There is a growing interest in the use of fish gelatin as an alternative to mammalian gelatin. However, poor gel strength and low melting point of fish gelatin have limited its commercial applications. The gel strength and melting point of fish gelatin can be increased by incorporation of coenhancers such as magnesium sulphate, sucrose, and transglutaminase. Results of this work help to produce the fish gelatin suitable for wide range of applications in the food industry.
Fish protein concentrate (FPC) is a healthy and highly nutritive product produced hygienically from fishes in which, protein and other nutrients are more concentrated than fresh fishes. In the present study an attempt was made to study the functional properties of FPC derived from ribbon fish, Lepturacanthus savala so as to know the quality of the FPC. The important findings are summarized as: The chemical analysis of ribbon fish meat was observed to be moisture 76.82 per cent, crude protein 17.75 per cent, fat 2.08 per cent and ash 3.35 per cent. The percentage yield of separated ribbon fish meat was found to be 38 per cent, based on the total weight of fish. The chemical analysis and yield of FPC extracted from ribbon fish by using five different methods i.e. British process, Lever brother process, Canadian process, Viobin process and Indian process were observed moisture content as 13. 88, 11.77, 10.78, 12.52 and 12.36 per cent, respectively; crude protein content as 81. 61, 84.63, 86.80, 84.39 and 84.54 per cent, respectively; fat content as 0.97, 0.87, 0.55, 0.65 and 0.64 per cent, respectively, ash content as 3.54, 2.73, 1.87, 2.44 and 2.46 per cent, respectively and also, the percentage yield of FPC were observed to be 17. 54, 17.56, 19.94, 18.19 and 19.61 per cent, respectively. The functional properties of FPC extracted from ribbon fish by using five different methods i.e. British process, Lever brother process, Canadian process, Viobin process and Indian process were observed viscosity as 91.67, 92.33, 114.00, 104.00 and 97.00 cP, respectively; solubility as 81. 40, 80.09, 88.92, 83.41 and 83.79 per cent, respectively, emulsification capacity as 53.86, 54.67, 67.66, 53.60 and 59.77 per cent, respectively; emulsification stability as 45.03, 46.55, 58.84, 47.76 and 49.75 per cent, respectively, foaming capacity as 28. 93, 31.75, 42.50, 32.40 and 35.10 per cent, respectively, foaming stability as 18.37, 20.47, 26.50, 18.87 and 21.42 per cent, respectively and water holding capacity as 2.78, 2.79, 4.27, 3.11 and 3.13 ml/g, respectively.
Shrimp aquaculture has become an economically important one and production has decreased in recent years due to the spread of infectious diseases, mostly that caused by bacterial infection. The shrimp are affected by the toxic substances which eventually enter in to their systems and bring about external damages. This study explores, it was aimed to assessment of the physiochemical and microbiological quality of different farmed shrimp from Ratnagiri. The results of this attempt for the study such as sensory, physicochemical, proximate composition and microbiological quality of shrimp Litopenaeus vannamei cultured in three different farms of Ratnagiri were compared. Fresh shrimps were analyzed for sensory attributes where, natural and bright colour, excellent odour, elastic and rigid texture with very good appearance was observed. The highest protein content (17.6%) was observed in samples collected from Varavde farm and lowest (16.8%) was observed in the samples collected from Ranpar farm. The highest fat content was found in the samples collected from Nevre farm i.e. 1.5% and lowest was found in the samples collected from Ranpar farm i.e. 1.3%. The highest moisture content was recorded in the samples of Ranpar farm i.e. 77.9% and lowest was recorded in the samples of Varavde farm i.e. 73.2%. The highest and lowest ash content was observed in the sample collected from Ranpar farm i.e. 1.9% and 1.4% respectively. The carbohydrate content was higher in the samples (2.4%) collected from Varavde farm and lowest in the samples of Nevre farm (1.5%). The TMA level in the sample collected from Ranpar, Nevre and Varavde farm was ranged between 2.2 to 2.4 mg/100g, 2.4 