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Production of chitin and chitosan from crustacean waste and their use as a food processing aid

Authors
Publisher
McGill University
Publication Date
Keywords
  • Fishery Processing Industries -- By-Products.
  • Shrimp Industry -- By-Products.
  • Chitin.
  • Chitosan.

Abstract

In a second part of the study, chitosan was prepared from chitin by partial deacetylation and its capacity to preserve whole and headless fresh shrimps was evaluated. The shrimps (Pandalus borealis) were dipped in chitosan (1 and 2% w:v), and stored on ice. Chemical indicators such as pH, drip loss, total volatile bases (TVB), nucleotide degradation, and sensory indicators of appearance (including melanosis) and odor, as well as total microbial counts were monitored during 20 days.

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