Banca de DEFESA: MICAELA DA SILVA PAULA DAMASCENO

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : MICAELA DA SILVA PAULA DAMASCENO
DATA : 27/10/2017
HORA: 08:00
LOCAL: Sala de aula 01 do Núcleo de Estudos em Saúde Coletiva - NESC/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 e food additives.

PÁGINAS: 75
GRANDE ÁREA: Ciências da Saúde
ÁREA: Nutrição
RESUMO:

The seafood cooking process reduces the yield, causing economic and quality losses in the product. The phosphate additive has been used in seafood products to increase water retention, reduce yield losses and ultimately improve final quality. The evaluation of the association of the use of the feed additive phosphate as a pre-treatment to the cooking process of the shrimp Litopenaeus vannamei peeled in a processing industry was carried out by examining the effects of different types of phosphate (sodium tripolyphosphate - TPF and Blend - formulated with tetrasodium diphosphate, tetrapotassium diphosphate, pentasodium triphosphate and pentapotassium triphosphate), additive concentration (3 and 5%) and contact time (by immersion, 30 and 60 min) on yield (gain and weight loss) and the physical-chemical quality of the shrimp. Samples immersed in water (30 and 60 min) were considered as controls. The laboratory analyzes (water holding capacity, moisture, protein, texture, color and pH) were performed after cooking and after thawing. The phosphate and sodium analyzes were performed only after thawing. The use of the phosphate additive showed a satisfactory effect on the reduction of weight loss and on the increase of the water holding capacity of the shrimp meat when compared to the control samples (treated with water). The efficacy of the phosphates in the water retention properties reflects on the improvement of the quality of the product and depends on the type, the concentration of the additive and the time of contact. Treatment with TPF and Blend (5% for 60 minutes) presented residual phosphate above the legal limit allowed (1%) and the latter treatment also had a pH above that allowed (7,85). The results indicated the high potential of using phosphate before cooking in real production situations to improve the quality of the product (cooked shrimp), since is in accordance with the current legislation that governs each country.

MEMBROS DA BANCA:
Presidente - 122.521.288-01 - ALEX AUGUSTO GONÇALVES - UFERSA
Interno - 3211846 - KARLA SUZANNE FLORENTINO DA SILVA CHAVES DAMASCENO
Externo à Instituição - KAROLINE MIKAELLE DE PAIVA SOARES - UFERSA