Use of shrimp (Litopenaeus Vannamei) byproducts for the development of a seafood seasoning

Abstract

The general objective is to develop a seafood seasoning from shrimp waste, serving as a substitute for conventional seasonings. For this purpose, a quality elaboration process was carried out to obtain shrimp head, shell and tail meal, which was added together with a series of spices to give rise to three formulations of the seafood seasoning. Prior to its use in sensory analysis, the seafood seasoning was subjected to a microbiological analysis to determine if it was fit for human consumption, obtaining favorable results. Subsequently, the three prepared formulations of the seafood seasoning were subjected to a sensory analysis with a number of untrained panelists to determine the degree of acceptance. It was determined that the most accepted formulation was the one containing 35 % flour. Consequently, this formulation was subjected to a second sensory analysis with new untrained panelists to evaluate the attributes of the seafood seasoning through a satisfaction test. In addition, a bromatological analysis was carried out to determine the nutritional value of the final product.