Generality
The shrimp they are products of sea fishing which correspond to the appearance of large shrimps.
Classification of prawns: the prawns are therefore Macruri crustaceans which, according to the zoological classification traditional, belong to the Decapoda Order, Penaeidae family, Genus Penaeus.
For some types of prawns an alternative classification has been proposed by Pérez Farfante and Kensley (but not yet validated) which provides for the reorganization of twenty-two species traditionally belonging to the single genus. Penaeus in five Genres, respectively: Penaeus, Farfantepenaeus, Fenneropenaeus, Marsupenaeus And Litopenaeus. In addition, 6 other species belonging to the genus Penaeus have been re-framed under the Gender Melicertus (canalisculatus, latisulcatus, longystilus, marginatus, plebejus and also the aforementioned kerathurus)
Among the various types of shrimp, the most important globally is senz "alto il Penaeus monodon, also known as "giant tiger shrimp'.
Description of the prawns: Mediterranean prawns are elongated in shape, with an anterior portion, called cephalothorax, which contains the nervous system and most of the organs; from the cephalothorax the antennae, the eyes, the toothed rostrum, etc. extend anteriorly, and below some legs called pereiopods. The posterior portion of the crustacean (the edible one) consists of the entire abdomen divided into six segments, from which some small finned legs extend below. peleopods. A large segmented caudal portion (uropods) mainly used in escape actions. The whole body of the prawns is covered with a chitinous layer called carapace.
The shrimp of the Mediterranean are clear, with a background oscillating between gray and pink and brown or red streaks. Pigmentation can change depending on the bathymetry, the size of the crustacean and the area of capture. They can reach 100g in weight for about 20cm in length.
Fishing and habitat of prawns: prawns are crustaceans that live resting on the bottom at extremely changing bathymetry (from a few meters to over 50) based on the age of the specimens, the season and the area concerned. They prefer a sandy or muddy soil not far from the coast, since the young specimens mainly colonize the areas of the river mouths and then gradually sink. The prawns feed mainly on plankton and their natural predators are fish and cephalopod molluscs; professional fishing for prawns is mainly carried out with the technique of nets. train.
Hygienic aspects
Prawns are highly perishable foods. During the conservation of the fresh product (temperatures> 0 ° C), an enzymatic degradation of free amino acids and muscle proteins takes place in a rather rapid way. This causes the onset of a pungent ammonia odor, possibly (but not necessarily) accelerated by bacterial proliferation. Enzymatic degradation can be stopped by cooking or freezing.
Gastronomic characteristics
Prawns are extremely popular foods, perhaps the most marketed in the entire category of peach products. They lend themselves to any type of culinary preparation: from raw food to boiled appetizers, from the composition of first courses to the formulation of dishes; probably, the most popular recipes well-known prawns are grilled skewers and frying. The most suitable food-wine combination for prawns varies considerably according to the preparation; these are more or less full-bodied white wines, for example: white from Custoza, Lugana, Vermentino di Sardegna, Fiano d "Avellino, Soave Classico, Vernaccia etc.
Nutritional properties
Nutritional properties of shrimps: let's start by specifying that shrimps are potentially allergenic foods, therefore not recommended in the diet of: pregnant women, nurses and children of post-weaning age.
Secondly, prawns bring significant amounts of cholesterol; this makes them unsuitable for the diet of those suffering from correlated hyperlipidemias, even if the overall content of fatty acids should turn in favor of the good ones (polyunsaturated) compared to the potentially harmful ones (saturated).
The energy intake is low, similar to that of chicken breast, and mainly supported by peptides with a high biological value.
The vitamins include a good content of water-soluble Niacin and fat-soluble A, in the form of equivalent retinol (carotenoid astaxanthin).
With regard to mineral salts, the contributions of iron and calcium are good.
Whole prawns contain a very high NON-edible ration essentially consisting of the carapace of chitin. Although not digestible for man, by means of a specific alkaline treatment, chitin is converted into chitosan, a molecule used as a slimming food supplement. This product should act as a lipid chelator in order to reduce intestinal fat absorption. NB. The effectiveness of chitosan has not yet been demonstrated.
Nutritional values
Nutritional composition per 100g of Prawns, fresh and Prawns, peeled, frozen - Reference Values of the Food Composition Tables - INRAN
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