AVALIAÇÃO SENSORIAL E COMPOSIÇÃO PROXIMAL DE CAMARÕES DE ÁGUA DOCE Macrobrachium rosenbergii DEFUMADOS

Silva, Adriana Ferreira; Godoy, Leandro; Franco, M.; Assis, Michele Ferreira de; Visentainer, Jesuí Vergílio; Souza, Nilson Evelázio de

doi:10.5216/cab.v11i4.4221

Cited by 5 publications

(6 citation statements)

References 4 publications

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“…Results corroborate those observed by Kirschnik et al (2006), with the species of freshwater shrimp (M. rosenbergii) with 18.59% crude protein for fresh shrimp. Likewise, Silva et al (2010) observed similar values for the species M. rosenbergii in natura (16.80%), with a significant increase in protein contents (44.72%), after the salting and smoking processes.…”

Section: Discussionsupporting

confidence: 70%

“…Research, Society andDevelopment, v. 9, n. 11, e85591110460, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i11.10460 Similar results were obtained by Lira et al (2013), where they observed moisture content of the seven-bearded shrimp (Xiphopenaeus kroyeri) in natura of 77.87% and smoked of 40.32%. Silva et al (2010), state that the decrease in humidity is due to the absorption of sodium chloride in the salting process and, consequently, an increase in the ash content in the hot smoking process. Thus, the T1 prawns showed results close to 3.5% and, for the T2 prawns close to 8% and T3 close to 6% for the ash constituent for both species.…”

Section: Discussionmentioning

confidence: 99%

“…Thus, seafood is subject to physical-chemical, sensory, and microbiological changes that influence the loss of quality, associated with enzymatic, oxidative, and bacterial factors (Ferreira et al, 2014). For these reasons, the conservation processes and technological transformations of seafood have gained importance aiming at guaranteeing the most extended shelf life of their products and derivatives (Godoy et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Effect of different smoking processes on the sensory and chemical attributes of two shrimps native to Brazil

Cordeiro

Gomes

Silva

et al. 2020

RSD

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The effects of smoking processes on the sensory and proximate components of two species of shrimp were evaluated. Sixty specimens of each species were distributed in a completely randomized design, with two treatments (T1 = hot smoking and T2 = liquid smoking), and fresh shrimps samples were used as control (T3). The sensory characteristics were evaluated using the 9 point hedonic scale and the acceptance index. The centesimal composition was evaluated based on 100 g from each treatment and the fresh samples. The data were submitted to one-way ANOVA and Tukey's test. The results of sensory analysis showed significant variations (p <0.05) for the attributes analyzed among the species, whereas among the smoking processes there was no significance (p >0,05). The acceptance rate was above 70% for amazonian prawn and 80% for white shrimp, regardless of the smoking method. The proximate analysis showed significant differences between the two smoking processes, hot and liquid, with moderet values of lipids, between 0.27% and 1.51%, and high protein values, of 24.61% 24.13%, for white shrimp and amazonian prawn, respectively. The smoking processes altered the sensory and chemical profile of the prawns, causing good acceptance and adequate nutritional constitution for smoked fish.

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Section: Discussionsupporting

confidence: 70%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of different smoking processes on the sensory and chemical attributes of two shrimps native to Brazil

Cordeiro

Gomes

Silva

et al. 2020

RSD

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“…Além destes fatores, também é importante observar as características relacionadas à apresentação do produto final (filé inteiro ou fatiado, peixe inteiro, tipo de embalagem etc.) e a temperatura de estocagem (Ferreira et al, 2002;Silva et al, 2010). -do desdobramento da interação dos métodos de defumação e condição de armazenamento (A) e do desdobramento da interação da condição de armazenamento e períodos de estocagem (B) -nos filés com e sem pigmentação, defumados a frio e a quente.…”

Section: Fatoresunclassified

Qualidade microbiológica e vida útil de filés defumados de tilápia-do-nilo sob refrigeração ou congelamento

Franco

Amaral

Viegas

et al. 2013

Pesq. agropec. bras.

