The effect of various processing methods on the physical and biochemical properties of shrimp head meals and their utilisation by juvenile Penaeus monodon Fab.
Abstract
Three meals were prepared from Penaeus monodon head waste by drying the raw material in a solar simulator, drying in an oven or blanching the raw material followed by partial de-watering under pressure and air drying. A further three meals were prepared by passing batches of raw or blanched shrimp head waste through a commercial meat/bone separator. The meat fraction was subsequently dried (MBDD) or ensiled. Separated meals contained around 6% less ash, 5% less chitin and 7.5% more protein than unseparated meals but the procedure failed to remove all the exoskeletal material. Separated meals also contained higher levels of astaxanthin and canthaxanthin than solar or oven-dried meals. The highest levels of n−3 polyunsaturated fatty acids (PUFAs) were found in separated meals. However, blanching the raw material prior to processing led to decreased PUFA content, higher free fatty acid levels and significantly higher (P
Citation
Blow, P.; Brown, J.H.; Fox, C.J.; Watson, I. The effect of various processing methods on the physical and biochemical properties of shrimp head meals and their utilization by juvenile Penaeus monodon Fab. Aquaculture (1994) 122 (2-3) 209-226. [DOI: 10.1016/0044-8486(94)90511-8]