Proteolysis of shrimp by-products (<i>Peaneus monodon</i>) from Madagascar Proteólisis de derivados de langostino (<i>Peaneus monodon</i>) de Madagascar

Randriamahatody, Zo; Sylla, Khalifa Serigne Babacar; Nguen, H.T.M.; Donnay-Moreno, C.; Razanamparany, Julia Louisette; Bourgougnon, Nathalie; Bergé, Jean‐Pascal

doi:10.1080/19476337.2010.518250

Cited by 18 publications

(8 citation statements)

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“…Fibers in the shrimp cephalothorax are composed of chitin, and are responsible for the high fiber content in the resulting flour. Randriamahatody et al (2011) estimated 16% chitin in dried cephalothorax of Peaneus monodon, which is similar in value to that found for shrimp cephalotorax flour in the present research.…”

Section: Resultssupporting

confidence: 77%

Flour production from shrimp by-products and sensory evaluation of flour-based products

Fernandes

Silva

et al. 2013

Pesq. agropec. bras.

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-The objective of this work was to evaluate the production of flour using by-products (cephalothorax) obtained from the shrimp (Litopenaeus vannamei) industry, and to perform a sensory analysis of shrimp flour-based products. Physicochemical and microbiological analyses on fresh cephalothorax and on manufactured flour were performed, as well as the determination of cholesterol content of this flour, and the sensorial evaluation of soup and pastry made with this flour. By the microbiological analyses, no pathogenic microorganism was detected in the samples. Physicochemical analyses of flour showed high levels of protein (50.05%) and minerals (20.97%). Shrimp cephalothorax flour showed high levels of cholesterol. The sensory evaluation indicated a good acceptance of the products, with satisfactory acceptability index (81% for soup, and 83% for pastry), which indicates that shrimp cephalothorax in the form of flour has a potential for developing new products.Index terms: Litopenaeus vannamei, acceptance, cephalothorax, food technology. Produção de farinha de resíduo de camarão e avaliação sensorial de subprodutos formulados com base na farinhaResumo -O objetivo deste trabalho foi avaliar a produção de um tipo de farinha de subprodutos (cefalotórax), obtidos da indústria de beneficiamento do camarão (Litopenaeus vannamei), e realizar uma análise sensorial de produtos formulados com a farinha. Foram feitas análises físico-químicas e microbiológicas do cefalotórax fresco e da farinha formulada, assim como a determinação do teor de colesterol dessa farinha e a avaliação sensorial de uma sopa e um pastel feitos com ela. Pelas análises microbiológicas, nenhum microrganismo patogênico foi encontrado nas amostras. As análises físico-químicas da farinha mostraram elevados teores de proteínas (50,05%) e minerais (20,97%). A farinha de cefalotórax de camarão apresentou elevado teor de colesterol. A avaliação sensorial indicou boa aceitação dos produtos, com índice de aceitabilidade satisfatório (81% para a sopa e 83% para o pastel), o que indica que o cefalotórax de camarão, na forma de farinha, tem potencial para o desenvolvimento de novos produtos.Termos para indexação: Litopenaeus vannamei, aceitação, cefalotórax, tecnologia de alimentos.

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Section: Resultssupporting

confidence: 77%

Flour production from shrimp by-products and sensory evaluation of flour-based products

Fernandes

Silva

et al. 2013

Pesq. agropec. bras.

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“…Several studies proved that protein represents the major component of shrimp heads (Fagbenro and Bello-Olusoji, 1997;Cira et al, 2002;Randriamahatody et al, 2005;Coward-Kelly et al, 2006;Limam et al, 2008;Cao et al, 2009) and values differed according to shrimp by-products. These values varied from 13.7% to 70.3% on a dry basis (Mirzah, 1990;Okoye et a.l, 2005;Dey and Dora, 2011;Balogun and Akegbejo-Samsons, 1992).…”

Section: Discussionmentioning

confidence: 99%

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Belfekih¹,

Boukattaya²,

Kechaou³

et al. 2016

Turk. J. Fish. Aquat. Sci.

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Seasonal changes of biochemical composition of caramote shrimp head (CSH) and common cuttlefish viscera (CCV) were investigated. The effect of chilled storage (5°C) of these by-products during 21 days on the physicochemical quality indicators was evaluated for every season to assess a suitable storage period. All biochemical components varied significantly (P<0.05) overall season for both types of by-products except moisture and chitin contents, which remained constant in CSH (79.77±0.33% and 8.33±1.11% respectively). CCV and CSH by-products were a main source of proteins (28.37±5.44% and 20.37±5.77% respectively on dry weight basis (d.w.b)) and ash (23.60±4.18% and 28.28±2.32% respectively d.w.b). Principal component analyses (PCA) proved that CSH could be upgraded to obtain a rich product in minerals and chitin components at any time regardless the season. CCV collected in spring and summer could be assimilated as a homogenous group rich in protein and lipid. The chilled storage CCV and CSH during 21 days showed significant (P<0.05) variations of some physicochemical indicators and according to PCA, by-products might be stored just for few days (not more than a week) as proteolysis and lipolysis increased from the first week.

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“…Processing and consumption of seafood generate thousands of tons of waste worldwide [1][2][3][4][5][6]. Huge amounts of unprocessed biowaste impose a considerable burden on the environment [7][8][9].…”

Section: Introductionmentioning

confidence: 99%

“…This is why its proper management poses an important challenge. Present solutions involve drying [2], composting [6,14], using as animal feed [15], or agricultural fertilizers [16][17][18].…”

Section: Introductionmentioning

confidence: 99%

Growth, Development and Ornamental Value of Miscanthus sinensis (Andersson) Species Depending on the Dose of Shrimp Biowaste

Żurawik

2020

Agriculture

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Crustaceans, including shrimps, are an important group of marine products processed in over 50 countries around the world. It is one of the most profitable and fast-growing processing branches. About 30 to 40% of crustaceans are used immediately after fishing, while 60–70% are processed. This generates thousands of tons of waste, proper management of which becomes increasingly important. The study was conducted in the years 2015–2017. Planting material included rhizomes of Miscanthus sinensis and Miscanthus × giganteus. Shrimp shells, dried and fragmented into 2–3 mm long pieces, were added to the soil at a dose of 5%, 10% and 15%. Mineral soil without the dried waste served as control. pH and substrate salinity were determined both before and after the growing season, and vegetative and generative traits of the plants were assessed. Shrimp biowaste is rich in N, P, K, Ca and Mg, has alkaline pH and high salinity. Its effects on plants depend on its dose and plant species. Miscanthus sinensis turned out more sensitive to the substrate salinity but in both species shrimp biowaste improved their ornamental value. For Miscanthus sinensis the most beneficial dose was 5%, while for Miscanthus × giganteus it was 15%.

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Proteolysis of shrimp by-products (Peaneus monodon) from Madagascar Proteólisis de derivados de langostino (Peaneus monodon) de Madagascar

Cited by 18 publications

References 50 publications

Flour production from shrimp by-products and sensory evaluation of flour-based products

Flour production from shrimp by-products and sensory evaluation of flour-based products

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Growth, Development and Ornamental Value of Miscanthus sinensis (Andersson) Species Depending on the Dose of Shrimp Biowaste

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