Dear Dipak:
Since the fish are being fed and not foraging naturally, it may be the
nature of the food being fed to the shrimp. According to an aquaculture
specialist, the nature of the hapatopancharis can reflect the diet.
You might look into the diet of the shrimp. You might also want to take
the shrimp off off the prepared ration for 5 days before harvest and let
them purge their system.
The Oceanic Institute in Hawaii where this shrimp is cultured. might be
able to provide you with some information if you have information on the
feeding practice.
http://www.oceanicinstitute.org/nav.php?loc=Contact_Us
Pamela Tom
University of California
Sea Grant Extension Program
Date: Mon Apr 03 2006 - 05:14:54 PDT
Dear Friends,
Good morning to you.
My client in Africa is having a unusual problem.
The client is processing cultured black tiger shrimps of 40gm above size.
The head on shrimp is brought to the plant within one hour of catching and
fed to blanching line. Unfortunately, during cooking/blanching the
hepatopancrease is bursting under the carapace and causing a yellow blot
on the head. Can any one suggest why this is happening and what is the
remedy for this? The client does not have this problem for wild caught
shrimps from the creek.
Have a nice day!!
Regards Dipak
--------------------------------------------------------------
This is the Seafood HACCP Discussion Group. Subscription
information and archives are available on the web at:
http://seafood.ucdavis.edu/listserv/Listserv.htm
If you need help subscribing or unsubscribing, e-mail
Pamela Tom at pdtom@ucdavis.edu .
--------------------------------------------------------------
This archive was generated by hypermail 2b29 : Mon Apr 03 2006 - 17:22:08 PDT