Development of Functional Acid Curd Cheese (Tvarog) with Antioxidant Activity Containing Astaxanthin from Shrimp Shells Preliminary Experiment

Abstract

The food industry is looking for natural additives to improve acid curd cheese (tvarog), while shrimp by-products are being wasted. The concentrated astaxanthin lipid preparation (ALP) was recovered from shrimp shells and added (0%, 0.25%, 0.5% and 1%) to tvarogs stored up to 4 weeks at 5 ± 1 °C. The addition of ALP increased the lipid content and decreased the moisture in cheese. Water activity, acidity and hardness of tvarogs differed significantly between cheese variants. The cheeses with ALP had more stable and lower pH after 4 weeks of storage, and higher titratable acidity immediately after ALP addition. The 0–0.5% ALP samples had the same level and changes in lipid oxidation, while the 1% ALP cheese had more stable thiobarbituric acid values during storage. This may be due to several times greater antioxidant activity (DPPH assay) in the cheese with the highest ALP addition. The addition of astaxanthin had create popular salmon colour and improved objective colour parameters of the cheeses. The best sensory features had 0.5% ALP sample. A higher addition of astaxanthin preparation caused a foreign aftertaste. The use of astaxanthin from shrimp shells to acid curd cheeses enables the creation of new functional properties that are increasingly popular with consumers.

Efficacy of Withania coagulans fruit extract as a coagulant for Mozzarella cheese at different coagulation temperatures from curd formation to pizza top

“…It is owing to the high rate of lactose fermentation at high temperatures (Nunez et al, 1991). The increase in titratable acidity during storage is attributed to the production of lactic acid (Dmytrów et al, 2021).…”

Marine Animal Co-Products—How Improving Their Use as Rich Sources of Health-Promoting Lipids Can Foster Sustainability

“…Also, products based on processed side streams of shrimp and crab are already being used in animal feeds to balance their nutrient profiles [284]. Other lipophilic compounds present in the lipid fractions of marine animal (in this case, crustacean) co-products have also garnered particular interest in the aquaculture field, with astaxanthin being approved by US and EU authorities to be used as a colorant/dyeing agent in animal feed and fish food, salmon in particular [145,285,286].…”

Valorisation of prawn/shrimp shell waste through the production of biologically active components for functional food purposes

“…The solid residue after obtaining carotenoproteins was freeze-dried and used as a raw material for the production of ARF. The ARF extraction was carried out in the same way as done by Dmytrów et al 25 The quantification of carotenoids was performed according to the method described by Gómez-Estaca et al 26 The content of astaxanthin in ARF was, on average, 37.56 ± 2.30%.…”