A tecnologia do ozônio associada à embalagem em atmosfera modificada como alternativa ao uso do cloro no aumento da vida de prateleira do camarão branco (litopenaeus vannamei) inteiro resfriado
Ano de defesa: | 2017 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal Rural do Semi-Árido
|
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Ciência Animal
|
Departamento: |
Não Informado pela instituição
|
País: |
Brasil
|
Palavras-chave em Português: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://repositorio.ufersa.edu.br/handle/tede/733 |
Resumo: | The objective of the present study was to evaluate the combined use of ozone technology with modified atmosphere packaging as an alternative to ensure the microbiological safety, quality and shelf life of whole chilled Pacific white shrimp (Litopenaeus vannamei). Shrimp samples were immersed in ozonated water (1 ppm, 10 min) in chlorinated water (5ppm, 10 min), and as control group, shrimp with no treatment was used. After immersion, shrimp samples were drained, and packed in atmospheric air (Control) and modified atmosphere (100% CO2). All samples were stored under refrigeration (4±1°C) for 12 days. Shrimp samples were with drawn every 3 days for microbiological (Salmonella spp, Staphylococcus aureus, total mesophilic and psychrotrophic counts), sensory (Quality index method - MIQ) and physicochemical (pH, total volatile bases nitrogen (TVB-N), Trimethylamine nitrogen (TMA-N) and the measurement of thiobarbituric acid reactive substances (TBARS)) analyzes. The results were statistically evaluated using Univariate Variance Analysis (ANOVA). The Tukey test was used to examine the individual statistical differences between treatments, at a significance level of 0.05.Linear regressions were made to predict the shrimp shelf life. The pre-treatment of the shrimp samples with ozonated water, followed by packaging in modified atmosphere (100% CO2) and storing at refrigeration temperature (4ºC), demonstrated efficacy in increasing the estimated shelf life (24 days), when compared to control group (9 days) and pre-treatment with chlorinated water (11 days). During this period, the sensorial characteristics of pre-treated group with ozone remained acceptable, the melanosis index remained low, the total count of mesophilic and psychrotrophic bacteria remained low, pH, N-BVT, N-TMA and TBARS remained low and constant, when compared to the other treatments. Thus, it can be concluded from these results that the combined effect of ozone and modified atmosphere ensured the physic-chemical and microbiological quality and extended the shelf life of white shrimp (L. vannamei) stored at 4 ° C |
id |
UFER_e92b16648a640a5564f132eb01519daf |
---|---|
oai_identifier_str |
oai:200.137.6.41:tede/733 |
network_acronym_str |
UFER |
network_name_str |
Biblioteca Digital de Teses e Dissertações da UFERSA |
repository_id_str |
|
spelling |
Gonçalves, Alex Augusto12252128801Salgado, Raquel Lima04296034790http://lattes.cnpq.br/8869904755376711Silva, Jean Berg Alves da02556429461http://lattes.cnpq.br/184904149721060009313439417http://lattes.cnpq.br/5504849400458594http://lattes.cnpq.br/8707597761742642Santos, Tanyla Cybelly Lira2017-06-28T15:31:52Z2017-02-22SANTOS, Tanyla Cybelly Lira. A tecnologia do ozônio associada à embalagem em atmosfera modificada como alternativa ao uso do cloro no aumento da vida de prateleira do camarão branco (litopenaeus vannamei) inteiro resfriado. 2017. 71 f. Dissertação (Mestrado) - Curso de Pós-graduação em Ciência Animal, Universidade Federal Rural do Semi-Árido, Mossoró, 2017.http://repositorio.ufersa.edu.br/handle/tede/733The objective of the present study was to evaluate the combined use of ozone technology with modified atmosphere packaging as an alternative to ensure the microbiological safety, quality and shelf life of whole chilled Pacific white shrimp (Litopenaeus vannamei). Shrimp samples were immersed in ozonated water (1 ppm, 10 min) in chlorinated water (5ppm, 10 min), and as control group, shrimp with no treatment was used. After immersion, shrimp samples were drained, and packed in atmospheric air (Control) and modified atmosphere (100% CO2). All samples were stored under refrigeration (4±1°C) for 12 days. Shrimp samples were with drawn every 3 days for microbiological (Salmonella spp, Staphylococcus aureus, total mesophilic and psychrotrophic counts), sensory (Quality index method - MIQ) and physicochemical (pH, total volatile bases nitrogen (TVB-N), Trimethylamine nitrogen (TMA-N) and the measurement of thiobarbituric acid reactive substances (TBARS)) analyzes. The results were statistically evaluated using Univariate Variance Analysis (ANOVA). The Tukey test was used to examine the individual statistical differences between treatments, at a significance level of 0.05.Linear regressions were made to predict the shrimp shelf life. The pre-treatment of the shrimp samples with ozonated water, followed by packaging in modified atmosphere (100% CO2) and storing at refrigeration temperature (4ºC), demonstrated efficacy in increasing the estimated shelf life (24 days), when compared to control group (9 days) and pre-treatment with chlorinated water (11 days). During this period, the sensorial characteristics of pre-treated group with ozone remained acceptable, the melanosis index remained low, the total count of mesophilic and psychrotrophic bacteria remained low, pH, N-BVT, N-TMA and TBARS remained low and constant, when compared to the other treatments. Thus, it can be concluded from these results that the combined effect of ozone and modified atmosphere ensured the physic-chemical and microbiological quality and extended the shelf life of white shrimp (L. vannamei) stored at 4 ° CO objetivo do presente trabalho foi avaliar o uso combinado da tecnologia de ozônio com a embalagem em atmosfera modificada, como uma alternativa para garantir a segurança microbiológica, a qualidade e o aumento da vida de prateleira do camarão branco do Pacífico (Litopenaeus vannamei) inteiro resfriado. Amostras de camarões foram imersas em água ozonizada (1ppm, 10 min.), em água hiperclorada (5ppm, 10 min.), e como controle utilizou-se camarão sem nenhum tratamento. Após imersão, as amostras foram drenadas, e embaladas em ar atmosférico (Controle) e em atmosfera modificada (100% CO2). Todas as amostras foram armazenadas sobre refrigeração (4±1°C) durante 12 dias. A cada três dias as amostras de camarão foram retiradas para análises microbiológica (Salmonella spp, Staphylococcus aureus, contagem total de mesófilos e psicrotróficos), sensorial (Método do Índice de Qualidade - MIQ) e físico-química (pH, nitrogênio das bases voláteis totais (N-BVT), nitrogênio de trimetilamina (N-TMA) e o teste das substâncias reativas ao ácido 2-tiobarbitúrico (TBARS)). Os resultados foram avaliados estatisticamente através de Análise de Variância Univariada (ANOVA). O teste Tukey foi utilizado para examinar as diferenças estatísticas individuais entre tratamentos, ao nível de significância de 0,05. Regressões lineares foram feitas para predizer a vida de prateleira. O pré-tratamento das amostras de camarão com água ozonizada, seguido da embalagem em atmosfera modificada (100% CO2) e armazenamento na temperatura de refrigeração (4ºC), demonstrou eficácia no aumento da vida de prateleira (24 dias), quando comparado com o controle (9 dias) e pré-tratamento com água clorada (11 dias). Durante esse período, as características sensoriais do grupo pré-tratado com ozônio mantiveram aceitáveis, o índice de melanose manteve-se baixo, a contagem total de bactérias mesófilas e psicrotróficas mantiveram-se baixas, o pH, N-BVT, N-TMA e TBARS mantiveram-se baixos e constantes, quando comparado aos demais tratamentos. Assim, pode-se concluir baseado nesses resultados, que o efeito combinado do ozônio e atmosfera modificada garantiu a qualidade físico-química e microbiológica e estendeu a vida de prateleira do camarão branco (L. vannamei) armazenado na temperatura de 4ºCSubmitted by Socorro Pontes (socorrop@ufersa.edu.br) on 2017-06-28T15:31:52Z No. of bitstreams: 1 TanylaCLS_DISSERT.pdf: 2364338 bytes, checksum: 1e447e8aec29d852bf922c0a8cef2e2f (MD5)Made available in DSpace on 2017-06-28T15:31:52Z (GMT). No. of bitstreams: 1 TanylaCLS_DISSERT.pdf: 2364338 bytes, checksum: 1e447e8aec29d852bf922c0a8cef2e2f (MD5) Previous issue date: 2017-02-22Coordenação de Aperfeiçoamento de Pessoal de Nível Superior2017-06-28application/pdfhttp://repositorio.ufersa.edu.br/retrieve/1829/TanylaCLS_DISSERT.pdf.jpgporUniversidade Federal Rural do Semi-ÁridoPrograma de Pós-Graduação em Ciência AnimalUFERSABrasilCrustáceoQualidadeSegurança alimentarTecnologia de barreirasCrustaceanQualitySafety foodBarrier technologyCNPQ::CIENCIAS AGRARIASA tecnologia do ozônio associada à embalagem em atmosfera modificada como alternativa ao uso do cloro no aumento da vida de prateleira do camarão branco (litopenaeus vannamei) inteiro resfriadoOzone technology