Effects of different additives on colorimetry and melanosis prevention of Atlantic seabob shrimp (Xyphopenaeus kroyeri) stored under refrigeration
| Autor: | Tiago Martins Costa Schneider, Luiz Alberto Oliveira Ribeiro, Danilo Pedro Streit Junior, Liris Kindlein, Guiomar Pedro Bergmann, Ana Amélia Nunes Fossati |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
food.ingredient
Sodium Sodium chloride chemistry.chemical_element Shelf life chemistry.chemical_compound 0404 agricultural biotechnology food medicine Food science Shrimp storage Sodium nitrite Melanose Colorimetria Shelf-life Camarão Food additive 04 agricultural and veterinary sciences Sodium metabisulfite medicine.disease Armazenamento 040401 food science Shrimp Melanosis chemistry Biochemistry Citric acid |
| Zdroj: | Repositório Institucional da UFRGS Universidade Federal do Rio Grande do Sul (UFRGS) instacron:UFRGS |
| Popis: | The aim of this work was to evaluate the effect of the food additives, sodium chloride, sodium metabisulfite, sodium nitrite and citric acid on the anti-melanotic activity in shrimp (Xyphopenaeus kroyeri) kept under refrigeration for 13 days post-capture. A sensory panel and color measurements (L*: luminosity, a*: red-green axis saturation and b*: yellow-blue axis saturation) was conducted during storage to evaluate the development stages of melanosis. Statistical differences were found in the colorimetric indexes (L*, a* and b*) and melanosis levels in all the treatments. The best results were found in 2.5% sodium metabisulfite. However, 2% sodium chloride had similar results and presented advantages such as low cost, maintaining firmness, general appearance, flavor, microbiological control, besides not causing allergic reactions. The sodium chloride is an excellent alternative to sodium metabisulfite. Key words: sodium chloride, shrimp storage, sodium metabisulfite, shelf-life. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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