Abstract
Protein hydrolysates were prepared through lactic acid fermentation of the inedible portions of shrimp (cephalothorax and exoskeleton), the by-products of shrimp processing operations. The protein-rich liquid hydrolysate was further processed into a concentrated paste via vacuum evaporation at 80 °C or was also processed into a dry powder using a spray drying method at 180 °C/140 °C (inlet/outlet temp). The laboratory compared the composition of the three forms of shrimp protein hydrolysates. The protein and ash content of the hydrolysates ranged from 8.43 ± 0.22 to 46.73 ± 1.29 and 2.03 ± 0.52 to 8.25 ± 0.14 g/100 g of wet weight. All the samples were analyzed for fifteen amino acids; the powder form was analyzed for colour, microbial content, and for heavy metal occurrence. The shrimp by-products were successfully converted into micro-nutrient by-products rich in amino acids for potential recommendations in the supplementation of animal and human diets.
Original language | English |
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Pages (from-to) | 671-675 |
Number of pages | 5 |
Journal | Food Chemistry |
Volume | 112 |
Issue number | 3 |
DOIs | |
State | Published - 1 Feb 2009 |
Externally published | Yes |
Bibliographical note
Funding Information:This research was financed under Project No. SON-2004-C03-016 with Mixed Funds of the Government of the State of Sonora and the National Council for Science and Technology (FOMIX–CONACYT). Michael A. Bryan, MBA and Native English Professor, offered suggestions and improvements in the wording of this manuscript.
Keywords
- Amino acids
- Food analysis
- Lactic acid fermentation
- Protein hydrolysates
- Shrimp by-products