Not Available

Not AvailableIn this study, the effects of spray-dried cluster bean extract (T-1), freeze-dried ethanol extract of coconut husk (T- 2) and control (C) on the shelf life of ready-to-cook shrimp analogue prepared from tilapia surimi at refrigerated temperature (5 ± 1 ◦C) were evaluated. The proximate composition of the shrimp analogues was significantly affected by the incorporation of the additives during the storage. The lower levels of total volatile basic nitrogen values were detected for T-1 and T-2 shrimp analogues. T-2 samples exhibited a lower pH (7.16–6.28) values as days progressed respectively. Elevated levels of thiobarbituric acid reactive substances values were observed in all the treatments including the control. The water holding capacity of T-1 revealed lower values than the control. In texture profile analysis, the highest cohesiveness value was found in T-2 shrimp analogues. The interpretation of sensory attributes i.e. general appearance, colour, odour, texture and overall acceptability of shrimp analogue containing two different additives combined with the storage days was subjected to principal component analysis and most of the data has fallen in component 1. Overall, the work suggests that ethanol extract of coconut husk can be a promising candidate for extending the shelf-life of ready-to-cook surimi-based productsNot Availabl

Not Available

Not AvailableThe natural biopolymer, chitin is a structural polysaccharide synthesized by numerous living organisms, which has gained great interest due to its versatile biological activities and distinctive physicochemical properties. In spite of the general occurrence of chitin, so far, the major sources are crab and shrimp shells from marine processing wastes. However, the conventional methods of chitin extraction make use of extremely harsh chemicals such as acids and bases at high temperatures for long durations resulting in final inconsistent physicochemical properties in the final product and environmental pollution. Therefore, a much needed alternative eco-friendly approach would be the use of low-cost commercial enzymes such as papain/pepsin for deproteinization of shell wastes. In the present study, protein hydrolysate was produced through enzymatic hydrolysis of paste shrimp (Acetes spp.) which forms a major group of bycatch in Maharashtra and Gujarat Coasts and the residual shell was utilized for bio-extraction of chitin. This facilitates the complete utilization of Acetes spp. for the production of peptides and chitin, both of which act as bioactive molecules. The extraction conditions, viz., enzyme/substrate ratio (E/S), temperature and time were optimized using Response Surface Methodology for attaining maximum degree of deproteinization. For papain and pepsin hydrolysis, the degree of deproteinization was 96.5% and 89.5% respectively while the optimum extraction conditions obtained for papain were: pH-7.0, E/S (%)-2.1 and temperature-52p C and those for pepsin were: pH-3.1, E/S (%)-1.5 and temperature-37p C. These results suggest that enzymatic deproteinization of the shell residue obtained following protein hydrolysate extraction, could be a prominent eco-friendly strategy to produce chitin.Not Availabl