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Previous issue date: 2011-11-23 / Universidade Federal do Rio Grande do Norte / Farming of marine shrimp is growing worldwide and the Litopenaeus vannamei (L. vannamei) shrimp is the species most widely cultivated. Shrimp is an attractive food for its nutritional value and sensory aspects, being essential the maintenance of this attributes throughout storage, which takes place largely under freezing. The aim of this research was to evaluate quality characteristics of Litopenaeus vannamei shrimp, during freezing storage and to verify the effect of rosemary (Rosmarinus officinalis) adding. Considering the reutilization of processing shrimp wastes, total carotenoids analysis were conducted in waste of Litopenaeus vannamei shrimp and in the flour obtained after dryer. Monthly physicochemical and sensorial analysis were carried out on shrimp stored at 28,3 ? 3,8?C for 180 days. Samples were placed in polyethylene bags and were categorized as whole shrimp (WS), peeled shrimp (PS), and PS with 0,5% dehydrated rosemary (RS). TBARS, pH, total carotenoid and sensorial Quantitative Descriptive Analysis (QDA) were carried out. Carotenoid total analysis was conducted in fresh wastes and processed flour (0 day) and after 60, 120 and 180 days of frozen storage. After 180 days, RS had lower pH (p = 0.001) and TBARS (p = 0.001) values and higher carotenoids (p = 0.003), while WS showed higher carotenoid losses. Sensory analysis showed that WS were firmer although rancid taste and smell were perceived with greater intensity (p = 0.001). Rancid taste was detected in RS only at 120 days at significantly lower intensity (p = 0.001) than WS and PS. Fresh wastes had 42.74μg/g of total carotenoids and processed flour 98.51μg/g. After 180 days of frozen storage, total carotenoids were significantly lower than 0 day (p<0,05). The addition of rosemary can improve sensory quality of frozen shrimp and reduce nutritional losses during storage. Shrimp wastes and flour of L. vannamei shrimp showed considerable astaxanthin content however, during storage it was observed losses in this pigment / O cultivo do camar?o marinho cresce mundialmente, sendo o Litopenaeus vannamei (L. vannamei), a esp?cie mais cultivada na atualidade. O camar?o ? um alimento atrativo por seu valor nutricional e aspectos sensoriais, sendo essencial, a manuten??o desses atributos ao longo do armazenamento. Os objetivos da presente pesquisa foram avaliar caracter?sticas de qualidade do camar?o L. vannamei adicionado de alecrim (Rosmarinus officinalis) e armazenado sob congelamento, assim como realizar a determina??o da concentra??o de caroten?ides totais dos res?duos do camar?o e da farinha obtida ap?s secagem. As amostras foram colocadas em embalagens de polietileno e estocadas como Camar?o Inteiro (CI), Camar?o Descascado (CD) e Camar?o descascado adicionado de 0,5% de alecrim desidratado (CA). An?lises de TBARS, pH e caroten?ides totais foram realizadas, assim como an?lise sensorial utilizando An?lise Descritiva Quantitativa (ADQ). As an?lises f?sico-qu?micas e sensoriais do camar?o L. vannamei armazenado sob congelamento (-28,3?3,8?C), foram realizadas mensalmente, por um per?odo de 180 dias. Com rela??o ?s an?lises dos res?duos, estas foram realizadas no material in natura e na farinha rec?m-processada (dia 0) e aos 60, 120 e 180 dias de armazenamento sob congelamento. No final do per?odo de armazenamento CA apresentou menor pH (p = 0,001) e valores de TBARS (p = 0,001) e concentra??o mais alta de caroten?ides totais (p = 0,003), enquanto CI demonstrou maior perda de caroten?ides. A an?lise sensorial mostrou maior firmeza para CI, por?m estas amostras apresentaram sabor e cheiro de ran?o em maior intensidade (p = 0,001). Os provadores perceberam sabor de ran?o nas amostras CA apenas aos 120 dias de armazenamento, e em menor intensidade do que nas amostras de CI e CD (p = 0,001). No que se refere ?s an?lises dos res?duos, observou-se concentra??o de 42,74μg/g de caroten?ides totais nos res?duos frescos e 98,51μg/g na farinha rec?m-processada. Ap?s 180 dias de armazenamento sob congelamento, os teores de caroten?ides totais diminu?ram significativamente quando comparados ao dia 0 (p<0,05). A adi??o de alecrim pode melhorar a qualidade sensorial do camar?o congelado e reduzir perdas de seu valor nutricional ao longo do armazenamento sob congelamento. Os res?duos e a farinha do camar?o L. vannamei, apresentaram concentra??o consider?vel de astaxantina, que foi reduzida ao longo do congelamento
| Identifer | oai:union.ndltd.org:IBICT/oai:repositorio.ufrn.br:123456789/13239 |
| Date | 23 November 2011 |
| Creators | Seabra, Larissa Mont Alverne Juca |
| Contributors | CPF:17547644449, http://lattes.cnpq.br/1863589790139155, Gon?alves, Alex Augusto, CPF:12252128801, http://lattes.cnpq.br/8707597761742642, Holland, N?ly, CPF:58173676615, http://lattes.cnpq.br/4003215644662100, Correia, Roberta Targino Pinto, CPF:84702885472, http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4798196E6, Salgado, Silvana Magalh?es, CPF:68284284472, http://lattes.cnpq.br/5103627475072526, Schwarzschild, L?cia de F?tima Campos Pedrosa |
| Publisher | Universidade Federal do Rio Grande do Norte, Programa de P?s-Gradua??o em Ci?ncias da Sa?de, UFRN, BR, Ci?ncias da Sa?de |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/doctoralThesis |
| Format | application/pdf |
| Source | reponame:Repositório Institucional da UFRN, instname:Universidade Federal do Rio Grande do Norte, instacron:UFRN |
| Rights | info:eu-repo/semantics/openAccess |
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