Shrimp Processing By-products Research Articles

Antibacterial Effect of Shrimp By-Products Hydrolysate on Specific Spoilage Organisms of Squid.

In order to further develop and utilize shrimp processing by-products, in this study, a novel antibacterial hydrolysate of shrimp by-products by pepsin hydrolysis (SPH) was prepared. The antibacterial effect of SPH on specific spoilage organisms of squid after end storage at room temperature (SE-SSOs) was investigated. SPH showed an antibacterial effect on the growth of SE-SSOs, with (23.4 ± 0.2) mm of inhibition zone diameter. The cell permeability of SE-SSOs was enhanced after SPH treatment for 12 h. Some bacteria were twisted and shrunk, while pits and pores formed and intracellular contents leaked under scanning electron microscopy observation. The flora diversity of SE-SSOs treated with SPH was determined by a 16S rDNA sequencing technique. Results showed that SE-SSOs were mainly composed of the phyla of Firmicutes and Proteobacteria, among which Paraclostridium (47.29%) and Enterobacter (38.35%) were dominant genera. SPH treatment resulted in a significant reduction in the relative abundance of the genus Paraclostridium and increased the abundance of Enterococcus. Linear discriminant analysis (LDA) of LEfSe conveyed that SPH treatment had a significant impact on altering the bacterial structure of SE-SSOs. The 16S PICRUSt of Cluster of Orthologous Group (COG) annotation revealed that SPH treatment for 12 h could significantly increase the function of transcription level [K], while SPH treatment for 24 h could downregulate post-translational modifications, protein turnover, and chaperone metabolism functions [O]. In conclusion, SPH has a proper antibacterial effect on SE-SSOs and can change the flora structure of SE-SSOs. These findings will provide a technical basis for the development of inhibitors of squid SSOs.

Beneficial regulation of vitamin D3-rich extract from the processing by-products of Penaeus sinensis on preosteoblastic MC3T3-E1 cells and improvement of bone health in VD-deficient mice.

Vitamin D (VD) plays an important role in preventing osteoporosis. However, knowledge of the osteogenic effect of VD3 from shrimp processing by-products is limited. In this study, a VD3-rich extract from Penaeus sinensis processing by-products was prepared by saponification and liquid-liquid extraction combined with solid phase extraction for purification. The activity of purified VD3-rich extract (PPs-VD3) on MC3T3-E1, a preosteoblastic cell line, was determined. Furthermore, the improvement effect of PPs-VD3 on bone health of VD-deficient mice was investigated. PPs-VD3 stimulated the proliferation and differentiation of MC3T3-E1 cells. Compared to the same concentration of the VD3 standard, mineralization of MC3T3-E1 cells increased after 14 d or 21 d of PPs-VD3 treatment. Western blotting showed that PPs-VD3 significantly upregulated the protein levels of bone morphogenetic protein 2 and runt-related transcription factor 2 compared to the VD3 standard. Furthermore, PPs-VD3 treatment activated the receptor activator of nuclear factor-kappa B ligand (RANKL)/osteoprotegerin (OPG) signaling pathway in MC3T3-E1 cells, especially increased OPG expression was detected at day 3 to day 14 compared to the VD3 standard treatment. More than ten medium and long chain fatty acids were detected in PPs-VD3, of which n-3 polyunsaturated fatty acids (PUFA) constituted 38.83 ± 8.61%, and the n-3/n-6 PUFA ratio in PPs-VD3 was 2.84 ± 0.23. The femoral trabeculae number and thickness of VD-deficient mice increased after 3 weeks of PPs-VD3 treatment. The changes of parameters associated with bone resorption including parathyroid hormone, bone mineral density and tartrate resistant acid phosphatase revealed the contribution of PPs-VD3 treatment in improving bone remodeling in VD-deficient mice. Our results suggest that PPs-VD3 could have potential prospects in alleviating osteoporosis or promotion of bone health.

