Utilization of shrimp waste powder as a functional ingredient in fortifying ready-to-eat foods

Abstract

Shrimp waste, a byproduct of seafood processing, is rich in nutrients and bioactive compounds, making it a promising ingredient for sustainable food fortification. This study evaluated the potential of shrimp waste powder (SWP) as a functional ingredient in ready-to-eat shrimp soup and fish fingers. SWP was processed by drying at 60°C for 24 h, grinding, and storing at 4°C ± 1°C. Its chemical composition was analyzed, revealing 42.48% protein, 11.50% fat, 23.6% ash, and a pH of 7.1. SWP was incorporated into food products at levels of 5%, 10%, and 15%. Chemical, physical, microbiological, and sensory analyses were conducted on all samples. Results showed that the 15% SWP fortification in shrimp soup provided the best overall nutritional and sensory properties. Similarly, for fish fingers, 15% SWP fortification level yielded optimal flavor, texture, and microbiological safety. The study confirms that shrimp waste powder can effectively enhance the nutritional value of food products without compromising sensory or safety qualities, offering a sustainable method for utilizing shrimp waste in food production.