Avaliação da qualidade do camarão litopenaeus vannamei tratado com inibidores de melanose e estocado em gelo

Abstract

Quality of fisheries products is a subject of great interest among producers since the international market for fresh products is expanding. The objective of the present study was to compare the efficiency of ascorbic acid and sodium metabisulfite in conserving product quality for long periods and inhibiting black spot occurrence in shrimp kept in ice. Live shrimp, Litopenaeus vannamei, grown in a shrimp farm at Ceara State, Brazil, were used in the experiment. Immediately after capture, the shrimp were immersed in four different concentrations of ascorbic acid (200, 300, 400 and 500 ppm) and also in 6% sodium metabisulfite. After that, all the shrimp from the five treatments were transferred to ice and kept for 20 days. Every 48 hours samples from the five treatments were taken in order to analyze the level of black spot occurrence, sensorial characteristics, trimethylamine, total volatile basic, K value and pH value. The ascorbic acid showed good results in preventing black spot, although sodium metabissulfite was more efficient in preventing it. When quality control was evaluated from shrimp kept in ice, no significant different was observed among the treatments. After 16 days kept in ice, all shrimp showed some level of decay. Although the ascorbic acid showed good results in preventing black spot occurrence, it is not economically viable to use it for shrimp, since the product is costly and requires high concentration to prevent black spot.