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This experiment was conducted to determine the effects of three binding agents, including corn starch, carboxymethyl cellulose (CMC) and urea formaldehyde (UFA) (in diets containing 42% soybean meal) on growth performance, pellet water stability and chemical composition of Litopenaeus vannamei. Shrimps with an average initial weight of 0.73 g stored in polyethylene tanks and fed experimental diets for 52 days (four treatments and three replicates). Biometric measurements of shrimp were carried out in two periods of 15 and 21 days. At the end of experiment results showed that the average final weight of shrimp fed the UFA binder is significantly lower than other treatments (p<0.05). Specific growth rate at three sampling periods (p<0.05) and at the end of experimental (p<0.01) was significantly affected by the type of binder, with the lowest SGR in UFA and highest in shrimps were fed control diet. Statistical analysis showed that chemical body composition of shrimp was not significantly affected by dietary treatments. In general, according to the results of diet stability, growth performance and feed utilization as well as shrimp body composition, corn starch is a good binder for whiteleg shrimp feed.

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Chitin is one of the most abundant renewable polysaccharides in nature that is widely found in the shell of the crustacean, insect cuticle and cell walls of fungi. Due to the unique properties such as biocompatibility, biodegradation and noun toxicity is widely used in various industries. In this study, we used of Banana shrimp, Penaeus merguinsis wastes (particle size 8-10 mm) to extract chitin using microbial fermentation method by Pseudomonas aeruginosa. Demineralization and deproteinization was carried out by incubating shrimp waste inoculated with bacteria at different concentration glucose (0%, 10%, 15% and 20% w/v) and inoculum (10%, 15% and 20% v/v) for 4 day in a shaking incubator (100 rpm) at 30°C. The results showed a direct correlation between the concentration of these parameters and deproteinization and demineralization rate. When studying the effect of these parameters, 20% glucose and 20% of the inoculum was determined as the optimum value, which leads to the production of chitin with a removal of minerals (76%) and protein (86%). Therefore, the microbial fermentation, as an ecofriendly and positive method, can be used to produce a high- quality chitin.

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Effect of gamma irradiation on total volatile base nitrogen (TVB-N) and sensory evaluations of Indian white shrimp (P. indicus) held frozen (-18˚C), for 9 months and every 1.5 months, was studied. TVB-N values increased gradually during the storage period rn and decreased with increasing irradiation dose that reached 20.64, 27.45, 34.14, 35.45 mg N/100g flesh, respectively for irradiated and control samples. Also with organoleptic evaluation indicated that, shelf-life of 5, 2.5 KGy samples increased up to 3 months and 1 KGy samples increased up to 1.5 months compared to control samples. rn  

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Vibrios are human pathogens that are widely distributed in the marine environments. Those organisms are frequently isolated from a variety of raw seafood’s. Consumption of raw or undercooked sea food contaminated with some of Vibrio species, may lead to development of acute gastroenteritis and clinical specimens. The present study aimed at determining the contamination of shrimps caught off the south coast of Iran. A total 120 samples of fresh shrimp collected from marine shrimps (Paeneus monodon) were tested for possible presence of Vibrio species by cultural and biochemical analysis. Vibrio spp. was detected in 26.7% of the samples analyzed in this study. Among Vibrio isolates, Vibrio alginolyticus was the species most frequently detected (43.6%), followed by Vibrio parahaemolyticus (34.4%), Vibrio vulnificus (9%), Vibrio cholera and Vibrio orientalis (6.5%). The results confirmed the need for a specific shrimp inspection plan to detect the presence of Vibrio species in order to eliminate public health risks associated with shrimp consumption.

