Processamento e avaliação da qualidade de produtos liofilizados de Caranguejo-Uçá (Ucides cordatus)

Abstract

The mangrove crab, Ucides cordatus is one of the most shellfish produced in Brazil, but his consumption becomes scarce during closed season. This study aimed development of freezedried products of the mangrove crab stored at ambient temperature and analyze the effect of lyophilization in relation to physicalchemical, microbiological, nutritional and sensory characteristics. Two products were developed: a "freeze-dried crab meat" and "freeze-dried crab cone". The product quality was evaluated through sensory tests, microbiological, TBARS, water activity, water holding capacity, centesimal composition, nutritional value, fatty acids content, and amino acid profile of volatile compounds. The best formulation of the "freeze-dried crab cone", acceptance by the tasters, corresponded to that contained only crab meat and dehydrated condiments. The lyophilized products were stored in two different packages (laminated polyethylene terephthalate) in the period 0 to 120 days of storage at ambient temperature. Both products did not suffer microbiological and sensory changes during this period, occurring only a slight increase in water activity and moisture. As to biochemical characteristics, freeze-dried products showed all essential amino acids in quantities greater than those recommended by FAO. In the freeze-dried products was higher concentration of fatty acids when compared to the fresh beef. The volatile compounds were detected in highest concentrations after rehydration of the product in heated water (± 100 ° C), mainly in relation to groups of aldehydes (hexanal and pentanal) and alcohol (2-methyl-3- phenyl-propanal and 3,7-dimethyl-1,6-octadien-3-ol). In general, the total volatile compounds were lowered after 240 days of storage at ambient temperature. Therefore, with this research was observed the feasibility of developing lyophilized products ("land crab freeze-dried meat" and "freeze-dried crab cone") the basis of land crab meat can be stored at ambient temperature with sensory attributes, physicalchemical and microbiological characteristics acceptable.