COMPOSIÇÃO QUÍMICA E PROTÉICO-MOLECULAR DA FARINHA DE RESÍDUOS DE CAMARÃO-SETE-BARBAS ( Xiphopenaeus kroyeri)

Abstract

Caracterizou-se a farinha de resíduos de camarão-setebarbas quanto aos aspectos físico-químicos e análise molecular de proteínas. O corpo do camarão foi utilizado como parâmetro comparativo. Realizou-se estudo das proteínas pela quantificação de N-total, análise colorimétrica e avaliação molecular. Os resíduos apresentaram potencial em relação a dois nichos alimentares: nutricional (mineral) e dietético (alto teor de fibra alimentar e baixo conteúdo lipídico). Verificou-se neste resíduo baixo teor protéico solúvel pela extração e quantificação em método colorimétrico. Nos extratos analisados por eletroforese em gel de poliacrilamida contendo dodecil sulfato de sódio (SDS-PAGE) foi observada baixa diversidade protéica, devido ao menor número de cadeias polipeptídicas identificadas. A presença de uma banda de 74 kDa, resistente ao tratamento térmico, pode ser utilizada como marcador de padrão de identidade molecular desta farinha. CHEMICAL AND PROTEIC-MOLECULAR COMPOSITION OF SHRIMP “SETE BARBAS” RESIDUES FLOUR Abstract The flour of shrimp “sete barbas” residues was characterized for physicochemical aspects and molecular analysis of proteins. The shrimp body was utilized as comparative parameter. Study of proteins was realized by the quantification of total N, colorimetric analysis and molecular evaluation. The residues showed potential in relation to two alimentary niches: nutritional (mineral) and dietary (high levels of dietary fiber and low level of lipids). In this residue low amount of soluble protein was detected by colorimetric analysis. The extracts analysed by electrophoresis of SDS-PAGE showed a low diversity of protein, according to the low number of polypeptide chains identified. The presence of a band of 74 kDa, resistant to thermal treatment, may be utilized as a molecular marker to be a standard parameter to identify the shrimp flour.

Determination of the chemical composition and functional properties of shrimp waste protein concentrate and lyophilized flour

“…Comparing the results of lyophilized flour obtained from waste with those obtained from fresh shrimp waste, it was found that the lyophilized flour showed ash values 2 times higher than values obtained for fresh waste. Freitas et al (2002) studied shrimp waste flour and found values 4 times higher than for fresh shrimp. According to Wang and Hwang (2001), the composition of minerals consists mainly of calcium carbonate, phosphate, magnesium, silicon and sulfur.…”

Shrimp processing residue as an alternative ingredient for new product development

“…Here we must consider that higher ash content in the shrimp residue flour (25.35% present study) was also reported by other authors: 38.29% (Freitas et al . ), 17.53% (Damasceno, ), 15.75% (Brasileiro et al ., ), and 19.60% (Khan & Nowsad, ). A way to mitigate the higher ash content (above the allowed limit of 3%) is by the reduction in the shrimp residue flour during biscuit making.…”

“…In addition, this residue has no cost and its rational use can reduce the risk of environmental pollution, contribute to an increase in animal protein consumption and, finally, the insertion of a new ingredient for the food industry (Antunes‐Valcareggi et al ., ). It is justified by the fact that the discarded residue is rich in nutrients, such as high content of chitin (15–20%), proteins (15–40%), inorganic salts (ashes 40–55%) and carotenoid pigments (15%), which would be an important alternative for the food industry (Freitas et al ., ; Damasceno et al ., ; Kandra et al ., ; Antunes‐Valcareggi et al ., ).…”

Nutritional evaluation of shrimp waste and its inclusion in laying diet for European quails

“…On the other hand, the use of shrimp waste in poultry feed may be limited by its ber content (15.38%). Freitas et al (2002) found a high content of dietary ber in the shrimp shell meal, attributing it to chitin, normally present in the shells of crustaceans, and these bers were not digested in the analysis process.…”