Chemical and biological characteristics of protein hydrolysates from fermented shrimp by-products

Protein hydrolysates were prepared through lactic acid fermentation of the inedible portions of shrimp (cephalothorax and exoskeleton), the by-products of shrimp processing operations. The protein-rich liquid hydrolysate was further processed into a concentrated paste via vacuum evaporation at 80 °C or was also processed into a dry powder using a spray drying method at 180 °C/140 °C (inlet/outlet temp). The laboratory compared the composition of the three forms of shrimp protein hydrolysates. The protein and ash content of the hydrolysates ranged from 8.43 ± 0.22 to 46.73 ± 1.29 and 2.03 ± 0.52 to 8.25 ± 0.14 g/100 g of wet weight. All the samples were analyzed for fifteen amino acids; the powder form was analyzed for colour, microbial content, and for heavy metal occurrence. The shrimp by-products were successfully converted into micro-nutrient by-products rich in amino acids for potential recommendations in the supplementation of animal and human diets.