Shrimp Palaemon adspersus: rational recycling directions
Keywords:shrimp Palaemon adspersus, morphometric characteristics, rational directions of processing
Background. The level of consumption of fish and fish products in Ukraine is 10.7 kg per year and does not meet the FAO / WHO recommendations –20 kg per year. The domestic fish market is import-dependent – since 2014 the import of shrimp is 85–90 %.
According to scientific studies of the Institute of Fisheries and Ecology of the Sea, shrimp reserves in the Black Sea amount to 370 thousand tons, in the Azov Sea –250 thousand tons. The cultivation of Palaemon adspersus herring shrimp in the Azov Black Sea basin in 2008–2011 in the Black Sea was 15.9–21.1 tons, and in the estuaries of the North-Western Black Sea region –0.1–0.5 tons.
Analytical and patent search indicates the availability of technologies for the integrated processing of chitin-containing raw materials in order to obtain biologically active additives based on acid and alkaline solutions.
The aim of the work is to substantiate the directions of integrated processing of shrimp Palaemonadspersusbased on their morphometric characteristics, nutritional potential and safety indicators.
Material and methods. The object of the research is shrimp Palaemon adspersus (coastal fishing during September – October 2018, village Lazurne Kherson region).
According to the current standards: organoleptic parameters –appearance, color of armor and meat, meat consistency, taste and smell after cooking, presence of foreign impurities; heavy metal content –an inductively coupled plasma atomic emission spectrometry (NPP-ISP) on the Optima 2100 DVdevice from PerkinElmer (USA); mass fraction of moisture –by drying to a constant mass; water absorption and moisture-keeping ability.
Results. According to the sensory analysis, shrimp caught by the coastal lion, whole, clean, one size group, in color – white with a pinkish-orange tinge, have a dense and juicy consistency, a characteristic, pronounced smell and a pleasant, characteristic of shrimp cooked taste.
The content of toxic elements in Palaemon adspersus shrimp meat does not exceed acceptable standards.
According to the investigated morphological composition of shrimp, it was found that the average yield of meat was 51.5 %, the head – 24.1 %, the shell – 24.4 %.
Application of low temperatures (42–60 oC) during dehydration of shrimp allows to preserve the native properties of the product, as indicated by the indicators of water absorption and moisture-keeping ability of dried shrimp meat – respectively 60.41 and 96.39 %.
The principal scheme of directions of rational processing is offered Palaemon adspersus shrimp and the working hypothesis of this stage is defined –the expediency of the complex processing of shrimp Palaemon adspersus by drying.
Conclusion. Palaemon adspersus shrimp based on morphometric characteristics (dimensional values) and safety indicators (heavy metal content) are promising raw materials for complex processing and food use.
It was established that shrimp of the Azov-Black Sea water area on the content of heavy metals does not exceed the allowable norms, which is the basis for their food use.
The rational directions of shrimp processing are substantiated, namely: whole shrimp and separately meat by drying method for the production of food products (dry powders) and processing of chitin-containing raw materials.
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