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.
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