionmentioning

confidence: 65%

Suitability of artisanal fishery discards as feed for juvenile tub gurnard (Chelidonichthys lucerna L.) reared in sea bottom cages in the mid Adriatic Sea

Roncarati¹,

Mariotti

Felici

et al. 2016

Medit. Mar. Sci.

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“…Logo, a aparência do produto desempenha papel significativo para sua alta aceitação (BONO et al, 2012 Tanto para os níveis de vermelho (a*), quanto os de amarelo (*b), amostras tratadas com água obtiveram as maiores médias, diferindo (p<0,05) das amostras tratadas com os aditivos, que foram semelhantes entre si (p>0,05). Durante o cozimento naturalmente ocorre o aumento no teor de vermelho (a*) e de amarelo (b*) no camarão, devido a liberação dos pigmentos carotenoides ligados às proteínas, após a desnaturação proteica.…”

Section: Figura 1 Fluxograma Das Etapas Desenvolvidas No Estudo (Fonunclassified

Uso de aditivos na qualidade física do camarão Litopenaeus vannamei

et al. 2017

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O objetivo deste trabalho foi avaliar a influência de aditivos à base de fosfato e sais, na qualidade física do camarão Litopennaeus vannamei. As amostras de camarão da espécie L. vannamei foram adquiridas em fazenda da região de Mossoró – RN. Após a despesca os camarões foram abatidos e submetidos ao descasque manual. Foram aplicados 4 aditivos utilizados na indústria de processamento de pescado nas concentrações de 5% (NaCl, TPF, BF 30 e BF 512) e o controle pela imersão somente em água, em dois tempos, 60 e 120 minutos de imersão. Logo após o tempo de imersão as amostras foram drenadas durante 1 minuto e submetidas à cocção para análises. Foram realizadas a determinações de pH, textura, capacidade de retenção de água (CRA), perda de massa pós cocção (MPC) e coloração objetiva (L*, a* e b*), todas em três repetições. As médias foram submetidas à análise de variância e ao teste Tukey (p>0,05). O pH não sofreu influência nem dos aditivos nem dos tempos de imersão. Os aditivos à base de fosfato promoveram maior CRA no tempo de 60 minutos de imersão. Neste mesmo tempo, camarões de TPF, BF 30 e BF 512 reduziram a MPC. A textura não foi influenciada pelos tratamentos. Em conjunto, os aditivos a base de sais aumentaram a luminosidade do camarão sendo este efeito proporcional ao tempo de imersão.

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Chemical and nutritional characterisation of the Central Mediterranean Giant red shrimp (Aristaeomorpha foliacea): Influence of trophic and geographical factors on flesh quality

Abstract: The Giant red shrimp (GRS, Aristaeomorpha foliacea) is a seafood product that is highly appreciated on the Italian market. This work aims at investigating whether a close relationship can be established amongst the area of origin, sex and the GRS quality.

Cited by 39 publications

References 25 publications

Shellfish: Nutritive Value, Health Benefits, and Consumer Safety

Shellfish: Nutritive Value, Health Benefits, and Consumer Safety

Suitability of artisanal fishery discards as feed for juvenile tub gurnard (Chelidonichthys lucerna L.) reared in sea bottom cages in the mid Adriatic Sea

Uso de aditivos na qualidade física do camarão <i>Litopenaeus vannamei<i/>

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