Physicochemical characterisation of different drying methods on giant red shrimp (Aristaeomorpha foliacea) processing waste

Aktar C., Ural G., KAYA A., TOPUZ O. K.

Acta Alimentaria, cilt.53, sa.3, ss.464-473, 2024 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 53 Sayı: 3
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1556/066.2024.00114
  • Dergi Adı: Acta Alimentaria
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.464-473
  • Anahtar Kelimeler: antioxidant activity, astaxanthin, fluidised bed drying, freeze drying, oven drying, shrimp
  • Akdeniz Üniversitesi Adresli: Evet

Özet

The effect of different drying methods (oven drying, fluid bed drying, and freeze drying) on the fatty acid composition, astaxanthin content, antioxidant activity, and colour values of giant red shrimp (Aristaeomorpha foliacea) processing wastes were investigated. These results showed that freeze drying was the most effective method in preserving the quality of shrimp processing waste (SPW), resulting in higher levels of EPA and DHA, astaxanthin content, antioxidant activity, and desired reddish colour characteristics compared to other methods. These findings highlight the potential of freeze drying as a suitable technique for converting SPW into high value products.