Elaboration of a bouillón from shrimp by-products (Penaeus Vannamei)

Investigation article

Abstract

The purpose of this research work is to use shrimp by-products (Penaeus Vannamei) to make bouillon. In Ecuador, shrimp exports during the last two decades have represented an important item for obtaining foreign exchange. The National Chamber of Aquaculture records that in 2003 Ecuador exported 114,765,210 pounds of shrimp, which is equivalent to 52,166 tons per year in various presentations, with a value of $ 278.8 million and was established as the third export product. Unfortunately, these industries generate large amounts of head and shell waste and other waste in general; approximately 65 and 70% correspond to the tail of the shrimp, so the percentage of waste constitutes 30 and 35%. For this reason, this research paper presents an option for the development of an edible product based on shrimp flour with the addition of jalapeño pepper (Bouillón). The bouillon made with 25% flour from the shrimp by-product and 1.5% jalapeño flour was the treatment with the greatest acceptance according to the sensory evaluation carried out. This treatment was highlighted in color, flavor and general acceptability evaluations.

Keywords: by-products, shrimp, Penaeus vannamei, export, bouillon.