Camarão Litopenaeus vannamei: componentes de importância nutricional na carne e nos resíduos do beneficiamento
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFRN |
Texto Completo: | https://repositorio.ufrn.br/jspui/handle/123456789/13239 |
Resumo: | Farming of marine shrimp is growing worldwide and the Litopenaeus vannamei (L. vannamei) shrimp is the species most widely cultivated. Shrimp is an attractive food for its nutritional value and sensory aspects, being essential the maintenance of this attributes throughout storage, which takes place largely under freezing. The aim of this research was to evaluate quality characteristics of Litopenaeus vannamei shrimp, during freezing storage and to verify the effect of rosemary (Rosmarinus officinalis) adding. Considering the reutilization of processing shrimp wastes, total carotenoids analysis were conducted in waste of Litopenaeus vannamei shrimp and in the flour obtained after dryer. Monthly physicochemical and sensorial analysis were carried out on shrimp stored at 28,3 ± 3,8ºC for 180 days. Samples were placed in polyethylene bags and were categorized as whole shrimp (WS), peeled shrimp (PS), and PS with 0,5% dehydrated rosemary (RS). TBARS, pH, total carotenoid and sensorial Quantitative Descriptive Analysis (QDA) were carried out. Carotenoid total analysis was conducted in fresh wastes and processed flour (0 day) and after 60, 120 and 180 days of frozen storage. After 180 days, RS had lower pH (p = 0.001) and TBARS (p = 0.001) values and higher carotenoids (p = 0.003), while WS showed higher carotenoid losses. Sensory analysis showed that WS were firmer although rancid taste and smell were perceived with greater intensity (p = 0.001). Rancid taste was detected in RS only at 120 days at significantly lower intensity (p = 0.001) than WS and PS. Fresh wastes had 42.74μg/g of total carotenoids and processed flour 98.51μg/g. After 180 days of frozen storage, total carotenoids were significantly lower than 0 day (p<0,05). The addition of rosemary can improve sensory quality of frozen shrimp and reduce nutritional losses during storage. Shrimp wastes and flour of L. vannamei shrimp showed considerable astaxanthin content however, during storage it was observed losses in this pigment |
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Seabra, Larissa Mont Alverne Jucahttp://lattes.cnpq.br/1863589790139155Gonçalves, Alex Augustohttp://lattes.cnpq.br/8707597761742642Holland, Nélyhttp://lattes.cnpq.br/4003215644662100Correia, Roberta Targino Pintohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4798196E6Salgado, Silvana Magalhãeshttp://lattes.cnpq.br/51036274750725262014-12-17T14:13:41Z2012-07-202014-12-17T14:13:41Z2011-11-23SEABRA, Larissa Mont Alverne Juca. Camarão Litopenaeus vannamei: componentes de importância nutricional na carne e nos resíduos do beneficiamento. 2011. 79 f. Tese (Doutorado em Ciências da Saúde) - Universidade Federal do Rio Grande do Norte, Natal, 2011.https://repositorio.ufrn.br/jspui/handle/123456789/13239Farming of marine shrimp is growing worldwide and the Litopenaeus vannamei (L. vannamei) shrimp is the species most widely cultivated. Shrimp is an attractive food for its nutritional value and sensory aspects, being essential the maintenance of this attributes throughout storage, which takes place largely under freezing. The aim of this research was to evaluate quality characteristics of Litopenaeus vannamei shrimp, during freezing storage and to verify the effect of rosemary (Rosmarinus officinalis) adding. Considering the reutilization of processing shrimp wastes, total carotenoids analysis were conducted in waste of Litopenaeus vannamei shrimp and in the flour obtained after dryer. Monthly physicochemical and sensorial analysis were carried out on shrimp stored at 28,3 ± 3,8ºC for 180 days. Samples were placed in polyethylene bags and were categorized as whole shrimp (WS), peeled shrimp (PS), and PS