Shrimp processing residue as an alternative ingredient for new product development

Abstract

Shrimp residues were dried (65°C), grounded, and posteriorly used as an ingredient to the production of 'spiced shrimp flour' and 'shrimp flavoured biscuits'. Both products were packed in modified atmosphere (100% N 2 ) and stored for 180 days (25°C) for shelf life evaluation. The centesimal composition, physicochemical, microbiological and sensory analyses were carried out in triplicate. The microbiological analysis (residue and shrimp flour) was within the limits of the legislation, confirming the hygienic-sanitary care during processing. The protein content was the most outstanding (40.13% for the spiced shrimp flour and 20.52% for the shrimp flavoured biscuits). The microbiological evaluation for the 'spiced shrimp flour' and 'shrimp flavoured biscuits' was below the legal limit, and both products were accepted by sensory analysis. The shelf life evaluation demonstrated stability for 6 months. Thus, we concluded that the Litopenaeus vannamei shrimp residue is a promising ingredient in the food industry.

Aproveitamento dos resíduos do camarão-da-amazônia (Macrobrachium amazonicum) para elaboração de saborizante e sopa desidratada

“…Na análise sensorial, os resultados indicaram uma boa aceitação das formulações, sendo que no teste de aceitação não houve diferenças entre as sopas, as notas de F1 (7,03) e F2 (7,38) mostram que os provadores gostaram moderadamente (7,00) de ambas as formulações. Outros estudos têm apontado que a incorporação de derivados de camarão em produtos alimentícios apresenta uma boa aceitação global por parte dos avaliadores, assim como grande potencial para sua inserção no mercado (Sousa et al 2018;Gonçalves & Santos, 2019;Bernardino & Silva, 2022). Para o teste de aceitação global de atributos não houve diferenças entre as formulações (Tabela 3), os provadores gostaram ligeiramente dos atributos cor (6,75) e aroma ( 6,84), e…”

Potential and Trends Processing of Shrimp Industry by-Products in Food: A Review

“…The use of natural ingredients that are around with the potential for high protein content is very likely to be used as an ingredient in making natural flavorings [53]. By-products in the form of shrimp heads and shells contain about 15-45% protein, minerals (40-55%), chitin (15-20%), karetonoids (15%) and flavor components so that they have the potential to be natural flavoring [54][55][56]. Flavoring is a food additive added to cooking to enhance, add or strengthen the taste of food [32,[57][58][59].…”

“…For many people and companies, it can also be a source of income and economic prospects. Food processing generates a large amount of by-products, leading to environmental pollution and wastage of resources [1]. By-products can be both liquid and solid, such as organic waste and packaging waste [2].…”

Influence of pre-treatment and drying process of the shrimp (Litopenaeus vannamei) exoskeleton for balanced feed production

“…Due to its abundance, chemical composition, and the high percentage of protein, shrimp exoskeleton is an excellent source for the manufacture of balanced feed for aquaculture that helps reduce the current consumption of fishmeal [ 9 , 15 , 16 ]. This product is an important source of phosphorus and calcium, rich in phenylalanine, lysine, and leucine.…”