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Several studies have investigated to obtain carotenoids (Sowmya & Sachindra, 2012; Sachindra & Mahendrakar, 2005), astaxanthin (Pu et al., 2010; Handayani et al., 2008), polyunsaturated fatty acids (Treyvaud Amiguet et al., 2012), protein (Ferrer et al., 1996), peptides (Zhao et al., 2013; Huang et al., 2011), antioxidants (Seymour et al., 1996), chitin biopolymers (Pinelli Saavedra et al., 1998) and salt-fermented shrimp sauce (Kim et al., 2005) from shrimp processing by-products. However, to our knowledge, there are few studies focused on shrimp oil extraction from shrimp processing by-products.

Optimization of aqueous enzymatic extraction of oil from shrimp processing by-products using response surface methodology