• Title, Summary, Keyword: shrimp

Search Result 809, Processing Time 0.047 seconds

A Study on Price Discovery Function of Japan's Frozen Shrimp Future Market (일본 냉동새우 선물시장의 가격발견기능에 관한 연구)

  • Nam Soo-Hyun
    • The Journal of Fisheries Business Administration
    • /
    • v.37 no.1
    • /
    • pp.95-110
    • /
    • 2006
  • Japan's frozen shrimp future market is the only fisheries future commodity market in the world. This empirical study examines the lead and lag relationship between Japan frozen shrimp spot and future markets using the daily prices from August 1, 2002 to December 31, 2005. Frozen shrimp future contract is listed on Japan Kansai Commodities Exchange. Japan imports approximately 250,000 tons of frozen shrimp annually, of which just under 70,000 tons, nearly 30%, are black tiger shrimp. Approximately 90% of black tiger shrimp are caught in Indonesia, India, Thailand and Vietnam, and the two largest consumers of these shrimp are Japan and the U.S.A. Kansai Commodities Exchange adopts the India black tiger shrimp as standard future commodity. We use unit root test, Johansen cointegration test, Granger causality test, Vector autoregressive analysis and Impulse response analysis. However, considering the long - term relationships between the level variables of frozen shrimp spot and futures, we introduced Vector Error Correction Model. We find that the price change of frozen shrimp futures with next 1, 2, 3, 4, 5 month maturity have a strong predictive power to the change of frozen shrimp spot and the change of frozen shrimp spot also have a predictive power to the change of frozen shrimp with next 1, 2, 3 month maturity. But, the explanatory power of the frozen shrimp futures is relatively greater than that of frozen shrimp spot.

  • PDF

Genetic Distances between Two Cultured Penaeid Shrimp (Penaeus chinensis) Populations Determined by PCR Analysis

  • Yoon, Jong-Man
    • Development and Reproduction
    • /
    • v.23 no.2
    • /
    • pp.193-198
    • /
    • 2019
  • Genomic DNA samples were obtained from cultured penaeid shrimp (Penaeus chinensis) individuals such as fresh shrimp population (FSP) and deceased shrimp population (DSP) from Shinan regions in the Korean peninsula. In this study, 233 loci were identified in the FSP shrimp population and 162 in the DSP shrimp population: 33 specific loci (14.2%) in the FSP shrimp population and 42 (25.9%) in the DSP population. A total of 66 (an average of 9.4 per primer) were observed in DSP shrimp population, whereas 55 unique loci to each population (an average of 7.9 per primer) in the FSP shrimp population. The Hierarchical dendrogram extended by the seven oligonucleotides primers indicates three genetic clusters: cluster 1 (FRESH 01, 02, and DECEASED 12, 13, 15, 16, 17, 19, 20, 22) and cluster 2 (FRESH 03, 04, 05, 06, 07, 08, 09, 10, 11, and DECEASED 14, 18, 21). Among the twenty-two shrimp, the shortest genetic distance that exposed significant molecular differences was between individuals 20 and 16 from the DSP shrimp population (genetic distance=0.071), while the longest genetic distance among the twenty-two individuals that established significant molecular differences was between individuals FRESH no. 02 and FRESH no. 04 (genetic distance=0.477). In due course, PCR analysis has revealed the significant genetic distance among two penaeid shrimp populations.

Studies on the Brine Shrimp Toxicity of Crude Drugs (I) (수종생약의 Brine Shrimp 독성에 관한 연구(I))

  • Kim, Youn-Chul;Kim, Jeung-Hee
    • Korean Journal of Pharmacognosy
    • /
    • v.24 no.3
    • /
    • pp.263-265
    • /
    • 1993
  • Brine shrimp toxicity of water extracts of twenty three crude drugs was tested by the brine shrimp bioassay. Eight crude drugs were shown to have 100% mortality in $1000{\;}{\mu}g/ml$. They were fractionated by Amberlite XAD-2 column chromatography and were tested by the brine shrimp bioassay. Methanol fraction of Rhei Rhizoma $(LC_{50}=49.60{\;}{\mu}g/ml)$ and Cantharis $(LC_{50}=54.08{\;}{\mu}g/ml)$ were shown to have potent brine shrimp toxicity in this test.

