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Previous issue date: 2017-10-27 / O cozimento do pescado reduz o rendimento, causando perdas econ?micas e de qualidade no produto. O aditivo fosfato tem sido utilizado em produtos de pescado para aumentar a reten??o de ?gua, reduzir as perdas no rendimento e por fim melhorar sua qualidade final. A avalia??o da associa??o do uso do aditivo alimentar fosfato como pr?-tratamento ao processo de cozimento do camar?o Litopenaeus vannamei descascado em uma ind?stria de beneficiamento, foi realizada examinando-se os efeitos de diferentes tipos de fosfato (tripolifosfato de s?dio - TPF e mistura de fosfatos ? Blend formulada com difosfato tetrass?dio, difosfato tetrapot?ssio, trifosfato pentass?dio e trifosfato pentapot?ssio), concentra??o do aditivo (3 e 5%) e tempo de contato (por imers?o, 30 e 60 min) sobre o rendimento (ganho e perda de peso) e a qualidade f?sico-qu?mica do camar?o. As amostras imersas em ?gua (30 e 60 min) foram consideradas como controle. As an?lises laboratoriais (capacidade de reten??o de ?gua, umidade, prote?na, textura, cor e pH) foram realizadas ap?s o cozimento e ap?s o descongelamento. As an?lises de fosfato e s?dio foram realizadas apenas ap?s o descongelamento. O uso do aditivo fosfato mostrou efeito satisfat?rio na redu??o da perda de peso e no aumento da capacidade de reten??o de ?gua da carne de camar?o, quando comparado as amostras controle (tratadas com ?gua). A efic?cia do fosfato nas propriedades de reten??o de ?gua reflete em melhoria da qualidade do produto e depende do tipo, da concentra??o do aditivo e do tempo de contato. O tratamento com TPF e Blend (5% por 60 minutos) apresentou fosfato residual acima do limite legal permitido (1%) e esse ?ltimo tratamento tamb?m apresentou pH acima do permitido (7,85). Os resultados indicaram o alto potencial de uso de fosfato antes do cozimento em situa??es reais de produ??o para melhorar a qualidade do produto (camar?o cozido), desde que esteja de acordo com a legisla??o vigente. / The seafood cooking reduces the yield, causing economic and quality losses in the product. The phosphate additive has been used in seafood products to increase water retention, reduce yield losses and ultimately improve final quality. The evaluation of the association of the use of the feed additive phosphate as a pre-treatment to the cooking process of the shrimp Litopenaeus vannamei peeled in a processing industry was carried out by examining the effects of different types of phosphate (sodium tripolyphosphate - TPF and Blend - formulated with tetrasodium diphosphate, tetrapotassium diphosphate, pentasodium triphosphate and pentapotassium triphosphate), additive concentration (3 and 5%) and contact time (by immersion, 30 and 60 min) on yield (gain and weight loss) and the physical-chemical quality of the shrimp. Samples immersed in water (30 and 60 min) were considered as controls. The laboratory analyzes (water holding capacity, moisture, protein, texture, color and pH) were performed after cooking and after thawing. The phosphate and sodium analyzes were performed only after thawing. The use of the phosphate additive showed a satisfactory effect on the reduction of weight loss and on the increase of the water holding capacity of the shrimp meat when compared to the control samples (treated with water). The efficacy of the phosphates in the water retention properties reflects on the improvement of the quality of the product and depends on the type, the concentration of the additive and the time of contact. Treatment with TPF and Blend (5% for 60 minutes) presented residual phosphate above the legal limit allowed (1%) and the latter treatment also had a pH above that allowed (7,85). The results indicated the high potential of using phosphate before cooking in real production situations to improve the quality of the product (cooked shrimp), since is in accordance with the current legislation.
| Identifer | oai:union.ndltd.org:IBICT/oai:repositorio.ufrn.br:123456789/24626 |
| Date | 27 October 2017 |
| Creators | Damasceno, Micaela da Silva Paula |
| Contributors | 12252128801, Damasceno, Karla Suzanne Florentino da Silva Chaves, 87658674400, Soares, Karoline Mikaelle de Paiva, 01398653497, Gon?alves, Alex Augusto |
| Publisher | PROGRAMA DE P?S-GRADUA??O EM NUTRI??O, UFRN, Brasil |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis |
| 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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