Improving product added-value from shrimp (Litopenaeus vannamei) waste by using enzymatic hydrolysis and response surface methodology

Nguyen Van Nguyen, Pham Duy Hai, Vo Thi My My, Dinh Thi Men, Le Duc Trung, H. John Bavor

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)

Abstract

Improving product added-value from shrimp wastes and reducing environmental pollution are important to the shrimp aquaculture industry. Response surface methodology was employed to optimize the ratio of enzyme to the substrate (ES), temperature, time, pH to maximize hydrolysis and soluble protein (SP) content from shrimp liquid waste hydrolysate. Optimal hydrolysis conditions to obtain maximum DH (27.90%) and SP (59.76 mg/g) were ES (0.21%), temperature (58.87), time (67.76 min), and pH (7.87). Characteristic analysis of the product indicated that the hydrolysate had high chemical scores of essential amino acids for humans (0.98), tilapia (1.16), and rainbow trout (1.52), flavor amino acid-rich protein (51.96 g/100 g of protein), and total carotenoids (330.5 μg/g). Previous studies have not considered value and environmental benefits achieved through utilization of shrimp liquid waste. The results indicate that shrimp liquid waste hydrolysate can be used as a valuable feed supplement and feed attractant for aquaculture.
Original languageEnglish
Pages (from-to)880-892
Number of pages13
JournalJournal of Aquatic Food Product Technology
Volume30
Issue number7
DOIs
Publication statusPublished - 2021

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