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The purpose of this study is to evaluate the purchase amount of shrimp in the market and the relationship between consumption amount and some of demographic characteristics. The statistical population of this study is the whole country that 10 cities including Mashhad, Tehran, Tabriz, Birjand, Kermanshah, Gorgan, Yazd, Bandar Abbas, Ilam and Shiraz were randomly selected and a total 1000 questionnaires were completed by citizens proportionate to the household population of the studied cities. In order to evaluate the number of shrimp purchases per year as well as the amount of each purchase, from the output of SPSS software and to investigate the existence of a significant relationship between consumption amount and demographic characteristics, correlation tests were used. According to the results the number of times shrimp were bought by the household varied from one to twelve times a year (average 1.71±1.11). 44.2% of households of the consumption society bought shrimp once a year and 28.6% of them bought shrimp twice a year. It was further found that the amount of shrimp purchased by household varies from 0.5 to 2 kg per purchase (average 0.92±0.26 kg). while 76.3% of households of the consumption society purchase one kilogram of shrimp in per purchase. According to the findings, consumption amount had no significant relationship with the age, job and field of study variables (p>0.05). But the relationship between this index with the education level and number of household members variables was significant (p<0.05).  

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The socio-economic data of shrimp fleet in Bushehr province for 2019, were collected in order to determine the role of this fisheries in creating employment, income and development of coastal areas of the Persian Gulf. The data were collected using a questionnaire. The fishing fleet of shrimp in Bushehr province includes 470 vessels, that, in addition to shrimp, catch fish and other aquatic animals outside the shrimp fishing season.
Based on the analyzes, the number of fixed job created by shrimp fishing fleet in Bushehr province, were 3756.2. The total number of jobs created (fixed, temporary and seasonal) was calculated to be 3934.2. Fixed job and the total number of job opportunities created (fixed, temporary and seasonal) by each vessel were 8.0 and 8.4 people, respectively. Analyzes showed that more than 98% of the annual income and livelihood of crews and their families depend on shrimp fleet. The annual working hours of each of the personnel working on the vessels were calculated to be 2110.2 hours, which in 2019 was about 2% less than the full-time equivalent working hours on a national scale (2107 hours) and 3% more than the full-time equivalent working hours on an international scale (2000 hours).

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In this experiment, head wastes were prepared and enzymatically hydrolyzed using alcalase (2.4 L) enzyme. The hydrolysate was fractionated by ultrafiltration with 10 kDa molecular weight cut-offs and the desired fraction was encapsulated following ion coagulation method (chitosan and triphosphate (TPP)) in nanochitosan capsules. Encapsulation process was optimized based on different ratios of chitosan:TPP and different concentrations (1, 5 and 10 mg/ml) of peptidic fraction. Finally, the degree of hydrolysis and the length of the peptides obtained from enzymatic hydrolysis were determined. The nanocapsules were examined for size, zeta potential and polydispersity index (PDI) using dynamic light scattering (Malvern, England). Structural and surface morphology studies including scanning electron microscopy (SEM) and infrared spectroscopy (FTIR) of capsules produced under favorable conditions were also performed. Particle size was measured in various concentrations and treatments in the range of 30 to 150 nm. The best results were obtained in the treatment of 2: 1 ratio of chitosan to polyphosphate and concentration of 10 mg / ml. The size, dispersion index, zeta potential and size of nanocapsules in the optimal conditions were 0.375, 2020 and 30.13 nm, respectively, and storage conditions at -20 °C had no effect on the quality of nanocapsules. Based on the efficiency study, it was found that fraction with a concentration of 10 mg/ml is well encapsulated by chitosan with an efficiency of 91.04 ± 0.18 percent. The results showed that chitosan-TPP could be used for nanocapsulation of bioactive peptides with an approximate molecular weight of less than 10 kDa.

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This project was carried out in order to  Study of possibity of uses from Grape seed extract for prevention of melanosis in cultured shrimp and its instead to synthethic matterial.Treatments including of Grape seed extract processed with 10g/l concentration and control samples. The samples were kept at -18^oC. Chemical and sensory examinations were carried out for a period of six months. No statistically significant difference was observed in peroxide value and free faty acids in test samples compared with the control samples during storage period (P<0.05). No statistically significant difference was observed in thiobarbotouric acid and pH in test and control samples during storage period(P<0.05). TVN )Total Volatile Nitrogen( and trimetylamin factors were decreased in test samples compared with control samples. Statistically significant difference was observed in TVN, moisture and trimetylamin in test and control samples during storage period(P<0.05). No statistically significant difference was observed in colour and melanosis in test samples compared with control samples during storage period(P<0.05). No statistically significant difference was observed in Humidity, protein, lipid and ash in test samples compared with the control samples(P>0.05). Test samples had better quality compared with the control samples. The covered samples had a favorable quality until the end of storage period. But, the control samples had a favorable quality for a period of 20 days.

