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CAROTENOPROTEIN FROM TROPICAL BROWN SHRIMP SHELL WASTE BY ENZYMATIC PROCESS
ABSTRACT While extraction of carotenoprotein from brown shrimp (Metapenaeus monoceros) shell waste, trypsin showed maximum recovery (55%) of carotenoid pigment in 4 hours at (28±2°C); but pepsin and
Enzymatic isolation of carotenoid-protein complex from shrimp head waste and its use as a source of carotenoids
TLDR
The predominance of astaxanthin in the carotenoids indicates that the both frozen CPC and freeze-dried CPC are good source of natural antioxidant and also naturalCarotenoid, as well as the traditional, solvent extraction process and SC–CO 2 extraction.
The suitability of muscle of Cirrhinus mrigala in the formation of gel: a comparative electrophoretic study of six tropical carp meats
TLDR
It is reported that the presence of the darkest thick band of myosin heavy chain and actin in the polyacrylamide gel electrophoresis pattern of salt-soluble extract of C. mrigala might be another possible reason for the highest gel strength in comparison with other carps.
Preparation of salted pressed psenes indicus and its storage characteristics
This paper describes a process for the preparation of salted and pressed Psenes indicus and its storage characteristics. Dressed Psenes indicus immersed in saturated brine for 7 days, were pressed
The sensitivity of halotolerant Aspergillus flavus, Aspergillus niger and Penicillium sp. to propionate, sorbate and benzoate
Dominant halotolerant fungi isolated from salted dried fish at Visakhapatnam coast were found to be Aspergillus niger, Aspergillus flavus and Penicillium sp. Sensitivity test to different
Characteristics of gel from the meat of twelve species of fish from Visakapatanam coast
Proximate composition and gel formation capacity of the meat from twelve low priced fish of Visakhapatnam coast were studied. It was found that the mince from these fish, on steaming formed gel
Effect of liquid nitrogen freezing and subsequent storage on survival of Staphylococcus aureus and Streptococcus pyogenes in treated prawn meat
TLDR
Total bacterial count of untreated prawn meat was found to be always lesser in liquid nitrogen frozen products than that in plate frozen products.
Distribution of Proteolytic Activity in the Different Protein Fractions of Tropical Shrimp Head Waste
Ammonium sulfate fractionated protein fractions at levels of 25%, 30%, 35%, 40%, 42.5% and 45% ammonium sulfate were recovered from the head waste of tropical marine tiger (MTS), culture tiger (CTS),
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