Etude de la composition biochimique de la chair et des co-produits de la crevette royale Penaeus kerathurus du nord et sud de la Tunisie.

Abstract

Biochemical composition of muscle and processing by-products (heads, shells and tails) of Penaeus kerathurus caught off the north and the south coasts of Tunisia was investigated (Total protein, total lipid, dry matter, fatty acids composition, total volatile basic nitrogen, free amino acids). Dry matter ranged from 23,77 to 26,06%. Total Volatile basic nitrogen (TVBN) of all samples was less than 20mg/ 100g which are thought to be the acceptable limit of marine products. The free amino acids amounts of the processing by-products from two regions were higher than the edible parts. The percentage of polyunsaturated fatty acid was important in the tissues and by-products of both species from both regions. Thus, polyunsaturated fatty acids constitute the major fraction followed by saturated fatty acids and monounsaturated. The main fatty acids in both shrimp species muscle and by-products were C16:0, C20:5n-3, C22:6n-3, C18:1n-9, C18:0, C16:1, C20:4 and C18:1n-7.