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¹ University of Sfax, Laboratory of Applied Fluid Mechanics and Production, Process Engineering and Environment, National School of Engineers of Sfax,. Street Soukra Km 3.5, BP: 1173, 3038 Sfax, Tunisia
² University of Mannouba, Research unit of Ecophysiology and Food Processes (UR11ES44), Higher Institute of Biotechnology of Sidi Thabet, BP:66, 2020, Ariana-Tunis, Tunisia DOI : 10.4194/1303-2712-v16_4_28 Viewed : 8473 - Downloaded : 4739 Seasonal changes of biochemical composition of caramote shrimp head (CSH) and common cuttlefish viscera (CCV) were investigated. The effect of chilled storage (5°C) of these by-products during 21 days on the physicochemical quality indicators was evaluated for every season to assess a suitable storage period. All biochemical components varied significantly (P<0.05) overall season for both types of by-products except moisture and chitin contents, which remained constant in CSH (79.77±0.33% and 8.33±1.11% respectively). CCV and CSH by-products were a main source of proteins (28.37±5.44% and 20.37±5.77% respectively on dry weight basis (d.w.b)) and ash (23.60±4.18% and 28.28±2.32% respectively d.w.b). Principal component analyses (PCA) proved that CSH could be upgraded to obtain a rich product in minerals and chitin components at any time regardless the season. CCV collected in spring and summer could be assimilated as a homogenous group rich in protein and lipid. The chilled storage CCV and CSH during 21 days showed significant (P<0.05) variations of some physicochemical indicators and according to PCA, by-products might be stored just for few days (not more than a week) as proteolysis and lipolysis increased from the first week. Keywords : Seafood by-products, components characterization, refrigeration, quality indicators