with 0,5% dehydrated rosemary (RS). TBARS, pH, total carotenoid and sensorial Quantitative Descriptive Analysis (QDA) were carried out. Carotenoid total analysis was conducted in fresh wastes and processed flour (0 day) and after 60, 120 and 180 days of frozen storage. After 180 days, RS had lower pH (p = 0.001) and TBARS (p = 0.001) values and higher carotenoids (p = 0.003), while WS showed higher carotenoid losses. Sensory analysis showed that WS were firmer although rancid taste and smell were perceived with greater intensity (p = 0.001). Rancid taste was detected in RS only at 120 days at significantly lower intensity (p = 0.001) than WS and PS. Fresh wastes had 42.74μg/g of total carotenoids and processed flour 98.51μg/g. After 180 days of frozen storage, total carotenoids were significantly lower than 0 day (p<0,05). The addition of rosemary can improve sensory quality of frozen shrimp and reduce nutritional losses during storage. Shrimp wastes and flour of L. vannamei shrimp showed considerable astaxanthin content however, during storage it was observed losses in this pigmentO cultivo do camarão marinho cresce mundialmente, sendo o Litopenaeus vannamei (L. vannamei), a espécie mais cultivada na atualidade. O camarão é um alimento atrativo por seu valor nutricional e aspectos sensoriais, sendo essencial, a manutenção desses atributos ao longo do armazenamento. Os objetivos da presente pesquisa foram avaliar características de qualidade do camarão L. vannamei adicionado de alecrim (Rosmarinus officinalis) e armazenado sob congelamento, assim como realizar a determinação da concentração de carotenóides totais dos resíduos do camarão e da farinha obtida após secagem. As amostras foram colocadas em embalagens de polietileno e estocadas como Camarão Inteiro (CI), Camarão Descascado (CD) e Camarão descascado adicionado de 0,5% de alecrim desidratado (CA). Análises de TBARS, pH e carotenóides totais foram realizadas, assim como análise sensorial utilizando Análise Descritiva Quantitativa (ADQ). As análises físico-químicas e sensoriais do camarão L. vannamei armazenado sob congelamento (-28,3±3,8°C), foram realizadas mensalmente, por um período de 180 dias. Com relação às análises dos resíduos, estas foram realizadas no material in natura e na farinha recém-processada (dia 0) e aos 60, 120 e 180 dias de armazenamento sob congelamento. No final do período de armazenamento CA apresentou menor pH (p = 0,001) e valores de TBARS (p = 0,001) e concentração mais alta de carotenóides totais (p = 0,003), enquanto CI demonstrou maior perda de carotenóides. A análise sensorial mostrou maior firmeza para CI, porém estas amostras apresentaram sabor e cheiro de ranço em maior intensidade (p = 0,001). Os provadores perceberam sabor de ranço nas amostras CA apenas aos 120 dias de armazenamento, e em menor intensidade do que nas amostras de CI e CD (p = 0,001). No que se refere às análises dos resíduos, observou-se concentração de 42,74μg/g de carotenóides totais nos resíduos frescos e 98,51μg/g na farinha recém-processada. Após 180 dias de armazenamento sob congelamento, os teores de carotenóides totais diminuíram significativamente quando comparados ao dia 0 (p<0,05). A adição de alecrim pode melhorar a qualidade sensorial do camarão congelado e reduzir perdas de seu valor nutricional ao longo do armazenamento sob congelamento. Os resíduos e a farinha do camarão L. vannamei, apresentaram concentração considerável de astaxantina, que foi reduzida ao longo do congelamentoUniversidade Federal do Rio Grande do Norteapplication/pdfporUniversidade Federal do Rio Grande do NortePrograma de Pós-Graduação em Ciências da SaúdeUFRNBRCiências da SaúdeCamarãoAlecrimResíduosValor nutricionalAstaxantinaShrimpRosemaryWastesNutritional valueAstaxanthinCNPQ::CIENCIAS DA SAUDECamarão Litopenaeus vannamei: componentes de importância nutricional na carne e nos resíduos do beneficiamentoinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRNinstname:Universidade