Development of Shrimp (Penaeus monodon) Shell Sauce

This study aimed to develop a concentrated liquid sauce from shrimp (Penaeus monodon) shell waste and evaluate its sensory properties, microbial safety, and shelf life. Three sauce formulations were prepared: Control (5 g ginger), Ginger (50 g ginger), and Chili (30 g Capsicum frutescens). Fifteen expert panelists evaluated sensory qualities (appearance, aroma, consistency, taste) over three replications using a 9-point hedonic scale. One hundred consumers (teachers, cooks, restaurant owners, students, housewives) assessed general acceptability. Microbial analysis for Salmonella and Escherichia coli was conducted on the best treatment, and shelf life was determined at room (25±2°C) and chilled (4±1°C) temperatures. Results showed that experts rated Control highest overall (mean 7.71, “Liked Very Much”), while consumers preferred Chili (mean 7.25, “Liked Very Much”). Analysis of variance revealed no significant differences among treatments for most sensory attributes (p>0.01), except for consistency in expert evaluations. Microbial analysis detected no Salmonella in 25 g sample and E. coli count was <0.018 MPN/g, well below the acceptable limit (11 MPN/g). Shelf life was 7 days at room temperature and 35 days under chilled storage. The study concludes that shrimp shell waste can be successfully valorized into an acceptable, safe, and marketable sauce, offering a sustainable solution to reduce environmental pollution from shrimp processing waste.