Nutritional components and safety analysis of shrimp muscle and processing by-products

Nutritional components and safety conditions of processing by-products (heads, shells) of white shrimp (Litopeneaus vannamei) were investigated.By product contents were 47.6% (w/w) in white shrimp, which were almost half of the weights of whole shrimps.Crude protein contents of by-products muscle were lower than that of muscle, while by-products were rich in total fat, ash and astaxanthin.Glutamic acid, phenylalanine, lysine and arginine were the predominant amino acids in the protein fraction of muscle, while glutamic acid and phenylalanine were major amino acids in by products.MUFA in amount was among 33.09%～35.16% and there was no significant difference among fatty acids composition in different tissue.The calcium content (2600mg/100g) in head was higher than those of phosphorus (390mg/100g) , sodium (140mg/100g) and magnesium (79mg/100g) while iron was present in trace amounts.The potassium content was higher in muscle and calcium content was higher in by-products.Volatile basic nitrogen (VBN) values of the processing by products were around 4.62～ 16.97mg/100g, number of viable cells (cfu/g) was 4.5×10 3 ～6.0×10 4 cfu/g, which was lower than safety level of national and acceptable for seafood processing.Special attention should be payed on Cadmium content because the Cadmium content in shrimp head exceeded the limit of European Union.