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The tadpole shrimp of genus Triops is a well-known living fossil whose fundamental morphology has been unchanged for 220 million years. We collected specimens of Triops cancriformis in temporary water bodies near the southern part of Urmia Lake (in the Fall of 2005). Some biological characteristics of this Triops were investigated. The feeding re-gime of T. cancriformis was found to be related to the fauna and flora of the temporary pools. Invertebrates and animal detritus were found to constitute major part of the feed-ing regime. The existence of Triops cysts and particles in the gut also showed certain de-gree of cannibalism. Morphological and histological investigations showed that the popu-lation of T. cancriformis was female and there was only one male among 400 samples col-lected. Observation of sperm among follicle ducts of a few samples indicated some degree of hermaphrodity, but the animal seemed to reproduce mainly through parthenogenesis. Fecundity, varying from 100 to 2500 cysts, was with a few exceptions related to the body size. The average cyst diameter was 40085 m.

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The trend toward sustainable development of the environment and economy has led to a large-scale debate on the use of seafood wastes. In recent years shrimp has been a major part of the food industry. The accumulated waste of shrimp without proper use has resulted in the destruction of the resources and problems of waste disposal and environmental pollution. Shrimp waste fermentation with microorganisms is a method for recovering biologically active material. Bacterial chitinase is considered as a degenerate enzyme .In this study, chitin degrading bacteria were isolated from different environment and then the most efficient strain was selected. The isolate identified by Microscopic, physiological and molecular characteristics and sequencing the 16SrRNA gene and compared with the Bacillus licheniformis strain, the highest rate of chitinase has been reported so far. The isolated strain identified as Bacillus altitudinis can ferment shrimp shell as the only sources of energy and produce high-temperature chitinase, with a 5.1 U/mL activity of over a period of 4 days, and 65.6 mg/l protein on semisolid shrimp shell. While it does not grow on the agar under normal conditions, therefore, its use can't cause pollution to the environment. As a result, the activity of chitinase, its simple and inexpensive method of concentration by heat, high enzyme resistance at high temperatures, activity in a wide range of pH and the use of cheap shrimp shell substrate show the superior functional quality of this strain in shrimp shell fermentation.
 

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   The shrimps and fishes provide good food sources of protein and contain good fat and calories and are as a healthy food. This study analyzed biochemical composition of the Persian Gulf selected processed shrimps such as pink shrimp (peanaeus sewisulcatus), white (Metapenaeus affinis) and glassy shrimp from families pana lirus homareus and Two fish species of tuna for evaluation of nutritional values in before and after processing for control of  the nutrients process during process and after it. Protein, fat, ash and moisture contents of the shrimps and fishes were analyzed using AOAC methods.  The carbohydrate percent of white shrimp was (41/4) g that in comparison with others was high. Total energy of the glassy shrimp (393/5324) was higher than others. The comparison of protein, fat and ash contents of samples showed that the glassy shrimp contain high fat, protein and ash contents, while ash content in pink shrimp was highest value. Results showed fat contents of all samples increased after processing while ash and protein contents decreased for Katsuwonus. Moisture content decreased for Euthynus after processing and during in storage time while it was not clear in Katsuwonus. pHlevel was little acidic in fresh fish in comparison to canned fish. It is concluded that the Pana lirus homareus  shrimp because of high protein, fat and energetic values, was suitable for processing in the future and we can proposed  it for next processing.                                                                                                                                   