  • PDF

Assessment of Quality Characteristics of the Shrimp Powder, Jook, for Elderly Foodservice Operation (노인급식에 적용하기 위한 새우 죽의 물리적, 관능적 품질특성 평가)

  • Cho, Hee-Sook;Kim, Kyung-Hee
    • Journal of the Korean Society of Food Culture
    • /
    • v.24 no.4
    • /
    • pp.419-425
    • /
    • 2009
  • This study examined the effects of added amounts of shrimp powder on the physical and sensory properties of Jook for elderly foodservice operation. According to the amylograph data, the composite shrimp flour-wheat flour samples increased the gelatinization temperature, with increasing shrimp-flour content; moreover, initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. As the level of shrimp powder in samples increased, L-values decreased, and a-values and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of shrimp powder increased. Sensory characteristics, such as nutty taste, color, viscosity, and overall preference increased significantly with the addition of shrimp powder. In conclusion, to enhance the quality of Jook, a 3% addition of shrimp powder would be the most beneficial.

Effects of three different dietary plant protein sources as fishmeal replacers in juvenile whiteleg shrimp, Litopenaeus vannamei

  • Bae, Jinho;Hamidoghli, Ali;Djaballah, Marouane Sad;Maamri, Salha;Hamdi, Ayoub;Souffi, Ismai;Farris, Nathaniel Wesley;Bai, Sungchul C.
    • Fisheries and aquatic sciences
    • /
    • v.23 no.1
    • /
    • pp.2.1-2.6
    • /
    • 2020
  • Background: As the cost of fishmeal continues to rise, there will be a need to optimize the diet by minimizing dietary fishmeal inclusion in aquafeed. In this study, a 7-week experiment was conducted to evaluate soybean meal, fermented soybean meal (soytide), and sesame meal as fishmeal replacers in whiteleg shrimp, Litopenaeus vannamei. Methods: A 30%-based fishmeal diet was considered as control (CON), six other diets were prepared by replacing 20% or 40% of fishmeal with soybean meal (SB20 and SB40), fermented soybean meal (ST20 and ST40), or sesame meal (SM20 and SM40) from the CON diet. Twenty shrimp with average initial weight of 0.65 ± 0.05 g (mean ± SD) were randomly distributed into 21 tanks (45 L) and fed four times a day. Water temperature was controlled at 28 ± 1 ℃ and aeration was provided by air stones. Results: Weight gain, specific growth rate, feed efficiency, and protein efficiency ratio of shrimp fed CON showed no significant differences compared to shrimp fed all the other diets. However, growth performance of shrimp fed ST20 diet was significantly higher than those of shrimp fed the SM20 and SM40 diets (P < 0.05). Superoxide dismutase activity (SOD) of shrimp fed CON, ST20, and ST40 diets was significantly higher than those of shrimp fed the SB40 and SM40 diets. But there were no significant differences among shrimp fed CON, SB20, ST20, ST40, and SM20 diets. Also, lysozyme activity of shrimp fed ST20 diet was significantly higher than those of shrimp fed the SB40 and SM40 diets. Although, lysozyme activity of shrimp fed the CON diet was not significantly different compared to shrimp fed all the other experimental diets. Conclusions: Therefore, SB, ST, and SM could replace 40% of fishmeal based on growth performance and lysozyme. According to the SOD activity, SB and SM could replace 20% of fishmeal and ST could replace 40% of fishmeal in juvenile whiteleg shrimp Litopenaeus vannamei.

Allergenicity Changes in Raw Shrimp (Acetes japonicus) and Saeujeot (Salted and Fermented Shrimp) in Cabbage Kimchi due to Fermentation Conditions

  • Park, Jin-Gyu;Saeki, Hiroki;Nakamura, Atsushi;Kim, Koth-Bong-Woo-Ri;Lee, Ju-Woon;Byun, Myung-Woo;Kim, Seong-Mi;Lim, Sung-Mee;Ahn, Dong-Hyun
    • Food Science and Biotechnology
    • /
    • v.16 no.6
    • /
    • pp.1011-1017
    • /
    • 2007
  • Saeujeot (salted and fermented shrimp) and kimchi are traditional Korean fermented foods. Even though shrimp have often induced severe allergic reactions in sensitized individuals, few studies have investigated the allergenicity of shrimp. The aim of this study was to observe the changes of pH and allergenicity of raw shrimp (Acetes japonicus) and saeujeot in cabbage kimchi during fermentation using competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). Fermentation was carried out at different temperatures (25, 15, and $5^{\circ}C$). The pH of cabbage kimchi added with raw shrimp or saeujeot slowly decreased at lower temperature ($5^{\circ}C$) at the end stage of the fermentation process. The binding ability of serum obtained from patients allergic to raw shrimp against shrimp tropomyosin and saeujeot in kimchi rapidly decreased during longer fermentation periods and higher temperature ($25^{\circ}C$). In conclusion, the allergenicity of both raw shrimp and saeujeot in kimchi decreased during fermentation but the decrease in allergenicity of saeujeot was greater than observed for raw shrimp.

