EFFECT OF ROSEMARY ON THE QUALITY CHARACTERISTICS OF WHITE SHRIMP (LITOPENAEUS VANNAMEI)

Abstract

We assessed the influence of rosemary on some of the quality characteristics of Litopenaeus vannamei shrimp stored under freezing temperature for 180 days. Whole shrimp (WS), peeled shrimp (PS) and PS with dehydrated rosemary (RS) were stored at −28.3 ± 3.8C. Physicochemical and sensorial analysis was carried out. After 180 days, RS had lower pH (P = 0.001) and thiobarbituric acid‐reactive substances (TBARS; P = 0.001) values and higher carotenoids (P = 0.003). WS samples were firmer at 180 days (P = 0.001), although rancid taste and smell were perceived with greater intensity (P = 0.001). The color was more intense in RS and PS than in WS (P = 0.030). Rancid taste was detected in RS only at 120 days at significantly lower intensity (P = 0.001) than WS and PS. Our study suggests that dehydrated rosemary can improve the quality of frozen L. vannamei peeled shrimp. PRACTICAL APPLICATIONS Farmed shrimp has gained importance in the global market, and the study of their physicochemical and sensory characteristics is therefore essential. Commercially, shrimp is mainly available in the frozen form, and alternatives to extend its quality during storage are of great interest for consumers and suppliers in the food industry. Dehydrated rosemary can be added to frozen shrimp to improve its quality and maintain the nutritional characteristics during storage.

Sensory Evaluation of Gamma Irradiated Shrimp (Penaeus notialis ) from Three Different Water Sources in Ghana

“…Samples treated with 4 and 8 kGy from the lagoon source statistically differed (p <0.05) from the rest of the samples. Presumably, this result is in accordance with loss of total carotenoids [19], which was delayed by keeping the shrimp in ice.…”

USO DE ALECRIM (Rosmarinus officinalis L.) NO PROCESSO DE DEFUMA��O DE PEIXES CONTINENTAIS

“…No presente trabalho, a adição de alecrim a 1% proporcionou maior aceitação do produto final, realçando as suas características organolépticas, assim como aos produtos observados por Seabra et al (2011) camarão branco (Litopenaeus vannamei) defumado com alecrim. Esses resultados podem ser atribuídos ao processamento da defumação, no qual temperaturas acima de 35ºC desencadeiam a gordura muscular, proporcionando melhor aparência, brilho e retenção de substâncias aromáticas, pois as gotículas de gordura ajudam na detenção dos componentes aromáticos da fumaça, conferindo sabor, cor e odor agradáveis ao produto final (Fellows, 2006;Gonçalves, 2011;Galvão & Oetter, 2014).…”

“…O uso de especiarias como o alecrim (Rosmarinus officinalis L) visa à ação como antioxidante natural, por conta de as suas propriedades aromáticas, fenóis antioxidantes, _____________________________________________________________________________________________________________________________ __________ 58 antimicrobiana e antitumoral (Madsen et al, 1996;FIB, 2010). São relatados efeitos positivos do uso de alecrim: como antioxidante durante o processo de conservação da carne mecanicamente separada (CMS) e de filés salgados de tilápia (Oreochromis niloticus) durante 120 dias, armazenados a -18 °C (Afonso & Sant'Ana, 2008;Larosa, Carvalho, Vidotti, Lima & Alves, 2012); e na conservação do camarão branco (Litopenaeus vannamei) descascado e congelado durante 120 dias a -18ºC, que apresentou estabilidade lipídica e características organolépticas com o uso dessa especiaria (Seabra et al, 2011).…”

Effect of Glazing with Different Materials on the Quality of Tuna During Frozen Storage

“…Some researchers have studied glazing materials such as sodium alginate, green tea extract, and chitosan, which have been shown to extend the shelf life of frozen products [8]. Rosemary is a woody aromatic herb and has been recognized as a food-seasoning product and antioxidant [9]. Rosmarinic acid, as one of the main components of rosemary extract, is a natural, water-soluble phenolic compound, and it is one of the sources of the antioxidant activity of rosemary extract [10].…”