Desarrollo de un conservante a partir de la extracción de la quitina del exoesqueleto de camarón (litopenaeus vannamei) para su uso en la elaboración de mermelada de mora.

Abstract

Currently, shrimp production has increased worldwide, especially in Ecuador known as the main exporter, therefore, it tends to increase waste, generating an increase in CO2, which endangers the environment. One of the main debris of the shrimp is the exoskeleton; It is known for its high variety of nutrients and minerals it contains. The main objective is to give the shrimp exoskeleton a utility as a preservative; the study had an experimental approach, with a descriptive and explanatory scope. The shrimp exoskeleton went through different chemical processes; deproteinization, decationization and depigmentation, to obtain 51.55% purity of crude chitin. The two blackberry jams with different preservatives were started from the restrictions of the NTE INEN 2825 Standard, concluding that the most efficient product is the blackberry jam with chitin obtained from the shrimp exoskeleton with the following results: mold with <7 colonies, opting for a better useful life, soluble solids with 55.56%, pH with 3.45 and ºBrix, 65.1.