Journal of Food Science and Technology

, Volume 52, Issue 5, pp 2646–2656 | Cite as

Effects of smoking and sun-drying on proximate, fatty and amino acids compositions of Southern pink shrimp (Penaeus notialis)

Original Article

Abstract

Traditional techniques of smoking and sun drying were investigated to understand their effects on nutritional qualities of Southern pink shrimp against present human dietary needs. Shrimps subjected to hot smoking at 71 °C and sun drying at ambient temperature of 31 °C treatments were compared to fresh samples. Proximate composition dry weight basis showed that smoked product were highest in protein and carbohydrate (P < 0.05) while fat was raised in sundried products (P < 0.05). The monounsaturated fatty acid (MUFAs) were highest ranging from 35.87 to 40.35 % in all products. Oleic acid (18:1) had highest value of 24.26 % in the smoked. Eicosapentanoic acid (C20:5 n-3) was highest in the sundried while Docosahexaenoic acid (C22:6 n-3) predominated in the fresh. The shrimp protein had Glutamate as the most abundant amino acid in the three forms. Both preservation methods significantly (P < 0.01) raised the values of tyrosine, histidine and leucine. The Ω-3/Ω-6 ratios showed that prawn is rich in omega 3. The highest arginine/lysine ratio (1.54) was obtained in sundried. The EAA/NEAA ratios ranged from 0.72 to 0.80 while index of atherogenicity (IA) and index of thrombogenicity (IT) ranged from 0.71 to 0.82 and 0.21 to 0.30 respectively in all forms. All products forms showed different advantages with respect to quality and nutrition, smoked samples however, offered the best benefits. Information provided is the first detailed study on the impacts of smoking and sun-drying on the nutritional qualities of a shrimp with tremendous economic and nutritional importance.

