علوم زیستی دریا
Hanif Hooshmand; Bahare Shabanpour; Marzieh Moosavi‐Nasab; Alireza Alishahi; Mohammad Taghi Golmakani
Abstract
Crab and shrimp wastes could be used as the cheapest raw materials for carotenoid pigments and also as an alternative to synthetic colors. The recovery of these valuable components from the aquatic waste could improve the aquatic processing industryand minimize the pollution potential of these wastes. ...
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Crab and shrimp wastes could be used as the cheapest raw materials for carotenoid pigments and also as an alternative to synthetic colors. The recovery of these valuable components from the aquatic waste could improve the aquatic processing industryand minimize the pollution potential of these wastes. In this research, Astaxanthin was used as thetarget extractionby using highperformance liquid chromatography to analyze the extended pigments under different ultrasound assisted extraction and microwave-assisted extractionconditions; namely, number of extraction times, theextraction duration, ultrasoundand microwave power andsolvent to waste ratio, inorderto understand the best condition of extraction. Theoptimal conditions forextracting crab wastes by UAE were at3times extraction with the solventtowaste ratio of15:1ml/g, and a power of 90W lasting for30second.Finally the astaxanthinyieldwas1407.12±0.58µg/gand for shrimp wastes were at 1 times extraction with thesolvent to waste ratio of 10:1 ml/g, and a power of150W lasting for150second that ultimately the astaxanthin yield was1257.43±0.02 µg/g. The optimal conditions for extracting crab wastes by MAE were at3times extraction withthe solvent towaste ratio of15:1ml/g, and a power of400W lasting for6second. Finally the astaxanthin yield was1082.07±0.25µg/g and for shrimp wastes were at 3 times extraction with the solvent to waste ratio of 15:1 ml/g, and a power of 600 W lasting for6second that ultimately the astaxanthin yield was1470.25±0.47µg/g. In comparison to the traditional method (soaking), the minimum amounts of carotenoid extraction from craband shrimp wastes were respectively95and11times, respectively.Therefore, the method of responsesurface methodology in optimizing the process condition is one ofthe effectivemethods for carotenoid extraction from crab and shrimp wastes.
Seyyed Nasrollah Hosseini; bahareh shabanpour; s j
Abstract
The properties of kiddi shrimp (Parapenaeopsis stylifera) gel added with different levels of microbial transglutaminase (MTGase) (0.6, 1, 1.4 and 1.8 units/g) were studied. Most textural parameters of the gels improved by adding MTGase espacially in higher levels (1.8 and 1.4). The expressible moisture ...
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The properties of kiddi shrimp (Parapenaeopsis stylifera) gel added with different levels of microbial transglutaminase (MTGase) (0.6, 1, 1.4 and 1.8 units/g) were studied. Most textural parameters of the gels improved by adding MTGase espacially in higher levels (1.8 and 1.4). The expressible moisture and trichloroacetic acid content declined with the increase in MTGase content. MTGase espacially in higher levels was effective in the color of the gels so that it increased L and decreased a and b. SDS-PAGE study revealed that myosin heavy chain enderwent polymerization to a higher extent in the presence of MTGase. Microstructure of gels added with 1.8 units of MTGase had more ordered fibrillar structure compared with those of gels without MTGase. Therefore MTGase play an important role in improving the gel properties of kiddi shrimp mince.
Seyyed Nasrollah Hosseini
Volume 12, Issue 3 , September 2014, , Pages 86-91
Abstract
Abstract The properties of kiddi shrimp (Parapenaeopsis stylifera) gel added with different levels of egg white (EW) and whey protein concentrate (WPC) (0.5-5%) were studied. Textural parameters of the gels improved by adding EW and WPC up to 3 and 1 percent respectively and then declined (p≤0.05). ...
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Abstract The properties of kiddi shrimp (Parapenaeopsis stylifera) gel added with different levels of egg white (EW) and whey protein concentrate (WPC) (0.5-5%) were studied. Textural parameters of the gels improved by adding EW and WPC up to 3 and 1 percent respectively and then declined (p≤0.05). The main factor to improve the textural parameters was the proteinase inhibitory effect of these additives as evidenced by the decline on trichloroacetic acid soluble content. The amount of expressible moisture of the gels increased with EW and WPC indicating that more water participated on gel three-dimentional network. Sodium dodecyl sulfate polyacrylamide gel electrophoresis study revealed that myosin heavy chain (MHC) didn't undergo polymerization to a higher extent in the presence of EW and WPC, and the strengthening effect on gel attained in another way except polymerization. On the other hand addition of EW resulted in a higher lightness. Therefore EW and WPC play an important role in improving the gel properties of kiddi shrimp mince. Keywords: egg white – whey protein concentrate – gel – kiddi shrimp
Seyyed mehdi Hosseini; Bahareh Shabanpour; Seyyed Ali Jafarpour; Ali Shabani; Seyyed Yousef Peyghambari
Abstract
The effect of different setting time and temperature (5°c in 12 and 24 hours, 25°c in 1, 2 and 3 hours and 40°c in 30 and 60 minutes)on the properties of kiddi shrimp (Parapenaeopsis stylifera) gel were investigated. The purpose of this research was to improve the properties of gel produced ...
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The effect of different setting time and temperature (5°c in 12 and 24 hours, 25°c in 1, 2 and 3 hours and 40°c in 30 and 60 minutes)on the properties of kiddi shrimp (Parapenaeopsis stylifera) gel were investigated. The purpose of this research was to improve the properties of gel produced from Kiddi shrimp mince used in ready-to-use products in mince and surimi industries. Setting was effective on gel properties of shrimp mince and the highest quality belonged to gels which were set at 5°c in 24 or 12 hours before being heated at 90°c for 20 minutes. The second quality order belonged to gels which were set at 25°c for 1, 2 or 3 hours and at last the gels set at 40°c for 30 or 60 hours had better quality than the gels which didn't set in most cases, although setting temperature was more effective than setting time.