Shrimp shells to maintain shrimp quality and algae production

Shrimp shells to maintain shrimp quality and algae production

Types of food materials: Shells of white shrimps (Litopenaeus vannamei)
Product obtained from research: Astaxanthin for maintaining the quality of boiled white shrimp and calcium-rich crispy seaweed from shrimp shells


The research developed technologies to reduce the amount of shrimp shell waste from the shrimp processing industry by increasing the rate of reuse of shrimp shells, increasing the value of by-products from the shrimp processing industry. It was done by developing new products and maintaining quality and extending the shelf life of boiled shrimps.

From the development of technologies to increase the efficiency of production of white shrimp products and to make use of shrimp shells wasted from the processing of white shrimp, technologies for producing 2 products were obtained:

  1. 1. The innovation for preserving the quality and color of boiled white shrimps by coating them with shrimp shell extract. The production of the shrimp shell extract begins with digesting protein from white shrimp shells with papain at 1.25% of the shrimp shell weight for 120 minutes to obtain astaxanthin around 75.03 mg/g. Then, astaxanthin was extracted from white shrimp shells with iso-propanol solvent, giving astaxanthin around 32.13 mg/gram. Then, boiled white shrimps were coated with 0.8% astaxanthin solution (crude extract) in 0.002% alginate solution and coated with 0.002% calcium chloride solution to help slow down the deterioration of white shrimps. It was evident that boiled white shrimp coated with the shrimp shell extract (crude extract) can be stored for 20 days, while the non-coated boiled white shrimp has a shelf life of 6 days.
  2. Production technology for calcium-rich crispy seaweed products from shrimp shells. It starts with preparing shrimp shell powder by cleaning, steaming, and drying the shrimp shells in a hot air oven. Next shrimp shells are ground to get powdered shrimp shells with the least amount of moisture and AW, which are 6.46% and 0.43, respectively. Then, formula and process for producing crispy seaweed with a supplement of calcium from shrimp shells were developed by having ingredients, such as kombu seaweed, sugar, salt, shrimp shell powder, pepper and maltodextrin. Crispy seaweed products with calcium from the shrimp shells are nutritious, consisting of protein, fat and calcium. The product has microorganisms and Aw according to the Thai standard of community product: dried seaweed (microorganisms less than 4 log CFU/g and Aw less than 0.60).

Workplan “Technologies and innovations to enhance production efficiency of white shrimp (Litopenaeus vannamei) products and utilization of by-products from industrial processing scale”

Supported by the National Research Council of Thailand (Fiscal year 2021)


Researcher
Asst. Pro. Dr. Savaminee Teerawut and team
Department of Aquatic Science, Faculty of Science, Burapha University
169 Long Hard-Bangsaen Road, Saensuk, Muang, Chonburi, 20131
Tel: 038-103092 E-mail: sawamin@go.buu.ac.th

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