associated with modified atmosphere package in order to increase the shelf life of chilled while shrimp (litopenaeus vannamei)info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFERSAinstname:Universidade Federal Rural do Semi-Árido (UFERSA)instacron:UFERSAORIGINALTanylaCLS_DISSERT.pdfTanylaCLS_DISSERT.pdfapplication/pdf2364338http://200.137.6.41:8080/jspui/bitstream/tede/733/1/TanylaCLS_DISSERT.pdf1e447e8aec29d852bf922c0a8cef2e2fMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-82165http://200.137.6.41:8080/jspui/bitstream/tede/733/2/license.txtbd3efa91386c1718a7f26a329fdcb468MD52TEXTTanylaCLS_DISSERT.pdf.txtTanylaCLS_DISSERT.pdf.txtExtracted Texttext/plain173771http://200.137.6.41:8080/jspui/bitstream/tede/733/3/TanylaCLS_DISSERT.pdf.txt8a13fe743ef63b635ae34542dc62e3e9MD53THUMBNAILTanylaCLS_DISSERT.pdf.jpgTanylaCLS_DISSERT.pdf.jpgGenerated Thumbnailimage/jpeg3794http://200.137.6.41:8080/jspui/bitstream/tede/733/4/TanylaCLS_DISSERT.pdf.jpg1d8defc1ecedd6c5e6a1c170b07a1469MD54tede/7332018-05-23 10:35:07.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Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufersa.edu.br/ |
dc.title.por.fl_str_mv |
A tecnologia do ozônio associada à embalagem em atmosfera modificada como alternativa ao uso do cloro no aumento da vida de prateleira do camarão branco (litopenaeus vannamei) inteiro resfriado |
dc.title.alternative.por.fl_str_mv |
Ozone technology associated with modified atmosphere package in order to increase the shelf life of chilled while shrimp (litopenaeus vannamei) |
title |
A tecnologia do ozônio associada à embalagem em atmosfera modificada como alternativa ao uso do cloro no aumento da vida de prateleira do camarão branco (litopenaeus vannamei) inteiro resfriado |
spellingShingle |
A tecnologia do ozônio associada à embalagem em atmosfera modificada como alternativa ao uso do cloro no aumento da vida de prateleira do camarão branco (litopenaeus vannamei) inteiro resfriado Santos, Tanyla Cybelly Lira Crustáceo Qualidade Segurança alimentar Tecnologia de barreiras Crustacean Quality Safety food Barrier technology CNPQ::CIENCIAS AGRARIAS |
title_short |
A tecnologia do ozônio associada à embalagem em atmosfera modificada como alternativa ao uso do cloro no aumento da vida de prateleira do camarão branco (litopenaeus vannamei) inteiro resfriado |
title_full |
A tecnologia do ozônio associada à embalagem em atmosfera modificada como alternativa ao uso do cloro no aumento da vida de prateleira do camarão branco (litopenaeus vannamei) inteiro resfriado |
title_fullStr |
A tecnologia do ozônio associada à embalagem em atmosfera modificada como alternativa ao uso do cloro no aumento da vida de prateleira do camarão branco (litopenaeus vannamei) inteiro resfriado |
title_full_unstemmed |
A tecnologia do ozônio associada à embalagem em atmosfera modificada como alternativa ao uso do cloro no aumento da vida de prateleira do camarão branco (litopenaeus vannamei) inteiro resfriado |
title_sort |
A tecnologia do ozônio associada à embalagem em atmosfera modificada como alternativa ao uso do cloro no aumento da vida de prateleira do camarão branco (litopenaeus vannamei) inteiro resfriado |
author |
Santos, Tanyla Cybelly Lira |
author_facet |
Santos, Tanyla Cybelly Lira |
author_role |
author |
dc.contributor.authorID.por.fl_str_mv |
09313439417 |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/5504849400458594 |
dc.contributor.advisorLattes.por.fl_str_mv |
http://lattes.cnpq.br/8707597761742642 |
dc.contributor.advisor1.fl_str_mv |
Gonçalves, Alex Augusto |
dc.contributor.advisor1ID.fl_str_mv |
12252128801 |
dc.contributor.referee1.fl_str_mv |
Salgado, Raquel Lima |
dc.contributor.referee1ID.fl_str_mv |
04296034790 |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/8869904755376711 |
dc.contributor.referee2.fl_str_mv |
Silva, Jean Berg Alves da |
dc.contributor.referee2ID.fl_str_mv |
02556429461 |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/1849041497210600 |
dc.contributor.author.fl_str_mv |
Santos, Tanyla Cybelly Lira |
contributor_str_mv |
Gonçalves, Alex Augusto Salgado, Raquel Lima Silva, Jean Berg Alves da |
dc.subject.por.fl_str_mv |
Crustáceo Qualidade Segurança alimentar Tecnologia de barreiras Crustacean Quality Safety food Barrier technology |
topic |
Crustáceo Qualidade Segurança alimentar Tecnologia de barreiras Crustacean Quality Safety food Barrier technology CNPQ::CIENCIAS AGRARIAS |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS |
