Influence of Shrimp Waste Protein Isolate (Litopenaeus vannamei) on Physicochemical, Textural, Sensory, and Microbiological Quality of Ready-to-Cook Balls During Frozen Storage

Abstract

Shrimp processing generates substantial by-products, including heads and shells, accounting for 40– 60% of total shrimp weight and serving as rich sources of protein, minerals, chitin, and carotenoids. This study explored the valorisation of whiteleg shrimp (Litopenaeus vannamei) waste by extracting shrimp protein isolate powder and incorporating it into ready-to-cook (RTC) snack products, specifically shrimp balls, to improve their nutritional profile. Shrimp protein isolate powder (SPI) was obtained using a pH-shift extraction method, yielding high protein (79.52 ± 1.09%) with low moisture (10.76 ± 0.29%), minimal fat (1.57 ± 0.83%), and retained minerals (ash 6.57 ± 0.13%). SPI was incorporated into shrimp balls at levels of 0–50% and evaluated for proximate composition, biochemical and physical properties, sensory attributes, and microbial quality over 90 days of frozen storage. Shrimp balls showed significantly higher protein content (up to 29.64 ± 0.02%) with minor changes in moisture, fat, and ash. Biochemical parameters, including pH, free fatty acids, and peroxide value, indicated minimal lipid oxidation. Cooking yield, colour, and hardness were influenced by SPI supplementation, with the least SPI incorporation levels in shrimp balls showing improved textural properties. Sensory evaluation revealed that moderate supplementation maintained desirable appearance, flavour, and acceptability, while higher levels reduced scores. Microbiological analysis indicated acceptable microbial quality, with no Staphylococcus aureus or Escherichia coli detected. The study demonstrates that shrimp waste can be converted into functional protein isolates for RTC products, enhancing nutritional quality while maintaining sensory and microbial stability.