• Development and Reproduction
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• v.23 no.2
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• pp.193-198
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• 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.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.2
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• pp.216-223
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• 2001

The digestibility of organic matter (OM), crude protein (CP), ether extract and amino acids of a cassava root meal and rice bran diet, without (Basal) and with inclusion of fish meal (FM) or fresh (FSB) or ensiled (ESB) shrimp by-product in growing pigs (Large White$\times$Mong Cai) fitted with post-valve T-caecum (PVTC) cannulas was studied in a $4{\times}4$ change-over experiment. Significantly higher ileal digestibility of OM in the basal and FM diets and lower ileal digestibility of CP in the basal and ESB diets were found (p<0.05). Total tract digestibilities of OM and CP of diet ESB were lower (p<0.05) than in the other diets. The apparent ileal digestibilities of most amino acids were higher (p<0.05) in diets FM, FSB and ESB than in the basal diet. There was no difference (p>0.05) in the ileal digestibility of individual amino acids between diets FM, FSB and ESB, except for threonine, alanine and glycine. The estimated apparent ileal digestibility of individual amino acids in ensiled shrimp by-product was lower (p<0.05) than in fresh shrimp by-product and fish meal. In conclusion, as a result of the reduced daily intake of the diets containing shrimp by-products and lower ileal and total tract digestibility of both fresh and ensiled shrimp by-products complete replacement of fish meal cannot be recommended. The ensiled shrimp by-product was inferior nutritionally compared with fresh shrimp by-product. However, lower daily feed intakes of both the FSB and ESB diets suggest that the replacement should only be made partially, in order not to reduce the overall performance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.2 no.1
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• pp.49-54
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• 1973

In this paper, the effect of Ever-Fresh, a kind of preservatives for fish and shellfish, on fish and shrimp during ice storage were investigated. The results are as follows: 1. K value representing the ratio of optical densities of inosine and hypoxanthine fraction and total nucleotide fraction at 250nm could be useful as an index to measure the freshness of fish and shrimp during ice storage. 2. Volatile basic nitrogen could be also useful as an index to measure the freshness of shrimp during ice storage. 3. Ever-Fresh treatment of conger eel, half-beak, and shrimp appeared effective on keeping freshness during the early stage of ice storage. 4. Ever-Fresh treated shrimp showed lower thiobarbituric acid value as compared with the control during the early stage of ice storage.

• Fisheries and Aquatic Sciences
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• v.25 no.12
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• pp.619-625
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• 2022

The study carried out a 15-day feeding trial of the fleshy shrimp broodstock that have just finished their first spawn using five different maturation feed types (three types of manufactured feed, fresh feed, and commercial feed) to induce multiple spawning in the shrimp and then analyzed and compared hemolymph levels of total protein, total lipid, hemocyanin, glucose, and cholesterol as well as ovary histology between the treatments to identify the potential of the experimental diets to be utilized as maturation feed. The study found that the manufactured diets of polychaetes + clam and polychaetes + clam + squid resulted in significantly higher levels of lipid and protein in shrimp hemolymph suggesting an indicator of multiple spawning in the fleshy shrimp. The other manufactured diet of polychaets + squid led to the highest 2nd spawning with significantly lower levels of lipid, protein, and cholesterol in shrimp hemolymph. The fresh feed treatment showed similar hematological as well as histological responses to the manufactured diet of polychaetes + squid, but with a significantly lower spawning volume compared to the other treatments. The study demonstrated that the manufactured diets could replace fresh feed as maturation feed and attain a higher shrimp maturation than the commercial feed.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.17-24
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• 1989

Effects of cooking and drying methods on the lipids content and neutral lipid component of shrimp, Metapenaeus joyneri, were investigated. Total lipid content of the fresh shrimp was 6.0%(dry basis), which was not changed significantly depending on the cooking and drying methods. Lipid of the fresh shrimp was composed of 36.8% of neutral lipids, 21.5% of glycolipids, and 41.7% of phospholipids. Freeze dried shrimp was substantially higher in neutral lipid contents but lower in glycolipid and phospholipid contents than hot air dried one. Main components of the neutral lipids were triglycerides, free sterols, free fatty acids and esterified sterols. Freeze dried shrimp contained higher triglycerides contents than hot air dried shrimp, whereas free fatty acids content in hot air dried shrimp was greater than that of freeze dried one due to the decomposition of triglycerides to free fatty acids during hot air drying. Major fatty acid composition of the total lipid were palmitoleic acid, eicosapentaenoic acid and docosahexaenoic acid, and that of neutral lipid were palmitic acid, palmitic acid, oleic acid, eicosapentaenoic acid and docosahexaenoic acid in fresh shrimp.

