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
Hauptverfasser:	Heu, Min-Soo, Kim, Jin-Soo, Shahidi, Fereidoon
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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