ABSTRACT
There has been a growing interest in natural ingredients such as chitin, carotenoids, flavorants, enzymes and proteins which could be isolated from shellfish processing discards. While flavorants may be extracted into water or recovered from cook-water, the carotenoid pigments are extracted into oil at 60°C or using an enzyme-assisted process. Subsequently, the extracted pigments may be used in preparation of formulated feed for aquaculture of salmonid fish. Meanwhile, proteins may be recovered using a base extraction or enzyme hydrolysis process. After detnineralization, chitin so produced may be used as a support for enzymes or converted to chitosan and its derivatives to be used in a variety of food applications.
