Sensory quality of frozen shrimp Litopenaeus vannamei

Inês Maria Barbosa Nunes Queiroga, João Andrade da Silva, José Marcelino Oliveira Cavalheiro, Rita de Cássia Ramos Egypto Queiroga, Ana Sancha Malveira Batista, Tainá Amaral Barreto

Abstract


The objective of this research was to evaluate the sensory quality of the marine shrimp Litopenaeus vannamei grown and stored in a freezer. A sensory analysis consisted of the Quality Index Method (MIQ) to review the raw shrimp and Descriptive Analysis (AD) in cooked shrimp in samples stored for a period of 90 days, using eight previously trained panelists. Accommodation comprising shrimp filet (100-120 pieces / kg) samples were subjected to freezing in liquid nitrogen (- 86 °C), Freezing Tunnel (- 35 °C) and Domestic Freezer (- 18 °C). At 0, 30, 60 and 90 days of storage in these freezing systems, determination of pH, water holding capacity (WHC), weight loss during cooking (WLC), shearing force, color, total volatile bases (TVB) and thiobarbituric acid reactive substances (TBARS) were performed. The attributes manual firmness and softness showed better results in rapid freezing. The color parameters (a *, b * and L *), WHC and WCL were higher at 90 days of storage, no significant losses were observed. Highlighted the strength of greater shear in slowly frozen samples at 90 days, confirming the results reported by the sensory panel. At 90 days of storage, the frozen shrimp showed good sensory quality and physical and chemistry characteristics. The shelf life of this shrimp could be set at about 90 days.


Keywords


Softness; Color; Speed of freezing; Shearing force; Surface appearance.



DOI: http://dx.doi.org/10.5433/1679-0359.2014v35n4p1801

Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433/1679-0359
E-mail: semina.agrarias@uel.br
Este obra está licenciado com uma Licença Creative Commons Atribuição-NãoComercial 4.0 Internacional