Control de la Composición Química y Atributos de Calidad de Camarones Cultivados
Keywords:
Calidad post-cosecha camarónAbstract
The consumer’s acceptance of fishery products depends on several attributes: safety, nutrition, flavour, colour
and texture. The seafood farmer has some control of environmental and dietary factors. Culture conditions
can affect the food quality of cultured seafood. This paper summarizes information regarding with the
influence of diet protein and feed toxicology quality on the chemical and edible qualities of cultured shrimp.
The results indicated that feed protein concentration and protein quality had an influence on: a)
hepatopancreas and muscle enzymatic activity; b) chemical, microbiological and nutritional quality of
cultured shrimp; c) thermodynamics properties of shrimp muscle. Feed protein quality affected stroma protein
muscle concentration. The major component of the stroma fraction is collagen. The source of protein
influenced the thermodynamics properties of collagen from shrimp muscle. Those characteristics are related
with storage life and acceptance of cultured shrimp. Shrimp fed with feed of low protein quality or high
protein concentration showed changes in texture as decrease measured in shear force and also the lowest
acceptance of a sensory panel. High micotoxin levels were found on shrimp feed, although it poses a very low
risk to human health, could have an impact on consumer acceptance.
Downloads
References
Beas V., Wagner J., Crupkin M. & Anon M. (1990) Thermal denaturation of Hake (Merluccius hubbsi)
myofibrilar proteins. A differential scanning calorimetric and electrophoretic study. Journal of the Food
Science 55, 683-687.
Bintvihok A., Ponpornpisist A., Tangtrongpiros J., Panichkriankrai W., Rattanapanee R., Doi K. & Kumagi S.
(2003) Aflatoxin contamination in shrimp feed and effects of afaltoxin addition to feed on shrimp
production. Journal of Food Pretection 66, 882-885.
Boonyaratpalin M., Supamattaya K., Verkunpiriya V. & Supraser D. (2001) Effects of aflatoxin B1 on growth
performance, blood components, immune function and histopathological changes in black tiger
shrimp (Penaeus monodon Fabricius) Aquaculture Research 32, 388-398.
Divakaran S. & Tacon A.G. (2000) Studies on the toxicity of shrimp (Penaeus vannamei) fed diets dosed with
afaltoxin B1 to human. Journal of Aquatic Food Product Technology 9, 115-119.
Dunajski E. (1979) Texture of fish muscle. Journal of Texture Studies 10, 301-318.
Ezquerra J.M., García-Carreño F. L. & Haard, N.F. (1998) Effects of feed diets on digestive proteases from
the hepatopancreas of white shrimp (Penaeus vannamei). Journal of Food Biochemistry 21, 401-
Ezquerra J.M., García-Carreño F.L., Arteaga G. & Haard N.F. (1999) Aminopeptidase activity from the
hepatopancreas of white shrimp (Penaeus vannamei) fed with different diets Journal of Food
Biochemistry 23, 59-74.
Ezquerra-Brauer J.M., Parra-Vergara N.V. & Carrillo-Pérez C. (2003a) Efecto de la concentración de proteína en la
dieta sobre la calidad química,microbiológica y textura de camarón blanco (Litopenaeus vannamei)
cultivado. Biotecnia 5, 25-33.
Ezquerra-Brauer J.M., Salazar-Leya J.A., Bringas-Alvarado L. & Rouzaud-Sández O. (2003b) Effect of dietary
protein on muscle collagen, collagenase and shear force of farmed white shrimp (Litopenaeus vannaemi).
European Food Research and Technology 217, 277-280.
Farias S.I., Torres-Arreola W., Burgos-Hernández A. & Ezquerra-Brauer J.M. (2003) Efecto de micotoxinas
comerciales sobre la actividad de tripsina y colagenasa sempiruficadas del hepatopácnreas de camarón
blanco cultivado. Memorias del X Congreso Nacional de Biotecnología y Bioingeniería Institución
Organizadora: Sociedad Mexicana de Biotecnología y Bioengeniería, A.C. Puerto Vallarta, Jalisco, 8 al
de Septiembre 2003.
Gibson R. & Barker P. (1979) The decapod hepatopancreas. Oceanographic Maine. Biology 17, 285-346.
Haard N.F. (1992) Control of chemical composition and food quality attributes of cultured fish. Food
Research International 25, 289-307.
Hamada I., Yabuno F., Furumatsu K. & Niwa E. (1982) The effect of lipid on the heat denaturation of
actomyosin. Bulletin of Japan Society of Science Fish 48, 189-193.
Hsu H.W., Vavak D.L., Satterlee L.D. & Miller G.A. (1977) A multinezyme technique for estimating protein
digestibility. Journal of the Food Science. 42, 1269-1273.
