Demand for seafood is increasing while production from captured fisheries is static, due to increasing population, habitat destruction, climate change, postharvest loses etc. Nigeria coastal water is rich in shrimps, if properly managed it will increase shrimp production, improve livelihood and contribute to fish-food security agenda in Africa. This work examined the potency of some natural preservatives on the nutritional values of Parapenaeopsis atlantica shrimp.
The nutritional values of freshly, processed P. atlantica collected from Igbokoda market, Igbokoda, Ondo State, were determined. Collected shrimps were subjected to five different natural preservatives: Azadirachta indica (treatment I), Zanthoxylum zanthoxyloides (II), Piper guineense (III), Afromomum melegueta (VI), and Vegetable Oil (V). Proximate, mineral, Total Volatile Nitrogen (TVN) and Free Fatty Acid (FFA) were determined for each of the treatment after 45 and 90 days.
Sodium concentration levels dropped in samples preserved with I, II,V to 1,744.30, 825.65 and 3,750.81 (ppm) respectively, while it increased in samples preserved with III and IV; 3,623.18 and 2,086.75 (ppm) respectively. Potassium concentration reduced in all the preservatives, while phosphorous reduced in treatment I, II, IV and V with 49.09, 258.53, 43.41 and 583.05 (ppm) respectively, but increased in treatment III as 269.41 ppm. Calcium and magnesium decreased in all except in specimens with treatment III that increased with 23.900 and 3,500 ppm respectively. TVN of 22.40, 24.50, 22.40, 15.40 and 23.10 (mgN/100g) were recorded at day 45 and 26.60, 29.40, 23.80, 19.60 and 16.10 (mgN/100g) at the end of 90 days for treatment I,II,III,IV, and V respectively with treatment IV having the lowest value.
Except the moisture concentration, there was no significant difference (p>0.5) between the proximate composition; protien, ash, fat and NFE of control and treatments samples. Reduction of postharvest loses using natural preservatives in coastal communities will enhance food security.