Directions for the Use of <i>Palaemon adspersus</i> Shrimp in Food Technology

Olena Sydorenko; Olena Petrova

doi:doi:10.11648/j.ijfsb.20210602.12

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Directions for the Use of Palaemon adspersus Shrimp in Food Technology

Olena Sydorenko, Olena Petrova

Published in International Journal of Food Science and Biotechnology (Volume 6, Issue 2)

Received: 3 April 2021 Accepted: 15 April 2021 Published: 26 April 2021

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Abstract

Palaemon adspersus shrimp is a type of raw material that is affordable in terms of value and resources in the domestic market due to the industrial production in the Azov-Black Sea basin. The chemical composition of Palaemon adspersus shrimp characterizes it as a valuable source of high-protein and dietary products, which determines the feasibility of substantiating the directions of use in food technology and complex processing. Analytical and patent monitoring of the domestic fish market indicates a limited range of Palaemona dspersus shrimp food and biological additives. The production of food and biological additives from domestic raw materials requires systematic research, which is currently absent in Ukraine. That is why the production of Palaemon adspesus shrimp food and biological additives, common in the Azov-Black Sea basin, is one of the most promising areas for raw material use. Based on the evaluation of the conducted research, recommendations on the technologies of production of fishery food based on shrimp Palaemon adspersus are offered. This will make it possible to realize more fully the nutritional potential of valuable protein-containing raw materials, to rationally use the domestic raw material base of hydrobionts, as well as to expand the range of fishery products with a rationalized amino acid and mineral composition.

Published in	International Journal of Food Science and Biotechnology (Volume 6, Issue 2)
DOI	10.11648/j.ijfsb.20210602.12
Page(s)	30-35
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Palaemon Adspersus Shrimp, Fish Semi-finished Products, Quality Forming, Technology

References

[1]	State Agency for Fisheries. [Online]. Available at: https://darg.gov.ua/institutribnogogospodarstva00099671.html. [Accessed: 09.01.2021].
[2]	Sydorenko O., Petrova O. (2019) Nutritional value and safety of Palaemon adspersus shrimp. Collection of Sciences, etc. "Actual problems of theory and practice of examination of goods". S. 240-243.
[3]	Sydorenko, O., Petrova, O. (2019). Formation of consumption properties of fish semi-finished products with the addition of Palaemonadspersus shrimp. Foods and markets, 4 (32), 80-89.
[4]	Sydorenko, O., Donchevska R., Petrova, O. (2018). Status and prospects for the shrimp market. Commodity science – traditions and actuality. Varna: University of economics, pp. 258-269.
[5]	Sydorenko, O., Petrova, O., Donchevska R. (2021). Biological value of Palaemon adspersus shrimp powder. Foods and markets, 1 (37), 115-122.
[6]	Sydorenko, O., Petrova, O. (2021). Food concentrate - shrimp powder: biological value of protein. Foods and markets, 1 (37), 115-123.
[7]	DSTU 7972: 2015. Fish and fish products. Rules of acceptance, methods of sampling. Kyiv: Derzhspozhyvstandart of Ukraine.
[8]	Sydorenko, O. (2009). Scientific substantiation and formation of consumption properties of products of freshwater fish and vegetable raw materials: dissertation. Kiev.
[9]	Sydorenko, O., Romanenko. O., Petrova, O. (2019). Structural and mechanical parameters of quality of shrimp Palaemon adspersus. Bulletin of Lviv Trade and Economic University, 22, 38-44.
[10]	FAO. Aquaculture (2020) [Online]. Available at: http://www.fao.org/state-of-fisheries-aquaculture [Accessed: 11.01.2021].
[11]	Poddubny V., Mazaraki A., Prytulska N., Kravchenko M., Fedorova DV (2015). Innovations in food technology: a monograph. Kiev.
[12]	Sydorenko, O., Ivaniuta A., Petrova, O. (2018). Palaemon adspersus shrimp: rational processing directions. Foods and markets, 4 (28), 94-104.
[13]	Prytulska N., Fedorova D. (2017). Resource-saving technology of dry fish and vegetable semi-finished products. Technical Sciences. № 18. pp. 65–71.
[14]	Lebska T., Golembovska N., Lebsky S. (2019). Comparative characteristics of the amino acid composition of crustacean proteins. Scientific-practical magazine "Food industry of agro-industrial complex". № 1-2. Pp. 42-45.
[15]	Kramarenko D., Girenko N. (2017). Food and biological value of a new combined minced meat with fish raw materials and plant aquatic organisms. Science.-practice. magazine "Food industry of agro-industrial complex". № 6. pp. 36–39.

