Biochemical Characterization and Storage Stability of Process Waters from Industrial Shrimp Production

Abstract

Shrimp boiling water (SBW) and shrimp peeling water (SPW), generated during shrimp processing, were characterized in terms of crude composition, volatile compounds, as well as nutritional and potentially toxic elements over a 13 month sampling period. The storage stability of both waters was also evaluated. Results showed that SBW contained on median 14.8 g/L protein and 2.2 g/L total fatty acids with up to 50% comprising eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Astaxanthin esters, which dominated the total astaxanthin, were 2.8 mg/L on median. SPW, on the other hand, contained on median 1.0 g/L of protein, 0.21 g/L of total fatty acids, and 1.2 mg/L astaxanthin esters. For both side-streams, essential amino acids were up to 50% of total amino acids. For SBW and SPW, the most abundant nutritional elements were Na, K, P, Ca, Cu, and Zn. The contents of all potentially toxic elements were below the detection limits, except for As. SBW was more stable at 4 °C compared to SPW as shown, e.g., by thiobarbituric acid reactive substances and relative changes in total volatile basic nitrogen. The extensive compositional mapping of SBW/SPW provides crucial knowledge necessary in the exploitation and value-adding of such side-streams into food or feed products.

Effect of Artificial Light on the Lipid Oxidation of Whole, Cooked Northern Shrimp (Pandalus Borealis) During Frozen Storage

“…N-acetylglucosamine is a product of chitin hydrolysis, which is the shrimp shell's main component (Dang et al, 2018;Rødde et al, 2008), wherefore the presence of alkyl pyrazines could be expected, however, they were not detected in this study. Especially 2,5-dimethylpyrazine was expected as this has previously been detected in this product in our laboratory from samples that were more than 2 years old (unpublished data) and has been detected in boiling waters from this species (Forghani et al, 2021).…”

“…The beforementioned undesirable changes in color, odor and texture of whole cooked Northern Shrimp often lead to discard of the product before the shelf life has expired. This has a negative economic impact because of loss of income from the discarded product Furthermore, discard of this particular product adds to the large amount of waste and food loss produced by the seafood industry and the rest of the value chain, where more than 30 % of the marine catch is lost (FAO, 2011). To reduce the quantity of discarded products, understanding the changes occurring to the products during frozen storage is necessary.…”

Colloidal Stability of Camembert and Cheddar Cheese Feeds in the Absence of Emulsifying Salts

“…The total calcium and phosphorous content of the samples was determined by inductively coupled plasma mass spectrometry (ICP-MS) (8900 ICP-QQQ, Agilent Technologies, Santa Clara, CA, USA) after microwave-assisted digestion (Multiwave 7000, Anton Paar, Graz, Austria) with concentrated nitric acid (SCP Science, Courtaboeuf, France) in quartz vessel tubes (Forghani et al, 2021). Certified stock solutions of calcium and phosphorus were used as external calibration standards for quantification, and rhodium was used as an internal standard (all SCP Science, Courtaboeuf, France).…”