Keywords

Quality Southern pink shrimp Preservation Fatty acids Amino acids Product form 

References

  1. Akintola SL, Brown A, Abdullahi B, Osowo OD, Bello BO (2013) Effects of hot smoking and sun drying processes on nutritional composition of giant tiger shrimp (Penaeus monodon, Fabricius, 1798). Pol J Food Nutr Sci 63(4):227–237Google Scholar
  2. Association of Official Analytical Chemists (1990) Fatty acids in oils and fats. Prepatation of methyl esters. Esterification in presence of sulfuric acid (965.49). In: Official methods of analysis, 15th edn. Arlington, Virginia, 963Google Scholar
  3. Association of Official Analytical Chemists (2005) Fatty acids in oils and fats. Prepatation of methyl esters. Esterification in presence of sulfuric acid (996.06). In: Official methods of analysis, 18th edn. Arlington, Virginia, 963Google Scholar
  4. Association of Official Analytical Chemists (AOAC) (2006) Official methods of analysis, 18th edn. AOAC Int, GaithersburgGoogle Scholar
  5. Budge SM, Iverson SJ, Bowen WD, Ackman RG (2002) Among-and within-species variability in fatty acid signatures of marine fish and invertebrates on the Scotian shelf, Georges Bank, and southern Gulf of St. Lawrence. Can J Fish Aquat Sci 59:886–898CrossRefGoogle Scholar
  6. Chedoloh R, Karrila TT, Pakdeechanuan P (2011) Fatty acid composition of important aquatic animals in Southern Thailand. Int Food Res J 18:783–790Google Scholar
  7. Chen D, Zhang M, Shrestha S (2007) Compositional characteristics and nutritional quality of Chinese mitten crab (Eriocheir sinensis). Food Chem 103:1343–1349CrossRefGoogle Scholar
  8. Cockerell I, Francis BJ, Halliday D (1972) Changes in the nutritive value of concentrate feeding stuffs during storage. In: Proceedings of Conference on Development of feed resource and improvement of animal feeding methods in the CENTO Region countries, Ankara, 1–7 June 1971. London, Tropical Products Institute, pp. 181–192Google Scholar
  9. Dinakaran GK, Soundarapandian P, Tiwary AK (2010) Nutritional status of edible palaemonid prawn macrobrachium scabriculum (Heller, 1862). Eur J Appl Sci 2(1):30–36Google Scholar
  10. Erkan N, Özden Ö, Selçuk A (2010) Effect of frying, grilling, and steaming on amino acid composition of marine fishes. J Med Food 13(6):1524–1531CrossRefGoogle Scholar
  11. Fang YS, Yang S, Wu G (2002) Free radicals, antioxidants, and nutrition. Nutrition 18:872–879CrossRefGoogle Scholar
  12. FAO (1991) Protein quality evaluation report of a joint FAO/WHO expert consultation. FAO, Rome, FAO Food and Nutrition paper 51, 66 pGoogle Scholar
  13. FAO (1995) Sorghum and millets in human nutrition. FAO Food Nutrition Series, No. 27, Food and Agriculture Organisation of the United Nations, RomeGoogle Scholar
  14. FAO (2008) Present and future markets for fish and fish products from small-scale fisheries–case studies from Asia, Africa and Latin America. FAO Fisheries Circular. No. 1033. Rome, 87pGoogle Scholar
  15. FAO/WHO/UNU (1985) Energy and protein requirements. Report of a Joint FAO/WHO/UNU expert consultation, World Health Organization technical report series 724, WHO, Geneva, p 265Google Scholar
  16. German JB, Dillard CJ (2004) Editorial commentary saturated fats: what dietary intake? Am J Clin Nutr 9(80):550Google Scholar
  17. Ghafoorunissa, Rao BSN (1973) Effect of leucine on enzymes of the tryptophan-niacin metabolic pathway in rat liver and kidney. Biochem J 134:425–430Google Scholar
  18. Gogus U, Smith C (2010) n-3 omega fatty acids: a review of current knowledge. Int J Food Sci Technol 45:417–436CrossRefGoogle Scholar
  19. Imura K, Okada A (1998) Amino acid metabolism in pediatric patients. Nutrition 14(1):143–148CrossRefGoogle Scholar
  20. Iwasaki M, Harada R (1985) Proximate and amino acid composition of the roe and muscle of selected marine species. J Food Sci 50:1585–1587CrossRefGoogle Scholar
  21. Kerler J, Winkel C, Davidek T, Blank I (2010) Basic chemistry and process conditions for reaction flavours with particular focus on maillard-type reactions. In: Taylor AJ, Linforth RST (eds) Food flavour technology, 2nd edn. Wiley-Blackwell, OxfordGoogle Scholar
  22. Le HD, Meisel JA, de Meijer JA, Gura KM, Puder M (2009) The essentiality of arachidonic acid and docosahexaenoic acid. Prostaglandins Leukot Essent Fat Acids 81:165–170CrossRefGoogle Scholar
  23. Lee T, Pintauro SJ, Chichester CO (1982) Nutritional and toxicologic effects of nonenzymatic maillard browning. Diabetes 31(suppl 3):37–46CrossRefGoogle Scholar
  24. Li G, Sinclair AJ, Li D (2011) Comparison of lipid content and fatty acid composition in the edible meat of wild and cultured freshwater and marine fish and shrimps from China. J Agric Food Chem 59(5):1871–1881CrossRefGoogle Scholar
  25. Lin RY, Huang LS, Huang HC (2003) Characteristics of NADH-dependent lipid peroxidation in sarcoplasmic reticulum of white shrimp, Litopenaeus vannamei, and freshwater prawn, Macrobrachium rosenbergii. Comp Biochem Physiol 135B:683–687CrossRefGoogle Scholar
  26. Loizzo MR, Tundis R, Menichini F (2012) Natural and synthetic tyrosinase inhibitors as antibrowning agents: an update. Comp Rev Food Sci Food Saf 11:378–398CrossRefGoogle Scholar
