SENSORY EVALUATION AND PROXIMATE COMPOSITION OF SMOKED FRESHWATER PRAWNS (Macrobrachium rosenbergii)

Authors

  • Adriana Ferreira Silva Universidade Federal do Rio Grande
  • Leandro Cesar Godoy Universidade Federal do Rio Grande
  • Maria Luiza Rodrigues Souza Franco Universidade Estadual de Maringá
  • Michele Ferreira Assis Universidade Estadual de Maringá
  • Jesuí Vergilio Visentainer Universidade Estadual de Maringá
  • Nilson Evelazio Souza Universidade Estadual de Maringá

DOI:

https://doi.org/10.5216/cab.v11i4.4221

Keywords:

Aquaculture

Abstract

This study evaluated the effect of smoking and the presence of aromatic herbs on the quality of freshwater prawns muscle (Macrobrachium rosenbergii), through the analysis of sensory characteristics and proximate composition. Fifty-five freshwater thermally stunned prawns, with average weight of 33.9 ± 13.49g, were used. After cephalothoraxes and carapaces removal, the freshwater prawns were washed, weighed, identified, immersed in brine solution (20%) and then smoked at a temperature of 50 to 90°C. The experimental design was completely randomized with two treatments (T1 = smoked freshwater prawns with herbs; T2 = smoked freshwater prawns without herbs), with 25 experimental units per treatment. After smoking, samples were frozen (-18ºC) for proximate composition analysis and portions were sensorially evaluated by 40 tasters based on a simple stimulus method. The smoked freshwater prawns showed medium values of crude protein (44.72%), total lipids (1.39%) and ashes (3.04%) comparatively higher than the values of the in natura freshwater prawns (16.80%, 0.30% and 0.89%, respectively). The aromatic herbs did not affect significantly the proximate composition of smoked freshwater prawns and their use did not interfere on the sensory characteristics evaluated. The smoked freshwater prawns had a good acceptance by the taster.
KEYWORDS: Aquaculture, fish processing, organoleptic characteristics.

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Author Biographies

Adriana Ferreira Silva, Universidade Federal do Rio Grande

Zootecnista, graduada pela Universidade Estadual de Maringá no Paraná, area de atuação : Processamento de pescado,  atualmente cursa mestrado em Aquicultura , Departamento de Oceanografia pela Fundação Universidade Federal do Rio Grande.

Leandro Cesar Godoy, Universidade Federal do Rio Grande

 Pós Graduação em Aqüicultura, Estação Marinha de Aqüicultura,

Maria Luiza Rodrigues Souza Franco, Universidade Estadual de Maringá

Universidade Estadual de Maringá, Departamento de Zootecnia.

Michele Ferreira Assis, Universidade Estadual de Maringá

Universidade Estadual de Maringá, Departamento de Zootecnia

Jesuí Vergilio Visentainer, Universidade Estadual de Maringá

Universidade Estadual de Maringá, Departamento de Química

Nilson Evelazio Souza, Universidade Estadual de Maringá

Universidade Estadual de Maringá, Departamento de Química

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Published

2010-12-20

How to Cite

SILVA, A. F.; GODOY, L. C.; SOUZA FRANCO, M. L. R.; ASSIS, M. F.; VISENTAINER, J. V.; SOUZA, N. E. SENSORY EVALUATION AND PROXIMATE COMPOSITION OF SMOKED FRESHWATER PRAWNS (Macrobrachium rosenbergii). Brazilian Animal Science/ Ciência Animal Brasileira, Goiânia, v. 11, n. 4, p. 770–774, 2010. DOI: 10.5216/cab.v11i4.4221. Disponível em: https://revistas.ufg.br/vet/article/view/4221. Acesso em: 17 jul. 2024.

Issue

Vol. 11 No. 4 (2010)

Section

Animal Production

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