Components and nutritional quality of shrimp processing by-products
The components and nutritional quality of processing by-products (heads, shells and tails) of Northern pink shrimp (NPS, Pandalus borealis) and spotted shrimp (SS, Trachypena curvirostris) caught near Tongyeong, Korea, were investigated. Crude protein contents were in the range of 9.3–11.6% and tota...
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| Veröffentlicht in: | Food chemistry 2003-08, Vol.82 (2), p.235-242 |
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| creator | Heu, Min-Soo Kim, Jin-Soo Shahidi, Fereidoon |
| description | The components and nutritional quality of processing by-products (heads, shells and tails) of Northern pink shrimp (NPS,
Pandalus borealis) and spotted shrimp (SS,
Trachypena curvirostris) caught near Tongyeong, Korea, were investigated. Crude protein contents were in the range of 9.3–11.6% and total fat content was approximately 0.7%. Volatile basic nitrogen (VBN) values of the processing by products were lower than those of the edible parts. The number of viable cells (CFU/g) was 1.2–2.8×10
4, which is acceptable for seafood processing, and heavy metals (Hg, Pb and Cd) were present in trace amounts. Aspartic acid, glutamic acid, phenylalanine, lysine and arginine were the predominant amino acids in the protein fraction. The calcium content (3000 mg/100 g) was higher than those of phosphorus (400 mg/100 g), sodium (270 mg/100 g) and magnesium (100 mg/100 g) while manganese and iron were present in trace amounts. There was no significant difference in the non-protein nitrogen contents between the edible parts and the processing by-products of shrimp. The total content of free amino acids of the processing by-products (2000 mg/100 g) was 15% higher than that of the edible parts (1700 mg/100 g). Major free amino acids were taurine, threonine, leucine, tryrosine and phenylalanine. |
| doi_str_mv | 10.1016/S0308-8146(02)00519-8 |
| format | Article |
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Pandalus borealis) and spotted shrimp (SS,
Trachypena curvirostris) caught near Tongyeong, Korea, were investigated. Crude protein contents were in the range of 9.3–11.6% and total fat content was approximately 0.7%. Volatile basic nitrogen (VBN) values of the processing by products were lower than those of the edible parts. The number of viable cells (CFU/g) was 1.2–2.8×10
4, which is acceptable for seafood processing, and heavy metals (Hg, Pb and Cd) were present in trace amounts. Aspartic acid, glutamic acid, phenylalanine, lysine and arginine were the predominant amino acids in the protein fraction. The calcium content (3000 mg/100 g) was higher than those of phosphorus (400 mg/100 g), sodium (270 mg/100 g) and magnesium (100 mg/100 g) while manganese and iron were present in trace amounts. There was no significant difference in the non-protein nitrogen contents between the edible parts and the processing by-products of shrimp. The total content of free amino acids of the processing by-products (2000 mg/100 g) was 15% higher than that of the edible parts (1700 mg/100 g). Major free amino acids were taurine, threonine, leucine, tryrosine and phenylalanine.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/S0308-8146(02)00519-8</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>arginine ; aspartic acid ; Biological and medical sciences ; byproducts ; cadmium ; calcium ; crude protein ; Fish and seafood industries ; Food industries ; free amino acids ; Fundamental and applied biological sciences. Psychology ; glutamic acid ; heavy metals ; iron ; lead ; leucine ; lipid content ; lysine ; magnesium ; manganese ; mercury ; nitrogen ; nonprotein nitrogen ; nutrient content ; Nutritional quality ; nutritive value ; Pandalus borealis ; phenylalanine ; phosphorus ; seafoods ; shrimp ; Shrimp processing by-product ; sodium ; threonine ; Trachypena curvirostris ; Use and upgrading of agricultural and food by-products. Biotechnology</subject><ispartof>Food chemistry, 2003-08, Vol.82 (2), p.235-242</ispartof><rights>2003 Elsevier