Inclusion of shrimp shell pigments in fish products

Abstract

Waste material in the fish industry is made up of a high proportion of crustacean shells, which are rich in carotenoid pigments, an important component when used in food items. It is common in some countries the use of extracted pigments in feeds. The aim of this experiment was to study the process of carotenoid extration and to verify its pigmenting potential in a minced fish food product. The solvent extraction technique was used after testing other extration procedures. Extracted pigments were characterized by spectrophometry and then included in the fish formulation. Fish products were packaged with and without vacuum and stored in the dark at -20°C for 60 days. The color of the products was measured every 15 days with the CIE system which determines parameters L*, a* and b*. The spectrophometry study showed products of degradation of astaxanthin in the shell extract. The color luminosity (L*) or in products packaged under vacum was lower (P < 0.05) with 15 and 45 days of storage than in those stored without vacuum. Vacuum-packaged products showed that with 0 day of storage the yellowness component (b*) was higher (P < 0.05) in vacum-packaged products than in those stored without vacuum, the reserve occurring with 45 days storage. After 60 days frozen storage vacuum packaging did not affect the color characteristics of the fish product.