Análise do potencial tecnológico do camarão "saburica" (Macrobrachium jelskii, Miers, 1877) no desenvolvimento de produtos e determinação do teor de carotenoides totais
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFS |
Texto Completo: | http://ri.ufs.br/jspui/handle/riufs/16608 |
Resumo: | The species Macrobrachium jelskii (MIERS, 1877) (Crustacea, Decapoda, Palaemonidae) known popularly in Brazil as shrimp “sossego” and in the state of Sergipe and shrimp “saburica” is found in the Lower San Francisco river of the state Sergipe/Brazil., where the environment has characteristics that favor its development. The development of derivative products “flavorings powder”, measurement of their nutritional content and analysis of carotenoids, spectrophotometry UV-VIS, chromatography and high performance liquid chromatography HPLC-DAD, can provide information to make better use of technology species, which was the aim of this work. The average length and weight of fresh shrimps and salted/cooked was 0.23g and 32.7mm and 0.16g and 26.02mm, respectively. The average yield for the product of shrimp flavoring “saburica” for samples from the fresh specimens was lower (20.4%) than for the salted cooked (48.36%). The fresh shrimp showed physical characteristics (granulometry), chemical (protein and chlorides) and nutritional value were significantly different. The highest yield of carotenoids (53.423 g / g) was obtained from the extract solution with solvent acetone: hexane (1:1) in the sample of flavoring powder "from the fresh shrimp Saburi. The extraction of the pigments in vegetable oils showed lower yields compared to organic solvents, and soybean oil was more effective than the sunflower. In sensory evaluation, the crackers, s panelists detected no significant differences in the attributes of appearance, aroma, texture and overall impression, according to various concentrations of flavoring used in cookies. However, these differences were observed in flavor attribute in which the tasters preferred the lowest concentration of the formulation of flavoring (3%). |
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Cirilo, Ana Tereza de OliveiraNunes, Maria LúciaMoreira, Jane de Jesus da Silveira2022-10-11T22:58:29Z2022-10-11T22:58:29Z2011-02-14CIRILO, Ana Tereza de Oliveira. Análise do potencial tecnológico do camarão "saburica" (Macrobrachium jelskii, Miers, 1877) no desenvolvimento de produtos e determinação do teor de carotenoides totais. 2011. 78 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2011.http://ri.ufs.br/jspui/handle/riufs/16608The species Macrobrachium jelskii (MIERS, 1877) (Crustacea, Decapoda, Palaemonidae) known popularly in Brazil as shrimp “sossego” and in the state of Sergipe and shrimp “saburica” is found in the Lower San Francisco river of the state Sergipe/Brazil., where the environment has characteristics that favor its development. The development of derivative products “flavorings powder”, measurement of their nutritional content and analysis of carotenoids, spectrophotometry UV-VIS, chromatography and high performance liquid chromatography HPLC-DAD, can provide information to make better use of technology species, which was the aim of this work. The average length and weight of fresh shrimps and salted/cooked was 0.23g and 32.7mm and 0.16g and 26.02mm, respectively. The average yield for the product of shrimp flavoring “saburica” for samples from the fresh specimens was lower (20.4%) than for the salted cooked (48.36%). The fresh shrimp showed physical characteristics (granulometry), chemical (protein and chlorides) and nutritional value were significantly different. The highest yield of carotenoids (53.423 g / g) was obtained from the extract solution with solvent acetone: hexane (1:1) in the sample of flavoring powder "from the fresh shrimp Saburi. The extraction of the pigments in vegetable oils showed lower yields compared to organic solvents, and soybean oil was more effective than the sunflower. In sensory evaluation, the crackers, s panelists detected no significant differences in the attributes of appearance, aroma, texture and overall impression, according to various concentrations of flavoring used in cookies. However, these differences were observed in flavor attribute in which the tasters preferred the lowest concentration of the formulation of flavoring (3%).O camarão da espécie Macrobrachium jelskii (MIERS, 1877) (Crustacea, Decapoda, Palaemonidae), conhecido popularmente no Brasil, como camarão “sossego”e no estado de Sergipe como camarão “saburica”, é um crustáceo de pequeno porte que pode ser encontrado na região do Baixo São Francisco Sergipano, onde o ambiente possui