Significant increase in 0.45 D-Fructose-6-phosphate disodium salt Endogenous Metabolite antioxidant activity of oil Length/cm 13.46 0.42 13.60 0.57 17.44 0.39 14.33 the 13.42 0.54 containing
Substantial improve in 0.45 antioxidant activity of oil Length/cm 13.46 0.42 13.60 0.57 17.44 0.39 14.33 the 13.42 0.54 containing astaxanthin. Some authors have reported the use of astaxanthin extracted from Mass/g 16.00 1.46 24.52 2.70 40.81 3.09 21.78 2.54 16.98 2.24 Nimbolide Data Sheet shrimp processing byproducts as an additive in fish feed and nutritional solutions [44,45]. Astaxanthin will not be only employed as a dietary supplement for humans and animals but additionally has anti-diabetic, anticancer, immune-boosting, cardiovascular illness prevention, and fertility-enhancing effects [46].Figure 2. Content material of astaxanthin extracted from five species of shrimp byproducts (head, shell and tail).four. Conclusions Figure 2. Content of astaxanthin extracted from five species of shrimp byproducts (head, shell and tail). The nutritional components in the five species of shrimp were analyzed and their nutritional values have been evaluated. The meat yield as well as the byproduct yield of 5 species of shrimp have been 37.475.94 and 44.062.53 , respectively. The meat yields of L.v and F.c have been the highest (55.94 and 55.92 , respectively), plus the meat yield of M.r was the lowest (37.47 ). The content of crude protein in shrimp meat was the highest (12.335.09 ), the important amino acids had been wealthy, plus the values of AAS, CS, and EAAI were extra than or close to 1.00, indicating that shrimp protein had greater nutritional worth. The shrimp head was rich in polyunsaturated fatty acids as well as the ratio of n-6 to n-3 PUFAs was 0.37.68, indicating that shrimp head is wealthy in n-3 PUFAs and is a superior supply of n-3 PUFAs. The five species of shrimp had been rich in macro- and micro-minerals, specifically in shrimp byproducts. The ratio of Na to K was close to or below 1.5, indicating that the ratio of Na to K is appropriate for human needs. The ratio of Zn to Cu and Zn to Fe indicates that their content is more desirable in shrimp byproducts than in shrimp meat.Foods 2021, 10,14 ofThe shrimp byproducts had been also rich in other bioactive ingredients (astaxanthin), that are also really important for building biological sources. Even though shrimp byproducts are wealthy in nutritional and bioactive elements, the content of heavy metals, specially cadmium, exceeds the limiting worth, which also poses some challenges for the utilization of shrimp byproducts. As a result, when making use of shrimp byproducts to develop higher value-added items, it is actually necessary to contemplate removing excess heavy metals.Author Contributions: Conceptualization, S.L.; methodology, formal analysis, investigation and resources, Z.L. and Q.L.; data curation, Q.S., Q.X. and D.Z.; writing–original draft preparation, Z.L.; writing–review and editing, S.L. and S.W.; supervision, H.J.; project administration and funding acquisition, S.L. and W.S. All authors have read and agreed for the published version in the manuscript. Funding: This study was funded by the National Important R D System of China (2019YFD0902003) and Guangdong Innovation Group of Seafood Green Processing Technology (2019KCXTD 011). Data Availability Statement: The datasets generated for this study are out there on request to the corresponding author. Conflicts of Interest: The authors declare no conflict of interest.
foodsReviewNanotechnology as a Processing and Packaging Tool to enhance Meat High quality and SafetyMelisa Lamri 1 , Tanima Bhattacharya 2 , Fatma Boukid three , Imene Chentir four , Amira Leila Dib 5 , Debashrita Das 6, , Djamel Djenane 1 and Mohammed Gagaoua 7, Laboratory of Food.
