QUALIDADE DO MEXILHÃO &lt;i&gt; Perna perna &lt;/i&gt; SUBMETIDO AO PROCESSO COMBINADO DE COCÇÃO, CONGELAMENTO E ARMAZENAMENTO

Cordeiro, Daniela; Lopes, Tatiana Gisele Guimarães; Oetterer, Marília; Porto, Ernani; Galvão, Juliana Antunes

doi:10.5380/cep.v25i1.8404

Cited by 6 publications

(3 citation statements)

References 25 publications

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“…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.…”

Section: Centesimal Compositioncontrasting

confidence: 58%

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

et al. 2018

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ABSTRACT. The objective of this study was to evaluate the centesimal composition, fatty acid profile and the nutritional quality index of four seafood species: pink shrimp (Penaeus brasiliensis), Pacific white shrimp (Litopenaeus vannamei), mussel (Perna perna) and octopus (Octopus vulgaris), that were collected in Santa Catarina, Brazil. The nutritional quality of the lipid fraction was evaluated by the index of thrombogenicity (IT), index of atherogenicity (IA) and the hypocholesterolaemic fatty acids-to-hypercholesterolaemic fatty acids ratio (h/H). All the studied species presented a high protein content (12.88−21.61%) and a low amount of total lipid (0.26−4.07%). The pink shrimp had the most protein and octopus contained the least total lipid. Eicosapentaenoic acid and docosahexaenoic acid were detected in all samples, presenting the highest values in mussel (204.62 and 123.57 mg 100 g -1 , respectively). The analysed species presented low IT and IA values and an h/H ratio around 2 or higher, and therefore, they are considered potentially healthy foods. Moreover, the shrimp species can be classified as a source of omega-3s, while the mussels can be categorised as having a high content in these polyunsaturated fatty acids.Keywords: polyunsaturated fatty acids; omega-3; omega-6; eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).Composição centesimal, perfil de ácidos graxos e índices de qualidade nutricional de quatro espécies de frutos do mar da região sul do Brasil RESUMO. Este estudo teve como objetivo avaliar a composição centesimal, perfil de ácidos graxos e índices de qualidade nutricional de quatro espécies: camarão rosa (Penaeus brasiliensis), camarão branco do pacífico (Litopenaeus vannamei), mexilhão (Perna perna) e polvo (Octopus vulgaris), coletados em Santa Catarina, Brasil. A qualidade nutricional da fração lipídica foi determinada pelos índices de trombogenicidade (IT), aterogenicidade (IA) e a relação entre ácidos graxos hipocolesterolêmicos (h): hipercolesterolêmico (H) h/H. Os resultados demonstraram que as espécies estudadas apresentam alto teor de proteína (12,88 a 21,61%) e baixo teor de lipídios (0,26 a 4,07%), sendo o camarão rosa o alimento mais proteico e o polvo com menor teor de lipídios totais. Em relação aos ácidos graxos, foram detectados os ácidos eicosapentaenoico (EPA) e docosahexaenóico (DHA), em todas as amostras, sendo o mexilhão Perna perna, a espécie que apresentou maiores valores (204,62 e 123,57 mg 100 g -1 , respectivamente). Desta forma, as espécies analisadas demostraram-se como alimentos potencialmente saudáveis, pelos baixos valores de IA e IT e valores próximos ou superior a 2 do hH. As espécies de camarão podem ser classificadas como fonte de ômega-3, enquanto que o mexilhão pode ser classificado como alto teor desse constituinte.

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Section: Centesimal Compositioncontrasting

confidence: 58%

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

et al. 2018

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“…Since feed in this case does not undergo freezing, the formation of ice crystals can be prevented. As noted previously, this condition can cause tissue damage, and such damage, in turn, can result in exudation, loss of liquids, reduction of nutritional value, and change of the texture and appearance of feed (Cordeiro et al, 2007). Additionally, feed stored at 4°C reduces energy cost compared to that stored at -18°C.…”

Section: Resultsmentioning

confidence: 93%

“…However, freezing forms ice crystals which can cause tissue damage. This process results in exudation, fluid loss, reduced nutritional value, and changes in the texture and appearance of feed after defrosting (Cordeiro et al, 2007). Freezing can also affect the structural and chemical properties of meat, such as muscle fibers, lipids and proteins (Pietrasik & Janz, 2009).…”

Section: Introductionmentioning

confidence: 99%

Lactic acid bacteria used as preservative in fresh feed for marine shrimp maturation

Vieira

Soares

Ramírez

et al. 2016

Pesq. agropec. bras.

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The objective of this work was to evaluate the effect of Lactobacillus plantarum on the preservation of fresh mussels and its effect on the attractiveness, consumption, and midgut bacterial microbiota of Pacific white shrimp broodstock. The experiment evaluated mussels stored with L. plantarum at 4ºC. The controls were: mussels stored at -18ºC without L. plantarum; mussels stored at -18ºC with L. plantarum; and mussels stored at 4ºC without L. plantarum. Microbiological analyses on mussels were performed on days 1, 7, 15, 30, 45, and 60 after processing. Additionally, mussels preserved with L. plantarum and stored at 4ºC, and mussels stored at -18ºC without L. plantarum were evaluated after 15 days for attractiveness, consumption, and midgut bacterial microbiota of shrimps. Mussels preserved with L. plantarum showed higher lactic acid bacteria counts and lower counts of Vibrio spp., as well as of total heterotrophic bacteria, after 60 days of storage. No differences were observed for attractiveness or consumption between treatments. The bacterial microbiota of midgut in shrimp fed mussels preserved with L. plantarum showed higher lactic acid bacteria count and lower Vibrio spp. The use of L. plantarum inhibits Vibrio spp. and preserves feed without changing attractiveness or consumption for shrimp.

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Avaliação Microbiológica E Da Concentração De Vitamina A, Ferro E Zinco Em Preparações Do Molusco Sururu (Mytella Falcata)

Santos

Sawaya²,

Silva³

et al. 2014

DEMETRA

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QUALIDADE DO MEXILHÃO <i> Perna perna </i> SUBMETIDO AO PROCESSO COMBINADO DE COCÇÃO, CONGELAMENTO E ARMAZENAMENTO

Cited by 6 publications

References 25 publications

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

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

Lactic acid bacteria used as preservative in fresh feed for marine shrimp maturation

Avaliação Microbiológica E Da Concentração De Vitamina A, Ferro E Zinco Em Preparações Do Molusco Sururu (Mytella Falcata)

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