Evaluating the effects of different processing methods on the nutritional composition of shrimp and the antioxidant activity of shrimp powder
Nora A. AlFaris, Ghedeir M. Alshammari, Jozaa Z. AlTamimi, Lujain A. AlMousa, Reham I. Alagal, Nora M. AlKehayez, Dalal H. Aljabryn, Muneer Mohammed Saleh Alsayadi, Mohammed Abdo Yahya
Abstract
Shrimp is a prevalent food in the Arabian Gulf that is known for its good sensory properties and high nutritional value. The aim of the present work was to assess the effects of diverse processing methods on the nutritional composition of shrimp and the antioxidant activity of shrimp powder. Shrimp (Penaeus semisulcatus) flesh was treated using four processes (salting, frying, grilling, and boiling), following which its macronutrient content, fatty acid profile, vitamins and mineral contents were measured. Also, the antioxidant activity of all shrimp powder extracts was assessed using the 2, 2 diphenyl 1 picrylhydrazyl (DPPH), linoleic acid oxidation inhibition, and reducing power methods. The results revealed that the fresh and processed shrimp flesh had significant nutritional value and the fresh and treated shrimp powders have high antioxidant activity, but the cooking processes have significant effects on the nutritional value and antioxidant activity of shrimp flesh. These effects were greater significantly in grilled shrimp followed by boiled shrimp and then fried shrimp. It is concluded that the high nutritional value and antioxidant activity of shrimp flesh make it an important food for nutritional health promotion for the community.