Resumen

BELANDRIA, Jean Carlos  y  MORILLO, Nancy J. Amino acid profile and pigment content in shrimp waste meal. Zootecnia Trop. [online]. 2013, vol.31, n.1, pp.16-23. ISSN 0798-7269.

Industrial processing of crustaceans generate a significant amount of waste (10000 TM per year), which can be used as excellent raw material in different industrial processes. To evaluate by-products obtained from solid wastes generated from industrial processing of shrimp, proximate composition was determined in shrimp meals from two processing plants in the State of Zulia, Venezuela. Five samples by variety of meals (head and shell of shrimp) were analyzed by AOAC methods, to moisture, proteins, ashes, fats, calcium, phosphorus, astaxanthin and amino acids. By-products of shrimp head had highest values (P<0.05) of protein 50.72% vs 46.20% and fat 12.03% vs 1.13% than shrimp shell meal. Shrimp meals are an excellent source of astaxanthin with values of 38.59 and 55.71 μg/g in shell and head shrimp, respectively. Evaluation of amino acid content in shrimp meal, presents essential amino acids, as methionine with 4.35 vs 0.65 g/100 g, lysine 6.98 vs 6.19 g/100 g, arginine 19.22 vs 5.89 g/100, phenylalanine 6.71 vs 2.83 g/100 g, valine 4.22 vs 3.10 g/100 g, isoleucine 1.21 vs 3.37 g/100 g, tryptophan 8.19 vs 5.77 g/100 g and histidine 6.50 vs 4.43 g/100 g in head and shell shrimp, respectively. These products are an excellent source of nutrients due to its high biological value and can contribute in various industrial processes are of great importance in the food chain.

Palabras clave : flours; wastes; shrimp; amino acids; astaxanthin.

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