Evaluation of conventional solvent processes for lipid and astaxanthin extraction from shrimp processing by-products

Shrimp processing by-products are a source of valuable bioactive/biomaterials such as lipids and astaxanthin. As such, extracting lipids/astaxanthin would reduce the environmental burden and enhance the industry’s finances. However, to determine the feasibility, the quality, and quantity of lipids/astaxanthin in the by-product as a function of extraction conditions and pretreatment is required. This work provides, for the first time, a comprehensive analysis of lipid distributions and lipid/ASX mixture distributions in the extract from Atlantic shrimp by-products as a function of water removal and the extraction solvent. Lipid yields varied from 2–8.69 dry wt% for wet shrimp by-product to 1–4 dry wt% for the freeze-dried. Astaxanthin yields ranged from 57–88 µg/gwaste for the wet by-product to 118–218 µg/gwaste for the freeze-dried. Lipid extracts are rich in omega-3 fatty acids and phospholipids. Lipid classes varied with solvent(s) and pretreatment. Overall, pretreatment to remove water decreased lipid yield but increased astaxanthin yield/quality. This information will impact the value and final application of the extract in downstream processes and can be used as a reference for the evaluation/development of scalable extraction processes.

Supercritical CO2 extraction of lipids and astaxanthin from Atlantic shrimp by-products with static co-solvents: Process optimization and mathematical modeling studies

Shrimp processing by-products are a source of valuable biomaterials/bioactive materials (such as lipids and astaxanthin). Extraction of these compounds could not only decrease environmental impacts associated with shrimp harvesting but also result in economic benefits. This work investigates the caonditions for supercritical extraction combined with co-solvents for the extraction of lipids and astaxanthin from Atlantic shrimp by-products (Pandalus borealis). Extraction conditions (pressure, carbon dioxide flow, and temperature) impact lipid and astaxanthin yields and compositions. A model was developed to describe the SC-CO2 extraction rates of lipids/astaxanthin using the Goto et al. model.In experiments using only CO2, the highest lipid yield was extracted at 50 °C and 30 MPa and the maximum astaxanthin yield and total carotenoid content at 60 °C and 32 MPa. Lipid/astaxanthin recovery increased with an increase in pressure; however, the impact of temperature was more complex. Overall extraction rates of lipid/astaxanthin were controlled by the strong solid–solute interaction. Pure SC-CO2 extract had high percentages of neutral lipids but low phospholipids. In co-solvent experiments (using ethanol, 40:60 vol% hexane/acetone, fish oil, or sunflower oil), polar organic co-solvents showed higher lipid/astaxanthin yield and phospholipids/saturated fatty acid concentrations in the extract relative to pure SC-CO2 extract. There was a corresponding decrease in monounsaturated and polyunsaturated fatty acid concentrations in the extract. Sunflower oil as a co-solvent showed higher astaxanthin, sterol, and free fatty acid concentrations compared to the fish oil extract.

Autolysis of Pacific white shrimp (Litopenaeus vannamei) processing by-products: Enzymatic activities, lipid and protein oxidation, and antioxidant activity of hydrolysates

Autolysis (at fixed temperatures (FT) or gradually increasing temperatures (GIT) with different times) was studied by measuring enzymatic activities, lipid and protein oxidation, and antioxidant activity of Pacific white shrimp by-product hydrolysates. Trypsin had its highest activity at 40 °C, 2 h and pH 8 (45 mU/mL) followed by 40 °C, 3 h and pH 8 (40 mU/mL) (P ≤ 0.05). The increase in autolysis time and temperature was accompanied by a drop-in enzyme activity and TCA-soluble peptide content (P ≤ 0.05). The peptide fraction with MW < 1000 Da was the main peptide fraction, accounting for 97.0, 98.4, and 96.7% of total peptides in FT-40 (1 h), FT-60 (3 h) and GIT (3 h), respectively. The order of lipid oxidation was FT-60 > GIT > FT-50 > FT-40. FT-50 and FT-60 had the lowest sulfhydryl group content with a coincidental higher protein carbonyl (P ≤ 0.05). The higher temperatures of FT led to a decrease of essential amino acids, especially when autolysis time increased. GIT showed the highest DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) and metal chelating ability (P ≤ 0.05). Results might be useful to increase the value of Pacific white shrimp by-products for protein hydrolysates production using autolytic hydrolysis technology.

