Proximate composition, quality and flavor components of shrimp (Penaeus monodon, Penaeus orientalis and Pandalus hypsinotus)

Abstract

The present work was conducted to determine the proximate composition, quality and
volatile flavor components of shrimps from two different origins. In Penaeus monodon from
Bangladesh the protein was 18.2 %, lipid was 6.0 %, and moisture content was 74.93 %. TVB-N
and TMA-N values in P. monodon were 27.51 mg/100 g and 2.11 mg/100 g, respectively.
Heavy metals i.e. Cd, Zn were within the Maximum Allowable Limit (MAL), but Cr, Pb, Cu
were above MAL. Acetone, Dimethyl sulfide and Hexane were identified as 30, 11.3 and 6.2
(x105), respectively in Penaeus orientalis, whereas the values were 18.6, 3.7 and 5.7 (x105),
respectively in Pandalus hypsinotus.