Effects of cooking methods on electrophoretic patterns of rainbow trout

The aim of this study was to determine the effects of different cooking methods on the electrophoretic patterns of rainbow trout (Oncorhynchus mykiss) fillets using sodium dodecyl sulfate-polyacrylamide gel elec-trophoresis (SDS-PAGE). Raw rainbow trout were deep-fried, microwaved, grilled, and baked and then monitored for changes in the electrophoretic pattern. All cooking methods resulted in significant moisture loss when compared to the raw sample (P<0.05). Water losses, occurring during cooking resulted in a higher protein content in all of the cooked fish, with regard to raw fish. Deep fried fish had higher lipid content than raw or other cooked fish. The electrophoretic pattern of samples showed a considerable number of protein bands. The bands did not disappear completely, but changed remarkably after cooking. Considering myosin and actin bands, the highest rate of bands disappearance was observed with microwaved sample, while the lowest rate occurred with deep-fried sample. © Copyright M. Baylan, 2011

Comparison of the physicochemical properties of chitosan extracted from shrimp shell waste with different deacetylation degrees

In this study chitosan with different degrees of deacetylation have been extracted from deep sea pink shrimp (Parapenaeus longirostris) shells not evaluated and discarded as waste products to investigate the effect of deacetylation on physicochemical properties of chitosan. In order to determine physicochemical characterization of the chitosans; moisture and ash contents, degree of deacetylation, molecular weight, apparent viscosity, water and fat binding capacities, Fourier Transform Infrared Spectroscopy, Scanning Electron Microscopy and X-ray diffraction analyses were applied. In addition, the physicochemical characteristics of the chitosan extracted from P. longirostris shells were compared to the commercial chitosan. Low degree deacetylated chitosan exhibited a higher molecular weight, higher viscosity and higher water and fat binding capacities compared to the high degree deacetylated chitosan. Study findings are considered to be useful for the economic use of shrimp wastes in Turkey and light the way for future studies on other crustacean species. © by PSP

The evaluation of shellfish wastes as antimicrobial agent on Rainbow trout

This study aims to investigate antimicrobial effects of chitosan obtained from shell wastes of Metapenaeus stebbingi on refrigerated rainbow trout fillets. In the study, the fillets were dipped with different concentrations (0.1%, 0.5%, 1%) of extracted and commercial chitosan and were packed with vacuum and air conditions and subsequently, changes in total bacteria were observed during refrigerated storage period (4±1°C). There were decreases in the number of microorganisms of both groups plunged in natural and commercial chitosan during 12 days of storage compared to control group, and the best results was obtained as 0.1% in the groups applied with natural and commercial chitosan (p<0.05). In conclusion, chitosan obtained from shell wastes of M. stebbingi could be used as an effective natural alternative to synthetic antimicrobial agents during the storage period of fish. © by PSP

Utilization of shellfish waste: Effects of Chitosan from shrimp shell waste on fatty acid profiles of European eel

The effects of chitosan extracted from shrimp (Metapenaeus stebbingi) shell waste and commercial chitosan on fatty acid profile of European eel (Anguilla anguilla) fillet pieces during refrigerated storage were investigated. Fish pieces samples were treated with aqueous solution of 0.1 and 1% extracted and commercial chitosan, and then stored at 4°C for 18 days. The fillet pieces samples were analyzed periodically for fatty acid analysis. No statistically significant change was detected in the total saturated fatty acid (SFA) contents of eel fillet pieces in the all groups at the end of storage (p>0.05). There were no significant difference in monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) contents of the groups added 1% extracted and commercial chitosan (p>0.05), while a percentage decrease was determined in MUFA and PUFA contents of groups control, added 0.1% extracted and commercial chitosan at the end of storage (p<0.05). It was concluded appropriate to use chitosan obtained from shrimp shells not evaluated and discarded as waste products in Turkey during the storage of fatty fish like eel.This work was supported by Scientific Research Fund of Cukurova University in Turkey

Physicochemical characterization of chitosan extracted from Metapenaeus stebbingi shells

In this study, chitosan was extracted from Metapenaeus stebbingi shells. In order to determine physicochemical characteristics of the extracted chitosan, the yield, moisture and ash contents, degree of deacetylation, molecular weight, water and fat binding capacities, apparent viscosity and colour properties were measured using a variety of techniques including Fourier transform infrared spectroscopy, scanning electron microscopy and X-ray diffraction. In addition, the physicochemical characteristics of the chitosan extracted from M. stebbingi shells were compared to commercial chitosan. The degree of deacetylation was calculated by the titration method and elemental analysis. The molecular weight was determined by viscosimetric methods. The results of the study indicate that shrimp shells are a rich source of chitosan as 17.48% of the shell's dry weight is consisted of this material. Extracted chitosan exhibited a lower molecular weight, higher degree of deacetylation, higher viscosity and higher water and fat binding capacities compared to the commercial chitosan. © 2010 Elsevier Ltd. All rights reserved.This study was supported by the Cukurova University Research Fund . The authors would like to thank Izmir Institute of Technology for its contribution during analyses

Effects of high degree deacetylated chitosan supplementation on yolk and blood immune status of laying hens

WOS: 000455051903002

Antimicrobial Activity of the Chitosan Extracted from Shell Wastes

WOS: 000304147400020In the study, chitosan chemically extracted from shells obtained from shrimp processing factories and commercial chitosan were used as antimicrobial materials. Antimicrobial activities of the chitosans dissolved in acetic, lactic, formic and hydrochloric acid at different concentrations (1.00, 0.50, 0.25, 0.10 and 0.05%) were tested in vitro by using the disk diffusion method with standard microorganisms (, , 1 2, ) On the other hand, gentamicin was used as positive control. Antimicrobial test results indicated that chitosan demonstrated different effects depending on the chitosan concentration, solvent material and bacteria type. In the present study, both the extracted and commercial chitosans were observed to have antimicrobial effects on nearly all types of the bacteria