Jiang S.H. (2000) Enzymes and their effects on seafood texture. In: Seafood Enzymes. Utilization and Influence on
Postharvest Seafood Quality (ed. by N..F. Haard and B.K. Simpson), pp. 411-450. Marcel Dekker Inc.
New York, N.Y. USA.
Kim H.A., Meyers S.P. & Godber S. (1996) Anionic trypsin from crayfish hepatopancreas: Effects on protein
degradation of tail meat. Journal of the Food Science. 61, 78-80,96
Kim J., Marshall R. & Wei Ch. (2000) Polypenoloxidase. In: Seafood Enzymes. Utilization and Influence on
Postharvest Seafood Quality (ed. by N..F. Haard and B.K. Simpson), pp. 271-315. Marcel Dekker Inc.
New York, N.Y. USA.
Lee, P. & Lawrence A.L. (1982) A quantitative analysis of digestive enzymes in penaeid shrimp; influences of diet,
age and species. Physiologist 25, 241-245.
Le Moullac G., Van Wormhoudt A. & AQUACOP (1994) Adaptation of digestive enzymes to dietary protein,
carbohidrate and fibre levels and influence of protein and carbohidrate quality in Penaeus vannamei larvae
(Crustacea, Decapoda). Aquatic Living Resources 7, 203-210.
Le Moullac G., Klein B., Sellos D. & Van Wormhoudt A. (1996) Adaptation of trypsin, chymotripsyn and α-
amylase to casein level and protein source in Penaeus vannamei (Crustacea, Decapoda). Journal of
Experimental Marine Biology and Ecology 208, 107-125.
Martone C.B., Busconi L., Folco E.J.E. & Sánchez J.J. (1991) Detection of a trypsin-like serine protease and its
endogenous inhibitor in hake skeletal muscle. Archives of Biochemestry and Biophysical 289, 1-5.
Mohr V. (1986) Control of nutrition and sensory quality of cultured fish. In: Seafood Quality Determination (ed.
D.E. Kramer & J. Liston), pp. 487-496. Elsevier Science Publishers. Amestardam.
Morales L.B. (2003) Detección y Cuantifcación de Fumonisinas y Aflatoxinas en Alimento para Camarón y
Determinación de su Potencial Mutagénico. Tesis de Licenciatura. Departamento de Ciencias Químico
Biológicas. Universidad de Sonora, Hermosillo, Sonora.
Nettleton, J.A. (1985) Seafood Nutrition: Facts, Issues and Marketing of Nutrition in Fish and Shellfish. Osprey
Books, Huntington, New York.
New M.B. (1980) A bibliography of shirmp and prawn nutriton. Aquaculture 21, 101-128.
Ouali A. & Talmant A. (1990) Calpains and calpastatin distribution in bovine , porcine and ovine skeletal
muscles. Meat Science 28, 331-348.
Pike I.H. & Hardy R.W. (1997) Standards for assessing quality of feed ingredients. In Crustacean Nutrition,
advances in World Aquaculture, vol 6, (ed. L.R. D´Abramo, D.E. Conklin and D.M. Akiyama), pp. 473-
World Aquaculture Society, Louisiana.
Rivas Vega M.E. (2000) Efecto del Contenido de Proteína en el Alimento de Camarón Azul (Litopenaeus
stylirostris)Ccultivado sobre la Actividad Proteolítica y Parámetros Calorimétricos y su Relación con la
Perdida de Textura Durante su Almacenamiento en Congelación.Tesis de Maestría. Departamento de
Investigación y Posgrado en Alimentos. Universidad de Sonora, Hermosillo, Sonora.
Rivas-Vega M.E., Rouzaud-Sandez O., Martínez-Córdova L.R. & Ezquerra-Brauer J.M. (2001) Effects of feed
protein levels on digestive proteolytic activity, texture, and thermal denaturation of muscle protein in
reared blue shrimp. Journal of Aquatic Food Product Technology 10, 25-38.
Torres-Mendoza F. (2003) Calidad de la Proteína Durante el Cultivo de Camarón Blanco (Litopenaeus
vannamei): Efecto Sobre la Textura y Actividad Colagenasa Durante el Almacenamiento en Hielo. Tesis
de Licenciatura. Departamento de Ciencias Químico Biológicas. Universidad de Sonora, Hermosillo,
Sonora.
Snook , J.T. & Meyer, J.H. (1964) Effect of diet and digestive processes on proteolytic enzymes. Journal of
Nutrition. 83, 94-102.
Wright D.J., Leach, I.B. & Wilding, P. (1977) Differential scanning calorimetric studies of muscle and its
constituent proteins. Journal of the Science and Food Agriculture 28, 557-564.
Yepiz M. S. (1987) La Nixtamalización como Métodos de Detoxificación de sorgo y maíz contaminado con
aflatoxinas. Tesis de Licenciatura. Departamento de Ciencias Químico Biológicas. Universidad de
Sonora, Hermosillo, Sonora.
