Quality evaluation of frozen seafood (Genypterus brasiliensis, Prionotus punctatus, Pleoticus muelleri and Perna perna) previously treated with phosphates

Phosphates are natural components in almost all foods and are also used as functional food additives in food processing. In the seafood industry phosphates have a wide application for both fresh and frozen products and are proving many functional uses. The most important advantages of seafood phosphate treatment are increase water holding capacity, reduction of drip losses, nutrient retention and improve texture and tenderness. The objective of this research was to verify the potentiality of phosphates to reduce drip losses (after thawing, grilling and cooking) from important commercial species, pink cuskeel (Genypterus brasiliensis), searobin (Prionotus punctatus), mussel (Perna perna) and red shrimp (Pleoticus muelleri), with enjoyable sensorial attributes (appearance/color; juice/texture; flavour and taste) and utilizing phosphate quantities in accordance to international limits. Samples treated with 2% (searobin fillet) and 5% (pink cuskeel fillet, red shrimp and mussel) of phosphates solution (STTP: Sodium Tripolyphosphate; and BLEND: Sodium Tripolyphosphate + Sodium Tetra-pyrophosphate + NaCl) produced the greatest weight gains, lower phosphate concentration in final product and preference for phosphate treated product. Resumo. Avaliacao da qualidade do pescado congelado (Genypterus brasiliensis, Prionotus punctatus, Pleoticus muelleri and Perna perna) previamente tratado com fosfato. Os fosfatos sao componentes naturais de quase todos os alimentos e tambem sao utilizados como aditivos alimentares funcionais no processamento de alimentos. Na industria do pescado os fosfatos tem uma vasta aplicacao tanto para produtos frescos como congelados e estao demonstrando sua funcionalidade. As principais vantagens do tratamento do pescado com fosfato sao o aumento da capacidade de retencao de agua, reducao de perdas por gotejamento, a retencao de nutrientes naturais e melhoria de textura e maciez. O objetivo deste trabalho foi verificar a potencialidade dos fosfatos para reduzir perdas por gotejamento (apos o descongelamento e cozimento), congrio rosa (Genypterus brasiliensis), cabrinha (Prionotus punctatus), mexilhao (Perna perna) e camarao vermelho (Pleoticus muelleri), mantendo os atributos sensoriais (aparencia/cor; suculencia/textura; odor e sabor) agradaveis e utilizando quantidades de fosfato de acordo com os limites internacionais. Amostras tratados com solucao de fosfato a 2% (file de cabrinha) e 5% (file de congrio rosa, camarao vermelho e mexilhao) (STTP: Tripolifosfato de sodio; e BLEND: Tripolifosfato de Sodio + Tetrapirofosfato de Sodio + NaCl) produziram maiores ganho de peso, menor concentracao de fosfato no produto final e a preferencia por produto tratado com fosfato. Palavras chave: perda por gotejamento, capacidade de retencao de agua, atributos sensoriais, polifosfatos, legislacao.

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