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Study of Shell, Meat and Moisture Separation from Fresh Acetes

Ajay E. Sonavane* , Ajay E. Sonavane* , V.R. Joshi*

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International Journal of Food, Nutrition & Dietetics 4(3):p 131-133, Sept - Dec 2016. | DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.4316.2

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Abstract

 An attempt has been made in present study to separation of the Acetes meat free of shell, meat and moisture. Acetes shrimp is available year round in whole dried from in the market. As per the prevailing practice, jawala is sundried on the beach and sold in the dried form for human consumption in the domestic market. However, functional properties of protein in fresh Acetes are lost after it is dried.Hence, this necessitates the use of Acetes in fresh conditionso as to utilize all the functional properties of Acetes protein to the maximum extent. Fresh meat of Acetes can be used for the preparation of Acetes mince thereby retaining their desired functional properties. Similarly, the product can be prepared from fresh Acetes meat.

Keywords: Acetes; Crustacea; krill; Baddar.

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DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.4316.2

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