QUALIDADE DE CAMARÃO (Litopenaeus vannamei) MINIMAMENTE PROCESSADO

Freire, Bárbara Camila Firmino; Soares, Karoline Mikaelle de Paiva; Costa, Antônio Cleyton Arruda de Azevedo; Souza, Amanda Sabino de; Silva, Luana Kelly Carvalho da; Góis, Vilson Alves de; Bezerra, Ana Carla Diógenes Suassuna; Gomes, Henrique Albano Nogueira

doi:10.21708/avb.2016.10.2.5543

Cited by 9 publications

(6 citation statements)

References 10 publications

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“…The shear force of the samples decreased with the storage period, reaching the lowest values at the end of the experiment. According to Freire et al (2016), several characteristics of the product are altered through the cooking process, including the fat and moisture contents. This consequently interferes with the weight/volume of the food, which is an important characteristic for the last group.…”

Section: Figure 3 Total Counts Of Mesophilic Bacteria As a Function Of The Storage Period Ofmentioning

confidence: 99%

Cold Plasma: An Alternative in Litopenaeus vannamei Shrimp Preservation

Rebouças

Figueiredo

Campêlo

et al. 2022

JAS

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This study aimed evaluating the effects of cold plasma on the quality attributes of Pacific white shrimp (Litopenaeus vannamei). Shrimp were divided into 4 sample groups: one control and the remaining groups subjected to cold plasma at frequencies of 5, 10, and 15 kHz, respectively, during 10 minutes of application followed by evaluation of chemical, physical, microbiological, and sensorial characteristics. Cold plasma contributed significantly to the maintenance of shrimp quality during storage, delaying the melanization process, microbial growth, improving the physicochemical and sensorial qualities of the samples. Exposure of white shrimp to non-thermal plasma at 15 kHz promoted better physicochemical, microbiological, and sensorial results, and increased the shelf life of samples by 5 days, suggesting that the treatment is effective to preserve the quality of shrimp.

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Section: Figure 3 Total Counts Of Mesophilic Bacteria As a Function Of The Storage Period Ofmentioning

confidence: 99%

Cold Plasma: An Alternative in Litopenaeus vannamei Shrimp Preservation

Rebouças

Figueiredo

Campêlo

et al. 2022

JAS

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“…The pH increases during the experiment. It is a parameter closely linked to microbial contamination (Fernandes et al, 2016), the increase in the number of microorganisms generates an increase in pH due to the probable accumulation of volatile bases (Freire et al, 2016). For this parameter, the coating with chitosan and cassava starch was the most efficient, preventing the development of volatile bases in the shrimp.…”

Section: Phmentioning

confidence: 99%

Coating based on cassava starch and chitosan in maintenance of vacuum packaged shrimp quality

Benevides

Costa

Almeida

et al. 2020

RSD

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Shrimp is a product with good nutritional characteristics and strong market appeal, however, highly susceptible to microbiological contamination. For this reason, the use of appropriate preservation methods is essential to guarantee the quality of this food throughout its marketing chain. Conventional methods of shrimp preservation make use of non-biodegradable plastic packaging associated with refrigeration and vacuum. As an alternative to these plastic packages, coatings based on biopolymers such as polysaccharides and proteins can be used. In this work, the quality of the shrimp covered with films from cassava starch and chitosan was evaluated. Fresh shrimp were collected, peeled, and dipped in filmogenic solutions of cassava starch, chitosan, and mixed cassava starch with chitosan (1:1), a negative control was performed. The samples were stored in vacuum packages for six days, and on days 3 and 6, three repetitions of mesophilic bacteria count, pH, and humidity analysis were performed. The groups with coatings presented lower bacterial counts than the control group, especially the groups containing chitosan. The pH and humidity changed during the days of experiment only in the group covered with cassava starch and control group, being pH variation associated with the increase of mesophilic bacteria count in these groups. The influence of the application of the coating on the conservation of the shrimp, in addition to creating a barrier around it, shows antimicrobial properties when considering chitosan, and may be a promising method for the conservation of minimally processed food.

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“…Onde a primeira tem como objetivo o contato do pescado direto com o sal. Esta técnica pode ser excelente para peixes magros, como a tilápia, pois a oxidação lipídica ocasiona as queimaduras de sal (Sanchez, 1989), segundo Freire et al (2016), o processo de cocção salina, pode alterar a gordura e umidade influenciando o produto.…”

Section: Introductionunclassified

Análise sensorial de pescado anchovado comercial e anchovagem de tilápias fora do padrão comercial

Macedo

Morsoleto

Werneck

et al. 2022

RSD

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A indústria do pescado tem buscado alternativas e formas de beneficiamento. Dentre as espécies mais cultivadas no Brasil, destaca-se a tilápia, que é comercializada principalmente na forma de filés congelados. O objetivo deste trabalho foi analisar a aceitação da tilápia, como produto em salga, semelhante a anchova que é vendida nos supermercados e que possui alto valor agregado. Desta maneira foi preparado a salga caseira de tilápia, utilizando o tronco limpo de animais, entre 100 e 300 gramas, de forma similar ao preparo da anchova. Este produto caseiro foi submetido a teste de aceitação e análise sensorial juntamente com a anchova comercial, encontrada a venda em supermercados. As amostras foram submetidas a 41 avaliadores não treinados que atribuíram notas de 1 a 9, em escala hedônica, de acordo com a metodologia de Dutcosky. Os dados dos atributos foram submetidos a análise de variância utilizando o teste T pareado. Para analisar graficamente o efeito da dispersão multivariada dos tratamentos, foi realizado tambem uma Permanova. A aparência, sabor, aroma e cor foram considerados estatisticamente iguais ao nivel de 5% pelo teste de tukey. A porcentagem dos avaliadores que atribuíram notas equivalentes a gostarem dos produtos foi superior a 50% em todos os atributos. Cerca de 70% dos avaliadores atribuíram notas indicando terem gostado do sabor. Portanto, a utilização de tilápia de forma análoga a anchova pode ser uma alternativa viável para agregar valor ao pescado.

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QUALIDADE DE CAMARÃO (Litopenaeus vannamei) MINIMAMENTE PROCESSADO

Cited by 9 publications

References 10 publications

Cold Plasma: An Alternative in Litopenaeus vannamei Shrimp Preservation

Cold Plasma: An Alternative in Litopenaeus vannamei Shrimp Preservation

Coating based on cassava starch and chitosan in maintenance of vacuum packaged shrimp quality

Análise sensorial de pescado anchovado comercial e anchovagem de tilápias fora do padrão comercial

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