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Subject: Fish Processing Technology × Start date: 2000 × Thesis Type: M.F.Sc ×
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    ThesisItemOpen Access
    Isolation, characterization of chitin and product development from shrimp, Litopenaeus vannamei (Boone)
    (CCSHAU, Hisar, 2023-06) Mohammed Rizwan; Gulati, Rachna
    During present investigation, chitin was isolated from shrimp, Litopenaeus vannamei waste and characterized with the help of SEM studies, infrared NMR spectroscopy, X-ray diffraction and Fourier-transform spectroscopy analysis. The proximate composition of cultured shrimp, L. vannamei revealed the maximum proportion of proteins (60.17%) followed by moisture (19.66%), ash (7.94%), fibre content (5.70%) and fat content (4.04%). The isolation of chitin was done under two steps: demineralization and deproteinization. Demineralization was done with dilute hydrochloric acid HCl solution in 1:4 ratio, first with 3 h, then overnight. Deproteinization process was carried out using alkaline treatment with sodium hydroxide (NaOH) solution (5%) to remove proteins in a ratio of 1:5. The SEM image of isolated chitin showed clear image of CaCO3 enriched chitin from L. vannamei, rough surface and broken structure. At higher magnification, few microfibrils of chitin were visible. The spectrum of isolated chitin through NMR spectroscopy, XRD diffraction patterns, FTIR spectroscopy and commercial chitin indicated high structural homogeneity. The ionic liquid extracted chitins had two distinct peaks in their XRD patterns at 19.2° and 9.38° and many weaker peaks around 13°, 23°, and 26.5°. The proximate composition of isolated chitin on dry weight basis was 22.12±0.46 percent protein, 15.76±0.88 percent fat, 5.3±0.15 percent moisture and 7.64±0.28 percent fibre content. Total volatile basic nitrogen content and trimethyl amine content in frozen shrimps, L. vannamei was significantly high in non-glazed shrimps (14.30, 8.36 mg/100 g) and distilled water glazed shrimps (14.16, 8.27 mg/100 g). These significantly decreased in 1 (7.34, 7.04 mg/100 g), 2 (7.84, 7.84) and 4 (9.65, 6.28 mg/100 g) percent turmeric extract, respectively. Shrimps glazed with 1 percent turmeric extract had significantly lower pH (6.67) than shrimp glazed with 2 (6.71), 4 (6.74) percent turmeric extract followed by distilled water glazed (6.91) and without glazed (6.89) shrimps. The trimethyl amine content (2.29 mg/100 g), total volatile basic nitrogen content (7.34 mg/100 g), pH (6.67) of frozen shrimps was low at the beginning of study which significantly increased to 2nd, 4th, 8th, 12th and 16th week of storage. The moisture content of frozen shrimps was higher (10.83%) in non-glazed shrimps followed by water glazed (10.71%), 1 (10.65%), 2 (10.51%) and 4 (10.17%) percent turmeric extract glazed shrimps but statistically the difference among treatments were non-significant. The moisture content was 10.15, 11.39, 11.33 percent at 4, 8 and 12 weeks of storage which were significantly lower than the moisture content (11.91%) at 16 weeks of storage. Week wise, the appearance (7.95), texture (7.58), smell (8.36), taste (8.21) and overall quality (8.40) score of frozen shrimps was significantly higher at 0 day which declined significantly over time. The appearance (7.93), texture (7.68), smell (7.90), taste (7.67) and overall quality (8.18) score of frozen shrimps glazed with 1 percent turmeric extract followed by 2 and 4 percent turmeric extract glazing as compared to glazing done with distilled water (7.34, 7.08, 7.48, 7.46, 7.66), respectively. Without glazed frozen shrimps were liked least (7.20, 7.07, 6.77, 6.67, 7.64) by the respondents.