description |
The objective of the present study was to evaluate the combined use of ozone technology with modified atmosphere packaging as an alternative to ensure the microbiological safety, quality and shelf life of whole chilled Pacific white shrimp (Litopenaeus vannamei). Shrimp samples were immersed in ozonated water (1 ppm, 10 min) in chlorinated water (5ppm, 10 min), and as control group, shrimp with no treatment was used. After immersion, shrimp samples were drained, and packed in atmospheric air (Control) and modified atmosphere (100% CO2). All samples were stored under refrigeration (4±1°C) for 12 days. Shrimp samples were with drawn every 3 days for microbiological (Salmonella spp, Staphylococcus aureus, total mesophilic and psychrotrophic counts), sensory (Quality index method - MIQ) and physicochemical (pH, total volatile bases nitrogen (TVB-N), Trimethylamine nitrogen (TMA-N) and the measurement of thiobarbituric acid reactive substances (TBARS)) analyzes. The results were statistically evaluated using Univariate Variance Analysis (ANOVA). The Tukey test was used to examine the individual statistical differences between treatments, at a significance level of 0.05.Linear regressions were made to predict the shrimp shelf life. The pre-treatment of the shrimp samples with ozonated water, followed by packaging in modified atmosphere (100% CO2) and storing at refrigeration temperature (4ºC), demonstrated efficacy in increasing the estimated shelf life (24 days), when compared to control group (9 days) and pre-treatment with chlorinated water (11 days). During this period, the sensorial characteristics of pre-treated group with ozone remained acceptable, the melanosis index remained low, the total count of mesophilic and psychrotrophic bacteria remained low, pH, N-BVT, N-TMA and TBARS remained low and constant, when compared to the other treatments. Thus, it can be concluded from these results that the combined effect of ozone and modified atmosphere ensured the physic-chemical and microbiological quality and extended the shelf life of white shrimp (L. vannamei) stored at 4 ° C |
publishDate |
2017 |
dc.date.accessioned.fl_str_mv |
2017-06-28T15:31:52Z |
dc.date.issued.fl_str_mv |
2017-02-22 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SANTOS, Tanyla Cybelly Lira. A tecnologia do ozônio associada à embalagem em atmosfera modificada como alternativa ao uso do cloro no aumento da vida de prateleira do camarão branco (litopenaeus vannamei) inteiro resfriado. 2017. 71 f. Dissertação (Mestrado) - Curso de Pós-graduação em Ciência Animal, Universidade Federal Rural do Semi-Árido, Mossoró, 2017. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufersa.edu.br/handle/tede/733 |
identifier_str_mv |
SANTOS, Tanyla Cybelly Lira. A tecnologia do ozônio associada à embalagem em atmosfera modificada como alternativa ao uso do cloro no aumento da vida de prateleira do camarão branco (litopenaeus vannamei) inteiro resfriado. 2017. 71 f. Dissertação (Mestrado) - Curso de Pós-graduação em Ciência Animal, Universidade Federal Rural do Semi-Árido, Mossoró, 2017. |
url |
http://repositorio.ufersa.edu.br/handle/tede/733 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal Rural do Semi-Árido |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciência Animal |
dc.publisher.initials.fl_str_mv |
UFERSA |
dc.publisher.country.fl_str_mv |
Brasil |
publisher.none.fl_str_mv |
Universidade Federal Rural do Semi-Árido |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UFERSA instname:Universidade Federal Rural do Semi-Árido (UFERSA) instacron:UFERSA |
instname_str |
Universidade Federal Rural do Semi-Árido (UFERSA) |
instacron_str |
UFERSA |
institution |
UFERSA |
reponame_str |
Biblioteca Digital de Teses e Dissertações da UFERSA |
collection |
Biblioteca Digital de Teses e Dissertações da UFERSA |
bitstream.url.fl_str_mv |
http://200.137.6.41:8080/jspui/bitstream/tede/733/1/TanylaCLS_DISSERT.pdf http://200.137.6.41:8080/jspui/bitstream/tede/733/2/license.txt http://200.137.6.41:8080/jspui/bitstream/tede/733/3/TanylaCLS_DISSERT.pdf.txt http://200.137.6.41:8080/jspui/bitstream/tede/733/4/TanylaCLS_DISSERT.pdf.jpg |
bitstream.checksum.fl_str_mv |
1e447e8aec29d852bf922c0a8cef2e2f bd3efa91386c1718a7f26a329fdcb468 8a13fe743ef63b635ae34542dc62e3e9 1d8defc1ecedd6c5e6a1c170b07a1469 |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 MD5 |
repository.name.fl_str_mv |
|
repository.mail.fl_str_mv |
|
_version_ |
1757095596202655744 |