Effect of Shrimp Processing Procedures on the Quality and Quantity of Extracted Chitin from the Shells of Northern Shrimp Pandalus borealis

Ghanem, Amyl; Ghaly, A. E.; Chaulk, Mike

doi:10.1300/j030v12n04_05

Cited by 14 publications

(17 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Proximate components, calcium (Ca), phosphorus, and chitin content of the SM and TSM were analysed according to AOAC (1990) and Ghanem et al (2003) methods, respectively (Table 1).…”

Section: Preparation Of Treated Smmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Formic Acid-Treated Shrimp Meal on Growth Performance and Nutrient Digestibility in Broilers

Rahman

Koh

2016

J. Poult. Sci.

View full text Add to dashboard Cite

This study was conducted to know the effect of formic acid-treated shrimp meal as a protein source on growth performance, digestibilities, and nitrogen (N) retention for broilers. Shrimp meal (SM) was treated with 3% formic acid (w/v) at room temperature for 20 minutes, sun-dried, ground through a 1.0 mm mesh screen, and then ready to use as the treated SM (TSM). Forty-two male broiler chicks (8 d old, Ross 308) were randomly divided into 7 dietary groups (6 birds each), namely control diet, diets containing 5, 10, and 15% of SM, and diets containing 5, 10, and 15% of TSM and offered diets till 35 d old. Final body weight, body weight gain and feed intake decreased significantly with increasing levels of SM in diets. Feed conversion ratio also decreased with increasing levels of the SM (P＜ 0.05). Similar trend was observed in the TSM group, but the adverse effects of the TSM were milder in comparison to the SM group (P＜0.05). Dry matter digestibility tended to decrease (P＜0.05) with increasing levels of the SM but unchanged with increasing level of the TSM. Availability of ash decreased with increasing levels of the SM and TSM in diets (P＜0.05). Although N retention decreased (P＜0.05) with increasing level of the SM and TSM in diets but the decreasing trend was milder in the TSM groups than the SM groups. Moreover, chitin digestibility was significantly greater in the TSM groups than the SM groups. In conclusion, broilers received diets containing the TSM showed better growth performance along with improved nutrient digestibility and N retention which suggests that formic acid-treated SM can be used as a potential protein source in broiler diets.

show abstract

“…Proximate components, calcium (Ca), phosphorus, and chitin content of the SM and TSM were analysed according to AOAC (1990) and Ghanem et al (2003) methods, respectively (Table 1).…”

Section: Preparation Of Treated Smmentioning

confidence: 99%

“…N in diets and excreta was measured using a CHNS/O analyser (PerkinElmer 2400 Series II), and chitin in excreta was analysed according to the method of Ghanem et al (2003) to estimate their retention and digestibility, respectively.…”

Section: Chemical Analysismentioning

confidence: 99%

Effects of Formic Acid-Treated Shrimp Meal on Growth Performance and Nutrient Digestibility in Broilers

Rahman

Koh

2016

J. Poult. Sci.

View full text Add to dashboard Cite

show abstract

“…The chitin extraction process was done according to Ghanem et al (2003), which is summarized briefly as follows: about 1.0 g of dried SM mixed with 12.5 ml of 2.5 N NaOH, placed in an oven at 75℃ for 6 hrs and then filtrate. The filtrate residue, crude chitin, was dried at 105℃ in an electric oven for 1 hour.…”

Section: Chemical Analysismentioning

confidence: 99%

Nutritional Quality and in vitro Digestibility of Shrimp Meal Made of Heads and Hulls of Black Tiger (Penaeus monodon), White Leg (Litopenaeus vannamei) and Argentine Red (Pleoticus muelleri) Shrimps

