Quality of lipid-carotinoid concentrate from shrimps Palaemon adspersus Rathke, 1837
DOI:
https://doi.org/10.31617/2.2022(42)07Keywords:
lipid quality, carotenoids, Black Sea shrimp, physicochemical parameters, flavor spectrum profile.Abstract
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.
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