Farinha dos resÃduos do camarÃo Litopenaeus vannamei : caracterizaÃÃo e utilizaÃÃo na formulaÃÃo de hambÃrguer

AUTOR(ES)

Karla Suzanne Florentino da Silva Chaves Damasceno

DATA DE PUBLICAÇÃO

2007

RESUMO

The Brazilian potential for the production and exportation of shrimp Litopenaeus vannamei and the great volume of residue generated by its processing motivated the present research with the objective of contributing to encouraging the utilization of shrimp residue flour in food products. Studies were realized utilizing factorial design 23 to define the parameters of flour manufacturing from shrimp Litopenaeus vannamei processing residue. After, the physical-chemical and microbiological characterization of the obtained flour was realized. Then, with the objective of verifying the flour shelf life, a factorial design 23 was used to evaluate the influence of independent variables: packaging conditions, storage time and temperature over the physical-chemical and microbiological characteristics of the flour. From the results obtained in these studies, proceeded the utilization of shrimp residue flour for the formulation of shrimp flavored hamburger, with its subsequent sensorial, physicalchemical and microbiological characterization, and shelf life evaluation. The results showed that the best parameters for manufacturing the flour was the utilization of hypochlorite, without osmotic dehydration and an eight-hour drying time. The shrimp residue flour showed satisfactory nutritional and hygienic-sanitary conditions, and thus can be utilized as raw material for the formulation of food products; the best condition for flour storage was vacuum packaging under refrigeration, with its shelf life limited to sixty days; the shrimp flavored hamburger showed excellent nutritional value, satisfactory hygienic-sanitary conditions and was well accepted sensorially, being a good alternative for the utilization of shrimp residue flour. The hamburger vacuum packaged and stored under freezing (-31ÂC) for 90 days had its sensorial, physical-chemical and microbiological characteristics satisfactorily preserved

ASSUNTO(S)

hambÃrguer sabor camarÃo farinha de resÃduo shelf life litopenaeus vannamei nutricao litopenaeus vannamei shrimp flavored hamburger vida de prateleira flour residue

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