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Olena Sydorenko, Olena Petrova. (2021). Directions for the Use of Palaemon adspersus Shrimp in Food Technology. International Journal of Food Science and Biotechnology, 6(2), 30-35. https://doi.org/10.11648/j.ijfsb.20210602.12

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ACS Style

Olena Sydorenko; Olena Petrova. Directions for the Use of Palaemon adspersus Shrimp in Food Technology. Int. J. Food Sci. Biotechnol. 2021, 6(2), 30-35. doi: 10.11648/j.ijfsb.20210602.12

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AMA Style

Olena Sydorenko, Olena Petrova. Directions for the Use of Palaemon adspersus Shrimp in Food Technology. Int J Food Sci Biotechnol. 2021;6(2):30-35. doi: 10.11648/j.ijfsb.20210602.12

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@article{10.11648/j.ijfsb.20210602.12,
  author = {Olena Sydorenko and Olena Petrova},
  title = {Directions for the Use of Palaemon adspersus Shrimp in Food Technology},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {6},
  number = {2},
  pages = {30-35},
  doi = {10.11648/j.ijfsb.20210602.12},
  url = {https://doi.org/10.11648/j.ijfsb.20210602.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20210602.12},
  abstract = {Palaemon adspersus shrimp is a type of raw material that is affordable in terms of value and resources in the domestic market due to the industrial production in the Azov-Black Sea basin. The chemical composition of Palaemon adspersus shrimp characterizes it as a valuable source of high-protein and dietary products, which determines the feasibility of substantiating the directions of use in food technology and complex processing. Analytical and patent monitoring of the domestic fish market indicates a limited range of Palaemona dspersus shrimp food and biological additives. The production of food and biological additives from domestic raw materials requires systematic research, which is currently absent in Ukraine. That is why the production of Palaemon adspesus shrimp food and biological additives, common in the Azov-Black Sea basin, is one of the most promising areas for raw material use. Based on the evaluation of the conducted research, recommendations on the technologies of production of fishery food based on shrimp Palaemon adspersus are offered. This will make it possible to realize more fully the nutritional potential of valuable protein-containing raw materials, to rationally use the domestic raw material base of hydrobionts, as well as to expand the range of fishery products with a rationalized amino acid and mineral composition.},
 year = {2021}
}

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TY  - JOUR
T1  - Directions for the Use of Palaemon adspersus Shrimp in Food Technology
AU  - Olena Sydorenko
AU  - Olena Petrova
Y1  - 2021/04/26
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfsb.20210602.12
DO  - 10.11648/j.ijfsb.20210602.12
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 30
EP  - 35
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20210602.12
AB  - Palaemon adspersus shrimp is a type of raw material that is affordable in terms of value and resources in the domestic market due to the industrial production in the Azov-Black Sea basin. The chemical composition of Palaemon adspersus shrimp characterizes it as a valuable source of high-protein and dietary products, which determines the feasibility of substantiating the directions of use in food technology and complex processing. Analytical and patent monitoring of the domestic fish market indicates a limited range of Palaemona dspersus shrimp food and biological additives. The production of food and biological additives from domestic raw materials requires systematic research, which is currently absent in Ukraine. That is why the production of Palaemon adspesus shrimp food and biological additives, common in the Azov-Black Sea basin, is one of the most promising areas for raw material use. Based on the evaluation of the conducted research, recommendations on the technologies of production of fishery food based on shrimp Palaemon adspersus are offered. This will make it possible to realize more fully the nutritional potential of valuable protein-containing raw materials, to rationally use the domestic raw material base of hydrobionts, as well as to expand the range of fishery products with a rationalized amino acid and mineral composition.
VL  - 6
IS  - 2
ER  -

