Effect of different smoking processes on the sensory and chemical attributes of two shrimps native to Brazil

Carlos Alberto Martins Cordeiro,Peterson Emmanuel Guimarães Paixão,Natalino Da Costa Sousa,Higo Andrade Abe,Rodrigo Yudi Fujimoto,William Carlos Azevedo Gomes,Alexandre Vaz Da Silva ,Dioniso De Souza Sampaio ,Joel Artur Rodrigues Dias ,Evaldo Martins Da Silva ,Francisco Alex Lima Barros

doi:10.33448/rsd-v9i11.10460

Carlos Alberto Martins Cordeiro, Peterson Emmanuel Guimarães Paixão + Show 9 more

Open Access

https://doi.org/10.33448/rsd-v9i11.10460

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Abstract

The effects of smoking processes on the sensory and proximate components of two species of shrimp were evaluated. Sixty specimens of each species were distributed in a completely randomized design, with two treatments (T1 = hot smoking and T2 = liquid smoking), and fresh shrimps samples were used as control (T3). The sensory characteristics were evaluated using the 9 point hedonic scale and the acceptance index. The centesimal composition was evaluated based on 100 g from each treatment and the fresh samples. The data were submitted to one-way ANOVA and Tukey's test. The results of sensory analysis showed significant variations (p <0.05) for the attributes analyzed among the species, whereas among the smoking processes there was no significance (p >0,05). The acceptance rate was above 70% for amazonian prawn and 80% for white shrimp, regardless of the smoking method. The proximate analysis showed significant differences between the two smoking processes, hot and liquid, with moderet values of lipids, between 0.27% and 1.51%, and high protein values, of 24.61% 24.13%, for white shrimp and amazonian prawn, respectively. The smoking processes altered the sensory and chemical profile of the prawns, causing good acceptance and adequate nutritional constitution for smoked fish.

Highlights

The results of sensory analysis showed significant variations (p 0,05)
The acceptance rate was above 70% for amazonian prawn and 80% for white shrimp, regardless of the smoking method
Among the species explored on the coast of Brazil, the white shrimp (Litopenaues schmitti Burkenroad, 1936) has significant economic and ecological importance, since this is the only species belonging to the genus Litopenaeus, occurring in Brazilian native waters (Maggioni et al, 2003)

Summary

Introduction

Among the species explored on the coast of Brazil, the white shrimp (Litopenaues schmitti Burkenroad, 1936) has significant economic and ecological importance, since this is the only species belonging to the genus Litopenaeus, occurring in Brazilian native waters (Maggioni et al, 2003) This species has distribution along the western Atlantic coast, from the Antilles to the State of Rio Grande do Sul in Brazil (Péres-Farfante, 1970; D'Incao, 1995). Seafood is subject to physical-chemical, sensory, and microbiological changes that influence the loss of quality, associated with enzymatic, oxidative, and bacterial factors (Ferreira et al, 2014) For these reasons, the conservation processes and technological transformations of seafood have gained importance aiming at guaranteeing the most extended shelf life of their products and derivatives (Godoy et al, 2010)

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