A New Ready-To-Bake Seafood Meal Based on Pacific White Shrimp: Product Development, Cost Evaluation, Consumer Acceptability, and Shelf Life Stability
Sinthya Meire Lopes de Araújo, Alex Augusto Gonçalves*
Laboratory of Seafood Technology and Quality Control (LAPESC), Agricultural Sciences Center (CCA), Animal Sciences Department (DCA), Federal Rural University of Semi-Arid (UFERSA), Av. Francisco Mota, 572, Costa e Silva, 59625-900, Mossoró, RN, Brazil
Considering that consumers are increasingly demanding and attentive to a healthy diet, while also looking for food that is easy to prepare, the objective of this work was to develop a new value-added product with Pacific white shrimp.
Fresh shrimps were headless, eviscerated, cut, washed, immersed in brine (10% NaCl + 5% sodium tripolyphosphate – STPP, 30 min), drained, weighed, immersed in sweet-sour sauce (15 min), drained, stuffed with cream cheese, weighed, vacuum packed, frozen (-30°C / 24h), and stored (-18ºC). Microbiological, centesimal composition and physico-chemical analyzes were performed for fresh and stuffed shrimp. Confirmed the microbiological safety, samples were baked (180ºC, 20 min) and sensorially evaluated. The shelf life study for the frozen stuffed shrimp was carried out during 180 days of storage (-18ºC) and at each 45 days, samples were withdrawn for microbiological and physico-chemical analyzes.
All parameters analyzed were within the limits of Brazilian legislation, which demonstrated the initial shrimp freshness, and hygienic health care. The overall acceptance test was 8.72, the acceptability index of 96% and purchase intention of 82%. The final cost per piece was lower and viable. The nutritional value was in accordance to the literature for this shrimp, and the physico-chemical results during the shelf life evaluation were stable.
The vacuum packaging, and freezing storage, associated with hygienic-sanitary care promoted the stability of microbiological assessment, and physical-chemical properties, and the overall quality and safety product for the consumer, which can be a new alternative for the shrimp industry.
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* Address correspondence to this author at the Laboratory of Seafood Technology and Quality Control (LAPESC), Agricultural Sciences Center (CCA), Animal Sciences Department (DCA), Federal University of Semi-Arid (UFERSA), Av. Francisco Mota, 572, Costa e Silva, 59625-900, Mossoró, RN, Brazil; Tel: + 558433178300r1419; Fax: + 558433178361; Mobile: + 55 84 991713135; E-mail: firstname.lastname@example.org