Chemical Changes and Nutritive Value of Shrimps during Frozen Storage

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The changes in chemical composition and nutritive value of shrimps, imported from Indonesia and Liberia, were determined after frozen storage at-20°C for 16 and 18 months respectively.<BR>In both shrimps, the protein denaturation by frozen storage was not observed, whereas it by the rigor mortis occurred. On the other hand, phosphorus in the extracted lipid was increased and triglyceride disappeared in thin layer chromatograph after long term storage. This result shows that the hydrolysis of lipid occurred not in phospholipid, but in triglyceride in shrimp as compared with fishes.<BR>The Shrimp from Liberia after frozen storage for 6 and 15 months was freeze-dryed and administered to weanling rats of Wistar strain as the sole protein source. Growth curves, growth indices, such as body weight gain ratio, food consumpsion and food conversion, and protein digestibility were not significantly different between a short and a long term storage.
日本食品保蔵科学会の論文