Desenvolvimento de salgadinho tipo chips adicionado de farinha da casca do camarão

Abstract

In Brazil, shrimp farming began in the 1970 based on imported technologies, which after legalization and adaptation contributed with a package of their own technologies in accordance with the national reality. With the growth of this activity, problems also arose with the generation of residues from the shrimp processing. These residues of considerable economic value are mostly discarded directly into the environment without proper treatment, promoting an imbalance in the microbiota of water bodies and environmental pollution in general, this being a negative point of the shrimp industry. However, the elaboration of a food product using the residues of the shrimp processing can be seen as a great alternative that will solve both the environmental problems caused by the inconsequential disposal of the same, as well as being able to add nutritional and economic value to other products industrialized. This work aimed to develop a chip-type snack from shrimp shell processing and to evaluate its physical chemical, microbiological and sensory characteristics. Three formulations added with different proportions of shrimp shell flour (SSF) were prepared: F0 (0% of SSF); F1 (5% SSF); and F2 (10% SSF). Analyzes of: centesimal composition; physical-chemical stability (Aw, pH, titratable acidity, TBARS and color) during storage (0, 15 and 30 days) at room temperature (25 oC); microbiological and sensory (acceptance, ranking-preference and purchase intention); and the results obtained were submitted to analysis of variance (ANOVA) and Tukey’s test (p<0.05). Analyzing the centesimal composition, it was possible to observe the high protein value of the elaborated flour, as well as, of the chips. Regarding to stability, there was a significant increase in the TBARS value in all formulations during storage, as well as in acidity and Aw, with the exception of pH, where there was a reduction to F2 on the last day of analysis. Color analysis indicated that the samples tended towards yellow. As for the microbiological evaluation, the results met the specified by current legislation. Sensory analysis identified that the F0 formulation received the best evaluation, followed by F1 and F2. It is evidenced the feasibility of producing snacks from the use of FCC as an alternative for inclusion in products from the fishing industry, adding value to what would be discarded causing pollution, thus contributing to the reduction of food waste and environmental impacts.