Nutritional and shelf-life studies of dry smoked and gamma irradiated shrimps (<i>Penaeus notialis</i>) from three different water sources in Ghana

Akuamoa, Felicia; Odamtten, G.T.; Kortei, Nii Korley

doi:10.1080/23311932.2018.1505803

Cited by 8 publications

(8 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…All these three species contained comparatively higher moisture content, which might be affected by drying temperature, duration, and storage time. This study showed little similarity to Akuamoa et al (2018) who reported that the moisture content of the shrimp were significantly affected by the radiation treatment and source of shrimp. The study stated that the moisture contents normally 11.9% to 17.76% in the shrimp.…”

Section: Moisture Contentscontrasting

confidence: 69%

See 1 more Smart Citation

Proximate composition, amino acids, and fatty acids contents of dried shrimp products available in Jashore region, Bangladesh

Das¹,

Salman²,

Islam³

et al. 2021

Asian J. Med. Biol. Res

View full text Add to dashboard Cite

Dried shrimp has some special advantageous such as long shelf-life, high nutritional content, and ease of transportation considered as a healthy choice of food. The nutritional properties of three common and demandable dried shrimp species available in Jashore, Bangladesh were evaluated. The moisture content of dried Palaemon karnafuliensis, Metapenaeus Monoceros and Ferapenaeus indicus was determined 19.7±0.40%, 20.5±0.25% and 24.9±0.21%, respectively. The protein content was found 57.46±5.88%, 62.5±1.98%, and 55.5±1.85% in Palaemon karnafuliensis, Metapenaeus Monoceros, and Ferapenaeus indicus, respectively. The ash and fat content of Palaemon karnafuliensis, Metapenaeus Monoceros and Ferapenaeus indicus were observed 12.20±0.90% and 1.90±0.15%, 10.20±0.39% and 1.48±0.32%, 8.57±1.43%, and 1.08±0.21%, respectively. Total saturated fatty acids content was found 31.56%, 29.21%, 38.59 in Palaemon karnafuliensis, Metapenaeus monoceros, and Ferapenaeus indicus, respectively. The polyunsaturated fatty acids was found 42.60%, 42.29%, and 37.80% in Palaemon karnafuliensis, Metapenaeus monoceros, and Ferapenaeus indicus, respectively. There were nine non-essential and eight essential amino acids found in the dried shrimp products. Glutamine, proline, glycine and alanine were dominated among the non-essential amino acid. Lysine was found a significant amount in the study. All the three dried shrimp products were considered as highly nutritive and less fat value which is considered healthy for the consumers. Asian J. Med. Biol. Res. 2021, 7 (2), 138-146

show abstract

Section: Moisture Contentscontrasting

confidence: 69%

“…They agreed the higher ash content was due to the significant moisture loss because ash content is affected by moisture content and temperature. Akuamoa et al (2018) found the ash content 13.80 ± 0.09% to 15.42 ± 0.09% in dry smoked Penaeus notialis. Zarehgashti et al (2019) found the ash content 9.33±0.00% in dried shrimp meat.…”

Section: Ash Contentsmentioning

confidence: 84%

Proximate composition, amino acids, and fatty acids contents of dried shrimp products available in Jashore region, Bangladesh

Das¹,

Salman²,

Islam³

et al. 2021

Asian J. Med. Biol. Res

View full text Add to dashboard Cite

show abstract

“…The study further indicated that from the sea, river and lagoon, protein content ranged between 25.93±1.13% and 34.42±1.13%, ash 11.85 ± 0.08% and 18.25 ± 0.08%, fat 0.76 ± 0.01% and 1.83 ± 0.01% and moisture 9.22 ± 0.05% and 12.72 ± 0.05% [30]. Mineral and amino acid content of the smoked product is satisfactory.…”

