Chemical Composition of Shrimp Flesh (Parapenaeusspp.) and its Nutritive Value

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Abstract
The chemical composition and yield of edible shrimp (Parapenaeus spp.) were determined. Shrimp of 15.5–23.4 cm and mean weight of 37.3 g yielded from 47.2 to 55.1% of flesh (mean 51.3%). Average composition of flesh was: water 76.74%, fat 0.91%, ash 1.71%, total phosphorus 0.49%, and total protein 22.07%, the last being made up of 76.5% pure protein. Shrimp flesh protein contained a large amount of arginine, histidine, and proline, but not so much threonine, methionine, valine, lysine, and tryptophane. Amine nitrogen constituted 39.5% of the total nonprotein nitrogen. Its composition was mainly of the following free amino acids: glycine, arginine, proline, and alanine. In contrast to the flesh of fish, that of shrimps contained a considerable amount of free methionine.

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