Inclusão de pigmentos da carapaça do camarão em produto à base de pescado

• Autor(a) principal: Pinho, Eroteíde Leite de
• Data de Publicação: 2002
• Outros Autores: Zapata, Jorge Fernando Fuentes, Silva, Elizabeth Mary Cunha da, Maia, Geralo Arraes
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal do Ceará (UFC)
• Texto Completo: http://www.repositorio.ufc.br/handle/riufc/54279
• topic: Peixes; Camarão-morfologia; Camarão-produção

Disposal in the fish industry, including the shell of crustaceans, occurs in very high proportions. These peels are rich and carotenoid pigments, which have a high pigmentation value, and its extraction and later use in many countries is common. The objective of this experiment was to study the extraction of carotenoid pigments from shrimp shells and to verify their potential use as a natural color additive in a fish product. In this study, preliminary tests were developed to choose a method for the extraction of pigments, opting for solvent extraction. The pigments extracted from the shrimp shells were characterized and the influence of the pigmented extract was evaluated when applied to a product derived from fish, which was vacuum-packed and subjected to storage (-20 ° C), for a period of 60 days. The color of the products was measured every 15 days in the CIE system, determining parameters L *, a * and b *. The spectrophotometric analysis showed degradation products of the pigment astaxanthin. The products pigmented with the shrimp extract and vacuum-packed, presented lower luminosity values ​​(L *) (P <0.05) than those packed without vacuum with 15 and 45 days of storage. For the yellow color intensity component (b *), the vacuum-packed products showed higher values ​​(P <0.05) at the beginning of storage (0 days); and smaller (P <0.05) with 45 days of storage compared to those packed without vacuum. However, during the 60-day storage period, there was no significant effect of vacuum packaging on the color characteristics of the products.