Shrimp head autolysis and use of protein-rich fraction for salted snacks enrichment

Abstract

In order to contribute to the fight against malnutrition and to limit environmental pol-lution, shrimp head autolysis was performed. Resulting fractions were characterised to identify the protein-richest one which was used to improve the nutritional quality of wheat flour-based snacks. Supernatant fraction from shrimp head autolysis (SSHA) was found to have the highest protein content (73.56 ± 0.42%). In addition to 5% and 10% flour substitutions with powder SSHA, the direct use of liquid SSHA was performed against a control. As expected, the protein contents increased after the enrichments. They were similar (P>0.05) for the 5% flour substitution (10.41±0.17%) and the use of liquid SSHA (10.08±0.21%). The proportion was 13.08±0.07% for the 10% flour substi-tution. The fat content increased significantly when the snacks were fortified. SSHA and snacks were of good microbiological quality despite the presence of moulds up to 1.0x102 CFU in the snacks. The use of SSHA in the snacks increased their appreciation. The snacks enriched with liquid SSHA were the most appreciated with a likeness score of 7.34. Liquid SSHA is thus a very interesting form of enrichment from a sensory point of view.