Title of Invention

A PROCESS FOR PREPARATION OF CAROTENDOID FORMULATION USEFUL FOR COLORATION OF FISH PRODUCTS

Abstract A process for preparation of carotenoid formulation useful for coloration of fish products by .extracting the carotenoids from homogenized crustacean waste using a mixture of isopropylalcohol and hexane in a ratio of about 1:1, washing the solvent extract with 1% saline to remove the isopropyl alcohol, adding starch as a carrier to the carotenoid extract in hexane in a proportion of 12-17% of the weight of the crustaceans wasteremoving hexane by evaporation at a temperature ranging 50-60°C to obtain the carotenoid formulation.
Full Text The present invention relates to a process for preparation of carotenoid formulation useful for coloration of fish products.
Background of the invention
Carotenoids are a group of fat-soluble pigments, responsible for the color of many seafood. Crustacean wastes such as shrimp head and carapace are one of the important natural sources of these pigments. These natural pigments would find use as pigment source in aquaculture feeds and also as colorants in various fish meat based products. Various fish paste products such as fish sausage, kamaboko are very popular in urban cities as ready to eat products. These paste products are prepared by grinding the minced fish meat along with salt, starch, fat and spices and cooking the resultant mix to obtain the gelled fish product. Color being one of the important sensory attributes determining the acceptability of these products, artificial coloring agent is included in the formulation to improve the appearance. Use of natural coloring ingredient such as carotenoid extract in these products would reduce the dependence on artificial coloring agents.
Reference may be made to patent no. US5976575 by Gellenbeck et al, November 1999 (Dry carotenoid oil powder and process for making same) wherein, a mixture of carotenoids and oil is ground and emulsified with starch, sugar and antioxidant, dried to get a carotenoid powder. The drawbacks are need for emulsion preparation and involvement of many steps in preparation of the powder.
Reference may be made to patent no. JP60156365 by Kotani Akiji, August 1985 (Method for coloring fish meat paste product and color former therefor) wherein, the surface of ground fish meat is colored to yellow to dark brown on frying by addition of L-xylose, potassium bromate, a pH adjuster and a surfactant. The drawbacks are use of chemicals as coloring agents and coloring only on the surface of the ground meat.
Reference may be made to patent no. JP 61001367 by Kotani Akiji, January 1986 (Method of color formation of fish paste products and color former) wherein, the fish paste product is colored by addition of 2-keto hexonic acid, a pH adjuster,

