Rock-boring urchin roe from Brazilian subtropical coastal zone for human consumption
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29860 |
Resumo: | The portion of food interest of sea urchin is located in the gonads, a dish increasingly appreciated in the international cuisine. The aims of this study were evaluate the process of fresh roes from rock-boring urchin sea Echinometra lucunter for human consumption, check the acceptance and preference of the product, and consumer purchase intent. Studies on processing of roes from E. lucunter are nonexistent, thus, this study is a pioneer in Brazil. The roes were processed following the steps: wash in a solution of potassium alum, drainage, separation by color, packaging and storage under refrigeration (0-4°C). Following, batches of the roes were characterized by physical, chemical and microbiological analyses, and subjected to sensory analysis to check acceptance and preference of potential consumers. The methodology of potassium alum used was efficient for E. lucunter roes and the color attribute was more relevant in the acceptance, preference and purchase intent from processed fresh roes. The extraction process might be improved in order to minimize rupture of the gonads. For managers of fisheries and sea food quality we recommend the implementation of public policies that result in the sustainability of sea-urchin species and food safety for the consumers. |
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Rock-boring urchin roe from Brazilian subtropical coastal zone for human consumptionEchinometra lucunteradding valuenama unipurchase intent.Ciência e Tecnologia de AlimentosThe portion of food interest of sea urchin is located in the gonads, a dish increasingly appreciated in the international cuisine. The aims of this study were evaluate the process of fresh roes from rock-boring urchin sea Echinometra lucunter for human consumption, check the acceptance and preference of the product, and consumer purchase intent. Studies on processing of roes from E. lucunter are nonexistent, thus, this study is a pioneer in Brazil. The roes were processed following the steps: wash in a solution of potassium alum, drainage, separation by color, packaging and storage under refrigeration (0-4°C). Following, batches of the roes were characterized by physical, chemical and microbiological analyses, and subjected to sensory analysis to check acceptance and preference of potential consumers. The methodology of potassium alum used was efficient for E. lucunter roes and the color attribute was more relevant in the acceptance, preference and purchase intent from processed fresh roes. The extraction process might be improved in order to minimize rupture of the gonads. For managers of fisheries and sea food quality we recommend the implementation of public policies that result in the sustainability of sea-urchin species and food safety for the consumers. Universidade Estadual De Maringá2017-09-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfimage/jpegimage/jpegimage/jpegimage/tiffimage/jpegimage/jpeghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/2986010.4025/actascitechnol.v39i4.29860Acta Scientiarum. Technology; Vol 39 No 4 (2017); 495-502Acta Scientiarum. Technology; v. 39 n. 4 (2017); 495-5021806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29860/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29860/751375144340http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29860/751375144341http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29860/751375144342http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29860/751375144343http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29860/751375144344http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29860/751375144345Copyright (c) 2017 Acta Scientiarum. Technologyinfo:eu-repo/semantics/openAccessMachado, Thaís MoronCosta, Júlia AlvesMotta, Nathália de SousaCasarini, Luiz Miguel2017-09-15T16:42:09Zoai:periodicos.uem.br/ojs:article/29860Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2017-09-15T16:42:09Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Rock-boring urchin roe from Brazilian subtropical coastal zone for human consumption |
title |
Rock-boring urchin roe from Brazilian subtropical coastal zone for human consumption |
spellingShingle |
Rock-boring urchin roe from Brazilian subtropical coastal zone for human consumption Machado, Thaís Moron Echinometra lucunter adding value nama uni purchase intent. Ciência e Tecnologia de Alimentos |
title_short |
Rock-boring urchin roe from Brazilian subtropical coastal zone for human consumption |
title_full |
Rock-boring urchin roe from Brazilian subtropical coastal zone for human consumption |
title_fullStr |
Rock-boring urchin roe from Brazilian subtropical coastal zone for human consumption |
title_full_unstemmed |
Rock-boring urchin roe from Brazilian subtropical coastal zone for human consumption |
title_sort |
Rock-boring urchin roe from Brazilian subtropical coastal zone for human consumption |
author |
Machado, Thaís Moron |
author_facet |
Machado, Thaís Moron Costa, Júlia Alves Motta, Nathália de Sousa Casarini, Luiz Miguel |
author_role |
author |
author2 |
Costa, Júlia Alves Motta, Nathália de Sousa Casarini, Luiz Miguel |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Machado, Thaís Moron Costa, Júlia Alves Motta, Nathália de Sousa Casarini, Luiz Miguel |
dc.subject.por.fl_str_mv |
Echinometra lucunter adding value nama uni purchase intent. Ciência e Tecnologia de Alimentos |
topic |
Echinometra lucunter adding value nama uni purchase intent. Ciência e Tecnologia de Alimentos |
description |
The portion of food interest of sea urchin is located in the gonads, a dish increasingly appreciated in the international cuisine. The aims of this study were evaluate the process of fresh roes from rock-boring urchin sea Echinometra lucunter for human consumption, check the acceptance and preference of the product, and consumer purchase intent. Studies on processing of roes from E. lucunter are nonexistent, thus, this study is a pioneer in Brazil. The roes were processed following the steps: wash in a solution of potassium alum, drainage, separation by color, packaging and storage under refrigeration (0-4°C). Following, batches of the roes were characterized by physical, chemical and microbiological analyses, and subjected to sensory analysis to check acceptance and preference of potential consumers. The methodology of potassium alum used was efficient for E. lucunter roes and the color attribute was more relevant in the acceptance, preference and purchase intent from processed fresh roes. The extraction process might be improved in order to minimize rupture of the gonads. For managers of fisheries and sea food quality we recommend the implementation of public policies that result in the sustainability of sea-urchin species and food safety for the consumers. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-09-15 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29860 10.4025/actascitechnol.v39i4.29860 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29860 |
identifier_str_mv |
10.4025/actascitechnol.v39i4.29860 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29860/pdf http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29860/751375144340 http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29860/751375144341 http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29860/751375144342 http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29860/751375144343 http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29860/751375144344 http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29860/751375144345 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2017 Acta Scientiarum. Technology info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2017 Acta Scientiarum. Technology |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf image/jpeg image/jpeg image/jpeg image/tiff image/jpeg image/jpeg |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 39 No 4 (2017); 495-502 Acta Scientiarum. Technology; v. 39 n. 4 (2017); 495-502 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315336307146752 |