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Author Information

Olena Sydorenko

Department of Commodity Science, Safety and Quality Management, Faculty of Trade and Marketing, Kyiv National University of Trade and Economics, Kyiv, Ukraine
Olena Petrova

Department of Commodity Science, Safety and Quality Management, Faculty of Trade and Marketing, Kyiv National University of Trade and Economics, Kyiv, Ukraine

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Plain Text BibTeX RIS

APA Style

Olena Sydorenko, Olena Petrova. (2021). Directions for the Use of Palaemon adspersus Shrimp in Food Technology. International Journal of Food Science and Biotechnology, 6(2), 30-35. https://doi.org/10.11648/j.ijfsb.20210602.12

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ACS Style

Olena Sydorenko; Olena Petrova. Directions for the Use of Palaemon adspersus Shrimp in Food Technology. Int. J. Food Sci. Biotechnol. 2021, 6(2), 30-35. doi: 10.11648/j.ijfsb.20210602.12

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AMA Style

Olena Sydorenko, Olena Petrova. Directions for the Use of Palaemon adspersus Shrimp in Food Technology. Int J Food Sci Biotechnol. 2021;6(2):30-35. doi: 10.11648/j.ijfsb.20210602.12

Copy | Download

@article{10.11648/j.ijfsb.20210602.12,
  author = {Olena Sydorenko and Olena Petrova},
  title = {Directions for the Use of Palaemon adspersus Shrimp in Food Technology},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {6},
  number = {2},
  pages = {30-35},
  doi = {10.11648/j.ijfsb.20210602.12},
  url = {https://doi.org/10.11648/j.ijfsb.20210602.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20210602.12},
  abstract = {Palaemon adspersus shrimp is a type of raw material that is affordable in terms of value and resources in the domestic market due to the industrial production in the Azov-Black Sea basin. The chemical composition of Palaemon adspersus shrimp characterizes it as a valuable source of high-protein and dietary products, which determines the feasibility of substantiating the directions of use in food technology and complex processing. Analytical and patent monitoring of the domestic fish market indicates a limited range of Palaemona dspersus shrimp food and biological additives. The production of food and biological additives from domestic raw materials requires systematic research, which is currently absent in Ukraine. That is why the production of Palaemon adspesus shrimp food and biological additives, common in the Azov-Black Sea basin, is one of the most promising areas for raw material use. Based on the evaluation of the conducted research, recommendations on the technologies of production of fishery food based on shrimp Palaemon adspersus are offered. This will make it possible to realize more fully the nutritional potential of valuable protein-containing raw materials, to rationally use the domestic raw material base of hydrobionts, as well as to expand the range of fishery products with a rationalized amino acid and mineral composition.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Directions for the Use of Palaemon adspersus Shrimp in Food Technology
AU  - Olena Sydorenko
AU  - Olena Petrova
Y1  - 2021/04/26
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfsb.20210602.12
DO  - 10.11648/j.ijfsb.20210602.12
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 30
EP  - 35
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20210602.12
AB  - Palaemon adspersus shrimp is a type of raw material that is affordable in terms of value and resources in the domestic market due to the industrial production in the Azov-Black Sea basin. The chemical composition of Palaemon adspersus shrimp characterizes it as a valuable source of high-protein and dietary products, which determines the feasibility of substantiating the directions of use in food technology and complex processing. Analytical and patent monitoring of the domestic fish market indicates a limited range of Palaemona dspersus shrimp food and biological additives. The production of food and biological additives from domestic raw materials requires systematic research, which is currently absent in Ukraine. That is why the production of Palaemon adspesus shrimp food and biological additives, common in the Azov-Black Sea basin, is one of the most promising areas for raw material use. Based on the evaluation of the conducted research, recommendations on the technologies of production of fishery food based on shrimp Palaemon adspersus are offered. This will make it possible to realize more fully the nutritional potential of valuable protein-containing raw materials, to rationally use the domestic raw material base of hydrobionts, as well as to expand the range of fishery products with a rationalized amino acid and mineral composition.
VL  - 6
IS  - 2
ER  -

Copy | Download