Physical and sensorial quality of Litopenaeus vannamei shrimp cultivated in freshwater / Qualidade física e sensorial do camarão Litopeneaus vannamei cultivado em água doce
Rebouças, Lucas de Oliveira Soares; Lemos, Lyzandra Laís de Almeida; Soares, Danyela Carla Elias; Santos, Tanyla Cybelly Lira; Assis, Ana Paula Pinheiro de; Campelo, Maria Carla da Silva; Silva, Jean Berg Alves da; Lima, Patrícia de Oliveira.
Rev. Ciênc. Agrovet. (Online)
; 16(4): 473-479, 2017. ilus, tab
Artículo
en Portugués
| VETINDEX | ID: biblio-1488187
This experiment aimed to evaluate the quality of the marine shrimp L. vannamei farmed in fresh and salt water, with emphasis on physical and sensory parameters. For the physical parameters pH determinations were performed, water holding capacity (WHC), weight loss during cooking (PPS), texture and color (all in triplicate). For sensory analysis participated in the test 30 tasters, of both sexes, aged between 23-49 years were used to assess the shrimp according to the attributes of taste, odor, color, texture and juiciness and overall preference of appearance. Regarding the pH there was no significant difference (p>0.05) between the two treatments, as well as CRA and PPC. The color parameters (a *, b * and L *) showed uniformity in the results for both the shrimp in nature as for the cooked, with no significant differences. The texture is highlighted where there was a significant difference (p<0.05) between treatments, with values from 1.03 to 1.34, confirming the data reported by the panel. Sensory parameters analyzed did not differ significantly, except for the attributes of odor and color, which were higher for the shrimp grown in salt water. Never the less the two treatments showed sensory quality, as well as satisfactory physical and chemical quality.
Biblioteca responsable:
BR68.1
Ubicación: BR68.1
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