Science Ltd</rights><rights>2003 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c458t-d171dcc496a799a0604ce266a0def11efe0038b1bbfbf64dd44665c79fceb95b3</citedby><cites>FETCH-LOGICAL-c458t-d171dcc496a799a0604ce266a0def11efe0038b1bbfbf64dd44665c79fceb95b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814602005198$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=14848430$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Heu, Min-Soo</creatorcontrib><creatorcontrib>Kim, Jin-Soo</creatorcontrib><creatorcontrib>Shahidi, Fereidoon</creatorcontrib><title>Components and nutritional quality of shrimp processing by-products</title><title>Food chemistry</title><description>The components and nutritional quality of processing by-products (heads, shells and tails) of Northern pink shrimp (NPS,
Pandalus borealis) and spotted shrimp (SS,
Trachypena curvirostris) caught near Tongyeong, Korea, were investigated. Crude protein contents were in the range of 9.3–11.6% and total fat content was approximately 0.7%. Volatile basic nitrogen (VBN) values of the processing by products were lower than those of the edible parts. The number of viable cells (CFU/g) was 1.2–2.8×10
4, which is acceptable for seafood processing, and heavy metals (Hg, Pb and Cd) were present in trace amounts. Aspartic acid, glutamic acid, phenylalanine, lysine and arginine were the predominant amino acids in the protein fraction. The calcium content (3000 mg/100 g) was higher than those of phosphorus (400 mg/100 g), sodium (270 mg/100 g) and magnesium (100 mg/100 g) while manganese and iron were present in trace amounts. There was no significant difference in the non-protein nitrogen contents between the edible parts and the processing by-products of shrimp. The total content of free amino acids of the processing by-products (2000 mg/100 g) was 15% higher than that of the edible parts (1700 mg/100 g). Major free amino acids were taurine, threonine, leucine, tryrosine and phenylalanine.</description><subject>arginine</subject><subject>aspartic acid</subject><subject>Biological and medical sciences</subject><subject>byproducts</subject><subject>cadmium</subject><subject>calcium</subject><subject>crude protein</subject><subject>Fish and seafood industries</subject><subject>Food industries</subject><subject>free amino acids</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>glutamic acid</subject><subject>heavy metals</subject><subject>iron</subject><subject>lead</subject><subject>leucine</subject><subject>lipid content</subject><subject>lysine</subject><subject>magnesium</subject><subject>manganese</subject><subject>mercury</subject><subject>nitrogen</subject><subject>nonprotein nitrogen</subject><subject>nutrient content</subject><subject>Nutritional quality</subject><subject>nutritive value</subject><subject>Pandalus borealis</subject><subject>phenylalanine</subject><subject>phosphorus</subject><subject>seafoods</subject><subject>shrimp</subject><subject>Shrimp processing by-product</subject><subject>sodium</subject><subject>threonine</subject><subject>Trachypena curvirostris</subject><subject>Use and upgrading of agricultural and food by-products. Biotechnology</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><recordid>eNqFkE1LxDAQhoMouH78BLEXRQ_VSZum6Ulk8QsED-o5pMlEI91kTVph_73RFT3KHIaBZ2ZeHkIOKJxRoPz8EWoQpaCMn0B1CtDQrhQbZEZFW5cttNUmmf0i22QnpTcAqICKGZnPw2IZPPoxFcqbwk9jdKMLXg3F-6QGN66KYIv0Gt1iWSxj0JiS8y9FvyrzZCY9pj2yZdWQcP-n75Ln66un-W15_3BzN7-8LzVrxFga2lKjNeu4artOAQemseJcgUFLKVoEqEVP-972ljNjGOO80W1nNfZd09e75Hh9Nz9-nzCNcuGSxmFQHsOUJBUdqypoM9isQR1DShGtXOb4Kq4kBfmlTH4rk18-JFTyW5kUee_o54FKWg02Kq9d-ltmIlcNmTtcc1YFqV5iZp4fs0-WtXZtzVkmLtYEZh8fDqNM2qHXaFxEPUoT3D9ZPgH1BIqV</recordid><startdate>20030801</startdate><enddate>20030801</enddate><creator>Heu, Min-Soo</creator><creator>Kim, Jin-Soo</creator><creator>Shahidi, Fereidoon</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>F1W</scope><scope>H95</scope><scope>L.G</scope></search><sort><creationdate>20030801</creationdate><title>Components and nutritional quality of shrimp processing by-products</title><author>Heu, Min-Soo ; Kim, Jin-Soo ; Shahidi, Fereidoon</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c458t-d171dcc496a799a0604ce266a0def11efe0038b1bbfbf64dd44665c79fceb95b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>arginine</topic><topic>aspartic acid</topic><topic>Biological and medical sciences</topic><topic>byproducts</topic><topic>cadmium</topic><topic>calcium</topic><topic>crude protein</topic><topic>Fish and seafood industries</topic><topic>Food industries</topic><topic>free amino acids</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>glutamic acid</topic><topic>heavy metals</topic><topic>iron</topic><topic>lead</topic><topic>leucine</topic><topic>lipid content</topic><topic>lysine</topic><topic>magnesium</topic><topic>manganese</topic><topic>mercury</topic><topic>nitrogen</topic><topic>nonprotein nitrogen</topic><topic>nutrient content</topic><topic>Nutritional quality</topic><topic>nutritive value</topic><topic>Pandalus borealis</topic><topic>phenylalanine</topic><topic>phosphorus</topic><topic>seafoods</topic><topic>shrimp</topic><topic>Shrimp processing by-product</topic><topic>sodium</topic><topic>threonine</topic><topic>Trachypena curvirostris</topic><topic>Use and upgrading of agricultural and food by-products. Biotechnology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Heu, Min-Soo</creatorcontrib><creatorcontrib>Kim, Jin-Soo</creatorcontrib><creatorcontrib>Shahidi, Fereidoon</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Heu, Min-Soo</au><au>Kim, Jin-Soo</au><au>Shahidi, Fereidoon</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Components and nutritional quality of shrimp processing by-products</atitle><jtitle>Food chemistry</jtitle><date>2003-08-01</date><risdate>2003</risdate><volume>82</volume><issue>2</issue><spage>235</spage><epage>242</epage><pages>235-242</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>The components and nutritional quality of processing by-products (heads, shells and tails) of Northern pink shrimp (NPS,
Pandalus borealis) and spotted shrimp (SS,
Trachypena curvirostris) caught near Tongyeong, Korea, were investigated. Crude protein contents were in the range of 9.3–11.6% and total fat content was approximately 0.7%. Volatile basic nitrogen (VBN) values of the processing by products were lower than those of the edible parts. The number of viable cells (CFU/g) was 1.2–2.8×10
4, which is acceptable for seafood processing, and heavy metals (Hg, Pb and Cd) were present in trace amounts. Aspartic acid, glutamic acid, phenylalanine, lysine and arginine were the predominant amino acids in the protein fraction. The calcium content (3000 mg/100 g) was higher than those of phosphorus (400 mg/100 g), sodium (270 mg/100 g) and magnesium (100 mg/100 g) while manganese and iron were present in trace amounts. There was no significant difference in the non-protein nitrogen contents between the edible parts and the processing by-products of shrimp. The total content of free amino acids of the processing by-products (2000 mg/100 g) was 15% higher than that of the edible parts (1700 mg/100 g). Major free amino acids were taurine, threonine, leucine, tryrosine and phenylalanine.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/S0308-8146(02)00519-8</doi><tpages>8</tpages></addata></record> |
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| subjects | arginine aspartic acid Biological and medical sciences byproducts cadmium calcium crude protein Fish and seafood industries Food industries free amino acids Fundamental and applied biological sciences. Psychology glutamic acid heavy metals iron lead leucine lipid content lysine magnesium manganese mercury nitrogen nonprotein nitrogen nutrient content Nutritional quality nutritive value Pandalus borealis phenylalanine phosphorus seafoods shrimp Shrimp processing by-product sodium threonine Trachypena curvirostris Use and upgrading of agricultural and food by-products. Biotechnology |
| title | Components and nutritional quality of shrimp processing by-products |
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