Freeze-Drying of Shrimp Byproducts

Red shrimp (Aristeus antennatus) and camarote prawn (Melicertus kerathurus) fresh samples were purchased from a local market (Valencia, Spain), during May 2021 and then transported refrigerated to the University of Valencia. Shrimps were processed by removing the head and body shell (carapace). The side streams (head and shells) were weighted and frozen at −40 °C for 48 h. Afterward, they were freeze-dried (2.5 FREEZONE, LABCONCO, Kansas City, MO, USA) for 72 h. Freeze-dried samples were ground and frozen at −25 °C until the extraction process. A portion of fresh shrimp side streams was refrigerated for some hours at 4 °C until PEF treatment, being frozen and freeze-dried after PEF treatment as described above for the other samples.