Defumação líquida em camarão cinza (Litopenaeus vannamei) : avaliação das características físico-químicas, microbiológicas e sensoriais em função da forma de embalagem e tempo de estocagem

• Ano de defesa: 2012
• Autor(a) principal: Oliveira, Juliana Krieger de
• Orientador(a): Nunes, Maria Lúcia
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Programa de Pós-Graduação: Pós-Graduação em Ciência e Tecnologia de Alimentos
• Palavras-chave em Português: Tecnologia de alimentos; Litopenaeus vannamei; Conservação de alimentos; Armazenamento de camarão; Análise sensorial; Fumaça líquida; Delineamento; Armazenamento; Sensorial
• Palavras-chave em Inglês: Liquid smoke; Design; Storage; Sensorial
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://ri.ufs.br/jspui/handle/riufs/16625

The gray shrimp (Litopenaeus vannamei), has been highlighted on Brazilian shrimp production. Brought to Brazil in the 80s it found in the country a favorable climate for its development, especially in the Northeast, with an increasing productivity. The smoking process is used as a device to improve the quality of the fish, causing changes in sensory attributes such as flavor, color and texture. The traditional method of hot smoking is being replaced by the use of liquid smoke flavoring or just "liquid smoke" as it is also known. The liquid smoke flavoring replace natural smoke vapor as a means to develop the characteristics of color and flavor of smoked products as well as antioxidants and antimicrobial. For the curing of the fish, liquid smoke flavor may be applied directly to the brine or to the surface of the raw material. The aim of this work is to develop a differentiated shrimp (Litopenaeus vannamei) product by the liquid smoke method evaluating the process impact on physical, chemical, microbiological and sensory characteristics of products, packaged with and without vacuum, cooled or in room temperature during storage and develop a product from their waste. In the first stage, levels of salt and liquid smoke flavoring used in the treatment of smoking were defined and their impact on attributes such as smell of smoke, salty flavor, smoke flavor, firmness of flesh and ease of stripping were evaluated. It was conducted an experimental design 2², described by Khuri and Cornell (1987), to response surface, followed by acceptance tests for the definition of an optimal ratio. In the second stage of this work were prepared four different storage treatments with and without vacuum, with and without cooling (SVTA, CVTA, SVAR, CVAR). Analyses of chemical composition, microbiological, total volatile bases (TVB), thiobarbituric acid reactive substances (TBARS), color, texture and microscopic analysis. The treatments stored at room temperature showed, as expected, lower lifetime, characterized specially by storage time increased levels above 30mg N-BVT/100g. Treatments SVAR and CVAR maintained levels of TVB-N and TBARS under legislation and indicated in the literature. Chewiness levels showed that all treatments lost strength over the period of storage and had reduced the color parameters L, a * and b *. Microscopic analysis showed the appearance of some dark spots on the surface of the shrimp. Generally, both the smoked shrimp and the flavoring powder, obtained from waste materials, showed a good nutritional characteristics especially regarding the protein content of about 25% and 55% respectively.