Aiming at the utilization of shrimp processing wastes, this study carried out an analysis of total carotenoids in white shrimp (Litopenaeus vannamei) waste and in the dried shrimp waste meal. The analysis of total carotenoids was carried out in fresh wastes and processed flour (day 0) and after 60, 120 and 180 days of frozen storage. The fresh shrimp waste had 42.74µg/g of total carotenoids and the dried meal 98.51µg/g. After 180 days of frozen storage, total carotenoids were significantly lower than day 0 (p < 0,05).
carotenoids; astaxanthin; shrimp; meal
