In a study on ponds in the Golestan Province, Iran, a number of shrimps was caught and identified as Macrobrachium nipponense. Due to the. A population of the Oriental River Prawn Macrobrachium nipponense is recorded from Anzali Lagoon, along the shores of the southern Caspian Sea in Iran, with. The oriental river prawn (Macrobrachium nipponense) is mainly distributed in East Asia. The phylogeography, population genetic structure and.

Author: Kajirn Faelkis
Country: Seychelles
Language: English (Spanish)
Genre: Education
Published (Last): 27 November 2006
Pages: 179
PDF File Size: 12.20 Mb
ePub File Size: 10.11 Mb
ISBN: 702-6-96074-771-7
Downloads: 65142
Price: Free* [*Free Regsitration Required]
Uploader: Braktilar

And that can guarantee the health of the community in the field of dry products.

After the distillation, the solution collected in a receiver flask was titrated to purple endpoint 0. Librarian administrators click here.

There was a problem providing the content you requested

The distilling flask was heated so that liquid was boiled in exactly 10 min. In this study, the results of measuring the protein content of dried shrimp indicated the high protein content.

Culture of freshwater prawns in China. It shows in all lagoons for male and female growth is positive Allometric. The Gorganrud River shows the maximum EC, Briefly, 10 g sample and ml distilled water was added to a round bottom distillation flask ml.

The dried shrimp by the cabinet-type air dryer compared to dried shrimp by the oven and vacuum dryers reduced the number of microorganisms and showed statistically a significant difference.


Complete genome sequence of the shrimp white spot bacilliform virus. Therefore, the results of this study indicate that the use of metalized films is more suitable for maintaining the quality of shrimp meat.

Also, the brown index BI was calculated by the following formula:. Epidemiology of infectious diseases in cultured white shrimp Penaeus vannamei with emphasis on white spot disease: The results of measuring FFA in terms of oleic acid content are given in Table 3.

The ash was then cooled and transferred to a volumetric flask. The flask was rinsed with chloroform, added washings to separator funnel and left 2 or 3 h or preferably overnight at room temperature.

Samples were sampled at 1, 3 and 6 months intervals with macrkbrachium replications Figure 1. The tiny shrimp is commonly used as a dry product. Totally, all treatments were in a good condition in terms of lipid oxidation until the sixth month, except that dried shrimp in oven dryer showed a higher amount of thiobarbituric acid every macrobrzchium months than dried shrimp by two other methods.

To small blender jar, was added 10 g sample, 50 ml chloroform and 50 ml methanol. One of the pleasures of the life is eating a delicious food, which is not far from the reality.

Macrobrachium nipponense – Taxonomy Result

Steps to catch and prepare a dry product from M. The parameters b of length-weight relationship in Alagol, Almagol, Ajigol were 3.


Tolerance of Macrobrachium rosenbergii to white spot syndrome virus. Sensory evolution of dried shrimps by three methods cabinet-type air, oven and under vacuum dryers during 6 months storage at ambient temperature.

Its price is heavily nipponende on its quality. That was washed with distilled water and the volume was adjusted to ml and then filtered by Whatman No. Any other coaching guidance?

Analyzing dried shrimp showed that they can be a very rich source marcobrachium protein and used as a healthy food in the market by the consumer. The flavour and taste of dried shrimp in the first month also had a good rating for 6 months.

Macrobracgium in fatty acid profile, proximate composition, physical analysis, sensory evaluation and counting of colonies were studied. Susceptibility of juvenile Macrobrachium rosenbergii to different doses of high and low virulence strains of white spot syndrome virus WSSV.

Optimization of experimental infection protocols for the estimation of genetic parameters of resistance to white spot syndrome virus WSSV in Penaeus Litopenaeus vannamei. The presence of such compounds causes changes in nipponrnse sensory characteristics, including flavor and odor of products.