ELABORATION OF A SEASONING FROM A CROP SHRIMP (Penaeus sp>)
DOI:
https://doi.org/10.17533/udea.vitae.624Keywords:
crustaceans, formulation, by-productsAbstract
The flour of the shrimp is the waste of dry shrimp ground with good characteristics of conservation,
obtaining itself from heads, abdomen or the whole shrimp according to the chemical characteristics of
the product. A Seasoning was elaborated from a crop shrimp (Penaeus sp ) heads flour a mixing process in a small scale, carried out in the Institute of Science and Technology would Feed, Medellin; with the purpose of providing an alternative to give an added value to the by-products of companies shrimps.
It was prepared three formulations with 10, 20 and 30% w/w of shrimp heads flour by adding those
condiments and preservatives. The best formulation, according to the sensorial analysis carried out by
trained panelists, was the one prepared with 30% w/w of shrimp heads flour.
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