Abstract

CABELLO, Ana M et al. Shrimp by-catch as raw material for the processing of fish products. Zootecnia Trop. [online]. 2005, vol.23, n.3, pp.217-230. ISSN 0798-7269.

Shrimp by-catch is conformed by a diversity of fish and invertebrate species that are incidentally captured in trawling fisheries. These species are divided into commercial (those that because of their kind and size can be sold fresh or fresh-frozen in local markets, like flatfish, grunt, perlita, curvinata or catfish) and non commercial (mainly small fish of commercial or non commercial species). The ratio of non commercial shrimp by-catch (NCBCS) to shrimp is 11:1. The NCBCS can be composed of up to 90 species, of which 96% are fish, 3% crustaceans and 1% other marine organisms. The purpose of this paper was to review the composition of the non commercial by-catch shrimp, its geographical distribution, nutritional characteristics and its possible use as raw material for the elaboration of traditional or non traditional fish products. NCBCS was collected, without sorting, by scientific observers on board of trawling boats operating in eastern Venezuela. In the laboratory, NCBCS was separated by species groups (fish and other organisms); only fish were used for the processing that followed. All fish were manually gutted and headed, and the skin and bones removed using a mechanical processor. The meat yield in this process was 39.2%. Products like hamburger, breaded fillet, pasta, and salami were prepared. They had an excellent presentation and obtained a high acceptance from trained or non trained panels. This lead to the conclusion, that the non commercial by-catch shrimp, which today has little or no commercial value, can become the main raw material for the elaboration of products based on fish meat.

Keywords : Shrimp by-catch; fish; processing; product.