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28 .   Innovative shrimp products: physico-chemical and nutritional characterisation

Authors: Delia-Gabriela Dumbravă, Camelia Moldovan, Viorica-Mirela Popa, Diana-Nicoleta Raba, Adina Berbecea, Ileana Cocan, Ersilia-Călina Alexa, Bogdan-Petru Rădoi, Diana-Veronica Dogaru

Volume 26, Issue 3;
Pages: 168-174; 2020
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

This paper had three major objectives. The first was to obtain an innovative ready-to-eat food product, using shrimp as a basic raw material, namely: appetizer cream, in two variants: one with baked red peppers and the second with green olives, using raw and auxiliary materials from the Romanian market. Second objective was to characterize the finished products obtained from the point of view of the total polyphenols and certain mineral elements content (K, Ca, Mg, Fe, P, Mn, Cu, Cd, Zn, Pb, Cr, Ni), as well as in terms of antioxidant activity, compared to the raw materials used. The third objective was to determine the proximate composition and energy value of the two variants of shrimp appetizer cream. From the raw and auxiliary materials used to obtain the two varieties of shrimp appetizer cream, the richest content of total polyphenols was found in black pepper (23.18 ± 0.56 mg acig gallic/g), followed by roasted capsicum pepper (13.89 ± 0.42 mg gallic acid /g) and green olives (12.40 ± 0.38 mg gallic acid /g). Shrimp had a total polyphenol content of 2.08±0.10 mg acid galic/g. Regarding the finished products, the highest content of total polyphenols was recorded for the appetizer cream variant with shrimp and baked red peppers: 6.93 ± 0.28 mg gallic acid /g, which also had the strongest antioxidant activity: 18.74±0.70 mg Trolox/g. Among the heavy metals analyzed, Cd was not identified in either the raw materials or the finished products. Pb was present in shrimp in a higher concentration (0,833±0.029 ppm) than the maximum limit provided by law. All other raw materials and finished products had concentrations of heavy metals below the maximum limits provided by law. The two varieties of appetizer with shrimp cream were very similar both in terms of proximate composition and energy value. Varianta de cremă aperitiv cu creveți și ardei capia copt a avut o valoare energetică puțin mai mică (229.70 kcal/100g) față de variantă cu măsline verzi (233.33 kcal/100g).

Keywords: shrimp, appetizer, polyphenols, antioxidant activity, mineral elements

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