122 V. S. BUREAU OF FISHERIES 



OTHER PRODUCTS FROM SHRIMP WASTE 



Codf/ulahh' [/rotcin. — After about ei<jlit hat. lies of shrimp meat ai'e 

 cooked for C'anniii<^ purposes, the brine becomes quite murky and 

 milky in appearance. This liquor is run to Avaste and a fresh batch 

 of brine is used for cooking. In one plant about 81) pounds of meat 

 constitutes a cook. The time varies with the c(mdition of the shrimp 

 and runs from 6 to 20 minutes. EA'ery eijrht l)atches constitutes a 

 total of G40 pounds of cooked shrimp. 



Acidification of this waste liquor with 0.0008 per cent by volume 

 of hydrochloiic a: id. specific gravity 1.19. yields a ])recipitate of pure 

 white coa<rulable i)r()tein. If this product is washed by decantation 

 and filtered throu<ih a ba<2:, a white i)roduct containing- 50 per cent 

 protein is obtained; and this constitutes 1.8 per cent of the weight 

 (jf the liquor or a yield of -t.o pounds from G40 pounds of the cooked 

 shrimp. This coagulable protein may serve as a raw material for 

 coagulable protein })roducts. or could be used as base for the prepa- 

 ration of shrimp paste food specialties. 



Iodine hearing sht-imp </Iaiidi<. — Analyses of segregated j^ortions of 

 the shrimp revealed to the investigators that some parts of the 

 shrimp contain more iodine than other. The anatomical location of 

 the iodined)earing glands or bod}' substances has not been definitely 

 established, although research work along this line is being 

 conducted. 



Shrimp oil. — The shrimp wastes Avhen dried show an extraction 

 of variable oil content i-anging from 1 to 5 per cent depending \\\w\\ 

 the season and the water content of the Avaste. Cooking shrimp 

 waste breaks up the oil cells or the oildjearing organs, and the oil 

 leadily comes to the surface of the cookers and can be skimmed off. 

 The cooked product retains about 2.25 per cent of oil, and this can 

 be extracted with ether. The physical and chemical constants of 

 the oil are not known, and an investigation of the oil is being carried 

 out at present by the authors. 



CONCLUSION 



From the foregoing, it is evident that six processes are available 

 for the profitable recovery of shrimp waste at isolated points with 

 jiiinimum overhead expense, thus insuring favorable operation where 

 receii)ts oi stock are subject to lai-ge and irregular fluctuations. Sev- 

 eral products otlier than sj)ecial shrimp meals are also possible of 

 development. 



o 