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Resumo -O objetivo deste trabalho foi avaliar a qualidade microbiológica e a vida útil de filés de tilápia-do-nilo, submetidos a diferentes métodos de defumação e condições de armazenamento. Foram utilizados dois processos de defumação (a frio ou a quente), em filés com ou sem pigmentação. Os produtos foram armazenados sob refrigeração ou congelados, e monitorados por 28 dias para avaliação da vida útil. Os filés congelados foram monitorados continuamente por 146 dias, apenas para a análise de ácido tiobarbitúrico (TBA). Defumação a quente e a frio reduziram a quantidade de coliformes, respectivamente em 99,78% e 97,80%. O armazenamento do produto sob refrigeração permitiu a redução de 99,73% dos coliformes, e o armazenamento sob congelamento os reduziu em 99,83%. Os valores encontrados de coliformes fecais estiveram dentro do limite permitido. Os valores de TBA nos filés atingiram o máximo no 14 o dia de armazenamento. Os valores de TBA nos tratamentos sob refrigeração foram superiores aos daqueles sob congelamento e, também, em filés defumados a frio, em comparação aos defumados a quente. O processo de defumação a quente, com posterior armazenamento sob congelamento, é a técnica mais apropriada para assegurar qualidade e maior período de vida útil para os filés de tilápia-do-nilo, independentemente do processo de pigmentação.Termos para indexação: Oreochromis niloticus, Staphylococcus aureus, coliformes fecais, defumação a frio, defumação a quente. Microbiological quality and shelf life of smoked fillets of Nile tilapia under refrigeration or freezingAbstract -The objective of this work was to evaluate the microbiological quality and shelf life of Nile tilapia fillets subjected to different smoking methods and storing conditions. Two smoking processes (cold or hot) were used in fillets with or without pigmentation. Products were stored under refrigeration or freezing, and monitored continually for 28 days for evaluation of their shelf life. Frozen fillets were monitored for 146 days for analysis of thiobarbituric acid (TBA) only. Hot-and cold-smoking reduced the coliform quantity, respectively, by 99.78% and 97.80%. Product storage under refrigeration allowed a 99.73% coliform reduction, and storage under freezing reduced them by 99.83%. Fecal coliform values were within the allowed limits. TBA values in fillets reached their maximum on the 14 th storage day. TBA values were higher in treatments under refrigeration storage than in those under freezing, as well as in cold-smoked fillets in comparison to the hot-smoked ones. Hot-smoked process, followed by refrigeration storage, is the most adequate technique to ensure quality and a larger shelf life for Nile tilapia fillets, regardless of pigmentation process.

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“…amazonicum, after cooking ranging from 5 minutes to 20 minutes, protein levels ranging between18.78 g / 100g and 21.44g / 100g, close values obtained by this work. M. amazonicum, on the other hand, has high protein values when compared to other species of shrimp marketed around the world, such as Macrobrachium Rosenbergii, which has about 16g / 100g of proteins[24]. The concentrations of this macronutrient, generally, have a low variation during cooking.…”

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confidence: 99%

Gastronomia do Pará: avaliação nutricional de ingredientes e pratos típicos com desenvolvimento de cardápio

Oliveira

Matos

Lima

et al. 2020

BJD

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AVALIAÇÃO SENSORIAL E COMPOSIÇÃO PROXIMAL DE CAMARÕES DE ÁGUA DOCE Macrobrachium rosenbergii DEFUMADOS

Cited by 5 publications

References 4 publications

Effect of different smoking processes on the sensory and chemical attributes of two shrimps native to Brazil

Effect of different smoking processes on the sensory and chemical attributes of two shrimps native to Brazil

Qualidade microbiológica e vida útil de filés defumados de tilápia-do-nilo sob refrigeração ou congelamento

Gastronomia do Pará: avaliação nutricional de ingredientes e pratos típicos com desenvolvimento de cardápio

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