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

Agricultura y biología

• Litopenaeus vannamei 95%
• lipid composition 86%
• ice 83%
• hypoxanthine 66%
• freshness 66%
• shrimp 49%
• water hardness 40%
• inosine monophosphate 40%
• adenosine monophosphate 38%
• Penaeidae 35%
• lipid peroxides 32%
• color 32%
• adenosine triphosphate 31%
• meat quality 27%
• Crustacea 23%
• shelf life 23%
• fatty acid composition 21%
• ambient temperature 20%
• summer 18%
• duration 17%
• degradation 16%
• fish 15%

Medicina y ciencias biológicas

• Ice 100%
• Inosine Monophosphate 73%
• Hypoxanthine 71%
• Adenosine Monophosphate 61%
• Lipids 54%
• Color 45%
• Penaeidae 42%
• Lipid Peroxides 32%
• Hardness 32%
• Meat 30%
• Fishes 25%
• Fatty Acids 23%
• Adenosine Triphosphate 21%
• Temperature 19%
• Water 18%

Ciencias ambientales y de la tierra

• harvest 74%
• lipid 71%
• ice 41%
• emersion 28%
• water hardness 28%
• critical level 25%
• indicator 24%
• degradation product 23%
• meat 21%
• crustacean 21%
• fatty acid 18%
• consumption 14%
• fish 12%
• summer 11%
• index 10%
• temperature 7%
• effect 4%