Forghani Bita, Sørensen Ann-Dorit Moltke, Fredeus Gustaf, Skaaning Kenneth, Johannesson Johan, Sloth Jens J, Undeland Ingrid
Food and Nutrition Science, Biology and Biological Engineering, Chalmers University of Technology, Gothenburg 412 96, Sweden.
National Food Institute, Technical University of Denmark, Kgs. Lyngby 2800, Denmark.
ACS Omega. 2021 Nov 10;6(46):30960-30970. doi: 10.1021/acsomega.1c03304. eCollection 2021 Nov 23.
Shrimp boiling water (SBW) and shrimp peeling water (SPW), generated during shrimp processing, were characterized in terms of crude composition, volatile compounds, as well as nutritional and potentially toxic elements over a 13 month sampling period. The storage stability of both waters was also evaluated. Results showed that SBW contained on median 14.8 g/L protein and 2.2 g/L total fatty acids with up to 50% comprising eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Astaxanthin esters, which dominated the total astaxanthin, were 2.8 mg/L on median. SPW, on the other hand, contained on median 1.0 g/L of protein, 0.21 g/L of total fatty acids, and 1.2 mg/L astaxanthin esters. For both side-streams, essential amino acids were up to 50% of total amino acids. For SBW and SPW, the most abundant nutritional elements were Na, K, P, Ca, Cu, and Zn. The contents of all potentially toxic elements were below the detection limits, except for As. SBW was more stable at 4 °C compared to SPW as shown, e.g., by thiobarbituric acid reactive substances and relative changes in total volatile basic nitrogen. The extensive compositional mapping of SBW/SPW provides crucial knowledge necessary in the exploitation and value-adding of such side-streams into food or feed products.
在为期13个月的采样期内，对虾加工过程中产生的煮虾水（SBW）和虾壳剥离水（SPW）的粗成分、挥发性化合物以及营养和潜在有毒元素进行了表征。还评估了这两种水的储存稳定性。结果表明，SBW中蛋白质含量中位数为14.8 g/L，总脂肪酸含量为2.2 g/L，其中二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）占比高达50%。占总虾青素主导地位的虾青素酯，中位数为2.8 mg/L。另一方面，SPW中蛋白质含量中位数为1.0 g/L，总脂肪酸含量为0.21 g/L，虾青素酯含量为1.2 mg/L。对于这两种副产物，必需氨基酸占总氨基酸的比例高达50%。对于SBW和SPW，最丰富的营养元素是Na、K、P、Ca、Cu和Zn。除了As之外，所有潜在有毒元素的含量均低于检测限。如硫代巴比妥酸反应性物质和总挥发性碱性氮的相对变化所示，SBW在4℃下比SPW更稳定。对SBW/SPW的广泛成分分析为将此类副产物开发并增值为食品或饲料产品提供了必要的关键知识。
