Postmortem Metabolic, Physicochemical, and Lipid Composition Changes in Litopenaeus vannamei in Response to Harvest Procedures

References

• Abe, H., Hirai, S., and Okada, S. 2007. Metabolic responses and arginine kinase expression under hypoxic stress of the kuruma prawn Marsupenaeus japonicus. Comp. Biochem. Physiol. Part A Mol. Integr. Physiol. 146: 40–46.
   PubMed Web of Science ®Google Scholar
• Aguilar, V., Racotta, I. S., Goytortúa, E., Wille, M., Sorgeloos, P., Civera, R., and Palacios, E. 2012. The influence of dietary arachidonic acid on the immune response and performance of Pacific whiteleg shrimp, Litopenaeus vannamei, at high stocking density. Aqua. Nutr. 18: 258–271.
   Web of Science ®Google Scholar
• Albalat, A., Gornik, S. G., Atkinson, R. J. A., Coombs, G. H., and Neil, D. M. 2009. Effect of capture method on the physiology and nucleotide breakdown products in the Norway lobster (Nephrops norvegicus). Mar. Bio. Res. 5: 441–450.
   Web of Science ®Google Scholar
• Atkinson, D. E. 1968. The energy charge of the adenylate pool as a regulatory parameter. Interaction with feedback modifiers. Biochemistry 7: 4030–4034.
   Google Scholar
• Avila-Villa, L. A., Garcia-Sanchez, G., Gollas-Galvan, T., Hernandez-Lopez, J., Lugo-Sanchez, M. E., Martinez-Porchas, M., and Pacheco-Aguilar, R. 2012. Textural changes of raw and cooked muscle of shrimp, Litopenaeus vannamei, infected with necrotizing hepatopancreatitis bacterium (NHPB). J. Tex. Stud. 43: 453–458.
   Web of Science ®Google Scholar
• Beltrán-Lugo, A. I., Maeda-Martínez, A. N., Pacheco-Aguilar, R., and Nolasco-Soria, H. G. 2006. Seasonal variations in chemical, physical, textural, and microstructural properties of adductor muscles of Pacific lions-paw scallop (Nodipecten subnodosus). Aquaculture 258: 619–632.
   Web of Science ®Google Scholar
• Canizales-Rodríguez, D. F., Ocaño-Higuera, V. M., Marquez-Rios, E., Graciano-Verdugo, A. Z., Cárdenas-López, J. L., Yepiz-Gómez, M. S., and Castillo-Yáñez, F. J. 2015. Biochemical, physical, chemical, and microbiological assessment of blue shrimp (Litopenaeus stylirostris) stored in ice. J. Aquat. Food Prod. Tech. 24: 259–269.
   Web of Science ®Google Scholar
• Castillo-Yañez J. F., Pacheco-Aguilar R., Márquez-Ríos E., Lugo-Sánchez M. E., and Lozano-Taylor J. 2007. Freshness loss in sierra fish (Scomberomorus sierra) muscle stored in ice as affected by postcapture handling practices. J. Food Biochem. 31: 56–67.
   Web of Science ®Google Scholar
• Chapman, R. A. and Mackay, K. 1949. The estimation of peroxides in fats and oils by the ferric thiocyanate method. J. Am. Oil Chem. Soc. 360–363
   Web of Science ®Google Scholar
• FAO. 2011. Global Food Losses and Food Waste - Extent, Causes and Prevention. Rome: FAO. P. 23.
   Google Scholar
• Fatima, R., Farooqui, B., and Qadri, R. B. 1981. Inosine monophosphate and hypoxanthine as indices of quality of shrimp (Penaeus merguensis). J. Food Sci. 46: 1125–1127.
   Web of Science ®Google Scholar
• Francis, F. J., and Clydesdale, F. M. 1975. Food Colorimetry: Theory and Applications. New Delhi: Avi Publishing Co.
   Google Scholar
• Fu, L., Zhang, S., Zhou, J., Liu, C., Lin, J., and Wang, Y. 2014a. Alterations of protein expression in the muscle of pacific white shrimp (Litopenaeus vannamei) contribute to postmortem changes. J. Shellfish Res. 33: 815–823.
   Web of Science ®Google Scholar
• Fu, L., Chen, X., and Wang, Y. 2014b. Quality evaluation of farmed whiteleg shrimp, Litopenaeus vannamei, treated with different slaughter processing by infrared spectroscopy. Food Chem. 151: 306–310.
