Abstract

The fresh whole crustaceans by-products from blue squat lobster (Cervimunida jhoni) were minced and the protein was solubilised with 0.1 m of NaOH. Then the solution was centrifuged and the supernatant was precipitated using 0.1 m of HCl. The dope was prepared with 4% of protein, solid NaOH and coadjutant (sodium alginate or carragenan). The dope was extruded through the trial-spinning machine and the fibre was formed. The results showed that the best condition of protein extraction was 90 min and pH 12.5 when 58.4% of protein from whole crustacean by-products could be extracted. The protein isolate was obtained at pH 4.0. The best fibres were obtained when the ratios protein/NaOH, and protein/coadjutant were 10:1 and 1:1 respectively. Rheological measurements of all dopes exhibited non-Newtonian behaviour and the experimental data were described by the power law model. The consistency index (k) of the dopes containing carragenan seem to be a parameter to evaluate dope spinnability. © 2007 The Authors. Journal compilation 2007 Institute of Food Science and Technology Trust Fund.