características favoráveis ao seu desenvolvimento. A elaboração de produtos derivados “saborizantes em pó”, quantificação do seu valor nutricional e análise do teor de carotenoides totais, por espectrofotometria UV-VIS, e por cromatografia líquida de alta eficiência CLAE-DAD, podem fornecer subsídios para um melhor aproveitamento tecnológico da espécie, o que constituiu o objetivo do presente trabalho. O peso e comprimento médio dos camarões in natura e salgado/cozido foi de 0,23g e 32,7mm e de 0,16g e 26,02mm, respectivamente. O rendimento médio para o produto saborizante de camarão “saburica” para as amostras provenientes dos exemplares in natura foi menor (20,4%) do que para o salgado cozido (48,36%). O camarão in natura apresentou características físicas (granulometria), químicas (proteína e cloretos) e valor nutricional apresentaram-se significativamente diferente. O maior rendimento de carotenoides (53,423µg/g) foi obtido do extrato com solução de solventes acetona: hexano (1:1) na amostra de “saborizante em pó” proveniente do camarão saburica in natura. As extrações dos pigmentos em óleos vegetais apresentaram rendimentos menores em relação aos solventes orgânicos, tendo o óleo de soja sido mais eficaz do que o girassol. Na avaliação sensorial, do biscoito salgado, s provadores não detectaram diferenças significativas nos atributos aparência, aroma, textura e impressão global, em função das diversas concentrações de saborizante utilizadas nos biscoitos. Entretanto, estas diferenças foram observadas no atributo sabor na qual os provadores preferiram a formulação de menor concentração do saborizante (3%).Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESSão CristóvãoporEngenharia de alimentosCamarão saburicaMacrobrachium jelskiiNutriçãoProduto saborizanteValor nutricionalAstaxantinaShrimp “saburica”Flavoring productNutritional valueAstaxanthinCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSAnálise do potencial tecnológico do camarão "saburica" (Macrobrachium jelskii, Miers, 1877) no desenvolvimento de produtos e determinação do teor de carotenoides totaisAnalysis of technological potential for shrimp "saburica" (Macrobrachium jelskii, MIERS, 1877) in product development and determination of total carotenoidsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisPós-Graduação em Ciência e Tecnologia de AlimentosUniversidade Federal de Sergipereponame:Repositório Institucional da UFSinstname:Universidade Federal de Sergipe (UFS)instacron:UFSinfo:eu-repo/semantics/openAccessLICENSElicense.txtlicense.txttext/plain; charset=utf-81475https://ri.ufs.br/jspui/bitstream/riufs/16608/1/license.txt098cbbf65c2c15e1fb2e49c5d306a44cMD51ORIGINALANA_TEREZA_OLIVEIRA_CIRILO.pdfANA_TEREZA_OLIVEIRA_CIRILO.pdfapplication/pdf1189390https://ri.ufs.br/jspui/bitstream/riufs/16608/2/ANA_TEREZA_OLIVEIRA_CIRILO.pdfeed581d818a9cee41b0aec7676f0a051MD52TEXTANA_TEREZA_OLIVEIRA_CIRILO.pdf.txtANA_TEREZA_OLIVEIRA_CIRILO.pdf.txtExtracted texttext/plain145076https://ri.ufs.br/jspui/bitstream/riufs/16608/3/ANA_TEREZA_OLIVEIRA_CIRILO.pdf.txt5ea3e831170fd7bee393c82a693cb220MD53THUMBNAILANA_TEREZA_OLIVEIRA_CIRILO.pdf.jpgANA_TEREZA_OLIVEIRA_CIRILO.pdf.jpgGenerated Thumbnailimage/jpeg1253https://ri.ufs.br/jspui/bitstream/riufs/16608/4/ANA_TEREZA_OLIVEIRA_CIRILO.pdf.jpgd453efc0cbd7a8c4909877eff4c90856MD54riufs/166082022-10-11 19:58:31.35oai:ufs.br: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Repositório InstitucionalPUBhttps://ri.ufs.br/oai/requestrepositorio@academico.ufs.bropendoar:2022-10-11T22:58:31Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)false |
dc.title.pt_BR.fl_str_mv |
Análise do potencial tecnológico do camarão "saburica" (Macrobrachium jelskii, Miers, 1877) no desenvolvimento de produtos e determinação do teor de carotenoides totais |
dc.title.alternative.eng.fl_str_mv |
Analysis of technological potential for shrimp "saburica" (Macrobrachium jelskii, MIERS, 1877) in product development and determination of total carotenoids |
title |
Análise do potencial tecnológico do camarão "saburica" (Macrobrachium jelskii, Miers, 1877) no desenvolvimento de produtos e determinação do teor de carotenoides totais |
spellingShingle |
Análise do potencial tecnológico do camarão "saburica" (Macrobrachium jelskii, Miers, 1877) no desenvolvimento de produtos e determinação do teor de carotenoides totais Cirilo, Ana Tereza de Oliveira Engenharia de alimentos Camarão saburica Macrobrachium jelskii Nutrição Produto saborizante Valor nutricional Astaxantina Shrimp “saburica” Flavoring product Nutritional value Astaxanthin CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Análise do potencial tecnológico do camarão "saburica" (Macrobrachium jelskii, Miers, 1877) no desenvolvimento de produtos e determinação do teor de carotenoides totais |
