Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp

Liu, Zhenyang; Liu, Qiumei; Zhang, Di; Wei, Shuai; Sun, Qinxiu; Xia, Qiuyu; Shi, Wenzheng; Ji, Hongwu; Liu, Shucheng

doi:10.3390/foods10112603

Cited by 37 publications

(25 citation statements)

References 43 publications

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“…This conversion from immobilised water to free water will cause a reduction in muscle water‐holding capacity and ultimately lead to liquid loss during refrigerated storage. Similar results were reported in shrimp ( Penaeus monodon ) during chilled storage (Liu et al ., 2021). The water migration in the TL group was always slower than in the WK group ( P < 0.05), indicating that the TL group can better maintain the original water status, which may be attributable to the lesser damage in the muscle structure of the TL group (see chapter 3.2.2).…”

Section: Resultsmentioning

confidence: 99%

Changes in the autolysis level, muscle stability and myofibrillar protein properties of Antarctic krill (Euphausia superba) during refrigerated storage

Zheng

Ping

Yang

et al. 2022

Int J of Food Sci Tech

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The aim of the study was to investigate the autolysis phenomenon in Antarctic krill during the buffer storage under refrigeration (after harvesting and before processing), groups of whole krill (WK) and of tail (TL) were stored at 4 °C and evaluated at 0, 6, 24, 36 and 48 h. The changes observed in visual appearance, sensory evaluation and meat yield jointly proved that severe autolysis had occurred, and this was more pronounced in the WK group than in the TL group. Meanwhile, the hardness of WK and TL groups decreased by 51.2% and 23.3%, and the shear force also decreased significantly from 3.26 N to 1.77 N and 2.28 N, respectively. Combined with the disrupted muscle microstructure and the conversion of bound water to immobilised water, the muscle tissue was found to be less stable as affected by the autolysis. The properties and structure of myofibrillar protein were dramatically changed, as revealed by the increased myofibril fragmentation index, decreased sulfhydryl content, and fluorescence intensity. Therefore, Antarctic krill can be deemed susceptible to autolysis during the buffer storage, especially whole krill. The information gained in this study improves our understanding of the effect of autolysis on muscle stability and its protein basis in Antarctic krill.

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Section: Resultsmentioning

confidence: 99%

Changes in the autolysis level, muscle stability and myofibrillar protein properties of Antarctic krill (Euphausia superba) during refrigerated storage

Zheng

Ping

Yang

et al. 2022

Int J of Food Sci Tech

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“…The shrimp processing industry produces 50%–60% BPs of the catch volume. These BPs contain a large quantity of bioactive compounds including protein, lipid, chitin, carotenoid, and minerals (Gulzar et al., 2020; Liu et al., 2021; Nirmal et al., 2020). Through autolysis, FPHs rich in small peptides and free amino acids are produced from shrimp BPs.…”

Section: Application or Developed Technology For Production Of Hydrol...mentioning

confidence: 99%

Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis

Nikoo

Benjakul

Gavlighi

2022

Comp Rev Food Sci Food Safe

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Autolysis technology has shown potential for protein hydrolysates production from marine and aquaculture byproducts. Viscera are a source of cheap proteolytic enzymes for producing protein hydrolysates from the whole fish or processing byproducts of the most valuable commercial species by applying autolysis technology. The use of autolysis allows economical production of protein hydrolysate and provides an opportunity to valorize downstream fish and shellfish processing byproducts at a lower cost. As a result, production and application of marine byproduct autolysates is increasing in the global protein hydrolysates market. Nevertheless, several restrictions occur with autolysis, including lipid and protein oxidation mediated by the heterogeneous composition of byproducts. The generally poor storage and handling of byproducts may increase the formation of undesirable metabolites during autolysis, which can be harmful. The formation of nitrogenous compounds (i.e., biogenic amines), loss of freshness, and process of autolysis in the byproducts could increase the rate of quality and safety loss and lead to more significant concern about the use of autolysates for human food applications. The current review focuses on the autolysis process, which is applied for the hydrolysis of aquaculture and marine discards to obtain peptides as functional or nutritive ingredients. It further addresses the latest findings on the mechanisms and factors contributing the deterioration of byproducts and possible ways to control oxidation and other food quality and safety issues in raw materials and protein hydrolysates.

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“…Shrimp head waste can contain up to 65% proteins along with 20% ash and 18% chitin ( 18 ). Liu et al ( 38 ) reported meat contents of muscle, head, shell and tail of five species of shrimp. The shellfish yielded meat ranging from 37 to 56%, while proteins in their byproducts ranged between 44 to 63%.…”

Section: Seafood Side Streams As Source Of Proteinsmentioning

confidence: 99%

“…Shellfish proteins have high nutritional value ( 22 ). The crude proteins from shellfish discards had amino acid score (AAS), chemical score (CS), and essential amino acid index (EAAI) greater than or close to 1.00, indicating their nutritional values ( 38 ). Freeze-dried stick-water of Pollock, cod and salmon contained 70 to 86% proteins.…”

Section: Properties Of Recovered Proteins and Their Usesmentioning

confidence: 99%

Functional proteins through green refining of seafood side streams

Venugopal

Sasidharan

2022

Front. Nutr.

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Scarcity of nutritive protein is a major global problem, the severity of which is bound to increase with the rising population. The situation demands finding additional sources of proteins that can be both safe as well as acceptable to the consumer. Food waste, particularly from seafood is a plausible feedstock of proteins in this respect. Fishing operations result in appreciable amounts of bycatch having poor food value. In addition, commercial processing results in 50 to 60% of seafood as discards, which consist of shell, head, fileting frames, bones, viscera, fin, skin, roe, and others. Furthermore, voluminous amounts of protein-rich effluents are released during commercial seafood processing. While meat from the bycatch can be raw material for proteinous edible products, proteins from the process discards and effluents can be recovered through biorefining employing upcoming, environmental-friendly, low-cost green processes. Microbial or enzyme treatments release proteins bound to the seafood matrices. Physico-chemical processes such as ultrasound, pulse electric field, high hydrostatic pressure, green solvent extractions and others are available to recover proteins from the by-products. Cultivation of photosynthetic microalgae in nutrient media consisting of seafood side streams generates algal cell mass, a rich source of functional proteins. A zero-waste marine bio-refinery approach can help almost total recovery of proteins and other ingredients from the seafood side streams. The recovered proteins can have high nutritive value and valuable applications as nutraceuticals and food additives.

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Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp

Cited by 37 publications

References 43 publications

Changes in the autolysis level, muscle stability and myofibrillar protein properties of Antarctic krill (Euphausia superba) during refrigerated storage

Changes in the autolysis level, muscle stability and myofibrillar protein properties of Antarctic krill (Euphausia superba) during refrigerated storage

Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis

Functional proteins through green refining of seafood side streams

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