elasticity enhancer and edible surfactant. The drawback is use of chemicals as coloring agents, and coloring only on the surface of meat.
Reference may be made to patent no. JP 63042670 by Osawa Hideo, February 1988 (Coloring of fish meat and fish paste product to yellowish brown color) wherein, the fish meat or fish paste product is colored by immersing in an aqueous solution of the pigment of onionskin. The drawbacks are the concentration of the pigment is arbitrary and the coloring is achieved only on the surface.
Reference may be made to patent no. JP 5015345 by Ichi Takahito, January 1993 (Coloring of fish paste product to red color) wherein, the fish paste product is colored to red by composition composed of the hydrolysed pigments from tissue cultured cell of common madder in combination with alum, organic acid salts and carbonates. The drawbacks are need for hydrolysis of the pigment and use of chemicals for color stabilization.
Reference may be made to patent no. US 4503081 by Ikoma Mitsugi et al, March 1985 (Method for producing surface colored fish paste products and products thus produced) wherein, the fish paste product is colored on surface by applying a sugar or sugar amino acid mixture as a coating on surface of ground fish meat molded product. The drawback is that coloring is done only on surface and not in its inner parts.
Reference may be made to pending Indian patent no. 95/DEI_/01, by Sachindra et al , January 2001 (An improved method for recovery of carotenoids from crustacean waste), wherein an improved process for recovery of carotenoids from crustacean waste is described. In the present invention the carotenoids recovered by the above method is used to prepare a novel formulation suitable for use as colorant in fish products.
The main object of the present invention is to provide a process for preparation of carotenoid formulation useful for coloration of fish products, which obviate the drawbacks as detailed above.
Another object of the present invention is to prepare a carotenoid formulation from crustacean waste in easy to use form.
Yet another object of the present invention is to use the carotenoid formulation for coloring the fish products.
Yet another object of the present invention is to prepare a value added product from crustacean waste, which improves the economy of shrimp processing plant.
Accordingly a process for preparation of carotenoid formulation useful for coloration of fish products comprising
a) homogenizing the crustacean waste,
b) extraction of the carotenoids from homogenized waste using a mixture of isopropylalcohol and hexane in a ratio of about 1:1,
c) washing the solvent extract as obtained in step 2 with 1% saline to remove the isopropyl alcohol,
d) addition of starch as a carrier to the carotenoid extract in hexane,
e) removal of hexane by evaporation at a temperature ranging 50-60°C to obtain the carotenoid formulation, during preparation of the fish product enriched with carotenoid pigment.
In an embodiment the raw material used is carotenoid extraction is selected from waste crustaceans comprising of head and body carapace.
In an embodiment the starch is added to the solvent extract of carotenoid in a proportion of 12 - 17% of the weight of cmstaceans waste and the solvent is removed by evaporation to obtain the carotenoid formulation.
In an embodiment the carotenoid formulation is added to the fish product during preparation to obtain 5-10 ppm carotenoid in the finished product.
In an embodiment the carotenoid formulation is used for coloration of fish product. The novelties of the present invention are: a) addition of starch to the solvent extract at the time of concentration of carotenoid extract thus obtaining a carotenoid formulation with uniform mixing of carotenoid, b) use of carotenoid formulation in strach for coloring the fish paste product, starch being a natural ingredient in all fish paste products and achieving a uniform distribution of color in the product.
The following examples are given by way of illustration of the present invention and should not be construed to limit the scope of present invention.
Example 1
Two hundred grams of homogenized waste (head and body carapace) from mixed species of shrimps is blended with 400 ml of 50:50 mixtures of isopropyl alcohol and hexane, filtered and the residue reextracted 2 times with 400 ml solvent mixture. The filtrate from three extractions was pooled and washed 2 times with 400 ml of 1% saline to remove isopropyl alcohol. To the hexane phase 30 g of cornstarch was added and the solvent was removed by evaporation using rotary flash evaporator to obtain the carotenoid formulation. The carotenoid content in the carotenoid formulation is determined spectrophotometrically (Simpson BK and Haard NF 1985. Journal of Applied Biochemistry, 7, 212 - 222). Fish sausage is prepared in three batches using the minced fish meat. In the first batch (A: control) 500 g fish meat, 14.3 g salt, 10.7 g sugar, 1.4 g sodium trypoly phosphate, 60 mg chilly oleoresin, 0.80 g pepper powder, 0.80 g garlic powder, 65 g cornstarch, 35 ml refined vegetable oil and 70 ml chilled water were mixed in sequence in a bowl chopper to obtain sausage mix. The sausage mix was stuffed into synthetic casings and cooked at 90°C for 45 mins. Second batch (B: 5 ppm carotenoid) of sausage was prepared in the same way by replacing 8.6 g of cornstarch with carotenoid formulation. Third batch (C: 10 ppm carotenoid) of the sausage was prepared by replacing 17.2 g of cornstarch with carotenoid formulation. The carotenoid content in the sausage mix and in the prepared sausage was determined. Hunter L*, a*, b* values were measured by the Hunter
Lab instrument and the color and flavor of the sausage was determined by sensory analysis on a 9-point hedonic scale.
The results are presented in table 1.
Table 1. Carotenoid content in carotenoid formulation, sausage mix and sausage, and Hunter L*, a*, b* values of sausage mix and sausage and sensory scores for color and flavor of fish sausage

(Table Removed)
A: control; B: 5 ppm added carotenoid; C: 10 ppm added carotenoid
The carotenoid content in the carotenoid formulation was 406.7 µg/g. Lightness (L*) decreased while redness (a*) and yellowness (b*) increased with increased level of added carotenoid in the sausage mix as well as in the sausage. The sensory analysis of fish sausage indicated that the sausages prepared with added carotenoid formulation has better acceptability scores with respect to color and flavor. The added carotenoid was stable during cooking as shown by only a marginal decrease in the carotenoid content from sausage mix to sausage.
Example 2.
Carotenoid from 300 gram of homogenized shrimp waste was extracted using solvents as outlined in example 1. To the carotenoid extract in hexane, 40 g of cornstarch was added and the solvent removed. Fish sausage was prepared as detailed in example 1 in three batches. For the second batch (B), 8.0 g of
cornstarch was replaced with carotenoid formulation and for third batch (C) 16 g of cornstarch was replaced with carotenoid formulation. The quality of the product was determined as in example 1.
The results presented in the table 2 indicate that the addition of carotenoid formulation in the preparation of fish sausage substantially improved the color and flavor of the product to a highly acceptable level.
Table 2. Carotenoid content in carotenoid formulation, sausage mix and sausage, and Hunter L*, a*, b* values of sausage mix and sausage and sensory scores for color and flavor of fish sausage