Section: Effect Of Smoking On Chemical Physical and Nutritional Compo...mentioning

confidence: 81%

“…A study done to see the influence of exposure to gamma ionization to shrimps has shown that the protein content ranged from 27.40 ± 1.30% to 34.35 ± 1.30%, ash 13.80 ± 0.09% to 15.42 ± 0.09%, fat 0.90±0.01% to 1.72±0.01% and moisture 9.36±0.06% to 12.92±0.06% [30]. The result clearly shows that the protein and other attributes of shrimps vary.…”

Section: Effect Of Smoking On Chemical Physical and Nutritional Compo...mentioning

confidence: 99%

Assessment of Nutritional Composition of Shrimps Using Different Smoking Method

Abankwa,

Acquaye

2023

AJFAR

View full text Add to dashboard Cite

The study assessed the effects of smoking on the nutrient attributes of penaeus notialis shrimps in Ghana. Terminalia ivorensis, Petersianthus macrocarpus and Albizia zygia were used as fuel woods to smoolder the shrimps. Descriptive and experimental research designs were adopted to guide the entire study. A Random sampling technique was used to select 88 second year students of the Catering and Hospitality Department at the Kumasi Technical University. Frequency and percentage were used to analyse the background information of the respondents. One way Analysis of variance (ANOVA) was used to test for significant differences among the types of wood used. The study revealed that seven nutrients (Dry Matter, Moisture, Ash, Protein, Fibre, Fat/Oil and Carbohydrate) were found. There is a significant difference in nutritional and chemical properties of the shrimps based on the types of wood used for smoking. The study, therefore, recommended that, care must be taken not to use any wood for fuel in smoking shrimps.

show abstract

“…Pink shrimp ( P. notialis ) originating from three different water sources (sea, river, and lagoon) contained 25.93%–34.42% protein, 11.85%–18.25% ash, 0.76%–1.83% fat, and 9.22%–12.72% moisture ( Akuamoa et al, 2018 ). The flesh of P. notialis had a proximate composition of 15.4% moisture, 19.9% total ash, 44.7% protein, 8.9% fiber, 8.5% fat, and 2.6% carbohydrate (% dry weight), and contains 1119.5 kJ energy.…”

Section: Introductionmentioning

confidence: 99%

Evaluating the effects of different processing methods on the nutritional composition of shrimp and the antioxidant activity of shrimp powder

AlFaris

Alshammari

AlTamimi

et al. 2022

Saudi Journal of Biological Sciences

View full text Add to dashboard Cite

Shrimp is a prevalent food in the Arabian Gulf that is known for its good sensory properties and high nutritional value. The aim of the present work was to assess the effects of diverse processing methods on the nutritional composition of shrimp and the antioxidant activity of shrimp powder. Shrimp ( Penaeus semisulcatus ) flesh was treated using four processes (salting, frying, grilling, and boiling), following which its macronutrient content, fatty acid profile, vitamins and mineral contents were measured. Also, the antioxidant activity of all shrimp powder extracts was assessed using the 2, 2 diphenyl 1 picrylhydrazyl (DPPH), linoleic acid oxidation inhibition, and reducing power methods. The results revealed that the fresh and processed shrimp flesh had significant nutritional value and the fresh and treated shrimp powders have high antioxidant activity, but the cooking processes have significant effects on the nutritional value and antioxidant activity of shrimp flesh. These effects were greater significantly in grilled shrimp followed by boiled shrimp and then fried shrimp. It is concluded that the high nutritional value and antioxidant activity of shrimp flesh make it an important food for nutritional health promotion for the community.

show abstract

Nutritional and shelf-life studies of dry smoked and gamma irradiated shrimps (Penaeus notialis) from three different water sources in Ghana

Cited by 8 publications

References 24 publications

Proximate composition, amino acids, and fatty acids contents of dried shrimp products available in Jashore region, Bangladesh

Proximate composition, amino acids, and fatty acids contents of dried shrimp products available in Jashore region, Bangladesh

Assessment of Nutritional Composition of Shrimps Using Different Smoking Method

Evaluating the effects of different processing methods on the nutritional composition of shrimp and the antioxidant activity of shrimp powder

Contact Info

Product

Resources

About