• Ms Bhakti Jadhav
• Ms Tanvi Patel
• Vishal Kadu

Protein is the primary determinant of the nutritional quality of regular dietary foods. Seafood, including prawns, is a vital source of high-quality protein globally. This study evaluates three commercially valuable shrimp species (Acetes indicus, Penaeus monodon, and Fenneropenaeus indicus) for their protein levels by using UV spectrophotometry to measure absorbance at the wavelength of 750 nm. This study also investigates how various methods of preservation (wet, dry, dry - salted and pickled) maintain the amount of protein over time. Protein content was determined through examination of a standard curve based on protein extracts. Significant variation was observed in results, with A. indicus showing highest protein level in its dried form and P. monodon exhibited its maximum amount of protein when fresh. Pickled samples produced very low levels of protein. The quantity of protein was observed more in drying than salting and wet. It was observed least in pickled form The findings of this study indicate that the best way to accurately determine the high protein content is by drying. This finding establishes a clear foundation for future nutritional and processing studies.

UV-based protein estimation of prawn species and evaluation of different preservation techniques

"UV-based protein estimation of prawn species and evaluation of different preservation techniques", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.13, Issue 1, page no.243-251, January-2026, Available :http://www.jetir.org/papers/JETIRHH06034.pdf

"UV-based protein estimation of prawn species and evaluation of different preservation techniques", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.13, Issue 1, page no. pp243-251, January-2026, Available at : http://www.jetir.org/papers/JETIRHH06034.pdf