   PubMed Web of Science ®Google Scholar
• García-Sifuentes, C. O., Pacheco-Aguilar, R., Scheuren-Acevedo, S. M., Carvallo-Ruiz, G., Garcia-Sanchez, G., Gollas-Galván, T., and Hernández-López, J. 2013. Effect of ante-mortem hypoxia on the physicochemical and functional properties of white shrimp (Litopenaeus vannamei) muscle stored on ice. Food Sci. Tech. Int. 19: 261–269.
   PubMed Web of Science ®Google Scholar
• Goncalves, A. C., López-Caballero, M. E., and Nunes, M. L. 2003. Quality changes of deepwater pink shrimp (Parapenaeus longirostris) packed in modified atmosphere. J. Food Sci. 68: 2586–2590.
   Web of Science ®Google Scholar
• Gornik, S. G., Albalat, A., Atkinson, R. J. A., Coombs, G. H., and Neil, D. M. 2010. The influence of defined ante-mortem stressors on the early post-mortem biochemical processes in the abdominal muscle of the Norway lobster, Nephrops norvegicus (Linnaeus, 1758). Mar. Bio. Res. 6: 223–238.
   Web of Science ®Google Scholar
• Haard, N. F. 1992. Technological aspects of extending prime quality of seafood. J. Aquat. Food Prod. Tech. 1: 9–27.
   Google Scholar
• Li, Z., Li, X., Wang, Z., Shen, Q. W., and Zhang, D. 2016. Antemortem stress regulates protein acetylation and glycolysis in postmortem muscle. Food Chem. 202: 94–98.
   PubMed Web of Science ®Google Scholar
• Losada, V., Barros-Velázquez, J., Gallardo, J.M., and Aubourg, S.P. 2006. Effect of previous slurry ice treatment on the quality of cooked sardine (Sardina pilchardus). Eur. Food Res. Tech. 224: 193–198.
   Web of Science ®Google Scholar
• Mihaljevic, B., Katusin-Razem, B., and Razem, D. 1996. The reevaluation of the ferric thiocyanate assay for lipid hydroperoxides with special considerations of the mechanistic aspects of the response. Free Rad. Med. 21: 53–63.
   PubMed Web of Science ®Google Scholar
• Neil, D. M. 2012. Ensuring crustacean product quality in the post-harvest phase. J. Invertebrate Pathol. 110: 267–275.
   PubMed Web of Science ®Google Scholar
• Nirmal, N. P. and Benjakul, S. 2009. Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage. Food Chem. 116: 323–331
   Web of Science ®Google Scholar
• Okpala, C. O. R. 2014. Investigation of quality attributes of ice-stored Pacific white shrimp (Litopenaeus vannamei) as affected by sequential minimal ozone treatment. LWT - Food Sci. Tech. 57: 538–547.
   Web of Science ®Google Scholar
• Okpala, C. O. R. 2015. The physicochemical changes of farm-raised Pacific white shrimp (Litopenaeus vannamei) as influenced by iced storage. Food Nutr. Sci. 6: 906–922.
   Google Scholar
• Okpala, C. O. R., Choo, W. S., and Dykes, G. A. 2014. Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice. LWT - Food Sci. Tech. 55: 110–116.
   Web of Science ®Google Scholar
• Palacios, E., Racotta, I.S., Aparicio, B., Arjona, O., and Martínez-Palacios, C. 2007. Lipid classes and fatty acids during embryogenesis of captive and wild silverside (Chirostoma estor estor) from Pátzcuaro Lake. J. Fish Physio. Biochem. 33: 81–91.
   Web of Science ®Google Scholar
• Paterson B. D. 1993. The rise in inosine monophosphate and l-lactate concentrations in muscle of live penaeid prawns (Penaeus japonicus, Penaeus monodon) stressed by storage out of water. Comp. Biochem. Physiol. 106B(2): 395–400.
   Web of Science ®Google Scholar
• Paterson B. D., Goodrick B.G. B. and Grauf S. G. 1995. Inosine monophosphate (IMP) concentration in shrimp flesh cannot be used as an index of “freshness” when comparing shrimp that have been harvested in different ways. J. Aquat. Food Prod. Tech. 4(3): 59–74
   Google Scholar
• Poli, B. M., Parisi, G., Scappini, F., and Zampacavallo, G., 2005. Fish welfare and quality as affected by pre-slaughter and slaughter management. Aquat. Int. 13: 29–49.
   Web of Science ®Google Scholar
• Qiu, W.-Q., Chen, S.-S., Xie, J., Qu, Y.-H., and Song, X. 2016. Analysis of 10 nucleotides and related compounds in Litopenaeus vannamei during chilled storage by HPLC-DAD. LWT - Food Sci. Tech. 67: 187–193.
