Proximate Composition, Flavor-related Components and Sanitation Quality of White Shrimp (Litopenaeus vannamei) from Markets and Farms

Abstract

The proximate composition, flavor-related components and sanitation quality of ten samples of white shrimp obtained from aquaculture ponds and supermarkets were analyzed. White shrimp was a high protein (18.6 to 23.2%) and low fat (0.23 to 0.71%) seafood. The cooked sample had lower moisture content with higher protein. White shrimp was rich in free amino acids (FAA) ranged from 1355~3191 mg/100g. Glycine, arginine, proline, alanine, glutamic acid, and taurine were the predominant compounds. The cooked sample had the lowest FAA amount; however, the aquaculture pond samples showed the higher values. Dipeptides, carnosine and anserine, were not found in the muscle of white shrimp. The ATP-related compounds ranged from 8.2~16.0 μmol/g, and IMP, AMP, and inosine were the major ones. The cooked sample had the lowest amount. The volatile basic nitrogen (VBN) and total plate count (TPC) of all samples presented lower than the limited value, and SO2 was detected in 5 samples from markets. Farmed samples showed the lower K value and VBN level than commercial products.採自市場與養殖場之10種白蝦分別分析其生化學組成、風味成分與衛生品質。白蝦屬低脂(0.23 to 0.71%)高蛋白(18.6 to 23.2%)水產品，冷凍熟蝦樣品水分含量較低，但蛋白質相對較高。白蝦游離胺基酸(FAA)含量高(1355~3191 mg/100g)，甘胺酸、精胺酸、脯胺酸、丙胺酸、麩胺酸和牛磺酸為主要FAA，熟蝦樣品總量最低，而養殖場白蝦則相對較高，雙胜之肌與甲肌則未在蝦肉中檢出。核酸化合物含量介於8.19~15.98 μmol/g之間，肌酸(IMP)、AMP與肌為主要化合物，熟蝦樣品總量最低。所有樣品之揮發性鹽基態氮(VBN)與總生菌數(TPC)皆低於衛生標準值，但市場所購之5種樣品檢出二氧化硫，養殖場白蝦之K值與VBN低於市售產品。