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Components and nutritional quality of shrimp processing by-products


Components and nutritional quality of shrimp processing by-products



Food Chemistry 82(2): 235-242



ISSN/ISBN: 0308-8146

DOI: 10.1016/s0308-8146(02)00519-8

The components and nutritional quality of processing by-products (heads, shells and tails) of Northern pink shrimp (NPS, Pandalus borealis) and spotted shrimp (SS, Trachypena curvirostris) caught near Tongyeong, Korea, were investigated. Crude protein contents were in the range of 9.3-11.6% and total fat content was approximately 0.7%. Volatile basic nitrogen (VBN) values of the processing by products were lower than those of the edible parts.

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