Nutritional constituents of rice velvet shrimp, Metapenaeopsis andamanensis (Decapoda:Penaeidae) off southeastern Arabian sea, India

Muralidharan, Aghana and Chakraborty, Rekha D and Chakraborty, Kajal and Dhara, Subhajit (2025) Nutritional constituents of rice velvet shrimp, Metapenaeopsis andamanensis (Decapoda:Penaeidae) off southeastern Arabian sea, India. Journal of Food Composition and Analysis, 141. pp. 1-13. ISSN 1096-0481

Text Journal of Food Composition and Analysis_2025_Rekha Devi Chakraborty.pdf Restricted to Registered users only Download (2MB) | Request a copy

Abstract

Metapenaeopsis andamanensis, the deep-sea penaeid shrimp is a significant crustacean resource and substantially contributes to the Indian fishery and marine economy. This study investigates the nutrient composition of M. andamanensis, focusing on comparative differences between males, immature females, and mature females, along the southeastern Arabian sea. Seventeen amino acids were identified, including essential amino acids (EAA) and non-essential amino acids (NEAA). Lysine (1.98–2.56 g100g−1) was the most abundant EAA, while glutamic acid dominated the NEAAs. Immature females had the highest EAA content (8.46 g100g−1). Lipid varied significantly, with mature females showing the highest level (0.57 %). Additionally, higher concentration of polyunsaturated fatty acids (PUFA) were observed in mature females, particularly eicosapentaenoic acid (3.31–15.30 %) and docosahexaenoic acid (7.94–14.99 %). Mineral analysis indicated significant differences in calcium and phosphorous. The higher combined Ca and P value in M. andamanensis supports bone health and metabolic functions in humans. These findings reveal the nutritional variations in M. andamanensis and their implications for dietary and ecological studies. Overall, M. andamanensis is a valuable source of proteins, long-chain PUFAs, and limiting elements, contributing to its potential as a nutritious food item. The findings highlight the importance of intrinsic and extrinsic factors in influencing its nutrient composition.

Actions (login required)

View Item