Journal of Food Processing and Preservation | Dr. Ir. Wini Trilaksani, M.Sc.

Extraction and Stability of Carotenoid-Containing Lipids from Hepatopancreas of Pacific White Shrimp (Litopenaeus vannamei)

Impacts of extraction conditions on lipid and carotenoid yields from hepatopancreas of Pacific white shrimp (Litopenaeus vannamei) were investigated. Among single solvents (acetone, isopropanol and hexane) and their mixtures, a mixture of hexane and isopropanol (50:50, v/v) rendered lipids with the highest carotenoid yield (336.40 mg/kg hepatopancreas) with the extraction yield of 18.22% (w/w hepatopancreas) (P < 0.05). The use of hepatopancreas to solvent ratio of 1.0:4.5 (w/v) and three repetitions showed the highest carotenoid yield (363.94 mg/kg hepatopancreas) with the extraction yield of 18.08% (w/w hepatopancreas). Astaxanthin, astaxanthin diester and canthaxanthin were the major carotenoids found in lipids. When astaxanthin (2 mg/g lipid) was added into lipid, the oxidation was lowered, in comparison with the control during the storage at 30C for 10 days as indicated by lower ρ-anisidine value. Fourier transform infrared spectra study also revealed that triglyceride in lipids underwent oxidation to a lower degree when astaxanthin was incorporated.

Shrimp hepatopancreas, a by-product from shrimp-processing industries, is one of the important sources of lipids and natural carotenoids, which are susceptible to oxidation. Their changes are associated with development of off-odor and loss in nutritive value. The recovery of lipid and carotenoid from hepatopancreas by an appropriate means would increase the revenue for shrimp-processing industries. Additionally, those value-added products could serve as the excellent source of nutrients as well as bioactive compounds.

Side Articles of Dr. Ir. Wini Trilaksani, MSc. | About Poor Sanitation and Hygiene

Sanitation and hygiene poor handling increases the histamine content of tuna that can harm the health of consumers. This is the cause of rejection of tuna exports by the European Union and the United States in recent years.

"Sanitation and hygiene are poor, for example during the cooling tuna contaminated with water containing the bacteria. Contamination can also occur during the transport process from the ship to the packaging industry for export, "said lecturer and researcher at the Department of Aquatic Product Technology Faculty of Fisheries and Marine Science, Bogor Agricultural University Wini Trilaksani, Tuesday (2/8) in Bogor.

According to Wini, the Food and Drugs Administration (FDA), setting the standard cooling and histamine thresholds differ with Rapid Alert System for Food and Feed (RASFF) European Union. The FDA set a maximum refrigeration temperature 4.4 degrees celsius tuna with histamine threshold of 50 parts per million (ppm).

RASFF set the standard annealing temperature of 0-1 degrees Celsius with a histamine threshold of 100 ppm. In 2007, according to the European Union, there were 22 cases of rejection of Indonesian tuna because histaminnya exceed threshold levels. U.S. FDA in the same year reported seven cases.

"Histamine is the degradation of amino acids that cause allergies are itching to eat them," said Wini.

Research began in January 2011. Several students involved in histamine testing tuna. According to one student, Sally, yellow fin tuna being one example taken in Muara Baru, Jakarta, the catch fishermen in the Indian Ocean.

According to Sally, in fact cooling standard technical terms, the maximum temperature is set to meet U.S. FDA standards set histamine EU, ie below 100 ppm. However, in reality, more histamine than that.

The Green Coco Island

Journal of Food Processing and Preservation | Dr. Ir. Wini Trilaksani, M.Sc.

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