• Journal of Life Science
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• v.15 no.2 s.69
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• pp.248-252
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• 2005

The virions of causative virus for white spot syndrome in cultured Fresh shrimp, Penaeus chinensis were rod-shaped, double envelope. An average size of the virion was 70 nm in diameter and $250\~300$ nm in length. Histopathological test of affected stomach, heart, and lymphoid organ revealed nuclear hypertrophy. Infectivity trials carried out by injection and feeding with purified virus revealed high cumulative mortality to healthy shrimp. The twenty one different protein species were detected in the analysis of virion. The length of total DNA from the purified virus particles were detected as a single band, double-stranded DNA molecule of approximately 114 kb.

• Applied Biological Chemistry
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• v.32 no.3
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• pp.286-294
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• 1989

Effects of cooking and drying methods on the quality of shrimp, Metapenaeus joyneri, were investigated. The cholesterol content of fresh shrimp was 81.4mg/100g of dry basis. It was $5{\sim}28%$ less in freeze dried shrimps as compared to hot air dried shrimps. The volatile basic nitrogen and trimethylamine contents of hot air dried shrimp was higher than those of freeze dried one, but total viable count of freeze dried shrimp was lower than that of hot air dried one. The color of cooked-shrimps was much brighter than uncooked-fresh shrimp. Freeze dried shrimp was lighter than hot air dried one. Total color difference $({\Delta}E)$, however, was opposite to its lightness. The mineral component of fresh shrimp was composed of calcium predominantly, followed by potassium and sodium, which were 96% of the total mineral contents. Cooking and drying methods did not affect the mineral content.

• Journal of Life Science
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• v.8 no.5
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• pp.550-556
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• 1998

In order'to reduce loss of shrimp productivity by viral diseases on the cultured shrimp, we were develope the effective shrimp virus control system. Virus is inactivated by above 5 ppm of chloride and treatment of 50% fresh water. Mortality of infected shrimp is decreased by feeding of immunostimulants such as peptidoglycan and schizophyllan. Mg(OH)$_2$ was one of improvement agents which have best effect on pH, ignition loss(IL), chemical oxidation demand(COD) and total sulfide of water and sediment of shrimp farm.

• Applied Biological Chemistry
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• v.32 no.3
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• pp.278-285
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• 1989

Effects of cooking and drying methods on the taste component and microstructure of shrimp, Metapenaeus joyneri, were investigated. The nucleotides and their related compounds of fresh shirmp such as ATP, ADP, AMP, IMP, inosine and hypoxanthine were detected. AMP was detected as a trace amount in fresh shrimp, however, it increased up to $23.5{\sim}45.7{\mu}$ moles with cooking and drying due to the decomposition of ATP and ADP to AMP during cooking and drying. The major component of the free amino acids of fresh shrimp was arginine followed by glycine, lysine, proline and alanine. These free amino acids contents were 70% of the total free amino acids. One hundred grams of fresh shrimp contained 1,198mg (dry basis) of the total free amino acids. However, for hot air and freeze dried cooked shrimps it was decreased down to 342mg (dry basis) and 503mg (dry basis), respectively. It might be due to the dissolution of soluble amino acids during cooking. Hot air-and freeze-dried fresh shrimps was higher in hardness and brittleness but lower in cohesiveness and gumminess than hot air-and freeze-dried ones with boiling and microwave heating. Freeze dried shrimp had softer myofibril texture than hot air dried one. At the same time, more dense and multiporous structure in the tissue could be obtained from the hot air and freeze drying, respectively, after microwave heating of shrimps.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.69-76
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• 2010

This study was performed to examine the effects of salt addition level on changes in the physicochemical properties and color values of salted shrimp during fermentation. Fresh shrimp were salted with different concentrations (8, 18, 28%) of Chunil salt and fermented at $20^{\circ}C$ for 160 days. In the 8% salted shrimp treatment, volatile basic nitrogen (VBN), amino nitrogen (AN), and trimethylamine (TMA) contents rapidly increased during the fermentation period, while in the 18 and 28% salt groups these increases were reduced throughout the 160 days of fermentation. Thiobarbituric acid (TBA) values increased rapidly for 120 days of fermentation and then decreased. The thiobarbituric acid values of the 18, and 28% salted and fermented shrimp groups were lower than the that of the 8% group. In addition, Hunter's color L, a, and b values decreased as the fermentation period increased.