title_full |
Análise do potencial tecnológico do camarão "saburica" (Macrobrachium jelskii, Miers, 1877) no desenvolvimento de produtos e determinação do teor de carotenoides totais |
title_fullStr |
Análise do potencial tecnológico do camarão "saburica" (Macrobrachium jelskii, Miers, 1877) no desenvolvimento de produtos e determinação do teor de carotenoides totais |
title_full_unstemmed |
Análise do potencial tecnológico do camarão "saburica" (Macrobrachium jelskii, Miers, 1877) no desenvolvimento de produtos e determinação do teor de carotenoides totais |
title_sort |
Análise do potencial tecnológico do camarão "saburica" (Macrobrachium jelskii, Miers, 1877) no desenvolvimento de produtos e determinação do teor de carotenoides totais |
author |
Cirilo, Ana Tereza de Oliveira |
author_facet |
Cirilo, Ana Tereza de Oliveira |
author_role |
author |
dc.contributor.author.fl_str_mv |
Cirilo, Ana Tereza de Oliveira |
dc.contributor.advisor1.fl_str_mv |
Nunes, Maria Lúcia |
dc.contributor.advisor-co1.fl_str_mv |
Moreira, Jane de Jesus da Silveira |
contributor_str_mv |
Nunes, Maria Lúcia Moreira, Jane de Jesus da Silveira |
dc.subject.por.fl_str_mv |
Engenharia de alimentos Camarão saburica Macrobrachium jelskii Nutrição Produto saborizante Valor nutricional Astaxantina |
topic |
Engenharia de alimentos Camarão saburica Macrobrachium jelskii Nutrição Produto saborizante Valor nutricional Astaxantina Shrimp “saburica” Flavoring product Nutritional value Astaxanthin CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Shrimp “saburica” Flavoring product Nutritional value Astaxanthin |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The species Macrobrachium jelskii (MIERS, 1877) (Crustacea, Decapoda, Palaemonidae) known popularly in Brazil as shrimp “sossego” and in the state of Sergipe and shrimp “saburica” is found in the Lower San Francisco river of the state Sergipe/Brazil., where the environment has characteristics that favor its development. The development of derivative products “flavorings powder”, measurement of their nutritional content and analysis of carotenoids, spectrophotometry UV-VIS, chromatography and high performance liquid chromatography HPLC-DAD, can provide information to make better use of technology species, which was the aim of this work. The average length and weight of fresh shrimps and salted/cooked was 0.23g and 32.7mm and 0.16g and 26.02mm, respectively. The average yield for the product of shrimp flavoring “saburica” for samples from the fresh specimens was lower (20.4%) than for the salted cooked (48.36%). The fresh shrimp showed physical characteristics (granulometry), chemical (protein and chlorides) and nutritional value were significantly different. The highest yield of carotenoids (53.423 g / g) was obtained from the extract solution with solvent acetone: hexane (1:1) in the sample of flavoring powder "from the fresh shrimp Saburi. The extraction of the pigments in vegetable oils showed lower yields compared to organic solvents, and soybean oil was more effective than the sunflower. In sensory evaluation, the crackers, s panelists detected no significant differences in the attributes of appearance, aroma, texture and overall impression, according to various concentrations of flavoring used in cookies. However, these differences were observed in flavor attribute in which the tasters preferred the lowest concentration of the formulation of flavoring (3%). |
publishDate |
2011 |
dc.date.issued.fl_str_mv |
2011-02-14 |
dc.date.accessioned.fl_str_mv |
2022-10-11T22:58:29Z |
dc.date.available.fl_str_mv |
2022-10-11T22:58:29Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
CIRILO, Ana Tereza de Oliveira. Análise do potencial tecnológico do camarão "saburica" (Macrobrachium jelskii, Miers, 1877) no desenvolvimento de produtos e determinação do teor de carotenoides totais. 2011. 78 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2011. |
dc.identifier.uri.fl_str_mv |
http://ri.ufs.br/jspui/handle/riufs/16608 |
identifier_str_mv |
CIRILO, Ana Tereza de Oliveira. Análise do potencial tecnológico do camarão "saburica" (Macrobrachium jelskii, Miers, 1877) no desenvolvimento de produtos e determinação do teor de carotenoides totais. 2011. 78 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2011. |
url |
http://ri.ufs.br/jspui/handle/riufs/16608 |
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Pós-Graduação em Ciência e Tecnologia de Alimentos |
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Universidade Federal de Sergipe |
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