Optimization of aqueous enzymatic extraction of oil from shrimp processing by-products using response surface methodology

Abstract The aqueous enzymatic extraction (AEE) of oil from shrimp processing by-products was investigated. Four kinds of proteases, including alkaline protease, neutral protease, flavor protease and compound protease, were applied to hydrolysis shrimp processing by-products. The results showed that flavor protease was the best hydrolysis enzyme for shrimp processing by-products to obtain high oil recovery. The influences of four factors, including enzyme amount, liquid/solid ratio, hydrolysis time and hydrolysis temperature, on shrimp oil extraction yield were also studied. The flavor enzyme hydrolysis condition was optimized as following: enzyme amount of 2.0% (w/w), liquid/solid ratio of 9.0ml/g, hydrolysis time of 2.6 h and hydrolysis temperature of 50 °C. Under these optimum hydrolysis conditions, the experimental oil extraction yield was 88.9%.

Fermented Shrimp Waste Hydrolysates: Promising Source of Functional Molecules with Antioxidant Properties

ABSTRACTProtein hydrolysates were prepared through fermentation of shrimp waste. The protein-rich liquid hydrolysate was further dried using two methods: oven drying at 70°C and freeze drying. The functional properties and in vitro antioxidant activities of the two hydrolysates were then investigated. Slight modifications in solubility, emulsifying properties, and oil retention capacity were distinguished between the two dried hydrolysates. The antioxidant activities were evaluated at different concentrations, using various in vitro assays. The dried hydrolysates possessed varying degrees of antioxidant activity. In fact, the two hydrolysates exhibited high DPPH radical scavenging activity comparable to the positive control BHA. The oven-dried hydrolysate (ODH) present higher reducing power than the freeze-dried hydrolysate (FDH), while the latter showed much higher ability to prevent bleaching of β-carotene than did ODH but little higher Fe2+-chelating ability. Therefore, fermented hydrolysates from shrimp processing by-products could be used as a promising source of functional molecules with antioxidant properties.

Shrimp processing by-products protein hydrolysates: Evaluation of antioxidant activity and application in biomass and proteases production

Protein hydrolysates were prepared from shrimp processing by-products (SPBP) using five proteolytic enzymes: trypsin, Alcalase®, crude enzyme extract from sardinelle (Sardinella aurita) viscera and enzyme preparations from Bacillus licheniformis NH1 and Aspergillus clavatus ES1. The obtained hydrolysates exhibited different degrees of antioxidant activities evaluated through three main tests: 1,1-diphenyl-2-picrylhydrazyl (DPPH)-scavenging activity, reducing power and β-carotene bleaching assays. Hydrolysates were also tested as nitrogen source for microbial growth and proteases production by Escherichia coli, Saccharomyces cerevisiae, B. mojavensis A21 and B. subtilis A26. The reached results showed that the SPBP protein hydrolysates (SPBPPHs) could be a promising alternative to currently available commercial nitrogen sources of other origins.

An Extract from Shrimp Processing By-Products Protects SH-SY5Y Cells from Neurotoxicity Induced by Aβ25-35.

Increased evidence suggests that marine unsaturated fatty acids (FAs) can protect neurons from amyloid-β (Aβ)-induced neurodegeneration. Nuclear magnetic resonance (NMR), high performance liquid chromatography (HPLC) and gas chromatography (GC) assays showed that the acetone extract 4-2A obtained from shrimp Pandalus borealis industry processing wastes contained 67.19% monounsaturated FAs and 16.84% polyunsaturated FAs. The present study evaluated the anti-oxidative and anti-inflammatory effects of 4-2A in Aβ25–35-insulted differentiated SH-SY5Y cells. Cell viability and cytotoxicity were measured by using 3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) and lactate dehydrogenase (LDH) assays. Quantitative PCR and Western blotting were used to study the expression of neurotrophins, pro-inflammatory cytokines and apoptosis-related genes. Administration of 20 μM Aβ25–35 significantly reduced SH-SY5Y cell viability, the expression of nerve growth factor (NGF) and its tyrosine kinase TrkA receptor, as well as the level of glutathione, while increased reactive oxygen species (ROS), nitric oxide, tumor necrosis factor (TNF)-α, brain derived neurotrophic factor (BDNF) and its TrkB receptor. Aβ25–35 also increased the Bax/Bcl-2 ratio and Caspase-3 expression. Treatment with 4-2A significantly attenuated the Aβ25–35-induced changes in cell viability, ROS, GSH, NGF, TrkA, TNF-α, the Bax/Bcl-2 ratio and Caspase-3, except for nitric oxide, BDNF and TrKB. In conclusion, 4-2A effectively protected SH-SY5Y cells against Aβ-induced neuronal apoptosis/death by suppressing inflammation and oxidative stress and up-regulating NGF and TrKA expression.

