Estabilidade físico-química e mercado do mexilhão (Perna perna) cultivado em Ubatuba - SP

Abstract

516Resumo O presente estudo objetivou caracterizar o mexilhão Perna perna como alimento no que se refere à estabilidade físico-química, valor nutricional e consumo. Os mexilhões avaliados foram coletados em três regiões distintas do litoral norte de São Paulo: praia da Barra Seca, praia do Engenho da Almada e costão do Cedro. Determinou-se a composição centesimal (umidade, proteína bruta, carboidrato, lipídios e cinza), o valor calórico, o pH e as bases voláteis nitrogenadas totais. Paralelamente foi realizado estudo de mercado, através de questionários não estruturados, aplicados aos comerciantes e consumidores locais. Detectou-se variação dos constituintes químicos dos mexilhões em função da sazonalidade, bem como, do local de origem destes. Estes constituem uma fonte protéica (9,1 g.100 g -1 ), com baixo teor lipídico (1,1 g.100 g -1 ) e calórico (72,7 Kcal.100 g -1 ). Apresentaram uma estabilidade físico-química de 4 dias, sob temperatura de 10 °C ( 1), conforme aferido pelos resultados apresentados, que não se correlacionaram entre si. No geral, os estabelecimentos comerciais apontaram uma preferência pela aquisição do mexilhão sem as conchas e uma maior demanda do produto preparado na forma de vinagrete. Foi diagnosticado o desconhecimento do produto pelos consumidores e conseqüente necessidade de marketing visando sua promoção. Palavras-chave: frescor; composição centesimal; consumo. AbstractThis research work consisted of characterizing Perna perna mussel as a food in terms of its physicochemical stability, nutritional value and consumption. Specimens of the mussel were collected from three sites off the northern coast of the state of São Paulo, namely Barra Seca, Engenho da Almada and Costão do Cedro. The centesimal composition (humidity, crude protein, carbohydrates, lipids and ash), caloric value, pH and total basic volatile nitrogen were determined. A market study was also carried out based on a nonstructured questionnaire distributed to local tradesmen and consumers. The chemical constituents of the mussels were found to vary according to the season and their site of origin. These mussels are a source of protein (9.1 g.100 g -1 ) with a low lipid (1.1 g.100 g -1 ) and calorie content (72.7 Kcal.100 g -1 ). The specimens displayed physicochemical stability for 4 days at a temperature of 10 °C ( 1), as evidenced by the physical and chemical results, which were noncorrelated. In general, businesses prefer to purchase shucked mussels and there was a higher demand for the product in the form of vinaigrette sauce. The consumer evinced unfamiliarity with the product, indicating the need for marketing efforts to promote it. Keywords: freshness; nutrient composition; consumption.Estabilidade físico-química e mercado do mexilhão (Perna perna) cultivado em Ubatuba -SP Physicochemical stability and market of mussels (Perna perna) cultivated in Ubatuba -SP, Brasil

<b>Centesimal composition, fatty acids profile and the nutritional quality index of four seafood species from the southern region of Brazil

“…The moisture (74.74%) and ash (1.52%) contents detected in P. perna mussel species were lower than those found by Furlan, Galvão, Salan, and Oetterer (2007) and Cordeiro, Lopes, Oetterer, Porto, and Galvão (2007), of 83.8 and 85% for moisture and 1.8 and 3.8% for ash, respectively. Conversely, the crude protein (18.42%) and total lipids (4.07%) were higher than those verified by these same previous studies, which reported a corresponding 9.1 and 7.2% for protein and 1.1 and 1.1% for lipids, respectively.…”

Investigation of changes of the soft body of freshwater mussels under influence of thermal processing in the technology of boiled-frozen semi-finished product

“…-research of mussels (Perna perna mussels) as a food product in terms of physical and chemical, food and consumer properties [6]; -assessment of histopathological monitoring of Perna perna and Itaipu Lagoon mussels [7]; -determination of the influence of different thermal processing regimes on microbiological and organoleptic parameters of Perna perna mussels [8]; -the effect of thermal and various types of preprocessing (salting, pickling) on the final characteristics of mussels meat, namely the yield of the finished product and the shelf life [9]. An integrated study of the soft body of genus Anodonta mussels is conducted to confirm the possibility of using it as a food raw material.…”

PAHs in cultured mussels Perna perna from a Southeastern Brazilian Bay

“…7 On the other hand, in Ubatuba City (São Paulo State) it was found values significantly lower, between 0.99 to 1.49%. 20 Total lipids in mussels can seasonally vary, depending on exogenous (e.g., temperature and food availability) and endogenous (reproductive stage and energetic reserve storage) factors. 12,13 Therefore, more samplings should be performed at Ilha Grande Bay to check for any seasonal trends in the lipid contents of the mussels Perna perna.…”