Utilization of shrimp (penaeus menodon) and Caranx mate fish in the production of fish powder made with different methods

Abstract

This work has been carried out in order to determine the weight structure of both; shrimp )penaeus menodon ) and species (Caranx mate) belong to jack family, to find out the ratio of loss of unconsumed part and compare the microbial infections and nutrients of shrimp and jack powder after the different treatments. bacteriological and chemicals composition test carrying out, to find the total microbial count and the presence of Salmonella species, nutrient value such as fats, protein, mineral, moistures, fat-to-protein ratio and calculation of calories value existing in samples, sensory evaluation was also performed. The study showed that the unconsumed part of the fish %53.23 is higher than the shrimp's % 42.08 which equivalent the half production. Microbe test of the samples showed that shrimp and jack were contaminated with considerable numbers of bacteria, however, after drying, the total number was (10 > Cell forming unit). All samples, before and after treatment, were free of Salmonella. Also the results showed that difference between the two powders were significant in fat ratio; for the shrimp powder showed higher fat ratio, so its calorie value was higher. The results showed that difference between the two treatments in chemicals composition value for powders and there were no significant differences between the shrimp and fish waste powders, which were prepared in different ways in the sensory characteristics of shrimp and fish in different ways. The study has concluded that we can benefit from fish waste by manufacturing them into further good quality products that can be used for animal feed and further purposes.