The Influence of Natural Astaxanthin on the Formulation and Storage of Marinated Chicken Steaks

The present study reports on the extraction of astaxanthin from shrimp processing by-products using corn oil. Its antioxidant activities at different concentrations were evaluated using various antioxidant assays, including DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging (IC50 = 6.3 μg/mL), reducing power, β-carotene bleaching (IC50 = 20.4 μg/mL) and total antioxidant capacity assays. Interestingly, astaxanthin extract showed strong antioxidant activity. The astaxanthin from shrimp by-products was added to marinated chicken steaks as a natural antioxidant, and samples were stored for 7 days at 4C. Our results show that with 10 mg of astaxanthin/kg of chicken steaks, lipid oxidation during storage was minimal and microbiological quality was preserved. These results were further confirmed by histological and sensory analyses. Overall, the results indicated that the addition of natural astaxanthin can minimize lipid oxidation and improve microbiological stability during the formulation and storage of marinated chicken steaks. Practical Applications Shrimp waste is one of the important sources of natural astaxanthin. This carotenoid was reported to be a potent antioxidant and has a variety of biological activities. So, the natural astaxanthin extracted from shrimp by-products can be considered a promising candidate for application as a natural antioxidant agent for use in chicken meat formulations to control and retard lipid oxidation.

Chemical compositions and properties of virgin coconut oil extracted using protease from hepatopancreas of Pacific white shrimp

Virgin coconut oil (VCO) was extracted from coconut milk with the aid of crude protease extract (CPE) from hepatopancreas of Pacific white shrimp at different levels (5–15 U/g protein) for various hydrolysis times (0–24 h). Yield of VCO increased within the first 6 h. The use of CPE exhibited similar extraction efficiency to the typical fermentation process. However, lipids extracted with fermentation process underwent oxidation to a higher extent, compared with those extracted using CPE. CPE increased the creaming index and induced the collapse of oil droplets in coconut milk, as determined by the phase contrast microscope. VCO contained medium chain fatty acid (MCFA), especially lauric acid (C12:0), as the most abundant fatty acid, followed by myristic acid (C14:0). Therefore, VCO could be extracted using CPE at room temperature for 6 h, in which the extraction yield was increased and lipid oxidation was negligible.Practical applications: Pacific white shrimp hepatopancreas can be a major source of proteases, especially trypsin, that can be used for hydrolysis of lipoprotein or to destabilize emulsion. Proteases from shrimp hepatopancreas could be used as a promising processing aid for virgin coconut oil extraction, in which the cost associated with commercial enzymes could be reduced and the proteases from shrimp processing byproducts were better exploited. The proteases from shrimp hepatopancreas can therefore be of benefit for the virgin coconut oil processing enterprise or industry by increasing extraction efficacy via destabilzation of coconut milk emulsion.Proteases from Pacific white shrimp hepatopancreas can be used as the aid for VCO extraction via the accelerated emulsion destabilization without any negative effect on quality.

Chitin extraction from shrimp shell using enzymatic treatment. Antitumor, antioxidant and antimicrobial activities of chitosan

Chitin was recovered through enzymatic deproteinization of the shrimp processing by-products. Different microbial and fish viscera proteases were tested for their deproteinization efficiency. High levels of protein removal of about 77±3% and 78±2% were recorded using Bacillus mojavensis A21 and Balistes capriscus proteases, respectively, after 3h of hydrolysis at 45°C using an enzyme/substrate ratio of 20U/mg. Therefore, these two crude proteases were used separately for chitin extraction and then chitosan preparation by N-deacetylation.Chitin and chitosan samples were then characterized by 13 Cross polarization magic angle spinning nuclear magnetic resonance (CP/MAS)-NMR spectroscopy and compared to samples prepared through chemical deproteinization. All chitins and chitosans showed identical spectra. Chitosans prepared through enzymatic deproteinization have practically the same acetylation degree but higher molecular weights compared to that obtained through chemical process. Antimicobial, antioxidant and antitumoral activitities of chitosan-M obtained by treatment with A21 proteases and chitosan-C obtained by alkaline treatment were investigated. Results showed that both chitosans inhibited the growth of most Gram-negative, Gram-positive bacteria and fungi tested. Furthermore, both chitosans exhibited antioxidant and antitumor activities which was dependent on the molecular weight.

