Alternative use of shrimp waste in the food industry: a review

Authors

DOI:

https://doi.org/10.18265/2447-9187a2026id9437

Keywords:

fish processing industry, food products, shrimp, sustainability, utilization of by-products

Abstract

Shrimp waste is a by-product of shrimp processing in the seafood industry and is notable for its highly nutritious composition. The objective of this work was to compile and present studies published between 2015 and 2025 that used shrimp waste as raw material for the production of food products and evaluated their physicochemical, microbiological, and sensory characteristics. It was an integrative literature review, applying the following descriptors with their respective operators: “shrimp” AND “waste” AND “by-products” AND “food” and their combinations in Portuguese, English, and Spanish, using the Periodicals CAPES, Google Scholar, and ScienceDirect databases. Three selection stages were defined for the analysis: title and keywords, abstract and methodology, and full reading. The searches resulted in a total of 1,811 articles, of which 14 met the established criteria and were analyzed in full. From the waste products, a variety of products were developed, including soups, pasta, terasi, petis, among others. It was observed that the by-products added flavor and improved the composition of the products, demonstrating the viability of their use in the market. Offering a commercial alternative for this raw material positively impacts the industry, provides the public with products with functional properties, and contributes to reducing improper disposal, which can harm natural resources.

Author Biographies

  • Isadora Araújo Mota, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE) – campus Limoeiro do Norte, Limoeiro do Norte, Ceará

    Graduanda em Nutrição pelo IFCE campus Limoeiro do Norte.

  • Felipe Rousvelt de Oliveira Lemos, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE) – campus Limoeiro do Norte, Limoeiro do Norte, Ceará

    Licenciado em Educação Física do Instituto Federal do Ceará - Campus Limoeiro do Norte. Mestrando em Ciências do Esporte pela Universidade Federal de Minas Gerais.

  • Taina Cristina Costa Amorim Lima, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE) – campus Limoeiro do Norte, Limoeiro do Norte, Ceará

    Nutricionista, Pós-graduada em Nutrição Clinica e Materno Infantil. Professora Substituta do IFCE campus Limoeiro do Norte.

  • Ana Maria de Abreu Siqueira, Instituto Federal de Educação, Ciência e Tecnologia do Ceará (IFCE) – campus Limoeiro do Norte, Limoeiro do Norte, Ceará

    Engenheira de Alimentos . Mestre em Tecnologia de Alimentos. Doutora em Biotecnolgia, na Rede Nordeste de Biotecnologia - RENORBIO. Professora Efetiva IFCE campus Limoeiro do Norte.

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Published

2026-09-18

Issue

Vol. 63 (2026)

Section

Ciências de Alimentos

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Copyright (c) 2026 Isadora Araújo Mota, Felipe Rousvelt de Oliveira Lemos, Taina Cristina Costa Amorim Lima, Ana Maria de Abreu Siqueira, Marlene Nunes Damaceno

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How to Cite

ARAÚJO MOTA, I. et al. Alternative use of shrimp waste in the food industry: a review. Revista Principia, v. 63, 18 Sept.2026.