Please use this identifier to cite or link to this item: https://dspace.ctu.edu.vn/jspui/handle/123456789/38565
Title: Study on applications of carrageenan obtained from Kappaphycus alvarezii alga to minimize dry matter loss during preservation of frozen shrimp
Authors: Nguyen, Thi My Huong
Truong, Thi Hong Van
Hoang, Thi Ngoc Nhon
Keywords: Carrageenan
Dry matter
Kappaphycus alvarezii alga
Shrimp preservation
Issue Date: 2020
Series/Report no.: Journal of Science Technology and Food;Vol. 20, No. 02 .- P.103-111
Abstract: Carrageenan was extracted from Kappaphycus alvarezii alga for application in shrimp preservation to reduce the loss of dry matter during preserving frozen shrimp. The main material in this study is dried alga. The solution 3% NaOH was used to remove color compounds and lipids. The selected extraction conditions include distilled water, pH 7, the ratio of material/solvent 1/40 (w/v) at 80 °C for 2 hours, 1% CaCl₂ for the precipitation. The semi-refined carrageenan powder was ivory white, uniform smoothness, 9.21% moisture content. The recovery yield of the extraction was 65.96%. The solution used for shrimp coating was a mixture of 0.3 g carrageenan, 0.075 g glycerol, 0.075a polyethylene glycol 6000. the ratio of the mixture and distilled water 1/40 (w/w). The mixture was stirred in a heating condition at 80 °C for 30 minutes, then cooled down. Next, the shrimp were dipped in solution before freezing, shrimp samples were frozen to investigate the loss of dry matter between the control sample and the shrimp immersed in the preserved solution for 12 weeks.
URI: https://dspace.ctu.edu.vn/jspui/handle/123456789/38565
ISSN: 0866-8132
Appears in Collections:Khoa học Công nghệ và Thực phẩm

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