Quality of lipid-carotinoid concentrate from shrimps Palaemon adspersus Rathke, 1837





lipid quality, carotenoids, Black Sea shrimp, physicochemical parameters, flavor spectrum profile.


Introduction. The nutritional status of the population of Ukraine is characterized by imbalance, in particular in the composition of the lipid component. The human diet is deficient in polyunsaturated fatty acids, the source of which are marine fish and crustaceans.
Problem. Ukraine has its own resources of Black Sea shrimp P. adpersus Rathke, 1837, the meat of which is in great demand, but
inedible parts, as in most crustaceans, range from 39 to 50 %. That is why the search for technologies for the use of inedible parts of the body of shrimp is relevant. Lipid-carotenoid concentrate (LCC) was isolated from shrimp cephalopods to investigate its quality.

The aim of the article is to evaluate the quality of lipid-carotenoid concentrate of Black Sea shrimp P. adspersus Rathke, 1837 by the
method of creating a spectrum of flavor and a set of physicochemical parameters.

Methods. The object of study – shrimp Palaemon adspersus Rathke, 1837, spring (May) and autumn (September) catch in 2020 near the northwestern Black Sea coast of Odessa region. Sensory characteristics of LCC were determined by the method of creating a flavor spectrum, physicochemical parameters – by standard methods, carotenoid content – by spectrophotometric method. Commercial krill fish oil was used as a control sample.

Results. Descriptors have been developed to characterize the intensity of odor, taste and consistency of LCC. The method of creating the spectrum of flavor proved that the LCC isolated from the autumn period of shrimp fishing was characterized by the highest scores of all descriptors of odor, taste and consistency in comparison with the control and the LCC from the spring catch.
Tasting assessment of LCC is consistent with a set of physico-chemical quality indicators (carotenoids, PUFA (iodine value), low levels of peroxide, acid and thiobarbitur numbers).

Conclusions. Lipid-carotenoid concentrate from inedible parts of the body of the Black Sea shrimp Palaemon adspersus Rathke, 1837 in different periods of fishing is characterized by high tasting properties in terms of odor, taste and consistency, which are characteristic of lipids from crustaceans. Physico-chemical quality indicators indicate the high biological value of this product.

Author Biography

Sergiy LEBSKY, National University of Life and Environmental Sciences of Ukraine

Postgraduate student at the Department of Meat, Fish and Seafood Technology


Mazaraki, A. A., Lebs’ka, T. K., Sydorenko, O. V., Prytul’s’ka, N. V., & Nikolajenko, S. M. (2014). Innovacijni tehnologii’ pererobky ryby [Innovative fish processing technologies]. Kyi’v: Kyi’vs’kyj nacional’nyj torgovel’no-ekonomichnyj universytet [in Ukrainian].

Calder, P. C. (2015). Functional roles of fatty acids and their effects on human health. JPEN J Parenter Enteral Nutr, 39 (1 suppl), 18-32 [in English].

USAID Demographic and Health Survey (DHS). Nutrition. (2015). http://dhsprogram.com/topics/nutrition.cfm (accessed February 1, 2017) [in English].

Food and Agriculture Organization of the United Nations (FAO) FAOSTAT Data. (2015). http://faostat3.fao.org/browse/FB/*/E (accessed February 1, 2017) [in English].

Boltachev, A. R., Statkevich, S. V., Karpova, E. P., & Hutorenko, I. V. (2017). Chernomorskaja travjanaja krevetka Palaemon adspersus (Decapoda, Palaemonidae):

biologija, promysel, problemy [Black Sea grass shrimp Palaemon adspersus (Decapoda, Palaemonidae): biology, fishery, problems]. Voprosy rybolovstva – Fisheries issues. Vol. 18, 3, 313-327 [in Russian].

Bal’-Prilipko, L., & Lebs’kij, S. (2018). Pishhevaja i biologicheskaja cennost’ chernomorskoj travjanoj krevetki Рalaemon adspersus [Nutritional and biological value of the Black Sea grass shrimp Palaemon adspersus]. Prodovol’cha industrija APK – Food industry of agro-industrial complex, 5, 28 [in Russian].

Sydorenko, O., Petrova, O., & Ivanjuta, A. (2018). Krevetky Palaemon adspersus. Racional’ni naprjamy pererobky [Shrimp Palaemon adspersus. Rational directions of processing]. Mizhnarodnyj naukovo-praktychnyj zhurnal "Tovary i rynky" – International Scientific and Practical Journal "Commodities and Markets", 4(28), 94-104. DOI: 10.31617/tr.knute.2018(28)09 [in Ukrainian].

Bal’-Prylypko, L. V., Lebs’ka, T. K., Slobodjanjuk, N. M., & Lebs’kyj, S. O. (2020). Sposib otrymannja preparatu kolagenazy ta biologichno efektyvnyh lipidiv iz chornomors’koi’ trav’janoi’ krevetky PALAEMON ADSPERSUS [Method of obtaining collagenase preparation and biologically effective lipids from Black Sea grass shrimp PALAEMON ADSPERSUS]. Patent UA No 142275 U [in Ukrainian].

Doslidzhennja sensorne. Metodologija. Metody stvorjuvannja spektra flejvoru [Sensory research. Methodology. Methods of creating a spectrum of flavor]. (2006). DSTU ISO 6564:2005. Kyi’v: Derzhspozhyvstandart Ukrai’ny [in Ukrainian].