Rahman

Koh

2014

J. Poult. Sci.

View full text Add to dashboard Cite

The present study was performed to measure the chemical composition and in vitro digestibilities of heads and hulls in three different species of the edible shrimp, and discussed their nutritional quality from the view point of practical use of shrimp meal (SM). Heads and hulls of black tiger (Penaeus monodon) (BT), white leg (Litopenaeus vannamei) (WL) and argentine red (Pleoticus muelleri) (AR) shrimps were prepared: 2 sizes of specimen were used in BT. Their inedible parts, such as heads and abdominal exoskeleton with tails (hulls) were removed, dried at 55℃ and ground to pass through 1.0 mm aperture and then used as SM. Compared with hulls, heads were significantly rich in crude protein (CP) and ether extract (EE), and poor in crude fibre (CF), crude ash (CA) and chitin. Among head groups, CP level was the greatest in WL, EE level in AR, CF level in large and small BT, CA level in 3 species other than WL, chitin level in large BT. Among hull groups, CP level was the greatest in WL, CF level in large and small BT and chitin level in large BT: EE level in hulls were extremely low in all group. Overall, in vitro dry matter (DM) and CP digestibilities were significantly greater in heads than in hulls, which is reasonable because the level of chitin, non-digestible amino polysaccharide, was greater in hulls than heads in all species. There is no great difference in parameters measured between heads and heads + hulls. The results obtained here suggest that the heads of WL can be a more nutritious source of SM in poultry diets.

show abstract

“…The first set of experiments was carried out according to the demineralization procedure (A) described by Zakaria [11] . [11] b According to Ghanem et al [12] c In case of using HCl otherwise 75.6 g L¯1 lactic acid and 75.0 g L¯1 acetic acid were used.…”

Section: Effects Of Acid Type and Demineralization Conditionsmentioning

confidence: 99%

Unconventional Approach for Demineralization of Deproteinized Crustacean Shells for Chitin Production

Mahmoud¹,

Ghaly²,

Arab³

2007

American J. of Biochemistry and Biotechnology

View full text Add to dashboard Cite

Chitin is a versatile environmentally friendly modern material. It has a wide range of applications in areas such as water treatment, pulp and paper, biomedical devices and therapies, cosmetics, membrane technology and biotechnology and food applications. Crustacean waste is the most important chitin source for commercial use. Demineralization is an important step in the chitin purification process from crustacean waste. The conventional method of demineralization includes the use of strong acid (commonly HCl) that harms the physiochemical properties of chitin, results in a harmful effluent wastewater and increases the cost of chitin purification process. The current study proposes the use of organic acids (lactic and acetic) produced by cheese whey fermentation to demineralize microbially deproteinized shrimp shells. The effects of acid type, demineralization condition, retention time and shells to acid ratio were investigated. The study showed that the effectiveness of using lactic and/or acetic acids for demineralization of shrimp shells was comparable to that of using hydrochloric acid. Using organic acids for demineralization is a promising concept, since organic acids are less harmful to the environment, can preserve the characteristics of the purified chitin and can be produced from low cost biomass such as cheese whey. In addition, the resulted organic salts from the demineralization process can be used as a food preservative and/or an environmentally friendly de-icing/anti-icing agents

show abstract

Effect of Shrimp Processing Procedures on the Quality and Quantity of Extracted Chitin from the Shells of Northern Shrimp Pandalus borealis

Cited by 14 publications

References 11 publications

Effects of Formic Acid-Treated Shrimp Meal on Growth Performance and Nutrient Digestibility in Broilers

Effects of Formic Acid-Treated Shrimp Meal on Growth Performance and Nutrient Digestibility in Broilers

Nutritional Quality and <i>in vitro </i>Digestibility of Shrimp Meal Made of Heads and Hulls of Black Tiger (<i>Penaeus monodon</i>), White Leg (<i>Litopenaeus vannamei</i>) and Argentine Red (<i>Pleoticus muelleri</i>) Shrimps

Unconventional Approach for Demineralization of Deproteinized Crustacean Shells for Chitin Production

Contact Info

Product

Resources

About