Open AccessBiochemical Characteristics of small shrimp (Acetes japonicus) of varied sizes collected in Ben Tre Province, Vietnam
Author(s) -
T D Ung,
Tinh Tran,
Nga Nguyen,
Duc Anh Phan,
Linzhen Tan
Publication year - 2021
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1092/1/012080
Subject(s) - shrimp , astaxanthin , biology , ingredient , fishery , zoology , food science , carotenoid
Small shrimp (Acetes japonicus) is a common ingredient in various dried and fermented dishes on Asian countries. In this study, we explored the nutritional qualities of small shrimps with respect to their body length. The shrimp materials were harvested from near-shore waters of Ben Tre province, Vietnam. Various measures including mineral, lipid, salt and astaxanthin content of small shrimps of three size groups including small, medium, and large were evaluated. Current results indicate high salt content of small, medium, and large shrimp, at 23.74 ± 0.01, 24.09 ± 0.01, and 27.97 ± 1.38 mg/g dry basis, respectively. The mineral content seemed to be irrelevant to body size. Large and medium shrimps showed higher lipid content than the small counterpart. However, small shrimps are advantageous in terms of astaxanthin content. Further studies should contemplate nutritional quality with respect to harvest area and dietary scheme.