Meat quality of Kuruma prawn (Marsupenaeus japonicus): preliminary evaluation

Abstract

Among the peneids, Marsupenaeus japonicus, a cold-temperate species, carnivorous, is the mostly cultured prawn in Italy and in the Mediterranean Sea basin, thanks to the good adaptability to the temperature and salinity variations, to the good resistance to the manipulations (better resistance out of water), to its appreciate nourishing qualities and to the good growth rate (Lumare, 1998).Whereas the literature on cultured fish fillet is rich (Gjedrem, 1997; Lanari et al., 1999; Parisi et al., 2003), few are the information about the shrimp meat quality traits.Therefore, the present work aimed at typifying the variations of the meat quality characteristics in shrimps from semi-intensive (supplemented with an artificial diet) or extensive rearing systems.

Keywords

• Marsupenaeus japonicus, quality traits, storage, shrimp culture