to 3.0 mg/100 g and 3.2 to 3.3 mg/100g respectively. TVB-N levels of fresh shrimp sample collected from Ranpar and Varavde farm ranged between 11.1 to 13.6 mg/100g, 13.0 to 13.1 mg/100 g respectively. The value estimated from the sample collected from Nevare farm was 13.0 mg/100g. Peroxide value of fresh shrimp sample collected from Ranpar, Nevare and Varavde farm ranged between 3.7 to 4.3 meq of O 2 /Kg, 3.3 to 4.7 meq of O 2 /Kg and 2.3 to 3.3 meq of O 2 /Kg respectively. Total bacterial count of samples collected from Ranpar, Nevare and Varavde showed an increasing trend during study period. Highest bacterial count was detected in the sample collected from Ranpar farm i.e. 1.03×10 6 . An increase in the Staphylococcus count was observed throughout the study period at Ranpar and Varavde site; whereas a slight decrease was observed during second sampling at Nevare site. Salmonella, E. coli and L. monocytogenes was not detected in any sample throughout the study. So the present study revealed that the hygienic condition of the investigated shrimp farm was good on the basis of microbiological analysis.
The utilization of waste skin from fish for production of value added by-products has attracted substantial attention. Black kingfish (Ranchycentron canadus) is used for culinary purpose but their skin was waste part and convert into in value added product like gelatin is the good practice of post harvest management of waste utilization. In order to evaluate the waste from black kingfish as source of gelatin, the gelatin was from skin and its rheological and functional properties were examined at temperatures 40 0 C. The skin of Black Kingfish yielded 10.20 per cent indicating skin as an important source of gelatin production. The gel strength of gelatin skin (206.5g), viscosity (9.53 cP), melting point (21.76 0 C), water holding capacity (3.96 ml/g), pH (4.9), emulsifying capacity and stability (46.50%) and (28.53%), respectively obtained from extracted gelatin. The Hydroxyproline content in extracted gelatin was about (6.73mg/g). It can be concluded from the study that Black kingfish is prospective source to produce gelatin in good yield with desirable functional properties comparable to commercially available mammalian gelatin.
Progress in investigation for extraction of fish protein concentrate (FPC) by different solvents (acetone, isopropyl alcohol and hexane: ethanol azeotropic mixture as Canadian, British and Indian method) of pink perch (Nemipterus spp.) analyzed for their functional properties and further utilized in developing value added product. FPC extracted by isopropyl alcohol was superior with significantly (P<0.05) highest protein, lowest moisture and fat content. Significantly (P<0.05) superior viscosity (118.37 cP), Protein solubility (84.40%), Emulsification capacity (68.53%), Emulsification stability (60.92%), Foaming capacity (140.01%), Foaming stability (121.70%) and Water holding capacity (25.35 mL/g) for isopropyl alcohol compared with other solvents. Due to typical fishy odor fish meat replaced with FPC (0, 5, 10, 15 and 20 %) in fish finger formulation with FPC incorporation at 10% levels were most acceptable. Strong linearity (R2) for changes biochemical values (R2>0.96) and microbiological values (R2=0.9705) were found. Sensory evaluation had a negative correlation (R2>0.814) during storage suggesting shelf life of 11 days. Suggesting utilization of low value fishes for extraction of high quality proteins and their application for development of novel foods.
The shellfish processing industry in India generates about 8.5 million tonnes of waste per year which is rich in protein (40.37±0.74) with excellent amount of amino acid and can effectively be substituted in fish meal for feed preparation. The utilization of available protein in shrimp head meal by fishes is limited due to the presence of crude fibre (chitin). Fermentation can reduce this crude fibre by the breakdown of glycosidic bond between protein and chitin converting the product easily digestible. Fermentation of shrimp head waste in biofermenter reduces the fermentation time substantially as compared to conventional method.
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