Abstract
The effect of various shrimp processing procedures on the quality and quantity of extracted chitin from the shells of Northern Species Pandalus borealis was investigated. The shrimp were caught from the Northern Shrimp Fishery in 2001 and processed using two different procedures. The first procedure involved cooking in boiling salt water on board the vessel, then packing on ice until delivery for peeling at an inshore peeling plant. The second procedure involved quick freezing of individual shrimp, followed by delivery for cooking and peeling in an inshore plant. Deproteinization, demineralization, and pigment removal procedures were developed for chitin extraction. The results showed that processing procedures of shrimp can result in a variation in chitin yield of up to 85% and can significantly affect the organic matter and ash contents as well as the mineral profile in the shell waste and extracted chitin. Quick freezing of individual shrimp on board of vessels followed by inshore cooking and peeling results in shell waste that produced a high yield of chitin with superior quality.
| Original language | English |
|---|---|
| Pages (from-to) | 63-79 |
| Number of pages | 17 |
| Journal | Journal of Aquatic Food Product Technology |
| Volume | 12 |
| Issue number | 4 |
| DOIs | |
| Publication status | Published - Jan 7 2004 |
Bibliographical note
Funding Information:A. Ghanem, PhD, is Assistant Professor of Chemical Engineering, Dalhousie University, P.O. Box 1000, Halifax, NS Canada B3J 2X4. A. E. Ghaly, PhD, is Professor of Biological Engineering, Dalhousie University, P.O. Box 1000, Halifax, NS Canada B3J 2X4. M. Chaulk, BSc, is currently a graduate student in Environmental Engineering, Dalhousie University, P.O. Box 1000, Halifax, NS Canada B3J 2X4. Address correspondence to: A. Ghanem at the above address. This study was funded by the National Science and Engineering Research Council (NSERC) of Canada.
ASJC Scopus Subject Areas
- Food Science
- Aquatic Science