Xie, D., Jin, J., Sun, J., Liang, L., Wang, X., Zhang, W., & Jin, Q. (2017). Comparison of solvents for extraction of krill oil from krill meal: Lipid yield, phospholipids content, fatty acids composition and minor components. Food Chem. (Vol. 233), (pp. 434-441) [in English].

Ahmadkelayeh, S., Hawboldt, K. (2020). Extraction of lipids and astaxanthin from crustacean by-products: A review on supercritical CO2 extraction Trends. Food Sci. Technol. (Vol. 103), (pp. 94-108) [in English].

Zhyry roslynni ta olii’. Metod vyznachennja peroksydnogo chysla [Vegetable fats and oils. Peroxide number determination method]. (2007). DSTU 4570:2006. Kyi’v: Derzhspozhyvstandart Ukrai’ny [in Ukrainian].

Olii’. Metody vyznachannja kyslotnogo chysla. (ISO 660: 1996, NEQ) [Oils. Methods for determining the acid number. (ISO 660: 1996, NEQ)]. (2005). DSTU 4350:2004. Kyi’v: Derzhspozhyvstandart Ukrai’ny [in Ukrainian].

Mjaso i mjasnye produkty. Metod opredelenija tiobarbiturovogo chisla [Meat and meat products. Method for determining the thiobarbituric number]. (2019). GOST R 55810–2013. Moscow: Standartinform [in Russian].

Zhyry tvarynni i roslynni ta olii’. Vyznachennja jodnogo chysla (EN ISO 3961:2018, IDT; ISO 3961:2018, IDT) [Animal and vegetable fats and oils. Determination

of iodine number (EN ISO 3961: 2018, IDT; ISO 3961: 2018, IDT)]. DSTU EN ISO 3961:2019. (2019). Kyi’v: Derzhspozhyvstandart Ukrai’ny [in Ukrainian].

Grynenko, U. V., & Zhuravel’, I. O. (2017). Vyznachennja vmistu hlorofiliv ta karotynoi’div v lysti shpynatu gorodn’ogo (Spinacia oleracea l.) [Determination of chlorophyll and carotenoid content in spinach leave (Spinacia oleracea l.)]. Zbirnyk naukovyh prac’ spivrobitnykiv NMAPO im. P. L. Shupyka – Collection of scientific works of NMAPE named after P.L. Shupyk. (Issue 28), (pp. 29-33). http://nbuv.gov.ua/UJRN/Znpsnmapo_2017_28_5 [in Ukrainian].

Sydorenko, O., Petrova, O., & Donchevs’ka, R. (2021). Biologichna cinnist’ poroshku z krevetky Palaemon adspersus [Biological value of Palaemon adspersus shrimp powder]. Mizhnarodnyj naukovo-praktychnyj zhurnal "Tovary i rynky" – International Scientific and Practical Journal "Commodities and Markets", 1(37), 115-122. DOI: 10.31617/tr.knute.2021(37)10 [in Ukrainian].

Sydorenko, O., & Petrova, O. (2021). Kvalimetrija innovacijnyh produktiv z dodavannjam krevetky PALAEMON ADSPERSUS [Qualimetry of innovative products with the addition of shrimp PALAEMON ADSPERSUS]. Food Science and Technology, 15(3), https://doi.org/10.15673/fst.v15i3.2126 [in Ukrainian].

Younes, I., & Rinaudo, M. (2015). Chitin and Chitosan Preparation from Marine Sources. Structure, Properties and Applications. Mar. Drugs. (Vol. 13(3), (pp. 1133-1174). https://doi.org/10.3390/md13031133 [in English].

Lebskaja, T. K., Bal’-Prilipko, L. V., Menchinskaja, A. A., & Lebskij, S. O. (2020). Lipidnyj profil’ chernomorskoj travjanoj krevetki Palaemon adspersus Rathke, 1837 [Lipid profile of Black Sea grass shrimp Palaemon adspersus Rathke, 1837]. Voprosy pitanija – Nutrition Issues. Vol. 89, 1, 96 [in Russian].

Jain, A. P., Aggarwal, K. K., & Zhang, P. Y. (2015). Omega-3 fatty acids and cardiovascular disease. Eur. Rev. Med. Pharmacol. Sci. (Vol. 11), (pp. 441-445) [in English].

Mendez, L., Dasilva, G., Taltavull, N., Romeu, M., & Medina, I. (2017). Marine Lipids on Cardiovascular Diseases and Other Chronic Diseases Induced by Diet: An Insight Provided by Proteomics and Lipidomics. Mar. Drugs. (Vol. 15(8), (pp. 258). https://doi.org/10.3390/md15080258 [in English].

Loftsson, T., Ilievska, B., Asgrimsdottir, G. M., Ormarsson, O. T., & Stefansson, E. (2016). Fatty acids from marine lipids: Biological activity, formulation and stability. J. Drug Deliv. Sci. Technol. (Vol. 34), (pp. 71-75) [in English].

STANDARD FOR FISH OILS. CODEX STAN 329-2017. https://www.iffo.net/system/files/Codex%20Standard%20for%20Fish%20Oils%20CXS_329e_Nov%202017.pdf [in English].



How to Cite

LEBSKY С. (2022). Quality of lipid-carotinoid concentrate from shrimps Palaemon adspersus Rathke, 1837. "INTERNATIONAL·SCIENTIFIC-·PRACTICAL·JOURNAL·COMMODITIES·AND·MARKETS", 42(2), 79–87. https://doi.org/10.31617/2.2022(42)07