  27. Makrides M (2009) Is there a dietary requirement for DHA in pregnancy? Prostaglandins Leukot Essent 81:171–174CrossRefGoogle Scholar
  28. McNamara RK (2009) Evaluation of docosahexaenoic acid deficiency as a preventable risk factor for recurrent affective disorders: current status, future directions, and dietary recommendations. Prostaglandins Leukot Essent Fat Acids 81:223–231CrossRefGoogle Scholar
  29. Mensink RP (2005) Effects of stearic acid on plasma lipid and lipoproteins in humans. Lipids 40:1201–1205CrossRefGoogle Scholar
  30. Mura G, Zarattini P, Delise M, Fabietti F, Bocca A (2000) Seasonal variation of the fatty acid profile in cysts and wild adults of the fairy shrimp Chirocephalus kerkyrensis Pesta, 1936 (Anostraca). Crustaceana 73:479–495CrossRefGoogle Scholar
  31. Neyts J, Kristmundsdottir T, De Clercq E, Thormar H (2000) Hydrogels containing monocaprin prevent intravaginal and intracutaneous infections with HSV-2 in mice: impact on the search for vaginal microbicides. J Med Virol 61:107–110CrossRefGoogle Scholar
  32. Nurnadia AA, Azrina A, Amin I (2011) Proximate composition and energetic value of selected marine fish and shellfish from the West coast of Peninsular Malaysia. Int Food Res J 18:137–148Google Scholar
  33. O’Leary CD, Matthews AD (1990) Lipid class distribution and fatty acid composition of wild and farmed prawn, Penaeus monodon (Fabricius). Aquaculture 89:65–81CrossRefGoogle Scholar
  34. Oluwaniyi OO, Dosunmu OO, Awolola GV (2010) Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria. Food Chem 123:1000–1006CrossRefGoogle Scholar
  35. Rosa R, Nunes ML (2004) Nutritional quality of red shrimp, Aristeus antennatus (Risso), pink shrimp, Parapenaeus longirostris (Lucas), and Norway lobster, Nephrops norvegicus (Linnaeus). J Sci Food Agric 84:89–94CrossRefGoogle Scholar
  36. Sannaveerapa T, Ammu K, Joseph J (2004) Protein-related changes during salting of Milkfish (Chanos chanos). J Sci Food Agric 84:863–869CrossRefGoogle Scholar
  37. Selmi S, Bouriga N, Cherif M, Toujani M, Trabelsi M (2010) Effects of drying process on biochemical and microbiological quality of silverside (fish) Atherina lagunae. Int J Food Sci Technol 45:1161–1168CrossRefGoogle Scholar
  38. Snehalata D, Sahu BK (2001) Biochemical composition and calorific content of fishes and shellfishes from Rushikulya estuary, south Orissa coast of India. Indian J Fish 48(3):297–302Google Scholar
  39. Sriket P, Soottawat B, Wonnop V, Kongkarn K (2007) Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats. Food Chem 103:1199–1207CrossRefGoogle Scholar
  40. Stanley JC (2009) Stearic acid or palmitic acid as a substitute for trans fatty acids? Lipid Technol 21(8/9):195–198CrossRefGoogle Scholar
  41. Stockler S, Opper C, Greinacher A, Hunneman DH, Korejme GC, Unkrig CJ, Hanefeld F (1997) Decreased platelet membrane anisotropy in patients with adrenoleukodystrophy treated with erucic acid (22:1)-rich triglycerides. J Inherit Metab Dis 20:54–58CrossRefGoogle Scholar
  42. Thormar H, Isaacs EE, Kim KS, Brown HR (1994) Inactivation of visna virus and other enveloped viruses by free fatty acids and monoglycerides. Ann N Y Acad Sci 71(724):465CrossRefGoogle Scholar
  43. Tsape K, Vassilia JS, Sofia M (2010) Comparative analysis of the fatty acid and sterol profiles of widely consumed Mediterranean crustacean species. Food Chem 122:292–299CrossRefGoogle Scholar
  44. Turan H, Kaya Y, Erdem ME (2011) Proximate composition, cholesterol, and fatty acid content of brown shrimp (Crangon crangon L. 1758) from Sinop Region, Black Sea. J Aquat Food Prod Tech 20:100–107CrossRefGoogle Scholar
  45. Tvrzicka E, Kremmyda LS, Stankova B, Zak A (2011) Fatty acids as biocompounds: their role in human metabolism, health and disease—a review. Part 1: classification, dietary sources and biological functions. Biomed Pap Palacky Olomouc 155(3):195–218CrossRefGoogle Scholar
  46. Ulbritcth TLV, Southgate DAT (1991) Coronary heart disease: seven dietary factors. Lancet 338:985–992CrossRefGoogle Scholar
  47. Unusan N (2007) Change in proximate, amino acid and fatty acid contents in muscle tissue of rainbow trout (Oncorhynchus mykiss) after cooking. Int J Food Sci Technol 42:1087–1093CrossRefGoogle Scholar
  48. World Health Organization (2000) Cross-national comparisons of the prevalence and correlates of mental disorders. WHO international consortium in psychiatric epidemiology. Bull World Health Organ 78:413–426Google Scholar
  49. World Health Organization (2007) WHO technical report series 935: protein and amino acid requirements in human nutrition: report of a joint WHO/FAO/UNU consultation. WHO Press, Geneva, p 150Google Scholar
  50. Zhou QC, Li CC, Liu CW, Chi SY, Yang QH (2007) Effects of dietary lipid sources on growth and fatty acid composition of juvenile shrimp, Litopenaeus vannamei. Aquat Nutr 13:222–229CrossRefGoogle Scholar
  51. Zlatanos S, Laskaridis K, Sagredos A (2009) Determination of proximate composition, fatty acid content and amino acid profile of five lesser-common sea organisms from the Mediterranean Sea. Int J Food Sci Technol 44:1590–1594CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2014

Authors and Affiliations

  1. 1.Lagos State UniversityOjoNigeria

Personalised recommendations