Banca de QUALIFICAÇÃO: MICAELA DA SILVA PAULA DAMASCENO

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : MICAELA DA SILVA PAULA DAMASCENO
DATA : 27/07/2017
HORA: 14:00
LOCAL: Sala de aula 07 do Departamento de Nutrição - DNUT/UFRN.
TÍTULO:

Effect of cooking associated with the phosphate additive on the yield and physicochemical quality of peeled Pacific white shrimp (Litopenaeus vannamei).

PALAVRAS-CHAVES:

Quality Control; Crustacea; Food Additives.

PÁGINAS: 68
GRANDE ÁREA: Ciências da Saúde
ÁREA: Nutrição
RESUMO:

Cooked shrimp is a widely marketed product worldwide. The cooking step adds value through the desirable physicochemical, microbiological, microstructural and sensorial changes. Among other benefits, cooking increases shelf life and makes the product more attractive to the consumer. However, cooking reduces the yield due to loss of water, causing economic losses for the industry. The phosphate additive has been used in fish products to increase water retention, reduce yield losses and ultimately improve final quality. The objective of the present study was to evaluate the cooking effect, associated with the use of the feed additive phosphate, on the yield and physicochemical quality of the peeled shrimp Litopenaeus vannamei. The peeled shrimp was immersed in water, sodium tripolyphosphate solution (STP) and phosphate Blend solution (in concentrations 3 and 5% w / v) for 30 and 60 minutes. Laboratory tests (color, texture, water retention capacity, pH, moisture, and protein) were performed after cooking and thawing. The laboratory tests (color, texture, water holding capacity, pH, moisture, and protein) were performed after cooking and thawing. The phosphate and sodium analyses were performed after thawing. The control group not submitted to phosphate treatment presented the worst results in the majority of the analyzed parameters. Higher immersion time resulted in higher WHC, higher moistures, lower protein, a higher value of moisture/protein (M/ P), lower value of a * and b * and lower shear force (SF), the latter only for samples immersed in phosphate solution. The highest amounts of phosphate were observed in samples treated with TPF and Blend in the highest concentration (5%) and longer immersion time (60 min). The highest sodium concentration was observed in TPF treated samples. There was a tendency of the samples, treated or untreated, to a higher value of L * a * b *. There was a strong direct correlation between WHC and yield and inverse between texture and yield. There was no correlation between moisture and yield. In conclusion, it can be said that the use of the phosphate additive (STP and Blend) in peeled shrimp prior to cooking showed a positive influence on the evaluated quality parameters and, therefore, its use in the seafood industry becomes promising, provided it is in accordance with current legislation.

MEMBROS DA BANCA:
Presidente - 122.521.288-01 - ALEX AUGUSTO GONÇALVES - UFERSA
Interno - 3211846 - KARLA SUZANNE FLORENTINO DA SILVA CHAVES DAMASCENO
Externo ao Programa - 1731709 - RODRIGO ANTONIO PONCE DE LEON FERREIRA DE CARVALHO