   Web of Science ®Google Scholar
• Racotta, I.S., and Palacios, E. 1998. Hemolymph metabolic variables in response to experimental manipulation stress and serotonin injection in Penaeus vannamei. J. World Aquacult. Soc. 29: 351–356.
   Web of Science ®Google Scholar
• Rahman, M., Yasmin, L., Kamal, M., Islam, M., Ahmed, S., and Mazid, M. 2000. Studies on the post-mortem changes in shrimp and prawn during ice storage. Pt. 1. Organoleptic and physical changes. Bangladesh J. Fish Res. 4: 83–89.
   Google Scholar
• Ramírez-Guerra, H. E., García-Sifuentes, C. O., Pacheco-Aguilar, R., Ramirez-Suarez, J. C., Lugo-Sánchez, M. E., and Scheuren-Acevedo, S. M. 2012. The influence of ante-mortem hypoxia on the physicochemical stability of myofibrillar proteins in the muscle tissue of white shrimp (Litopenaeus vannamei) exposed to multiple freeze-thaw cycles. Eur. Food Res. Tech. 235: 37–45.
   Web of Science ®Google Scholar
• Robles-Romo, A., Arjona, O., and Racotta, I. S. 2014. Influence of sampling, storage, processing and optimal experimental conditions on adenylate energy charge in penaeid shrimp. Arch. Bio. Sci. 66: 651–666.
   Web of Science ®Google Scholar
• Robles-Romo, A., Zenteno-Savín, T., and Racotta, I. S. 2016. Bioenergetic status and oxidative stress during escape response until exhaustion in whiteleg shrimp Litopenaeus vannamei. J. Exp. Mar. Bio. Eco. 478: 16–23.
   Web of Science ®Google Scholar
• Shahidi, F. 1998. Indicators for evaluation of lipid oxidation and off-flavor development in food. In: Food Flavors: Formation, Analysis and Packaging Influences. E. T. Contis, C. T. Ho, C. J. Mussinan, T. H. Parliament, F. Shahidi, and A. M. Spanier (Eds.). Proceedings of the 9th International Flavor Conference the George Charalambous Memorial Symposium. Developments in Food Science, 40. The Netherlands: Elsevier Science. Pp. 55–68.
   Google Scholar
• Sriket, C., Benjakul, S., Visessanguan W., and Kishimura, H. 2011. Collagenolytic serine protease in fresh water prawn (Macrobrachium rosenbergii): Characteristics and its impact on muscle during iced storage. Food Chem. 124: 29–35.
   Web of Science ®Google Scholar
• Szczesniak, A. S. 2002. Texture is a sensory property. Food Quality and Preference. 13: 215–225.
   Web of Science ®Google Scholar
• Takeungwongtrakul, S., Benjakul, S., and H-kittikun, A. 2012. Lipids from cephalothorax and hepatopancreas of Pacific white shrimp (Litopenaeus vannamei): Compositions and deterioration as affected by iced storage. Food Chem. 134: 2066–2074.
   PubMed Web of Science ®Google Scholar
• Tejada, M. 2009. ATP-derived products and K-value determination. In: Fishery Products: Quality, Safety and Authenticity. H., Rehbein, and J. Oehlenschlager (Eds.). Chichester, UK: Blackwell. Pp. 68–88.
   Google Scholar
• Toyes-Vargas E., Robles-Romo A., Méndez L., Palacios E., and Civera R. 2016. Changes in fatty acids, sterols, pigments, lipid classes, and heavy metals of cooked or dried meals, compared to fresh marine by-products. Anim. Feed Sci. Tech. 221: ( Part A), 195–205.
   Web of Science ®Google Scholar
• Viant, M. R., Rosenblum, E. S., and Tjeerdema, R. S. 2001. Optimized method for the determination of phosphoarginine in abalone tissue by high-performance liquid chromatography. J. Chromatogr. B Biomed. Sci. Appl. 765: 107–111.
   PubMed Web of Science ®Google Scholar
• Zamora-Méndez, S. 2012. Evaluación de las respuestas fisiológicas y estatus energético del camarón blanco, Litopenaeus vannamei, por efecto de distintos procedimientos de muestreo en cultivo intensivo. Master’s Thesis, Centro de Investigaciones Biológicas del Noroeste, La Paz, BCS, México. p. 113.
   Google Scholar
• Zeng, Q. Z., Thorarinsdottir, K. A., and Olafsdottir, G. 2005. Quality changes of shrimp (Pandalus borealis) stored under different cooling conditions. J. Food Sci. 70: s459–s466.
   Web of Science ®Google Scholar