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The aim of this study was to extract astaxanthin from banana shrimp (Fenneropenaeus merguiensis) using ultrasound assisted method and to investigate its antioxidant properties. Extraction with organic acetone solvent was performed by soaking on a magnetic stirrer at room temperature for 5, 10, and 15 minutes, as well as neutralization tests of DPPH and ABTS free radicals. Fe³⁺ ion reduction was carried out. One-way analysis of variance was used for statistical analysis of the data. The best astaxanthin yield was 79.5±0.012 µg/g in the conditions of 20 minutes of magnetic stirrer at ambient temperature with 400 watts of ultrasound for 10 minutes, and the lowest average yield was observed in the condition of 15 minutes of magnetic stirrer at ambient temperature with 400 watts of ultrasound with a time of 15 minutes with a value of 69.3±0.049 µg/g. The findings of all three ABTS, DPPH, and Fe3+ ion reduction tests revealed that the settings were 20 minutes of magnetic stirrer at ambient temperature followed by 10 minutes of 400 watts of ultrasound. In summary, the results of this study demonstrated that using ultrasound for a shorter period of time has a better effect, while increasing the time diminishes the yield and antioxidant qualities.

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In order to improve the quality of shrimp (Litopenaeus vannamei) at refrigerated temperature (4±1°C), the shrimp samples were coated with solutions of chitosan (0, 0.5, 1, 1.5 and 2%), gelatin (0, 2 and 3%) and combination of them in 15 treatment group.Preservative effect of the coatings was evaluated by biochemical analyses, microbiological assays and physical measurements over 8th day of storage time. The findings indicated that 1%chitosan and 3%gelatin based coating was superior to others in preservation spoilage, inhibiting oxidation, improvement physical properties. The coating significantly (p≤0.05) reduced chemical spoilage as reflected in pH and total volatile basic nitrogen, microbial growth as reflected in total and psychrotrophic bacterial count and lipid oxidation as displayed in peroxide value and thiobarbituric acid compared to other treatment. Also, coated shrimps with the optimized coating were significantly (p≤0.05) indicated improvement in weight loss, color as reflected in a*, b* and L* values and texture as reflected in hardness compared to others. The optimized coating could enhance the shelf life of shrimp under refrigerated storage.  

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Shrimp by-products can be used as the cheapest raw material to extract bioactive compounds such as lipid extract rich in carotenoid pigments.  The aim of this study was to investigate the nutritional composition of shrimp by-product powder, maximize the extraction efficiency of carotenoid extract using ethanol, hexane, hexane/acetone, and hexane/isopropyl alcohol solvents, and also evaluate the effect of solvent type on the solubility and antioxidant properties of carotenoid extract. According to the results, the shrimp by-product powder contained 53.11% protein, 4.51% moisture, 28.58% ash, 3.45% fat, and 10.45% carbohydrate. The results also showed that using a mixed solvent of hexane/isopropyl alcohol (1:1 ratio) resulted in the highest extraction efficiency of 1.81 g/100 g of dry powder, while the extraction efficiency with ethanol, hexane, and hexane/acetone solvents was 1.53, 1.42, and 1.17 g/100 g of dry powder, respectively. The results of the extract solubility test also showed that the lipid extracted with ethanol solvent has the highest water solubility and the highest antioxidant property (up to 99.10%). In general, the results of this study showed that the use of polar solvents can increase the solubility of carotenoid extract extracted from shrimp by-products and facilitate one of the most important challenges of using this compound in the food and pharmaceutical industries.

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The aim of the present study was to compare three reducing sugars (D-glucose, D-arabinose, D-mannose) with respect to the antioxidative activity characteristics of their Caramelisation Products (CPs) prepared by monitoring UV-absorbance, browning intensity, ferric ion reducing capacity, Fe²⁺ ion chelating activity as well as DPPH radical scavenging activity. Moreover, the effect of CPs from D-glucose on prevention of lipid oxidation and improvement of sensory characteristics were examined in Indian shrimp flesh (Penaeus indicus) during its frozen storage for a duration of 6 months. The reducing sugars were heated at 100°C at pH 10 for 100 minutes to generate CPs. Results revealed greater antioxidant activity of the hexoses, D-glucose and D-mannose, than that of the pentose sugar, D-arabinose, as evidenced by the higher UV-absorbance, browning development, reducing power, chelating as well as DPPH radical scavenging activity. Results of the chemical analysis including TBARs and FFA proved that the addition of CPs from glucose (G-CPs) could retard the formation of compounds produced over lipid oxidation in G-CPs-added shrimps (P< 0.05). More desirability in sensory attributes of the shrimps treated with G-CPs was expressed than in the untreated samples during the 6 months of storage. These results reflect that G-CPs can be utilized as additives in seafood with appropriate antioxidative and techno-functional properties.

