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Extraction of Flavour Active Compounds From Shrimp(Metapenaeus Monoceros) Bio-Waste

Dhanya, R. Nair (2006) Extraction of Flavour Active Compounds From Shrimp(Metapenaeus Monoceros) Bio-Waste. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Shrimp head is a rich source of flavor compounds. The shrimp waste were homogenized in a waring blender and kept under frozen (-20°C) conditions until further use. The material was thawed before using in the experiments. Proximate compositions like moisture, fat, ash, chitin, and protein of the fresh entreated sample were determined as per the AOAC method (1995). Crude protein was determined in the fresh sample only by the Kjeldahl method as per AOAC (1995). The extraction and separation of flavor compounds were achieved as per the method described in Mandeville et al (1991).Flavor was extracted from several batches of 125 g each shrimp biowaste. This resulted in a residue of 55g after the flavor extraction.
Uncontrolled Keywords: shrimp waste flavour compounds extraction
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
600 Technology > 08 Food technology > 01 Analysis
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Mar 2007
Last Modified: 11 Jun 2007 09:34
URI: http://ir.cftri.com/id/eprint/472

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