Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp

The nutritional components of different parts (meat, head, shell and tail) of Litopenaeus vannamei (L.v), Macrobrachium rosenbergii (M.r), Penaeus monodon (P.m), Fenneropenaeus...

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Autores principales:	Zhenyang Liu, Qiumei Liu, Di Zhang, Shuai Wei, Qinxiu Sun, Qiuyu Xia, Wenzheng Shi, Hongwu Ji, Shucheng Liu
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	nutritional component nutritional value shrimp Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/db6db7a348d649ddad53f0c928febc17
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spelling	oai:doaj.org-article:db6db7a348d649ddad53f0c928febc172021-11-25T17:33:15ZComparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp10.3390/foods101126032304-8158https://doaj.org/article/db6db7a348d649ddad53f0c928febc172021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2603https://doaj.org/toc/2304-8158The nutritional components of different parts (meat, head, shell and tail) of <i>Litopenaeus vannamei</i> (<i>L.v</i>), <i>Macrobrachium rosenbergii</i> (<i>M.r</i>), <i>Penaeus monodon</i> (<i>P.m</i>), <i>Fenneropenaeus chinensis</i> (<i>F.c</i>), and <i>Penaeus japonicus</i> (<i>P.j</i>) were analyzed and their nutritional values were evaluated. For the five species of shrimp, the meat yield was 37.47–55.94%, and the byproduct yield was 44.06–62.53%. The meat yields of <i>L.v</i> and <i>F.c</i> were the highest (55.94 and 55.92%, respectively), and the meat yield of <i>M.r</i> was the lowest (37.47%). The shrimp contain high amounts of crude protein, and the values of the amino acid score (AAS), chemical score (CS), and essential amino index (EAAI) were greater than or close to 1.00, indicating that shrimp protein had higher nutritional value. The shrimp head was rich in polyunsaturated fatty acids and the ratio of n-6 to n-3 PUFAs was from 0.37 to 1.68, indicating that the shrimp head is rich in n-3 PUFAs and is a good source of n-3 PUFAs. The five species of shrimp were rich in macro- and micro-minerals, especially in shrimp byproducts. The shrimp byproducts were also rich in other bioactive ingredients (astaxanthin), which are also very valuable for developing biological resources. Therefore, shrimp have many nutritional benefits, and their byproducts can also be used to develop natural nutraceuticals, which are considered to be one of the healthiest foods.Zhenyang LiuQiumei LiuDi ZhangShuai WeiQinxiu SunQiuyu XiaWenzheng ShiHongwu JiShucheng LiuMDPI AGarticlenutritional componentnutritional valueshrimpChemical technologyTP1-1185ENFoods, Vol 10, Iss 2603, p 2603 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	nutritional component nutritional value shrimp Chemical technology TP1-1185
spellingShingle	nutritional component nutritional value shrimp Chemical technology TP1-1185 Zhenyang Liu Qiumei Liu Di Zhang Shuai Wei Qinxiu Sun Qiuyu Xia Wenzheng Shi Hongwu Ji Shucheng Liu Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp
description	The nutritional components of different parts (meat, head, shell and tail) of <i>Litopenaeus vannamei</i> (<i>L.v</i>), <i>Macrobrachium rosenbergii</i> (<i>M.r</i>), <i>Penaeus monodon</i> (<i>P.m</i>), <i>Fenneropenaeus chinensis</i> (<i>F.c</i>), and <i>Penaeus japonicus</i> (<i>P.j</i>) were analyzed and their nutritional values were evaluated. For the five species of shrimp, the meat yield was 37.47–55.94%, and the byproduct yield was 44.06–62.53%. The meat yields of <i>L.v</i> and <i>F.c</i> were the highest (55.94 and 55.92%, respectively), and the meat yield of <i>M.r</i> was the lowest (37.47%). The shrimp contain high amounts of crude protein, and the values of the amino acid score (AAS), chemical score (CS), and essential amino index (EAAI) were greater than or close to 1.00, indicating that shrimp protein had higher nutritional value. The shrimp head was rich in polyunsaturated fatty acids and the ratio of n-6 to n-3 PUFAs was from 0.37 to 1.68, indicating that the shrimp head is rich in n-3 PUFAs and is a good source of n-3 PUFAs. The five species of shrimp were rich in macro- and micro-minerals, especially in shrimp byproducts. The shrimp byproducts were also rich in other bioactive ingredients (astaxanthin), which are also very valuable for developing biological resources. Therefore, shrimp have many nutritional benefits, and their byproducts can also be used to develop natural nutraceuticals, which are considered to be one of the healthiest foods.
format	article
author	Zhenyang Liu Qiumei Liu Di Zhang Shuai Wei Qinxiu Sun Qiuyu Xia Wenzheng Shi Hongwu Ji Shucheng Liu
author_facet	Zhenyang Liu Qiumei Liu Di Zhang Shuai Wei Qinxiu Sun Qiuyu Xia Wenzheng Shi Hongwu Ji Shucheng Liu
author_sort	Zhenyang Liu
title	Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp
title_short	Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp
title_full	Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp
title_fullStr	Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp
title_full_unstemmed	Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp
title_sort	comparison of the proximate composition and nutritional profile of byproducts and edible parts of five species of shrimp
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/db6db7a348d649ddad53f0c928febc17
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Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp

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