Table 5.

Application of bioactive compounds or products obtained from crustacean by-products in seafood products.

By-Product	Compond	Function	Seafood Product	Application	Findings	References
Shrimp Shell	Chitosan	Antioxidant	Rohu (Labeo rohita) fish sticks	Addition of 0.5%, 1%, 1.5%, and 2% of chitosan gel in batter for fish stick coating	Increase in chitosan gel concentration reduced oil absorption from 65–78%. Reduced total volatile basic nitrogen (TVBN), PV, and TBARS. Lipid oxidation decreased as the chitosan inclusion in batter increased.	[121]
Shrimp shell (Metapenaeus dobsoni)	Chitosan	Gelling	Surimi from Pangasius (Pangasianodonhypophthalmus)	Three different formulations by incorporating corn starch (10%) and chitosan (0.75%). A formulation containing only cornstarch (10%) was used as a control.	Reduction of total volatile basic nitrogen (TVBN), free fatty acids (FFA), peroxide value (PV), 2-thiobarbituric acid reactive substances (TBARS), and microbial count of the product during chilled storage. Extended the shelf-life of 17 days in comparison with the control of 10 days.	[122]
Shrimp cephalothorax, shell, and tail (Penaeus monodon and Penaeus sindicus)	Shrimp protein hydrolysate (SPH)	Antioxidant	Whole Croaker fish (Johnius gangeticus)	Dipping in various concentrations of SPH Solution (0.1%, 0.2%, and 0.5% (w/v) of 5 mg/mL concentration SPH solution)	Lowered TBA values of fillet and maintained yellowishness of skin color during 10 days of refrigerated storage at 4 °C and limited the increase of PV and FFA values.	[106]
Shrimp head (Pandalus eous, Metapenaeus endeavouri, Penaeus monodon)	Shrimp protein hydrolysate (SPH)	Cryoprotectant	Lizardfish (Saurida spp.) surimi.	Lizardfish surimi with 5% (dried matter) of any of the three SPH	Stabilized freeze-induced denaturation of myofibrillar protein and enhance gel-forming ability of surimi during frozen storage. Decreased the whiteness of all kamaboko.	[109]
Shrimp Shell (Penaeus monodon), (Metapenaeus endeavouri) (Macrobrachium rosenbergii)	Shrimp Chitin Hydrolysate (SCH)	Cryoprotectant	Lizardfish (Saurida spp.) surimi.	Lizardfish surimi with 5% (dried matter) of shrimp chitin hydrolysates	Delayed freeze-induced protein denaturation and increased the amount of unfrozen water in surimi stored at 25 °C for 6 months.	[123]
Crab shells	Chitosan	Antioxidant	Cooked comminuted flesh of herring (Clupea harengus)	Solutions with 50, 100, and 200 ppm of chitosan with a viscosity of 14, 57, and 360 cP, added directly on the minced fish	PV and TBARS were both reduced following treatment of the fish before cooking with 50, 100, and 200 ppm of chitosan 14, 57, and 360 cP. Inhibition of oxidation was concentrated-dependent and highest for chitosan 14 cP.	[112]
Prawn shell	Chitin and Chitosan	Gelling	Surimi from barred garfish (Hemiramphus far)	Chitin or chitosans with different degrees of deacetylation 65%, 83%, 88%, 99% DD) and concentrations were added to the surimi	Chitosan with 65.6% DD at 15 mg/g resulted in the maximum increases in both breaking force and deformation of suwari and kamaboko gels.	[114]