Methods of producing a chitin composition by which the properties of the chitin composition derived from krill, such as molecular weight (chain length) and degree of acetylation are reproducible, are claimed. Such reproducible production methods allow for a wide use of the chitin composition end products in pharmaceutical and biomedical applications. The methods also allow for the production of chitin compositions which preserve the native state of chitin.

Methods of producing a chitin composition by which the properties of the chitin composition derived from krill, such as molecular weight (chain length) and degree of acetylation are reproducible, are claimed. Such reproducible production methods allow for a wide use of the chitin composition end products in pharmaceutical and biomedical applications. The methods also allow for the production of chitin compositions which preserve the native state of chitin.

The present invention relates to a sushi composition, and more specifically, to a sushi composition which includes a sushi layer, a sauce layer formed on an upper surface of the sushi layer, and a powder layer formed on a lower surface of the sushi layer, wherein the sushi layer consists of a filling made of a protein component and a sushi mixture covering the filling. The sushi composition has excellent taste and texture, contains abundant nutrients, and exhibits excellent preservation by applying various ingredients in the form of a sauce or powder.

A method of rearing an aquaculture shrimp includes keeping shrimps in a land-farming nursery, and feeding to the shrimps kept in the land-farming nursery a feed including astaxanthin in an amount of 50 ppm or greater.

A method of rearing an aquaculture shrimp includes keeping shrimps in a land-farming nursery, and feeding to the shrimps kept in the land-farming nursery a feed including astaxanthin in an amount of 50 ppm or greater.

A system and method for processing shrimp and other shellfish species are disclosed. Embodiments of the disclosed system and method provide a shellfish product having a longer refrigerated shelf-life than experienced with conventional processing methods and the shellfish product produced retains more of its original sensory qualities, such as texture, flavor and odor, than is retained by current processing methods.

A system and method for processing shrimp and other shellfish species are disclosed. Embodiments of the disclosed system and method provide a shellfish product having a longer refrigerated shelf-life than experienced with conventional processing methods and the shellfish product produced retains more of its original sensory qualities, such as texture, flavor and odor, than is retained by current processing methods.

An aquacultured shrimp contains carotenoid and does not have a broken 2nd antenna.

An aquacultured shrimp contains carotenoid and does not have a broken 2nd antenna.

A food discoloration inhibitor contains, as an effective ingredient, a low molecular weight lignin having a molecular weight peak in a molecular weight range of 4,000 to 9,500 and/or a high molecular weight lignin having a molecular weight peak in a molecular weight range of 10,000 to 40,000, wherein the molecular weight peak is measured at a wavelength of 254 nm by GPC molecular weight analysis using an UV detector.