The shrimp industry relies on high
quality products from fresh raw material and depending on
the choice of production methods the quality will be affected.
Several new technologies are being tested
for improvement of quality parameters; color, texture, and peelability. The effect of enzymes during maturation
of shrimps have shown potential, however further studies are needed – will you participate in this work?
possible project topics are:
effects of enzymes on proteins in the shell and epidermis
work will include treatment of shrimps with different enzymes and afterwards separating the shell parts and the epidermal
layer from the meat and analyzing the total
protein content in the different samples as well as running SDS-PAGE in order
to analyse the types of proteins present
before and after treatment.
2) Analyzing effects of enzymes on
peelability and quality parameters
This work will include treatment of
shrimps with different enzymes and afterwards evaluate
the peelability, by a quantitative method with a Texture Analyser, and the quality, by analyzing color with a VideomaterLab and the texture with a Texture Analyser.