Screening of Biological Activity of Crude Drugs Using Brine Shrimp Bioassay (Brine Shrimp Bioassay를 이용한 수종생약의 생리 활성 검색)

  • Lee, Ji-Sook;Kim, Jin-Woong
    • Korean Journal of Pharmacognosy
    • /
    • v.21 no.1
    • /
    • pp.100-102
    • /
    • 1990
  • Brine shrimp bioassay has been frequently utilized as a basic screening method for detecting a broad range of bioactive compounds from natural products. Each methanol, chloroform, and water extract of thirty-eight crude drugs were screened in the brine shrimp bioassay, and a number of crude drugs exhibited toxicity against brine shrimp nauplii.

  • PDF

Assessment of Quality Characteristics of Maejakgwas Prepared with Shrimp Powder as a Snack Served to Kindergarteners (유치원 간식 급식에 활용하기 위한 새우 매작과의 품질 특성 평가)

  • Kim, Kyung-Hee;Cho, Hee-Sook
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.19 no.3
    • /
    • pp.401-408
    • /
    • 2009
  • The purpose of this study was to investigate the quality characteristics of Maejakgwas prepared with different concentrations of shrimp powder (0, 1, 2, 3, 4%) substituted for flour as a snack food for kindergarteners. The pH of the Maejakgwas dough decreased significantly as the level of shrimp powder increased; however, there were no significant differences in dough values among the test groups. Furthermore, the spread factor values of the groups were found to be inversely proportional to the shrimp powder concentration. Hunter's color L, a and b values decreased significantly as the level of shrimp powder increased. Moreover, the 2~4% shrimp powder groups had increased levels of hardness, cohesiveness, springiness, and brittleness when compared to the control. Finally, an acceptance test, the Maejakgwas sample containing 3% shrimp powder received the highest scores.

  • PDF

Quality Characteristics of Tofu Added with Shrimp Powder (새우 분말 첨가가 두부의 품질 특성에 미치는 영향)

  • Cho, Hee-Sook;Kim, Kyung-Hee
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.19 no.5
    • /
    • pp.743-749
    • /
    • 2009
  • This study was conducted to investigate the quality characteristics of tofu prepared with the addition of shrimp powder. Moisture, crude ash, carbohydrate, crude protein, crude lipid of the used shrimp powder were 3.81%, 0.70%, 42.15%, 49.36%, and 3.98%, respectivly. The yield rate of the tofu did not differ significantly according to the level of added of shrimp powder, however there was a significant decrease in pH and a significant increase in acidity. The L and b values of the tofu were decreased as the amount of shrimp powder in the formulation increased, whereas the a values was increased. Furthermore, hardness was significantly increased as the level of shrimp powder increased. In terms of overall acceptability, the preferred tofu samples were the control and that containing 2.0% shrimp powder addition group.

  • PDF

The Speculative Efficiency of Frozen Shrimp Futures Market (새우 선물시장의 투기 효율성에 관한 연구)

  • Kang, Seok-Kyu
    • The Journal of Fisheries Business Administration
    • /
    • v.38 no.2
    • /
    • pp.63-78
    • /
    • 2007
  • The objective of this study is to examine the speculative efficiency of shrimp futures market. Testing for the speculative efficiency hypothesis is carried out using Johansen's the maximum-likelihood cointegration method and Fama(1984) regressison model. Analysis data are obtained Kansai Commodities Exchange in Osaka and are daily data of frozen shrimp futures and cash prices for all trading days in the time period from September 6, 2002, frozen shrimp futures is introduced, to May 10, 2007. The empirical results are summarized as follows:First, there exists the cointegrating relationship between realized spot India 16/20, Indonesia 16/20, vietnam 16/20 prices and futures prices of the 14 day to maturity. Second, shrimp futures contract prices do not behave as unbiased predictor s of future spot shrimp prices. This indicates that the shrimp futures market is inefficient.

  • PDF