(Table Removed)
A: control; B: 5 ppm added carotenoid; C: 10 ppm added carotenoid
Example 3
Carotenoids were extracted from 200 g of homogenized shrimp waste, preparation of carotenoid formulation and fish sausage with added carotenoid formulation was carried out as in example 1.
The results (table 3) indicate that the fish sausage prepared with added carotenoids was well accepted by the panelists with respect to color and the flavor, similar to the observations made in examples 1 and 2.
Table 3. Carotenoid content in carotenoid formulation, sausage mix and sausage, and Hunter L*, a*, b* values of sausage mix and sausage and sensory scores for color and flavor of fish sausage

(Table Removed)
A: control; B: 5 ppm added carotenoid; C: 10 ppm added carotenoid
Example 4
Carotenoid formulation and the fish sausage were prepared as detailed in example 1. Fish sausage without added carotenoid was used as control. Fish sausage with 5ppm and 10 ppm carotenoid was prepared by replacing 8.5 g and 17.0 g of cornstarch with carotenoid formulation respectively and the product was analyzed.
The data (table 4) indicated that the addition of the carotenoid formulation containing the carotenoids extracted from shrimp waste in the fish sausage enhanced the color and flavor of the product substantially.
Table 4. Carotenoid content in carotenoid formulation, sausage mix and sausage, and Hunter L*, a", b* values of sausage mix and sausage and sensory scores for color and flavor of fish sausage

(Table Removed)
A: control; B: 5 ppm added carotenoid; C: 10 ppm added carotenoid The main advantages of the present invention are:
1. Uniform mixing of carotenoids with starch.
2. The carotenoid formulation is in easy-to-use form.
3. The use of carotenoid formulation in fish products results in uniform coloring of the product.
4. The use of carotenoids extracted from shrimp waste in fish paste products not only improves the color but also the flavor of the product.
5. Improvement of economy of shrimp processing plant by preparation of value-added pigment product from crustacean waste.









We claim,
1.A process for preparation of carotenoid formulation useful for coloration of fish products comprising ;
a)homogenizing the crustacean waste,
b)extracting the carotenoids from homogenized waste using a mixture of isopropylalcohol and hexane in a ratio of about 1:1,
c) washing the solvent extract as obtained in step (b) with 1% saline to remove the isopropyl alcohol,
d)adding starch as a carrier to the carotenoid extract in hexane in a proportion of 12-17% of the weight of the crustaceans waste
e)removing hexane by evaporation at a temperature ranging 50-60°C to obtain the carotenoid formulation.
2 .A process as claimed in claim 1 to 3, wherein the carotenoid formulation is added to the fish product during preparation to obtain 5-10 ppm carotenoid in the finished product.
3. A process for preparation of carotenoid formulation useful for coloration of fish products as herein described with reference to the examples accompanying this specification.

Documents:

461-DEL-2004-Abstract-(22-09-2010).pdf

461-del-2004-abstract.pdf

461-DEL-2004-Claims-(22-09-2010).pdf

461-del-2004-claims.pdf

461-DEL-2004-Correspondence-Others-(22-09-2010).pdf

461-del-2004-correspondence-others.pdf

461-del-2004-correspondence-po.pdf

461-del-2004-description (complete).pdf

461-del-2004-form-1.pdf

461-del-2004-form-18.pdf

461-del-2004-form-2.pdf

461-del-2004-form-3.pdf

461-del-2004-form-5.pdf


Patent Number 243672
Indian Patent Application Number 461/DEL/2004
PG Journal Number 45/2010
Publication Date 05-Nov-2010
Grant Date 29-Oct-2010
Date of Filing 16-Mar-2004
Name of Patentee COUNCIL OF SCIENTIFIC AND INDUSTRIAL RESEARCH
Applicant Address RAFI MARG, NEW DELHI-110 001, INDIA
Inventors:
# Inventor's Name Inventor's Address
1 NAMADEV SUBBANNA MAHENDRAKAR CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE INDIA
2 NAKKARIKE MANJABHATTA SACHINDRA CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE INDIA
PCT International Classification Number A23L 1/27
PCT International Application Number N/A
PCT International Filing date
PCT Conventions:
# PCT Application Number Date of Convention Priority Country
1 NA