Thumbnail Image

Chaudhary Charan Singh Haryana Agricultural University, Hisar

Chaudhary Charan Singh Haryana Agricultural University popularly known as HAU, is one of Asia's biggest agricultural universities, located at Hisar in the Indian state of Haryana. It is named after India's seventh Prime Minister, Chaudhary Charan Singh. It is a leader in agricultural research in India and contributed significantly to Green Revolution and White Revolution in India in the 1960s and 70s. It has a very large campus and has several research centres throughout the state. It won the Indian Council of Agricultural Research's Award for the Best Institute in 1997. HAU was initially a campus of Punjab Agricultural University, Ludhiana. After the formation of Haryana in 1966, it became an autonomous institution on February 2, 1970 through a Presidential Ordinance, later ratified as Haryana and Punjab Agricultural Universities Act, 1970, passed by the Lok Sabha on March 29, 1970. A. L. Fletcher, the first Vice-Chancellor of the university, was instrumental in its initial growth.

Browse

20231
Reset filters
Subject: Fish Processing Technology × Start date: 2023 × Type: Thesis ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    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.