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Despite the high nutritional value of shrimp, its per capita consumption in the country is low. Therefore, it is necessary to investigate the reasons for this shortage and to propose ways to increase per capita consumption in order to maintain the health of the population. To this purpose, the behavior of shrimp consumers must first be evaluated. This study was conducted to evaluate the behavior of shrimp consumers in the country by using the general framework of the theory of planned behavior. The statistical population of the study was the whole country which selected 10 cities (Mashhad, Tehran, Gorgan, Bandar Abbas, Yazd, Shiraz, Kermanshah, Ilam, Birjand and Tabriz) by randomized sampling and completed 1000 questionnaires by citizens. Statistical analysis were performed using the Structural Equation Model and Liserl software. The results showed that attitude, subjective norm and perceived behavior control had a positive and significant effect on the intention to shrimp consumption. In addition, the perceived behavior control was also effective on increasing of shrimp consumption. It was found that only two assumptions about the significant effect of convenience of cooking on the attitude and the significant effect of income on the subjective norm were rejected and other assumptions (significant effect of quality, packaging and type of supply and processing on attitude, significant effect of price and positive and negative beliefs on subjective norm, significant effect of consumption time, availability and experimental records on perceived behavior control and significant effect of intention to consumption on increasing of shrimp consumption) were confirmed.

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The foam mat drying is a process in which liquid food is converted in to stable foam by combining gas into it, and then dried at a relatively low temperature. The effect of drying temperature (50, 60 and 70 °C) and thickness (4 and 8 mm) on foam mat drying kinetics of shrimp under hot-air drying was investigated. The drying curves obtained were processed for drying rates to find the most convenient model among the 12 different expressions proposed by earlier authors. In addition, the various statistical parameters such as: R², reduced chi-square, SSE and root mean square error (RMSE) were used to determine the quality of the fit. The colour change during concentration processes was investigated. Total colour differences parameter was used to estimate the extent of colour loss. The zero-order, first-order and a combined kinetics model were applied to the changes in colour parameters. Based on the results, Midilli model was found to be the best model fitted to the experimental hot air drying data at all temperature levels. These models exhibited the highest value of R² and the least RMSE, χ² and SSE comparing to the other models. Results indicated that variation in TCD followed combined kinetics model. This model implied that the colour formation and pigment destruction occurred during foam mat drying process of shrimp.

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In order to increase the per capita consumption of shrimp in Tehran and its proper placement in the household food basket, it is necessary to study the factors affecting the attitude of citizens towards shrimp consumption as well as the factors affecting on decision to purchase. The purpose of this applied-research study also is to investigate and evaluate these factors. For this purpose, by studying internal and external sources, a number of factors affecting consumers' attitudes and their decision to purchase were identified and then tested in the form of assumptions in the target population. The statistical population of the study is the whole city of Tehran which randomly were selected 12 municipal districts for field study with sample size of 500 people. To collect data, a questionnaire was designed according to the assumptions and completed by the consumption society. In order to test the assumptions and investigate the severity and direction of the relationship between their items, a conceptual model was designed and evaluated by structural equation modeling (Lisrel software). In testing hypothetical factors affecting citizens' attitudes were found quality, type of supply and processing, packaging and different beliefs have positive and significant effects on people's attitudes. But the convenience of cooking of shrimp as well as the time and place of consumption had no significant effect on the attitude of citizens. In the following, the results showed that experimental records of consumption, income and price of shrimp are effective on the intention to purchase but the access factor does not have a significant effect on the intention to buy shrimp. Values of effect coefficients showed that among the effective factors on attitude of citizens and the decision to buy, quality and experimental records of consumption are the most effective factors, respectively.