Use of phosphate like feeding additives application on exsudate reduction and sensorial attributes of Macrobrachium rosenbergii freshwater prawn meat

Authors

  • Geni Rodrigues SAMPAIO Pós-graduanda do PRONUT (FSP/FCF/FEA)-USP e bolsista FAPESP
  • Vera Lúcia LOBÃO Pesquisador Cientí­­fico VI do Centro de Pesquisa e Desenvolvimento de Peixes Ornamentais do Inst. de Pesca
  • Sílvio César ROCCO Doutorando do Instituto Butantan e estagiário do Instituto de Pesca

Keywords:

Macrobrachium rosenbergii, fresh water shrimp, phosphate, sensorial attributes, exsudate reduction

Abstract

The acceptability of the prawn Macrobrachium rosenbergii prawn in national and international markets has suffered high restrictions due to their sensorial characteristics are poorly appreciated (it does not show the typical and expected taste, its texture is more fragile than that of the marine prawns, it has paled color) and the smaller yield of comestible part. These characteristics have reflected directly in the commercialization decrease, with consequences on the reduction of the breeding stocks production. Therefore, with the purpose to reduce the exsudate and to increase the sensorial attributes, the effect of the use of eight different types of phosphate combined with sodium chloride and sodium nitrite was studied. The sodium hexametaphosphate (SHMP), disodic phosphate (DSP), monosodic phosphate (MSP), bibasic sodium phosphate, sodium acid pirophosphate (SAPP), sodium tripoliphosphate (STP), trisodic phosphate (TSP) and tetrasodic pirophosphate (TSPP); 3 í  the higher punctuation of the sensorial attributes was received by trisodic phosphate (TSP), followed by disodic phosphate (DSP); 4 í  the trisodic phosphate combined with sodium chloride and sodium nitrite was the phosphate which promoted the higher results of water retention and higher acceptability grade of the product.

References

ABIA Compêndio da Legislação de Alimentos. 1992 Associação Brasileira das Indústrias da Alimentação.Vol.1, São Paulo.

ABIA Compêndio da Legislação de Alimentos. 1992a Associação Brasileira das Indústrias da Alimentação.Vol.1-a, São Paulo.

AHMED, E.M.; CORNELL, J.A.; TOMASZEWSKI, F. B.; DENG, J.C. 1983 Effects of salt, tripolyphosphate and sodium
alginate on the texture and flavor of fish patties prepared from minced spheepshead. J. Food Sci,48:1078-1080.

BETHEA, S. e AMBROSE, M.E. 1962 Comparison of pH, trimethylamine content, and picric acid turbidity as indices
of iced shrimp quality. Comm. Fish. Rev., 24 (3):7-10.

BRASIL 1988 Leis, decretos, etc. Resolução no 04 de 24 de novembro de 1988, Brasí­­lia, 19 de dezembro de 1988.
Seção I, pt.1, p.24-716-23. Aprova a revisão das tabelas I,III,IV,V, referentes a Aditivos Intencionais, bem como os Anexos I,II,III,IV e VII, todos do Decreto no 55.871 de 26 de março de 1965.

BRASIL 1965 Leis, decretos, etc. Decreto No 55.871, de 26 de março de 1965, Modifica o Decreto no 50.040/61 referente í­Â s normas reguladoras do emprego de aditivos em alimentos, alterado pelo Decreto no 691/62. Diário Oficial da República Federativa do Brasil, Rio de Janeiro, 9 de abril de 1965, ratificado pelo Diário Oficial, Rio de Janeiro, 20 de abril de 1965.

BRASIL 1997 Leis, decretos, etc. Portaria no 540, de 27 de outubro de 1997, da Secretaria de Vigilí­¢ncia Sanitária do Ministério da Saúde. Diário Oficial da República Federativa do Brasil, Brasí­­lia, 28 de outubro de 1997.

BURGESS, G. H. O; CUTTING, C.L; LOVERN, J.A; WATERMAN, J.J 1979 El pescado y las industrias derivadas de la
pesca. Zaragoza, Acribia, XIV + 392p.

CHAUVIN, W.D. 1986 Development and outlook of the world shrimp market. Infofish Marketing Digest, (1):15-19.

EMPEY, W.A. e HOWARD, A, 1954 Drip formation in meat and fish. Food Preservation Quarterly, 14 (2): 33-36.

FAO 1993 Diagnóstico sobre el Estado de la Acuicultura en América Latina y el Caribe - Documento para
discusión. México, DF, junio.

FAO 1994 Aquaculture production (1986-1992). FAO Fisheries Circular no 815. FAO /FIDI/c815 Statistical Tables. FAO, Rome.

HALLIDAY, D.A. 1978 Phosphates in food processing. Process Biochemistry: p.6-9, July.

IYENGAR, J.R.; VISWEWARIAH,K.; MOORJANI, M.N.; BHATIA, D.S. 1960 Assessment of the progressive spoilage of
SAMPAIO, LOBÃO, ROCCO ice-stored shrimp. J. Fish. Res. Board Can., 17 (4) :475-485.

KYE, H.W.; NIP, W.K.; MOY, J.H 1988 Changes of myofibrillar proteins and texture in freshwater prawn, Macrobrachium rosenbergii, during iced storage.Mar. Fish. Review, 50 (1): 53-56.

KLOSE, A.A.; LYON, B.G.; DAY, W.D. 1978 Effect of addition of polyphosphate and salt before and after cooking
on quality of freeze-dried cooked chicken. Poultry Sci.,57: 1573-1578.

LARMOND, E. 1977 Laboratory methods for sensory evaluation of food. Canadá - Dep. of Agriculture.Ottawa, Ont., 73p.

