Composição centesimal e teor de colesterol do camarão branco do Pacífico

Araújo, Daline Fernandes de Souza; Silvestre, Danielle Damasceno; Damasceno, Karla Suzanne Florentino da Silva Chaves; Pedrosa, Lucía; Seabra, Larissa Mont ́Alverne Jucá

doi:10.1590/s0103-84782012000600029

Cited by 8 publications

(7 citation statements)

References 17 publications

(7 reference statements)

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“…The physical and chemical characteristics of the edible muscle of shrimp studied (Table 1) are in accordance with the previously related in studies that described characterization of farmed shrimp of the same specie (SRIKET, 2007;GONÇALVES GOMES, 2008;ARAUJO et al, 2012).…”

Section: Resultssupporting

confidence: 89%

Standardization of sodium metabisulfite solution concentrations and immersion time for farmed shrimp Litopenaeus vannamei

et al. 2015

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Section: Resultssupporting

confidence: 89%

Standardization of sodium metabisulfite solution concentrations and immersion time for farmed shrimp Litopenaeus vannamei

et al. 2015

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“…The results of the centesimal composition (moisture, protein, lipid, and ash) and physico-chemical (pH, TVBN and TMA) analyzes of fresh and stuffed shrimp are presented in Table 3. The moisture content for fresh shrimp (72.67%) corroborates with that found in the scientific literature for L. vannamei [22]: (72.8% organic farmed shrimp; 71.7% traditional farmed shrimp); however, lower than those found by other authors: 78% [11], 77.2% [23], 84.7% [24], 74.1% [25], and 77.9% [26]. The percentage of moisture content for stuffed shrimp (66.27%) was lower and statistically different (p<0.05) when compared with the fresh one due to the incorporation, mainly of cream cheese, which increased the lipid content.…”

Section: Nutritional and Physico-chemical Analysissupporting

confidence: 88%

“…The ash content found was 2.3% (d.b.) for fresh raw shrimp and in accordance to those found for pink shrimp Parapenaeus longirostris (2.3%) [24], and for L. vannamei from organic (2.1%, d.b.) [22], but higher than those from traditional farm (1.6%, d.b.)…”

Section: Nutritional and Physico-chemical Analysissupporting

confidence: 88%

A New Ready-To-Bake Seafood Meal Based on Pacific White Shrimp: Product Development, Cost Evaluation, Consumer Acceptability, and Shelf Life Stability

Araújo¹,

Gonçalves²

2019

TOFSJ

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Background:Considering that consumers are increasingly demanding and attentive to a healthy diet, while also looking for food that is easy to prepare, the objective of this work was to develop a new value-added product with Pacific white shrimp. Methods:Fresh shrimps were headless, eviscerated, cut, washed, immersed in brine (10% NaCl + 5% sodium tripolyphosphate -STPP, 30 min), drained, weighed, immersed in sweet-sour sauce (15 min), drained, stuffed with cream cheese, weighed, vacuum packed, frozen (-30°C / 24h), and stored (-18ºC). Microbiological, centesimal composition and physico-chemical analyzes were performed for fresh and stuffed shrimp. Confirmed the microbiological safety, samples were baked (180ºC, 20 min) and sensorially evaluated. The shelf life study for the frozen stuffed shrimp was carried out during 180 days of storage (-18ºC) and at each 45 days, samples were withdrawn for microbiological and physico-chemical analyzes. Results:All parameters analyzed were within the limits of Brazilian legislation, which demonstrated the initial shrimp freshness, and hygienic health care. The overall acceptance test was 8.72, the acceptability index of 96% and purchase intention of 82%. The final cost per piece was lower and viable. The nutritional value was in accordance to the literature for this shrimp, and the physico-chemical results during the shelf life evaluation were stable. Conclusion:The vacuum packaging, and freezing storage, associated with hygienic-sanitary care promoted the stability of microbiological assessment, and physical-chemical properties, and the overall quality and safety product for the consumer, which can be a new alternative for the shrimp industry.

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“…No other reports of cholesterol levels in flour shrimp heads were found in the literature. Araújo et al (2012) found 26.1 mg 100 g -1 in cholesterol average content in shrimp fillets. According to Santos et al (2007), nutrition, genetics, sex, reproductive stage, size, environmental variations and forms of creation, among other factors, determine the chemical composition of a particular species.…”

Section: Resultsmentioning

confidence: 94%

Flour production from shrimp by-products and sensory evaluation of flour-based products

Fernandes

Silva

et al. 2013

Pesq. agropec. bras.

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-The objective of this work was to evaluate the production of flour using by-products (cephalothorax) obtained from the shrimp (Litopenaeus vannamei) industry, and to perform a sensory analysis of shrimp flour-based products. Physicochemical and microbiological analyses on fresh cephalothorax and on manufactured flour were performed, as well as the determination of cholesterol content of this flour, and the sensorial evaluation of soup and pastry made with this flour. By the microbiological analyses, no pathogenic microorganism was detected in the samples. Physicochemical analyses of flour showed high levels of protein (50.05%) and minerals (20.97%). Shrimp cephalothorax flour showed high levels of cholesterol. The sensory evaluation indicated a good acceptance of the products, with satisfactory acceptability index (81% for soup, and 83% for pastry), which indicates that shrimp cephalothorax in the form of flour has a potential for developing new products.Index terms: Litopenaeus vannamei, acceptance, cephalothorax, food technology. Produção de farinha de resíduo de camarão e avaliação sensorial de subprodutos formulados com base na farinhaResumo -O objetivo deste trabalho foi avaliar a produção de um tipo de farinha de subprodutos (cefalotórax), obtidos da indústria de beneficiamento do camarão (Litopenaeus vannamei), e realizar uma análise sensorial de produtos formulados com a farinha. Foram feitas análises físico-químicas e microbiológicas do cefalotórax fresco e da farinha formulada, assim como a determinação do teor de colesterol dessa farinha e a avaliação sensorial de uma sopa e um pastel feitos com ela. Pelas análises microbiológicas, nenhum microrganismo patogênico foi encontrado nas amostras. As análises físico-químicas da farinha mostraram elevados teores de proteínas (50,05%) e minerais (20,97%). A farinha de cefalotórax de camarão apresentou elevado teor de colesterol. A avaliação sensorial indicou boa aceitação dos produtos, com índice de aceitabilidade satisfatório (81% para a sopa e 83% para o pastel), o que indica que o cefalotórax de camarão, na forma de farinha, tem potencial para o desenvolvimento de novos produtos.Termos para indexação: Litopenaeus vannamei, aceitação, cefalotórax, tecnologia de alimentos.

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Composição centesimal e teor de colesterol do camarão branco do Pacífico

Abstract: IComposição centesimal e teor de colesterol do camarão branco do Pacífico

Cited by 8 publications

References 17 publications

Standardization of sodium metabisulfite solution concentrations and immersion time for farmed shrimp Litopenaeus vannamei

Standardization of sodium metabisulfite solution concentrations and immersion time for farmed shrimp Litopenaeus vannamei

A New Ready-To-Bake Seafood Meal Based on Pacific White Shrimp: Product Development, Cost Evaluation, Consumer Acceptability, and Shelf Life Stability

Flour production from shrimp by-products and sensory evaluation of flour-based products

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