Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats

Chemical composition and thermal properties of meat from two species of shrimps, black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei), were comparatively studied. White shrimp meat had higher protein and ash contents than had black tiger shrimp meat (p < 0.05). Fractionation of nitrogenous constituents revealed that myofibrillar protein was the major component in the muscles; myosin heavy chain (MHC) and actin were the predominant proteins. White shrimp meat comprised higher stromal protein with greater pepsin-soluble collagen and insoluble collagen contents than did black tiger shrimp meat. Muscle proteins from black tiger shrimp, especially MHC, had higher thermal stability than those from white shrimp as indicated by the higher transition temperature (Tmax) as well as the lower inactivation rate constant (KD). Phospholipid was the predominant lipid (72–74%) in both shrimps, followed by triglyceride. Polyunsaturated fatty acids were found as the major fatty acids with the range of 42.2–44.4%. DHA (22:6)/EPA (20:5) ratio in black tiger shrimp (2.15) was higher than that in white shrimp (1.05). Mg was the dominant mineral in both shrimps. Ca and Fe were also found at high concentrations. Arginine was the most abundant amino acid, while leucine, isoleucine and proline were predominant in both shrimps. Glutamic acid and glycine contents were greater in black tiger shrimp meat; however, white shrimp meat had higher hydroxyproline content. Different compositions might govern the different characteristics as well as thermal properties of both species.