Chemical and biological characteristics of protein hydrolysates from fermented shrimp by-products

C. Bueno-Solano, J. López-Cervantes, O. N. Campas-Baypoli, R. Lauterio-García, N. P. Adan-Bante, D. I. Sánchez-Machado*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

102 Scopus citations

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 languageEnglish
Pages (from-to)671-675
Number of pages5
JournalFood Chemistry
Volume112
Issue number3
DOIs
StatePublished - 1 Feb 2009
Externally publishedYes

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

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