Research Article
The Potential Applications of Shrimp Wastes: Developing Value-added Products to Enhance Their Nutritional Profiles and Flavour
Joba Sarkar,
Selina Sultana*
,
Md Mazharul Islam,
Sarker Mohammad Rashadul Islam
Issue:
Volume 15, Issue 4, August 2026
Pages:
143-158
Received:
20 May 2026
Accepted:
4 June 2026
Published:
3 July 2026
DOI:
10.11648/j.ijnfs.20261504.11
Downloads:
Views:
Abstract: This study investigates the development of value-added food products from shrimp (Metapenaeus monoceros) waste (SW) with the aim of enhancing nutritional value, sensory quality, and sustainability. Shrimp waste was sun-dried and ground into shrimp waste powder (SWP), which was incorporated into four products: chips, soup powder, samosa wrapper, and wonton wrapper. Chips were prepared by combining sago powder and SWP with water, followed by cooking, drying, and frying. Soup powder was produced by mixing SWP with flour and selected ingredients, while samosa and wonton wrappers were prepared using SWP, flour, water, and salt. Proximate composition was determined using standard analytical methods: protein by the Dumas method, fat by rapid fat extraction, moisture by a Shimadzu moisture analyzer, ash by muffle furnace, and carbohydrate by difference. On a dry basis, SWP chips contained 8.75% protein, 0.50% fat, 67.75% carbohydrate, 10.18% moisture, and 12.85% ash. SWP soup powder showed higher protein content (19.50%) with 0.67% fat, 66.22% carbohydrate, 8.84% moisture, and 4.77% ash. Both SWP samosa and wonton wrappers contained 14.84% protein, 0.90% fat, 57.49% carbohydrate, 10.45% moisture, and 16.32% ash. Sensory assessment by 70 panelists indicated excellent acceptability, highlighting superior crunchiness and flavor in chips, desirable flavor in soup, and high-quality attributes in samosa and wonton wrappers. Microbial analysis revealed safe microbial loads, with shelf lives of approximately six months for chips, four months for soup powder at ambient conditions, and 45 days for wrappers at −40°C. Production costs were lower than commercially available alternatives. Overall, this study demonstrates the potential of shrimp waste valorization for sustainable food innovation and improved waste management.
Abstract: This study investigates the development of value-added food products from shrimp (Metapenaeus monoceros) waste (SW) with the aim of enhancing nutritional value, sensory quality, and sustainability. Shrimp waste was sun-dried and ground into shrimp waste powder (SWP), which was incorporated into four products: chips, soup powder, samosa wrapper, and...
Show More