Federal do Rio Grande do Norte (UFRN)instacron:UFRNORIGINALCamarãoLitopenaeusVannamei_Seabra_2011.pdfapplication/pdf4008472https://repositorio.ufrn.br/bitstream/123456789/13239/1/Camar%c3%a3oLitopenaeusVannamei_Seabra_2011.pdfac86b2f6644df871874d4b2ab104f409MD51THUMBNAILLarissaMJS_TESE.pdf.jpgLarissaMJS_TESE.pdf.jpgIM Thumbnailimage/jpeg2032https://repositorio.ufrn.br/bitstream/123456789/13239/7/LarissaMJS_TESE.pdf.jpg324e11ff0797570818fe2b65c006b9d2MD57CamarãoLitopenaeusVannamei_Seabra_2011.pdf.jpgCamarãoLitopenaeusVannamei_Seabra_2011.pdf.jpgGenerated Thumbnailimage/jpeg1176https://repositorio.ufrn.br/bitstream/123456789/13239/9/Camar%c3%a3oLitopenaeusVannamei_Seabra_2011.pdf.jpga6e2532bf40aa8cd4646473a56b1aa02MD59TEXTLarissaMJS_TESE.pdf.txtLarissaMJS_TESE.pdf.txtExtracted texttext/plain71345https://repositorio.ufrn.br/bitstream/123456789/13239/6/LarissaMJS_TESE.pdf.txt4e541590322c76768937e34c0eeae03eMD56CamarãoLitopenaeusVannamei_Seabra_2011.pdf.txtCamarãoLitopenaeusVannamei_Seabra_2011.pdf.txtExtracted texttext/plain71255https://repositorio.ufrn.br/bitstream/123456789/13239/8/Camar%c3%a3oLitopenaeusVannamei_Seabra_2011.pdf.txtb735275e57f31b5d468435b2edc56513MD58123456789/132392019-05-26 02:15:23.732oai:https://repositorio.ufrn.br:123456789/13239Repositório de PublicaçõesPUBhttp://repositorio.ufrn.br/oai/opendoar:2019-05-26T05:15:23Repositório Institucional da UFRN - Universidade Federal do Rio Grande do Norte (UFRN)false |
dc.title.por.fl_str_mv |
Camarão Litopenaeus vannamei: componentes de importância nutricional na carne e nos resíduos do beneficiamento |
title |
Camarão Litopenaeus vannamei: componentes de importância nutricional na carne e nos resíduos do beneficiamento |
spellingShingle |
Camarão Litopenaeus vannamei: componentes de importância nutricional na carne e nos resíduos do beneficiamento Seabra, Larissa Mont Alverne Juca Camarão Alecrim Resíduos Valor nutricional Astaxantina Shrimp Rosemary Wastes Nutritional value Astaxanthin CNPQ::CIENCIAS DA SAUDE |
title_short |
Camarão Litopenaeus vannamei: componentes de importância nutricional na carne e nos resíduos do beneficiamento |
title_full |
Camarão Litopenaeus vannamei: componentes de importância nutricional na carne e nos resíduos do beneficiamento |
title_fullStr |
Camarão Litopenaeus vannamei: componentes de importância nutricional na carne e nos resíduos do beneficiamento |
title_full_unstemmed |
Camarão Litopenaeus vannamei: componentes de importância nutricional na carne e nos resíduos do beneficiamento |
title_sort |
Camarão Litopenaeus vannamei: componentes de importância nutricional na carne e nos resíduos do beneficiamento |
author |
Seabra, Larissa Mont Alverne Juca |
author_facet |
Seabra, Larissa Mont Alverne Juca |
author_role |
author |
dc.contributor.authorID.por.fl_str_mv |
|
dc.contributor.advisorID.por.fl_str_mv |
|
dc.contributor.advisorLattes.por.fl_str_mv |
http://lattes.cnpq.br/1863589790139155 |
dc.contributor.referees1.pt_BR.fl_str_mv |
Gonçalves, Alex Augusto |
dc.contributor.referees1ID.por.fl_str_mv |
|
dc.contributor.referees1Lattes.por.fl_str_mv |
http://lattes.cnpq.br/8707597761742642 |
dc.contributor.referees2.pt_BR.fl_str_mv |
Holland, Nély |
dc.contributor.referees2ID.por.fl_str_mv |
|
dc.contributor.referees2Lattes.por.fl_str_mv |
http://lattes.cnpq.br/4003215644662100 |
dc.contributor.referees3.pt_BR.fl_str_mv |
Correia, Roberta Targino Pinto |
dc.contributor.referees3ID.por.fl_str_mv |
|
dc.contributor.referees3Lattes.por.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4798196E6 |
dc.contributor.referees4.pt_BR.fl_str_mv |
Salgado, Silvana Magalhães |
dc.contributor.referees4ID.por.fl_str_mv |
|
dc.contributor.referees4Lattes.por.fl_str_mv |
http://lattes.cnpq.br/5103627475072526 |
dc.contributor.author.fl_str_mv |
Seabra, Larissa Mont Alverne Juca |
dc.subject.por.fl_str_mv |
Camarão Alecrim Resíduos Valor nutricional Astaxantina |
