MARQUES, L. F.; http://lattes.cnpq.br/0446977914508336; MARQUES, Luciana Façanha.
Resumen:
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.
