Impactos de diferentes estratégias de conservação na qualidade físico-química do camarão Litopenaeus vannamei após o beneficiamento

Abstract

The objective was to evaluate the quality of Litopenaeus vannamei shrimp using different conservation strategies during the transport of raw materials to the industry, identifying the most efficient method for preserving the quality of raw materials. The experiment was developed in partnership with production farms and a processing industry, considering two treatments: exclusive use of flake ice and combined use of flake ice with water. The internal temperature of the shrimp was monitored by simulating the transport time, in addition to evaluating the physical-chemical parameters of the product after processing. The results showed that the combination of ice + water resulted in lower internal temperatures when compared to the traditional method using flake ice. It was also observed that, although shrimp can absorb water during transport in this system, this moisture is lost in subsequent processing stages, without compromising the final quality of the product. With regard to protein and lipid values, no significant difference was observed between the P&D and PUD (Peeled Undevained) treatments under the different transport conditions. It was concluded that transporting shrimp using ice + water is a more efficient conservation strategy, indicating the need to reflect on the models currently recommended by existing legislation. The study also highlighted the importance of coordination between applied research, the productive sector, and academic training