Resíduos do camarão cinza (Litopenaeus vannamei): uma perspectiva culinária e ambiental
One of the bottlenecks in the shrimp farming sector is the disposal of waste generated by the removal of shrimp fillets. The main objectives of this research were two: first, to deepen a socioenvironmental diagnosis in the District of Pajuçara, municipality of São Gonçalo do Amarante, RN. As for t...
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| Formato: | Dissertação |
| Idioma: | pt_BR |
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Universidade Federal do Rio Grande do Norte
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| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/49976 |
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| Resumo: | One of the bottlenecks in the shrimp farming sector is the disposal of waste generated by the
removal of shrimp fillets. The main objectives of this research were two: first, to deepen a socioenvironmental diagnosis in the District of Pajuçara, municipality of São Gonçalo do Amarante,
RN. As for the environmental perception, it was found that 70% of the respondents to a
questionnaire recognize the environmental problem of disposing of tailings from shrimp
filleting activity in the Potengi River estuary, a boundary of the district. We also found that
75% believe it is possible to prepare nutritious and tasty foods from filleting residues, but only
35% know some technique for using the cephalothorax (shrimp head). As a second objective,
we developed a flour from the residue (cephalothorax) from the processing of gray shrimp
(Litopenaeus vannamei) and this flour was one of the ingredients of a shrimp flavored biscuit.
The analyzes of proximate composition (moisture, protein, lipids, fibers and ash),
microbiological (thermotolerant coliforms at 45°C; research of Salmonella sp., Coagulase
positive Staphylococci, molds and yeasts), were carried out for the flour and samples of the
final product. The shrimp flavored biscuit was also evaluated sensorially (Global Acceptance
Test, Ideal Scale and Attitude Test – purchase intention). The microbiological analysis of the
biscuits was within the limits of the legislation, confirming the hygienic–sanitary care during
processing. Among the components of the proximate composition of the flour developed, the
highlight was the protein content (53.6% - flour; and 16.9% - formulation C of the biscuit). The
Global Acceptance Index of the products was 74.55 (Standard Formulation - A); 64.21%
(Formulation B) and 57.24% (Formulation C). The results showed that the residue from the
processing of gray shrimp (Litopenaeus vannamei) used can be used as an ingredient for the
production of crackers, although the result demonstrated by the sensory analysis has indicated
the need to improve some attributes of the samples. |
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