17
from other sea creatures. In the meantime, crab, fish, sponges, and shellfish can be
found in the nets. The shrimp may take a few hours to separate, so that the shrimp
may begin to deteriorate. In addition, exposure to wind and sun on the deck accelerates the deterioration of the shrimp. Therefore, the processing of shrimp starts
on board.
In some fishing boats, the heads of the shrimps are removed. However, this process is mostly applied to large shrimps. If a large amount of small shrimp is caught
or if the port is to be returned in a short time, this is not done. Shrimps are taken into
metal baskets after the heads are removed and washed with sea water flowing
through a hose. They are then stored in the tank of the boat in crushed ice.
Temperatures are very high in southern regions where shrimp is most caught. The
water temperature rises to 30–35 °C at a temperature of approximately 30 °C. On
some of the ships’ metal decks, the temperature rises even higher. As a result,
shrimps are damaged if not processed quickly. Bacterial and autolytic deterioration
together with the so-called “black spot” begins.
2.1.2.1 Spoilage of Shrimps/Prawns
In general, same deteriorative changes are seemed in shellfish as those of fish.
Therefore, degradation of fresh fish or shellfish passes through the following stages:
rigor mortis, dissolution of rigor mortis, autolysis, and bacterial deterioration (Abu
Bakar et al. 2008).
The shelf life of shrimps is variable, and its shelf life depends on the nature of the
shrimp starter flora and the deterioration bacteria that may develop during storage
(Gonçalves et al. 2003). On the other hand, storage conditions are also an effective
Table 2.3 Macro and micro elements of some shrimp species (mg/100 g)
Macro elements
References
Na
K
Ca
Mg
P
Penaeus
semisulcatus
324.6
365.6
10.7
6.91
244.4
Yanar et al. (2011)
128.6–
160.8
214.1–
226.1
60.3–
61.1
157.8–
183.1
Yanar and Celik
(2006)
Metapenaeus
monoceros
123.4–
151.1
215.9–
237.2
59.1–
62.4
163.6–
171.8
Yanar and Celik
(2006)
Metapenaeus affinis 125.2–
125.3
303.1–
355.8
23.6–
24.5
37.2–
41.4
–
Dincer and Aydin
(2014)
Micro elements
Mn
Cu
Zn
Fe
Penaeus semisulcatus
0.13 0.41–0.42 2.36 2.02
Yanar et al. (2011)
0.97 1.36–1.58 Yanar and Celik (2006)
Metapenaeus monoceros
1.41–1.66 Yanar and Celik (2006)
Metapenaeus affinis
0.01 –
–
0.08–0.13
–
Dincer and Aydin (2014)
2.1 Shrimps/Prawns
from other sea creatures. In the meantime, crab, fish, sponges, and shellfish can be
found in the nets. The shrimp may take a few hours to separate, so that the shrimp
may begin to deteriorate. In addition, exposure to wind and sun on the deck accelerates the deterioration of the shrimp. Therefore, the processing of shrimp starts
on board.
In some fishing boats, the heads of the shrimps are removed. However, this process is mostly applied to large shrimps. If a large amount of small shrimp is caught
or if the port is to be returned in a short time, this is not done. Shrimps are taken into
metal baskets after the heads are removed and washed with sea water flowing
through a hose. They are then stored in the tank of the boat in crushed ice.
Temperatures are very high in southern regions where shrimp is most caught. The
water temperature rises to 30–35 °C at a temperature of approximately 30 °C. On
some of the ships’ metal decks, the temperature rises even higher. As a result,
shrimps are damaged if not processed quickly. Bacterial and autolytic deterioration
together with the so-called “black spot” begins.
2.1.2.1 Spoilage of Shrimps/Prawns
In general, same deteriorative changes are seemed in shellfish as those of fish.
Therefore, degradation of fresh fish or shellfish passes through the following stages:
rigor mortis, dissolution of rigor mortis, autolysis, and bacterial deterioration (Abu
Bakar et al. 2008).
The shelf life of shrimps is variable, and its shelf life depends on the nature of the
shrimp starter flora and the deterioration bacteria that may develop during storage
(Gonçalves et al. 2003). On the other hand, storage conditions are also an effective
Table 2.3 Macro and micro elements of some shrimp species (mg/100 g)
Macro elements
References
Na
K
Ca
Mg
P
Penaeus
semisulcatus
324.6
365.6
10.7
6.91
244.4
Yanar et al. (2011)
128.6–
160.8
214.1–
226.1
60.3–
61.1
157.8–
183.1
Yanar and Celik
(2006)
Metapenaeus
monoceros
123.4–
151.1
215.9–
237.2
59.1–
62.4
163.6–
171.8
Yanar and Celik
(2006)
Metapenaeus affinis 125.2–
125.3
303.1–
355.8
23.6–
24.5
37.2–
41.4
–
Dincer and Aydin
(2014)
Micro elements
Mn
Cu
Zn
Fe
Penaeus semisulcatus
0.13 0.41–0.42 2.36 2.02
Yanar et al. (2011)
0.97 1.36–1.58 Yanar and Celik (2006)
Metapenaeus monoceros
1.41–1.66 Yanar and Celik (2006)
Metapenaeus affinis
0.01 –
–
0.08–0.13
–
Dincer and Aydin (2014)
2.1 Shrimps/Prawns