topic |
Camarão Alecrim Resíduos Valor nutricional Astaxantina Shrimp Rosemary Wastes Nutritional value Astaxanthin CNPQ::CIENCIAS DA SAUDE |
dc.subject.eng.fl_str_mv |
Shrimp Rosemary Wastes Nutritional value Astaxanthin |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS DA SAUDE |
description |
Farming of marine shrimp is growing worldwide and the Litopenaeus vannamei (L. vannamei) shrimp is the species most widely cultivated. Shrimp is an attractive food for its nutritional value and sensory aspects, being essential the maintenance of this attributes throughout storage, which takes place largely under freezing. The aim of this research was to evaluate quality characteristics of Litopenaeus vannamei shrimp, during freezing storage and to verify the effect of rosemary (Rosmarinus officinalis) adding. Considering the reutilization of processing shrimp wastes, total carotenoids analysis were conducted in waste of Litopenaeus vannamei shrimp and in the flour obtained after dryer. Monthly physicochemical and sensorial analysis were carried out on shrimp stored at 28,3 ± 3,8ºC for 180 days. Samples were placed in polyethylene bags and were categorized as whole shrimp (WS), peeled shrimp (PS), and PS with 0,5% dehydrated rosemary (RS). TBARS, pH, total carotenoid and sensorial Quantitative Descriptive Analysis (QDA) were carried out. Carotenoid total analysis was conducted in fresh wastes and processed flour (0 day) and after 60, 120 and 180 days of frozen storage. After 180 days, RS had lower pH (p = 0.001) and TBARS (p = 0.001) values and higher carotenoids (p = 0.003), while WS showed higher carotenoid losses. Sensory analysis showed that WS were firmer although rancid taste and smell were perceived with greater intensity (p = 0.001). Rancid taste was detected in RS only at 120 days at significantly lower intensity (p = 0.001) than WS and PS. Fresh wastes had 42.74μg/g of total carotenoids and processed flour 98.51μg/g. After 180 days of frozen storage, total carotenoids were significantly lower than 0 day (p<0,05). The addition of rosemary can improve sensory quality of frozen shrimp and reduce nutritional losses during storage. Shrimp wastes and flour of L. vannamei shrimp showed considerable astaxanthin content however, during storage it was observed losses in this pigment |
publishDate |
2011 |
dc.date.issued.fl_str_mv |
2011-11-23 |
dc.date.available.fl_str_mv |
2012-07-20 2014-12-17T14:13:41Z |
dc.date.accessioned.fl_str_mv |
2014-12-17T14:13:41Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SEABRA, Larissa Mont Alverne Juca. Camarão Litopenaeus vannamei: componentes de importância nutricional na carne e nos resíduos do beneficiamento. 2011. 79 f. Tese (Doutorado em Ciências da Saúde) - Universidade Federal do Rio Grande do Norte, Natal, 2011. |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufrn.br/jspui/handle/123456789/13239 |
identifier_str_mv |
SEABRA, Larissa Mont Alverne Juca. Camarão Litopenaeus vannamei: componentes de importância nutricional na carne e nos resíduos do beneficiamento. 2011. 79 f. Tese (Doutorado em Ciências da Saúde) - Universidade Federal do Rio Grande do Norte, Natal, 2011. |
url |
https://repositorio.ufrn.br/jspui/handle/123456789/13239 |
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por |
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por |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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Universidade Federal do Rio Grande do Norte |
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Programa de Pós-Graduação em Ciências da Saúde |
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UFRN |
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BR |
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Ciências da Saúde |
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Universidade Federal do Rio Grande do Norte |
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