LAWRIE, R.A. 1977 Ciencia de la Carne. 2ª Ed. Zaragoza,Acribia, 456p.

LINDNER, R.; ANGEL, S.; WEINBERG, Z.G.; GRANIT, R. 1988 Factors inducing mushiness in stored prawns. Food
Chem., 29: 119-132.

LINDNER, R.; ANGEL, S.; WEINBERG, Z.G.; GRANIT, R. 1989 Study of the proteolytic activity of the hepatopancreas of the freshwater prawn, Macrobrachium rosenbergii, and its role in inducing mushiness in muscle tissue during postmorten storage. Food Chem., 32:19-29.

MACCALLUM, W.A.; SHIEH, H.; CHALKER, D.A.; DYER, W.J.;IDLER, D.R. 1964 Polyphosphate treatment of frozen
cod. 2. Effect on drip, yield, lipid hydrolysis and protein extractability in twice-frozen Newfoundland summer
trap and fall cod. J. Fish. Res. Board Can., 21 (3): p.539-548.

MANOHAR, S. V.; RIGBY, D.L.; DUGAL, L.C. 1973 Effect of sodium tripo-lyphosphate on thaw drip and taste of
fillets of some freshwater fish. J. Fish. Res. Board Can., 30: 685-688.

MARUJO, R.C. 1988 O uso de fosfatos em pescado. In: SEMINÁRIO SOBRE CONTROLE DE QUALIDADE NA
INDí­Å¡STRIA DE PESCADO, 25 - 27 / julho, 1988. Santos (SP), 260-264.

MIYAUCHI, D.T 1963. Drip formation in fish. 1. A review of factors affecting drip. Fishery Industrial Research,
2(2): 13-20.

Mí­–HLER, K 1982 El curado. Tradução por Jaime E. Escobar.Zaragosa (Espaí­±a): Ed. Acribia. Tradução de Das
Pí­¶keln.

NEW, M.B 1995 Status of freshwater prawn farming: a review. Aquaculture Research, 26 (1):1-54.

OLIVEIRA, C.A.F.; MIGUEL, O.; GERMANO, M.I.S.; GERMANO,P.M.L. 1989 Utilização de aditivos intencionais nos
alimentos e sua relação com a saúde pública. Comum. Cient. Fac.Med.Vet.Zootec. Universidade de São Paulo, 13 (2):65-73.

PARDI, M.C.; SANTOS, I.F. DOS; SOUZA, E.R. DE; PARDI, H.S. 1993 Ciência, higiene e tecnologia da carne. Vol. I,
Goií­¢nia (GO), CEGRAF-UFG, Niterói, EDUFF, 586p.

________; SANTOS, I.F. DOS; SOUZA, E.R. DE; PARDI, H.S 1994 Ciência, higiene e tecnologia da carne.
Vol. II, Goií­¢nia (GO), CEGRAF-UFG, Niterói, EDUFF, 514p.

PEDRAJA, R.R 1970 Change of composition of shrimp and other marine animals during processing. Food
Technology, 24(12): 37-42.

REGENSTEIN, J.M.; JAUREGHI, C.A.; BAKER, R.C. 1984 The effect of pH, polyphosphate and different salts on
water retention properties of ground trout muscle. J.Food Biochem,. 8: 123-131.

ROCCO, S.C.; LOBÃO, V.L.; SAMPAIO, G.R.; BATISTA, V.C.O.; SOUZA, A.M.; MILAN, M.R.S.; BENVENUTI, T.T.; LUZIA,
L.A 1996 Ganho de peso e melhoria das caracterí­­sticas organolépticas do camarão de água doce Macrobrachium rosenbergii (Crustacea, Decapoda) através de tratamentos pós-despesca. I. Cura. B. Inst.Pesca, São Paulo,24 (especial): 71-87.

SOFOS, J.N. 1986 Use of phosphates in low-sodium meat products. Food Technology, Fort Collins, 40: 52-68, Set.
SUTTON, A.H. e OGILVIE, J. 1968 Uptake of sodium and phosporus, weight changes in prerigor cod muscle dipped in sodium tripolyphosphate solutions. J. Fish.Res. Board Can., 25 (7): 1475-1484.

TERRA, N.M. e BRUM, M.A.R 1986 Carne e seus derivados. Técnicas de Controle de Qualidade. Nobel, 1988. 121p. G.R. Effect of phophates on the functional properties of restructured beff rolls: the role of pH, ionic strength and phosphate type.Journal of Food Science, Fort Collins, 51 (6): 1416-1423.

VALENTI, W. C. 1995. Situação atual e perspectivas da carcinicultura no Brasil e no mundo. In: ANAIS DO
SIMPÓSIO INTERNACIONAL SOBRE NUTRIÇÃO DE PEIXES E CRUSTÁCEOS. 8-10, nov., 1995, Campos do Jordão, p.8-18.

VIEIRA, G.H.F. 1988 Influência do uso de solução de Uso de fosfatos como aditivos alimentares na redução de exudato tripolifosfato de sódio na conservação de caudas de lagostas por congelamento. São Paulo. 200p. (Tese
de Doutoramento. Faculdade de Ciências Farmacêuticas, USP).

VIEIRA, S. e HOFFMANN, R. 1989 Estatí­­stica Experimental. 1a Ed., Ed. Atlas, 179p

WANG, J.K 1985 Weight and width relationship of freshwater prawn, Macrobrachium rosenbergii.Aquacultural Engineering, 4:21-32.

ZAITSEV, V.; KIZEVETTER, I.; LAGUNOV, L.; MAKAROVA, T.; MINDER, L. PODSEVALOV, V. 1969 Fish curing and processing. Mir. Publishers: Moscow, 722p.

Published

2018-10-28

Most read articles by the same author(s)

<< < 1 2