Biochemical and physicochemical properties of shrimp (Pandalus borealis) compounds after compact filter press process

JSFA reports Pub Date : 2024-02-08 DOI:10.1002/jsf2.182
Ali Jafarpour, Lucas Sales Queiroz, Federico Casanova, Narjes Badfar, Charlotte Jacobsen, Flemming Jessen, Jens J. Sloth, Heidi Olander Petersen, Mikkel Knudsen, Preben Bøje Hansen, Nina Gringer
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Abstract

Background

Most of the shrimp side streams are discarded due to the lack of appropriate processing techniques/methodology for their utilization, which is not only a loss of potentially valuable compounds, but also leads to environmental pollution. The study aimed to employ a mechanical filter press to separate the liquid called press juice (PJ) and the solid named press cake (PC) fraction from shrimp head and shell (H&S).

Results

The proximate composition was performed, including amino acids analysis, protein content, fatty acids, and the main volatile compounds. In the whole shrimp (WS), the average values of protein, lipid, dry matter, and ash content were recorded at 14.7%, 2.9%, 21.1%, and 4.8%, respectively. The protein percentage reached 10.1% in H&S, indicating considerable amount of protein leftover in the shrimp side streams (p < 0.05). The major PUFAs in WSs' sample were Eicosapentaenoic acid (EPA) (8.8%) and Docosahexaenoic acid (DHA) (7.8%). Furthermore, the values of EPA and DHA a showed nearly two-folded increase after peeling and filter-pressing, PC sample. Total amino acids in the WS, H&S, PJ, and PC samples were found to be 94.6, 67.7, 22.2, and 76.6 mg/g, respectively. From the nutritional point of view, non-essential amino acids represented higher values (13.2%–56.9%) compared to essential amino acids (9.0%–37.6%). The major components of 5′-neucleoitides in WS sample were in order of guanosine-5′-diphosphate (GDP) ≫ hypoxanthine (HYP) > inosine-5′-monophosphate (IMP) ≫ adenosine-5′-monophosphate (AMP) > adenosine-5′-diphosphate (ADP) with values of 684.4, 293.6, 201.4, 25.6 and 16.2 μg/g sample, while no inosine (INO), guanosine-5′-monophosphate (GMP), and guanosine-5′-triphosphate (GTP) were detected. Equivalent umami concentration (g MSC/100 g) was recorded as 0.63, 0.07 for WS and H&S samples and 0.015 for PJ sample, which indicates a significant drop from the shrimp raw material toward the side streams. Most volatile compounds belonged to alkenes followed by alkanes groups.

Conclusion

This work showed the possibility to employ the filter press machine to obtain PJ and PC from shrimp H&S, after peeling processing. The fractions present an interesting nutritional composition and value.

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压滤工艺后对虾(Pandalus borealis)化合物的生物化学和物理化学特性
由于缺乏适当的加工技术/方法,大部分虾的副产品都被丢弃,这不仅损失了有潜在价值的化合物,还造成了环境污染。本研究旨在使用机械压滤机从虾头和虾壳(H&S)中分离出液体压榨汁(PJ)和固体压榨饼(PC)。在整只虾中,蛋白质、脂肪、干物质和灰分含量的平均值分别为 14.7%、2.9%、21.1% 和 4.8%。虾头和虾壳中的蛋白质比例达到 10.1%,表明虾体侧流(p > HYP > IMP> > AMP > ADP)中残留了大量蛋白质,其值分别为 684.4、293.6、201.4、25.6 和 16.2 μg/g,而未检测到 INO、GMP 和 GTP。全虾、虾头和虾壳样本的 EUC(克 MSC/100 克)分别为 0.63、0.07,压榨汁样本的 EUC 为 0.015,这表明从虾原料到副产品流中的 EUC 显著下降。大部分挥发性化合物属于烯类,其次是烷类。这项工作表明,可以使用压滤机从去皮处理后的虾头和虾壳中获得压榨汁和压榨饼。这些馏分具有有趣的营养成分和价值。本文受版权保护。
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