Qualidade de lagostas armazenadas em diferentes condições de temperatura e embalagem.

Abstract

Quality of lobsters stored under different conditions of temperature and packaging. The lobster is a marine resource of great importance in many countries and biochemical and microbiological changes that occur after capturing determine its quality and service life. This work aimed to study the effect of freezing temperatures (-30, -80 and -150 ° C), packaging (vacuum and without vacuum) and storage periods (0, 2, 4, 6, 8, 10 and 12 months) on the physical characteristics (brightness, red and yellow intensity and cutting); chemical (protein, water content, lipids, ashes, carbohydrates and calories); microbiological (coliform and Salmonella), sensory (color and hardness) and the profile of fatty acids lobster. The model used in the Fourier freezing kinetics fits well with the experimental data R2 greater than 90%; the diffusivity had increased with the decrease in freezing temperature; the protein and caloric value decreased with the storage 17 by reducing the 14% and 78 to 65%, respectively; the water content rose from 79 to 83%; carbohydrate, ash and lipids did not differ with 1.71%; 0.29% and 1.71%, respectively; the results of microbiological analysis tails of lobsters kept in accordance with the standards established by ANVISA; the physical parameters luminosity, red intensity and cuts, increased; since the intensity of yellow decreased with storage for the tails of raw and cooked lobster; the color and hardness sensory tests showed no significant difference, like palmitic fatty acid, elaidic / oleic acid, arachidonic, eicosapentaenoic (EPA) and docosahexaenoic (DHA). It can be concluded that temperatures and packaging studied were efficient in maintaining the quality of stored tails of lobsters.