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- Title
DEVELOPMENT AND STANDARDIZATION OF CHUTNEY FROM SHRIMP HEAD WASTE.
- Authors
Sedyaaw, Panchakarla; Pathan, D. I.; Mohite, A. S.; Mohite, S. A.; Desai, A. S.; Sharangdher, S. T.; Koli, J. M.; Sawant, S. S.; Gedam, S. P.
- Abstract
This study aims to explore the development and standardization of a chutney using shrimp head waste as the primary ingredient. The research involves the formulation and optimization of chutney treatment by varying ingredients to enhance sensory attributes and overall product quality. Sensory evaluation, Proximate analysis and microbial assessments were conducted during the storage study of shrimp head chutney. The proximate composition of shrimp head chutney showed a value of protein (22.83±0.5%), fat (9.07±0.5%), carbohydrate (28.26±0.21%) and ash (19.7±0.8%). The biochemical parameters like TMA, TVB-N and pH showed value of 3.23±0.01mg/100gm, 14.61±0.01 mg/100gm and 6.2±0.14. The microbial parameters such as total plate count and as 0 no.of colonies/g. The results indicate that shrimp head waste can be efficiently transformed into a nutritious chutney, with standardized recipes which was fit for human consumption. This research contributes to the sustainable utilization of seafood processing waste and offers a novel culinary product with potential economic and environmental benefits. Standardization of the chutney recipe provides a foundation for future commercialization and encourages the reduction of waste in the seafood industry, while creating value-added products.
- Subjects
SHRIMPS; WASTE minimization; STANDARDIZATION; FISHERY processing; SEAFOOD industry
- Publication
Journal of Experimental Zoology India, 2024, Vol 27, Issue 1, p899
- ISSN
0972-0030
- Publication type
Article
- DOI
10.51470/jez.2024.27.1.899