Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/3568
Title: Application of fermentation techniques in the utilization of prawn shell waste
Researcher: Sini, T K
Guide(s): Mathew, P T
Keywords: Seafood
Fermentation
Biogenic amines
Silage
Prawn Shell Waste
Upload Date: 20-Apr-2012
University: Cochin University of Science and Technology
Completed Date: 11/12/2007
Abstract: The present study aimed at the utlisation of microbial organisms for the production of ~ood quality chitin and chitosan. The three strains used for the study were Lactobacillus plantarum, Lactobacililus brevis and Bacillus subtilis. These strains were selected on the basis of their acid producing ability to reduce the pH of the fermenting substrates to prevent spoilage and thus caused demineralisation of the shell. Besides, the proteolytic enzymes in these strains acted on proteinaceous covering of shrimp and thus caused deprotenisation of shrimp shell waste. Thus the two processes involved in chitin production can be affected to certain extent using bacterial fermentation of shrimp shell. Optimization parameters like fermentation period, quantity of inoculum, type of sugar, concentration of sugar etc. for fermentation with three different strains were studied. For these, parameters like pH, Total titrable acidity (TTA), changes in sugar concentration, changes in microbial count, sensory changes etc. were studied. Fermentation study with Lactobacillus plantarum was continued with 20% w/v jaggery broth for 15 days. The inoculum prepared yislded a cell concentration of approximately 108 CFU/ml. In the present study, lactic acid and dilute hydrochloric acid were used for initial pH adjustment because; without adjusting the initial pH, it took more than 5 hours for the lactic acid bacteria to convert glucose to lactic acid and during this delay spoilage occurred due to putrefying enzymes active at neutral or higher pH. During the fermentation study, pH first decreased in correspondence with increase in ITA values. This showed a clear indication of acid production by the strain. This trend continued till their proteolytic activity showed an increasing trend. When the available sugar source started depleting, proteolytic activity also decreased and pH increased. This was .clearly reflected in the sensory evaluation results. Lactic acid treated samples showed greater extent of demineralization and deprotenisation at the end of fermentation study than hydrochloric acid treated samples. It can be due to the effect of strong hydrochloric acid on the initial microbial count, which directly affects the fermentation process. At the end of fermentation, about 76.5% of ash was removed in lactic acid treated samples and 71.8% in hydrochloric acid treated samples; 72.8% of proteins in lactic acid treated samples and 70.6% in hydrochloric acid treated samples. The residual protein and ash in the fermented residue were reduced to permissible limit by treatment with 0.8N HCI and 1M NaOH. Characteristics of chitin like chitin content, ash content, protein content, % of N- acetylation etc. were studied. Quality characteristics like viscosity, degree of deacetylation and molecular weight of chitosan prepared were also compared. The chitosan samples prepared from lactic acid treated showed high viscosity than HCI treated samples. But degree of deacetylation is more in HCI treated samples than lactic acid treated ones.
Pagination: 107p.
URI: http://hdl.handle.net/10603/3568
Appears in Departments:Central Institute of Fisheries Technology

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01_title.pdfAttached File106.71 kBAdobe PDFView/Open
02_dedication.pdf11.76 kBAdobe PDFView/Open
03_certificate.pdf36.52 kBAdobe PDFView/Open
04_declaration.pdf23.33 kBAdobe PDFView/Open
05_acknowledgements.pdf51.23 kBAdobe PDFView/Open
06_abbreviations.pdf28.47 kBAdobe PDFView/Open
07_contents.pdf25.04 kBAdobe PDFView/Open
08_list of tables & figures.pdf142.09 kBAdobe PDFView/Open
09_abstract.pdf98.22 kBAdobe PDFView/Open
10_chapter 1.pdf89.71 kBAdobe PDFView/Open
11_chapter 2.pdf2.54 MBAdobe PDFView/Open
12_chapter 3.pdf390.76 kBAdobe PDFView/Open
13_chapter 4.pdf7.19 MBAdobe PDFView/Open
14_chapter 5.pdf89.13 kBAdobe PDFView/Open
15_references.pdf717.69 kBAdobe PDFView/Open
16_list of publications.pdf806.04 kBAdobe PDFView/Open


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