Shrimp waste samples were extracted with a variety of organic solvents. Each fraction was measured for antioxidant activity by determining the rate of oxidation of β-carotene-linoleic acid in an emulsion system. An ethanol extract exhibited the highest antioxidant activity. Purification of the most active fraction was accomplished by thin layer chromatography (TLC) and high performance liquid chromatography (HPLC). Antioxidant activity was not significantly effected by heating at 100°C for 4 hr or 30 days storage at 4°C. Purified antioxidant samples were further analyzed by several spectroscopy methods such as Fourier transformed-infrared spectroscopy (FT-IR), mass spectrometry and nuclear magnetic resonance (NMR). The antioxidant was characterized as an ortho-disubstituted benzene. The content of antioxidant in shrimp waste was estimated to be 1.80 ppm. Antioxidant from shrimp waste was extracted and partially purified by silica gel glass column chromatography. Two species of rockfish (Sebastolobus alascanus, Sebastes ruberriumus) were treated with crude antioxidant solution respectively, while rockfish fillets (Sebastes alutus) were treated with different concentrations of antioxidant solutions from the column chromatography. Higher a* values were found in rockfish samples treated with antioxidants compared to the control without antioxidant during iced storage. Furthermore, rockfish fillets treated with 0.20%, and 0.50% (w/v) antioxidant had lower 2-thiobarbituric acid (TBA) values compared to the control group of rockfish fillets (Sebastes alutus). Crude extract (0.50% w/w), and purified antioxidant (0.10%, 0.20%, and 0.50% w/w) from shrimp waste were applied to sablefish mince and evaluated for their effectiveness to inhibit oxidative and hydrolytic rancidity of mince samples. Treatments with crude extract (0.5%), partially purified antioxidant (0.2%, 0.5%) had a significantly lower TBA, and peroxide value (PV) compared to the control group during refrigerated (4°C) and frozen storage (-20°C). The results from free fatty acid values suggested that antioxidant from shrimp waste had no effect on hydrolytic rancidity in sablefish mince. / Graduation date: 1995

Proximate analysis of the commercial shrimp meat waste samples indicated the presence of 94.6% protein and 4.2% fat on a dry basis. The HPLC analysis revealed the presence of 17 amino acids (proline most abundant) and 7 sugars (ribose being the most abundant). The changes in the concentration of the amino acids and sugars after heat treatment, are explained based on their interaction through the Maillard reaction and by the thermal hydrolysis of proteins and polysaccharides present in tissue. Carotenoid pigments ($ beta$-carotene, canthaxanthin, astacene, and astaxanthin monopalmitate) were extracted and separated by thick layer chromatography. Their structures were identified tentatively by thick layer chromatography (TLC) and subsequently confirmed by Fourier transformed infrared (FT-IR) spectroscopy. Lipids were separated and categorized into glycerides, sterols, and phospholipids by thin layer chromatography while flavor-active components were extracted by different organic solvents into acidic, basic, and neutral fractions and their sensory properties determined. The flavor profile of the raw and cooked shrimp meat waste revealed the presence of 59 compounds in raw shrimp compared to 44 in cooked. The components identified were of different functional groups, including fatty acid esters, long chain alcohols, aldehydes, ketanes and hydrocarbons. Many fractions provided desirable aroma (nutty, fruity, floral, green woody, meaty) indicating the presence of important flavor compounds in the commercial shrimp waste. / Model studies were carried out under different experimental conditions (water content, pH), to observe the influence of these parameters on the formation of Maillard reaction products. Furthermore, a comparative study between direct injection of the aqueous solutions and its organic extracts was conducted. The direct injection of aqueous solutions revealed the presence of many water soluble components that were not detected by organic solvent extraction such as droserone and 3,9-diazatricyclo$ lbrack7.3.0.0 sp{*}.3 sp{*}.7 sp{ *} rbrack$-dodecan-2,8-dione while maltoxazine and acetanilide are example of compounds identified only in the dichloromethane extracts. Results also demonstrated that monosaccharides affected the yield of the compounds produced whereas the amino acids influenced the sensory properties of these models. Fructose and ribose were found to be the most reactive sugars in their respective categories. Thiazoles were found to be more water soluble whereas $ beta$-carbolines were more abundant in the organic extracts. The influence of water content was investigated in model systems containing fructose or glucose. It was found that water free systems decreased the yield of pyrazines and thiazoles while the formation of pyrrole and pyridine derivatives increased under dry heating conditions. The formation of Maillard reaction products were studied under different pH conditions in order to assess the effect of pH on the formation of heterocyclic compounds. Pyrazine and furan derivatives were the most affected by pH and alanine was found to be a better nitrogen source than lysine in the formation of pyrazines under different pH conditions. Finally, based on energy minimization studies using MM2 force field, a plausible mechanism was proposed for the formation of maltol in Maillard model systems.

No description available.

This thesis examined the economics of producing high value bio-ingredients such as chitin and carotenoprotein from shrimp processing waste in Newfoundland. The shrimp waste in the province was estimated to be at least 37000 tons annually. A survey of shrimp processing plants in the province revealed that the waste generated was relatively pure with little or no foreign material. The economic engineering approach was employed to estimate the production cost of chitin and carotenoprotein at the laboratory and pilot scale levels. At the laboratory scale where 480 kg/year of raw material (shrimp waste) was processed, the cost of chitin and carotenoprotein was found to be $159/kg and $315/kg, respectively. At the pilot scale level, the cost of chitin and carotenoprotem was estimated to be $125/kg and $244/kg, respectively based on volume of 4800 kg/year. Sensitivity analysis was carried out to establish the cost variations due to changes in the quantity of starting raw material, labor cost and cost of laboratory supplies (chemicals and enzymes). The cost of chitin and caroteinoprotein showed a decreasing trend with increasing scale of production. An expert opinion survey was conducted with a selected panel of 9 experts from the shrimp processing industry, chitin related industry, and the academic/research community to determine the potential market of the high-grade chitin/chitosan in Canada. The results showed that the health and nutraceutical industry is the most promising niche for high-grade chit in/chitosan. The survey also indicated that potential market would be high in Ontario and Quebec due to the presence of large health and nutraceutical companies in the big metropolitan areas of these regions.

No description available.

Chitin is a polysaccharide found in abundance in the shell of crustaceans. In this study, chitin was first extracted from shrimp waste material previously demineralized, using proteolytic enzymes, i.e., chymotrypsin and papain. The conditions used for the deproteinization were optimized with respect to 3 factors, viz., pH, temperature, and enzyme to waste (E/W) ratio, using response surface methodology (RSM). / 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. / As a third and final part, the antimicrobial properties of chitosan were evaluated using several microorganisms implicated in food spoilage and/or food poisoning outbreaks, especially those associated with fish and seafood products. Chitosan prepared from crab offal and used in the previous study on shrimp preservation was compared with commercially available chitosan from Sigma Chemical Co. (St-Louis, MO). (Abstract shortened by UMI.)

No description available.

No description available.