Table 5.
Proximate composition of raw shrimp waste and protein hydrolysate prepared by different enzymes
| Sample | Moisture (%) | Crude protein (%) | Fat (%) | Ash (%) | Chitin (%) |
|---|---|---|---|---|---|
| Raw shrimp waste | 67.4 ± 0.45 | 13.7 ± 0.91 | 1.7 ± 0.04 | 8.4 ± 0.12 | 3.5 ± 0.2 |
| PH by Protamex | 13.7 ± 0.91 | 65.8 ± 0.06 | 3.0 ± 0.05 | 14.6 ± 0.08 | – |
| PH by Alcalase | 1.7 ± 0.04 | 72.3 ± 0.04 | 2.4 ± 0.06 | 16.6 ± 0.06 | – |
| PH by Flavourzyme | 8.4 ± 0.12 | 59.8 ± 0.08 | 2.6 ± 0.4 | 13.2 ± 0.04 | – |
| PH by Neutrase | 9.8 ± 0.14 | 60.2 ± 0.03 | 2.6 ± 0.02 | 15.1 ± 0.01 | – |
Mean of 3 determinations ± standard deviation