Optimization of Hydrolysis Conditions for Iron Binding Peptides Production from Shrimp Processing Byproducts

Optimization of Hydrolysis Conditions for Iron Binding Peptides Production from Shrimp Processing Byproducts

Application of taste sensing system for characterisation of enzymatic hydrolysates from shrimp processing by-products

The objective of this study was to investigate the potential of an instrumental taste-sensing system to distinguish between shrimp processing by-products hydrolysates produced using different proteases and hydrolysis conditions, and the possible association of taste sensor outputs with human gustatory assessment, salt content, and bioactivity. Principal component analysis of taste sensor output data categorised samples according to the proteases used for hydrolysis. High umami sensor outputs were characteristic of bromelain- and Flavourzyme-produced hydrolysates, compared to low saltiness and high bitterness outputs of Alcalase-produced hydrolysates, and high saltiness and low umami outputs of Protamex-produced hydrolysates. Extensively hydrolysed samples showed higher sourness outputs. Saltiness sensor outputs were correlated with conductivity and sodium content, while umami sensor responses were related to gustatory sweetness, bitterness and umami, as well as angiotensin-I converting enzyme inhibitory activity. Further research should explore the dose dependence and sensitivity of each taste sensor to specific amino acids and peptides.

Statistical optimization of solid state fermentation conditions for the enhanced production of thermoactive chitinases by mesophilic soil fungi using response surface methodology and their application in the reclamation of shrimp processing by-products

The mesophilic strains Aspergillus flavus CFR 10 and Fusarium oxysporum CFR 8 are potent producers of extracellular thermoactive chitinases (endo-chitinase and β-N-acetylhexosaminidase). Chitinases have a wide range of applications in many areas including reclamation of seafood processing chitinous by-products. In the present study, the interactive effects of four fermentation conditions on thermoactive chitinase production by solid state fermentation (SSF) using commercial wheat bran (CWB) was investigated employing response surface methodology (RSM). Further, these chitinases were applied for the preparation of N-acetyl chitooligosaccharides from shrimp chitin. Statistical optimization resulted in the production (unit/g initial dry substrate, U/g IDS) of 19.8 endo-chitinase and 649.0 β-N-acetylhexosaminidase activity by A. flavus CFR 10, and 17.5 endo-chitinase and 319.9 β-N-acetylhexosaminidase activity by F. oxysporum CFR 8. Activity of crude endo-chitinase and β-N-acetylhexosaminidase were found to be optimum at 62 ± 1 °C in a wide pH range. Hydrolysis of colloidal chitin with crude chitinases produced the maximum N-acetyl chitooligosaccharides yield (mmol/l) of 10.4 ± 0.28 at 6 h and 10.2 ± 0.01 at 30 h post-reaction initiation, respectively, by the enzymes of A. flavus CFR 10 and F. oxysporum CFR 8. HPLC analysis revealed the presence of N-acetyl chitooligosaccharides with N-acetyl chitotriose as the main end product of the colloidal chitin hydrolysis. These results indicate the potential of mesophilic A. flavus CFR 10 and F. oxysporum CFR 8 in the production of thermoactive chitinases employing the economical SSF process using CWB as an ideal substrate, as well as the potential of these chitinases for the reclamation of abundant shrimp processing by-products and production of defined N-acetyl chitooligosaccharides.

Purification and Characterization of a New DPPH Radical Scavenging Peptide from Shrimp Processing By-products Hydrolysate

A peptide with high antioxidant activity was isolated and identified from shrimp processing by-products hydrolysate. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity was used to evaluate the antioxidant activity of fractions. The purified antioxidant peptide was identified as Ser-Val-Ala-Met-Leu-Phe-His (804.4 Da) by electrospray ionization tandem mass spectrometry. The purified peptide at 50 μg/mL showed antioxidative activity of 65.7 ± 0.9%, which was 3.18-fold higher compared with the first step separation by ion-exchange chromatography. It is possible to produce natural antioxidative peptides from shrimp processing by-products hydrolysate. The high antioxidant activity may be due to the presence of Phe-His segment at the C-terminus of the peptide.

