Waste yield, proximate and mineral composition of shrimp resources of Nigeria's Coastal Waters

Balogun, A. M.; Akegbejo‐Samsons, Yemi

doi:10.1016/0960-8524(92)90202-9

Cited by 26 publications

(16 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Balogun and Akegbejo-Samsons [20] reported that the concentration of potassium, manganese and zinc were consistently higher in the head than in the shell and flesh of shrimps and this agreed with the obtained results in the present investigation.…”

Section: Resultssupporting

confidence: 95%

Shrimp's waste: Chemical composition, nutritional value and utilization

Ibrahim¹,

Salama

El-Banna

1999

Nahrung

View full text Add to dashboard Cite

Shrimp's waste (dried head or shell) was found of high protein content and high level of minerals especially Ca, P, Na and Zn. The amino acids profile of the dried shrimp's shell proved to be of higher values than the shrimp's head. Glutamic acid was the abundant amino acid in both dried samples. The saturated: unsaturated fatty acids ratio was 1 : 1.63 for the dried shrimp's head and 1 : 1.51 for the dried shrimp's shell. The dried shrimp's shell and head appeared to be free from aflatoxines (B1, B2, G1 & G2) concentrations. Also the two dried samples proved their safety from the bacteriological point of view. Two suggested potato croquettes recipes containing either 5% dried shrimps head or 5% shrimp's shell, preferred by the panalysts, were found to contain high values of macro elements and rare values of micro elements. The EAA : TAA ratio of these two suggested recipes were 1 : 1.95 and 1 : 2.29 for the recipes containing dried shrimp's head and shell, respectively. Their in vitro protein digestibility (IVPD) ranged from 60.44 to 67.68%. The total saturated fatty acids were found lower than the total unsaturated fatty acids in the two suggested recipes. Potato croquettes recipes containing either 5% dried shrimp's shell or head were found of acceptable overall quality (aroma, taste, appearance, texture and color) to the panalists.

show abstract

Section: Resultssupporting

confidence: 95%

Shrimp's waste: Chemical composition, nutritional value and utilization

Ibrahim¹,

Salama

El-Banna

1999

Nahrung

View full text Add to dashboard Cite

show abstract

“…As shrimp is processed for exportation, a considerable volume of proteinaceous by-products including shrimp heads and shells are generated. This waste is rich in protein and chitin [23][24][25][26], and can be transformed to a silage by the process of lactic fermentation [27,28]. The fermented product obtained contains a protein-rich liquor, and an insoluble fairly clean chitin [29].…”

Section: Introductionmentioning

confidence: 99%

High-performance liquid chromatography with fluorescence detection for quantitation of tryptophan and tyrosine in a shrimp waste protein concentrate

Sánchez-Machado

Chavira-Willys

López-Cervantes

2008

Journal of Chromatography B

View full text Add to dashboard Cite

“…As cabeças de camarão compreendem mais de 33% de toda produção de camarão e são descartados como resíduos, e somente pequenos volumes são convertidos para uso na alimentação animal (BALOGUN & AKEGBEJO-SAMSONS, 1992;SOUZA, 2002). Diante desses dados, verifica-se que em 2003, numa produção nacional de 90.190 t de camarão (MOURA, 2004;ROCHA et al, 2004), teve-se um descarte representativo de aproximadamente 29.760 toneladas de cabeça de camarão.…”

Section: Introductionunclassified

Caracterização química e perfil aminoácidico da farinha de silagem de cabeça de camarão

2007

View full text Add to dashboard Cite

RESUMOO desenvolvimento crescente da Piscicultura vem necessitando estudos sobre a melhor forma de utilização das rações, visto que estas podem elevar o custo de produção de 50 a 80%. Devido à escassez e o elevado preço de tais fontes protéicas (farinhas de osso e carne com a farinha de peixe) e visando a farinha de silagem de cabeça de camarão como uma alternativa em potencial, com esta pesquisa objetivou-se estudar elaboração, caracterização química e o perfil dos aminoácidos da farinha de silagem de cabeça de camarão, visando atender as exigências nutricionais de aminoácidos na alimentação de peixes cultivados. A pesquisa foi desenvolvida no Laboratório de Desenvolvimento de Produtos Pesqueiros -LDPP -do Departamento de Tecnologia e Química de Alimentos, da UFPB. A farinha de silagem de cabeça de camarão foi elaborada após diversos processos, e depois realizadas as análises químicas (composição centesimal) e dosagem de cálcio e ferro, as amostras foram analisadas em triplicatas. A análise da composição de aminoácidos da farinha de silagem de cabeça de camarão foi realizada em um Cromatógrafo Líquido de Alta Eficiência, sendo encontrado em maior quantidade os aminoácidos valina e arginina. As cabeças de camarão, sob a forma de farinha de silagem seca, apresentaram um rendimento (22,1%) e mostraram-se com uma excelente fonte proteíca (39,5%) e lipídica (12,5%), além de ter considerável quantidade de cálcio, portanto pode servir como eventual substituto na formulação de dietas para peixes.Termos para indexação: Ração, aminoácidos, peixe. ABSTRACTThe growing development of the fishery forced the researchers they to look for the best form of use of the rations, because these, they can elevate the cost of production from 50 to 80%. In the diets for fish and shrimps, the protein of animal origin more commonly used it is together the bone flour and meat with the fish flour. Due to shortage and the high price of such sources proteins and seeking the flour if silage of shrimp head as an alternative in potential, that research had as objectives the elaboration, chemical characterization and the profile of the amino acids of the flour of silage of shrimp head, seeking to assist the demands nutritionals of amino acids in the feeding of fish. The experiment was driven in the Laboratory of Development of Fishing Products -LDFP -of the Department of Technology and Chemistry of Foods, UFPB. The flour of silage of shrimp head was elaborated and accomplished the chemical analysis (centesimal composition) and dosage of calcium and match, accomplished in triplicate. The analysis of the composition of amino acids of the silage of shrimp head was accomplished in a High-Performance Liquid Chromatography. The flour of silage of shrimp head was shown as an excellent source proteins (39,5%) and lipids (12,5%) besides having considerable amount of calcium, therefore it can serve as eventual substitute in the formularization of diets for fish.

show abstract

Waste yield, proximate and mineral composition of shrimp resources of Nigeria's Coastal Waters

Cited by 26 publications

References 5 publications

Shrimp's waste: Chemical composition, nutritional value and utilization

Shrimp's waste: Chemical composition, nutritional value and utilization

High-performance liquid chromatography with fluorescence detection for quantitation of tryptophan and tyrosine in a shrimp waste protein concentrate

Caracterização química e perfil aminoácidico da farinha de silagem de cabeça de camarão

Contact Info

Product

Resources

About