Effects of Hot Smoking and Sun Drying Processes on Nutritional Composition of Giant Tiger Shrimp (Penaeus monodon, Fabricius, 1798)

摘要: There are information gaps in the knowledge of the impacts of traditional techniques of fish preservation used to meet market demands even though there growing concerns of the effects of these methods of preservation on product forms and qualities. In this study the effects of commonly of hot smoking and sun-drying the nutritional composition of Penaeus monodon were investigated. Proximate values varied significantly (P<0.05) except for protein the dominant constituent with an average value of 64%. Stearic acid lowest of 2.30% in smoked specimens. Oleic was the highest fatty thus the predominance of the monounsaturated acids (MUFA) smoked samples having predominant values. ω-3/ ω-6 ratios of 7.76, 13.01 and 8.16 in fresh, and sundried in favour of the omega 3 EPA (16.95±0.76-18.43±1.01%) being higher the DHA (9.36±0.54-11.90±0.27%). Smoked had of alanine, threonine, tyrosine and cysteine. Arginine and histidine raised in sundried Isoleucine, methionine, aspartate, glycine and proline remained highest in fresh samples. Lysine limiting products offered healthiest advantage the lowest of saturated (25.10%), index of atherogenicity (0.58), of thrombogenicity (0.20) and bearing in mind goal of reduced coronary heart disease (CHD) in food consumption. This paper offers the first holistic work nutritional evaluations of the three commonest which Giant tiger shrimps frequently consumed.