Semester of Graduation



Master of Science (MS)


Nutrition and Food Sciences

Document Type



Approximately 6 million tons of shrimp are produced annually. However, about 45% of shrimp is discarded as waste (shell/head portions). This waste represents both environmental and economic challenges. This study was performed to explore the potential of utilizing shrimp shell powder (SSP) as a sustainable ingredient in shrimp nuggets. To determine the optimal SSP inclusion levels, a preliminary study involving 35 panelists who participated in two sessions was conducted to determine a Consumer Rejection-Tolerance-Threshold (RTT) using a probit-regression model (α=0.05, GENMOD procedure, SAS software). Rejection-Range (RR) was determined at 95% fiducial limits, which yielded the maximum acceptable %SSP. Subsequently, 105 consumers evaluated in two sessions the acceptability of shrimp nuggets with varying SSP levels (0%, 4.5%, 6.0%, 7.5%, 9.0%, 10.5%, 12% and 13.5%) prepared from White shrimp (Lipotumeaus setiferus). Consumers rated color/odor/texture/grittiness/flavor/overall-acceptance (OA) on a yes/no scale, and overall-liking (OL) on a 9-points hedonic scale. Texture was measured with a texture analyzer. Color (L*a*b*) was evaluated with a colorimeter. Data were analyzed using Two-Sided Directional Test (α=0.05, n=100) based on a binomial acceptability question (NO and YES). OL, texture, and color data were analyzed using ANOVA/Tukey’s HSD. SSP addition did not affect the acceptability of color, odor, texture, and grittiness of shrimp nuggets, but negatively influenced the acceptability of flavor and OA in all levels. SSP addition significantly decreased the liking scores of shrimp nuggets compared to the control. Nevertheless, no significant differences were found in terms of OL between treatments with SSP addition. SSP addition significantly increased hardness and chewiness of shrimp nuggets when SSP was added at 4.5%, while reducing L* (lightness) and b* (yellowness) but increasing a* (redness). A second consumer study involving the control and the initial three treatments (0%, 4.5%, 6.0%, 7.5%) (n=105), and a commercial chili sauce, found that the sauce influenced positively on the acceptability of flavor and OA acceptability. However, purchase intent (PI) of the treatments was lower compared to the control. This study demonstrated potential use of SSP in food formulations. However, further study is needed to improve the sensory attributes of products containing SSP.



Committee Chair

Witoon Prinyawiwatkul

Available for download on Wednesday, October 21, 2026