Effects of Production Factors and Egg-Bearing Period on the Antioxidant Activity of Enzymatic Hydrolysates from Shrimp (Pandalopsis dispar) Processing Byproducts

The effects of production factors (protease used, percent enzyme, hydrolysis time, and water-to-substrate ratio) on the antioxidant activity of hydrolysates produced from shrimp processing byproducts (SPB) were assessed using Taguchi's L16 (4(5)) fractional factorial design. SPB hydrolysates showed excellent ABTS radical scavenging activity, metal ion chelating capacity, and inhibition of lipid peroxidation, but weak DPPH radical scavenging activity and ferric ion reducing antioxidant power. The protease used significantly influenced antioxidant activities while hydrolysis time and percent enzyme affected radical scavenging activities and inhibition of lipid peroxidation, respectively. Differences in the lipid and amino acid contents observed between SPB collected early and late in the egg-bearing period may have contributed to the slight variance in antioxidant activities displayed by their hydrolysates. Nevertheless, SPB hydrolysates produced using Alcalase or Protamex had high antioxidant activity regardless of production factors and egg-bearing period.

Extracellular chitin deacetylase production in solid state fermentation by native soil isolates of Penicillium monoverticillium and Fusarium oxysporum.

Extracellular chitin deacetylase production by native soil isolates of Penicillium monoverticillium CFR 2 and Fusarium oxysporum CFR 8 in solid state fermentation (SSF) using commercial wheat bran (CWB) and shrimp processing by-products (SPP) as solid substrate has been studied. P. monoverticillium produced maximum chitin deacetylase activity of 547.7 ± 45 and 390.2 ± 31 units/g initial dry substrate (U/g IDS) at 96h of incubation in CWB and SPP media, respectively. While, F. oxysporum produced maximum chitin deacetylase activity of 306.4 ± 22U/g IDS at 72h of incubation in CWB medium and 220.1 ± 20U/g IDS at 120h of incubation in SPP medium. Along with chitin deacetylase, P. monoverticillium and F. oxysporum produced other chitin degrading enzymes such as endo-chitinase and β-N-acetylhexosaminidase. P. monoverticillium produced maximum activity (U/g IDS) of endo-chitinase 4.6 ± 0.20 at 120h incubation and β-N-acetylhexosaminidase 82.6 ± 03 at 120h incubation in CWB medium. While, F. oxysporum produced maximum activity (U/g IDS) of endo-chitinase 7.8 ± 0.20 at 144h incubation and β-N-acetylhexosaminidase 38.3 ± 02 at 120h incubation in CWB medium. Production of extracellular chitin deacetylase by P. monoverticillium CFR 2 and F. oxysporum CFR 8 in SSF is being reported for the first time.

Evaluation of antioxidant activity of carotenoid extract from shrimp processing byproducts by in vitro assays and in membrane model system

Abstract Carotenoid extracts from shrimp processing discards were evaluated for antioxidant activity. Crude extract and fractions rich in astaxanthin showed strong antioxidant activity as indicated by radical scavenging, reducing activity and metal chelating activity, comparable to that of the known antioxidants α-tocopherol and TBHQ. Singlet oxygen quenching activity of crude extract and its fractions was higher than that of α-tocopherol. Nitric oxide scavenging activity was also higher than α-tocopherol. The ability of the astaxanthin-rich fraction to inhibit the thermal oxidation of phospholipid liposomes, with a protection factor of 22.6 ± 1.7 units, was better than that of α-tocopherol (8.5 ± 1.5 units). The higher antioxidant activity of the astaxanthin-rich fraction was also indicated by a higher protection factor (14.1 ± 3.2 units) compared to α-tocopherol (6.2 ± 0.1 units) against singlet oxygen mediated oxidation of liposomes. The results indicate the potential of shrimp carotenoid extract as a natural antioxidant for possible use in food and biomedical applications.

Supercritical carbon dioxide extraction of polyunsaturated fatty acids from Northern shrimp (Pandalus borealis Kreyer) processing by-products

This study investigated the potential of Northern shrimp (Pandelus borealis Kreyer) by-products as a source of omega-3 polyunsaturated fatty acids (ω-3 PUFAs). The by-products (heads, shell and tail) of processing accounted for approximately 50–60% of the catch. Supercritical CO2 extraction (SFE) of the by-products at 35MPa and 40°C generated a deep red oil, rich in ω-3 PUFAs, specifically 7.8±0.06% eicosapentaenoic acid (EPA) and 8.0±0.07 % docosahexaenoic acid (DHA).