Banca de QUALIFICAÇÃO: FABIANA BORGES DE OLIVEIRA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : FABIANA BORGES DE OLIVEIRA
DATE: 29/03/2022
TIME: 14:30
LOCAL: Google Meet
TITLE:

USE OF WASTE FROM GRAY SHRIMP (Litopenaeus vannamei): A CULINARY AND ENVIRONMENTAL PERSPECTIVE

KEY WORDS:

Environmental perception. Shrimpwaste. Shrimpfarmingwaste. Centesimal composition. Sensoryanalysis.

PAGES: 75
BIG AREA: Outra
AREA: Ciências Ambientais
SUMMARY:

Studies point toshrimpwastemeal as a viablealternativetomitigatetheenvironmentalimpactofimproperdisposalofwastefromtheprocessingofthiscrustacean. The final destinationofthisby-productis a bottleneck for theindustrythat processes shrimp. Thisresearchisdividedintotwopartswherethefirstonehadtheobjectiveof (a) carrying out a socio-environmentaldiagnosis in theDistrictof Pajuçara, municipalityof São Gonçalo do Amarante, RN, throughtheevaluationofthe Environmental Perceptionofthispopulationwith on-site visitsandapplicationofsemi-structuredquestionnaires. Socio-economicand socio-environmentalissuesrelatedto post-filletingwastedisposalwerethefocusoftheissuesaddressedtotheresidentsofthislocation. Data analysiswascarried out with a descriptiveevaluation (REIS, 2008) focusingontheabsolutevalues obtainedtointerprettheanswers. The statisticalanalysisofthe sample ofcompletedquestionnairesisnotprobabilistic, but for convenience, thatis, it portraysthe reality ofpartoftheDistrict, theoneinvolved in thefilletingactivity. Thus, theanalysisportrays in a descriptivewaytheinformationoftheansweredquestionnaires. The resultscollectedandanalyzedontheperceptionofenvironmentalissues in thedistrictindicatethat 70% ofrespondentsrecognizethatthereisanenvironmentalproblem in thedisposaloftailingsfromshrimpfilletingactivity in the Potengi River estuary. Wecanalsoseethat 75% believe it ispossibleto prepare nutritiousandtastyfoodsfromfilletingresidues, whileonly 35% know some technique for usingthecephalothorax. For thesecondstageofthedissertation, theobjectives are (b) totransformshrimpresidues (cephalothorax) into a flourtobeused in therecipe for a shrimp-flavored biscuit andelaborationof a technicalrecipe; c) carry out theproximateevaluationoftheshrimpflourandtheelaborate biscuit; d) tosensoriallyevaluatetheacceptanceandpurchaseintentionoftheshrimp-flavored biscuit in comparisonwithanother standard biscuit. Objective b hasalreadybeenaccomplished, while c and c willbecarried out withstudentsfromthenutritioncourseat UFRN in April 2022. Both theflourandthe biscuit wereprepared in theFishProcessingLaboratorylocatedattheAgriculturalSchoolof Jundiaí, Academic Unit Specialized in Sciencesofthe Federal Universityof Rio Grande do Norte (EAJ/UFRN). The proximateanalyzeswereperformedatthe Animal NutritionLaboratory (EAJ/UFRN) andthesensoryandpurchaseintentanalyzeswillbeperformedattheNutritionlaboratoryalsolocatedat UFRN. In thissecondpartoftheresearch, thecommunityof Pajuçara does notparticipate, as it willreceivetherecipe for theflourandthe biscuit, as well as theresultsoftheanalyzesonthecompositionoftheflour, alreadyready. The recipeswerebuiltbasedonpreparationsreferenced in theliterature, butwiththeinnovationof making a food thatisonlyprocessedinsteadofultra-processed. For thisstageoftheresearch (article 2) themethodologyusedtoprocessthe data willbequalitativeandquantitative, basedonsemi-structuredquestionnairesthatwillbeansweredbyuntrainedtasters (studentsofthe UFRN nutritioncourse) for sensoryevaluationoftheshrimpflavored biscuit madewith a percentageofshrimpmeal. The bromatologicalanalysisor centesimal analysisreferstothedeterminationofthecompositionofeachchemicalcomponentof a food. In the case oftheprepared biscuit, themainfocuswasthedeterminationofthecontentofproteins, fats, moisture, ashandcarbohydrates. The methodsadoptedtocarry out theanalyzesfollowed, mainly, theofficialmethodologiesofthe Instituto Adolfo Lutz (IAL, 2008).

BANKING MEMBERS:
Presidente - 2380571 - CIBELE SOARES PONTES
Interna - 1298966 - RAQUEL FRANCO DE SOUZA