Isolation and identification of carotenoid pigments, lipids and flavor active components from raw commercial shrimp waste

Abstract

Abstract Crustacean waste generated from the fishing industry represents approximately 70% of the total landings. This abundant waste may pose an environmental hazard due to the ease of deterioration of the fish tissue in the landfill sites; disposing of the waste, therefore, can be achieved at considerable cost to the industry. Alternatively, the waste can be utilized by extracting useful components such as pigments, lipids and flavor active components and Incorporating them into desirable seafood products. Carotenoid pigments (13‐carotene, canthaxanthin, astacene and astaxanthin monopalmitate) were extracted and separated by thick layer chromatography using silica gel and their structures identified tentatively by TLC and subsequently the identifications were confirmed by Fourier transformed infrared (FT‐IR) spectroscopy; Iipids were separated and categorized into glycerides, sterols and phospholipids by thin layer chromatography; flavor active components were extracted by different organic solvents and separated into acidic, weakly acidic, basic and neutral fractions and their sensory properties determined.