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Estudo comparativo das características físico-químicas e sensoriais de polvo, pescada, cachucho e barracuda comercializados em Faro e em Luanda
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Abstract(s)
Nos últimos anos a segurança e a qualidade dos alimentos tornaram-se questões de grande preocupação no mundo. O pescado é um alimento de elevado valor nutricional e de grande aceitação por parte dos consumidores. Contudo, por ser um alimento rapidamente perecível, os produtores têm tido especial atenção com relação a qualidade do mesmo, tendo em conta o importante papel que desempenha na aceitação por parte dos consumidores, no comércio internacional para muitos estados costeiros, assim como na saúde humana. Assim sendo, avaliação da frescura do pescado é feita mediante inspeções microbianas, medições físicas, medições químicas e avaliação sensorial. Neste contexto, o presente trabalho tem como finalidade avaliar a frescura do polvo, do cachucho e da pescada comercializados em Faro e do polvo, do cachucho e da barracuda comercializados em Luanda através de métodos físicos, químicos e sensoriais, bem como determinar a composição química das referidas espécies e comparar a composição química do polvo e do cachucho comercializados em Faro e em Luanda. A comparação dos espécimes foi feita pelo uso da análise estatística t-student. Com base nas análises químicas e na análise estatística foi possível verificar as diferenças estatísticas entre a composição química das espécies comercializadas em Faro e em Luanda. O parâmetro que mais se diferenciou foi o teor de cloretos (0,5% vs. 1,00%) do cachucho comercializado em Luanda e Faro e do polvo (1,4% vs. 0,8 %) de Luanda e de Faro. O cachucho de Luanda apresentou maior teor proteico em relação ao cachucho de Faro (18,3 % vs, 14,4%). As análises físico-químicas e sensórias mostraram que as espécies apresentavam um elevado grau de frescura. A análise estatística de correlação Rho Spearman demonstrou que o TBARS, a CRA e a aw têm alta correlação com a análise sensorial (odor, firmeza e a cor da pele), o que quer dizer que estes parâmetros são mais adequados para a determinação da frescura das espécies analisadas.
In recent years the safety and quality of food have become issues of great concern worldwide. The fish is a high nutritional value of food and wide acceptance by consumers. However, being a highly perishable food, producers have had special attention with respect to quality of it, taking into account the important role it plays in acceptance by consumers, in international trade for many coastal states, as well as on human health. Therefore, fish freshness evaluation is made by microbial inspections, physical measurements, chemical measurements and sensory evaluation. In this context, this study aims to assess the freshness of the octopus, cachucho and hake marketed in Faro and octopus, cachucho and barracuda marketed in Luanda through physical, chemical and sensory methods, and to determine the chemical composition of such species and to compare the chemical composition of octopus and cachucho marketed in Faro and Luanda. Comparison of the specimens was taken by use of the t-student statistical analysis. On the basis of chemical analyses, it was possible to observe statistically significant differences between the chemical composition of species marketed in Faro and in Luanda. The parameter that differed most was the chloride content (0.5% vs. 1.00%) of cachucho marketed in Luanda and Faro and octopus (1.4% vs. 0.8%) of Luanda and Faro. The cachucho from Luanda showed higher protein content compared to cachucho in Faro (18.3% vs 14.4%). The physical-chemical and sensory analysis showed that the specimens were at high level of freshness. Statistical analysis Rho Spearman correlation showed that TBARS, CRA and aw are highly correlated with the sensory attributes (odor, firmness and skin color), which means that these parameters are more suitable for the determination of freshness the species analyzed.
In recent years the safety and quality of food have become issues of great concern worldwide. The fish is a high nutritional value of food and wide acceptance by consumers. However, being a highly perishable food, producers have had special attention with respect to quality of it, taking into account the important role it plays in acceptance by consumers, in international trade for many coastal states, as well as on human health. Therefore, fish freshness evaluation is made by microbial inspections, physical measurements, chemical measurements and sensory evaluation. In this context, this study aims to assess the freshness of the octopus, cachucho and hake marketed in Faro and octopus, cachucho and barracuda marketed in Luanda through physical, chemical and sensory methods, and to determine the chemical composition of such species and to compare the chemical composition of octopus and cachucho marketed in Faro and Luanda. Comparison of the specimens was taken by use of the t-student statistical analysis. On the basis of chemical analyses, it was possible to observe statistically significant differences between the chemical composition of species marketed in Faro and in Luanda. The parameter that differed most was the chloride content (0.5% vs. 1.00%) of cachucho marketed in Luanda and Faro and octopus (1.4% vs. 0.8%) of Luanda and Faro. The cachucho from Luanda showed higher protein content compared to cachucho in Faro (18.3% vs 14.4%). The physical-chemical and sensory analysis showed that the specimens were at high level of freshness. Statistical analysis Rho Spearman correlation showed that TBARS, CRA and aw are highly correlated with the sensory attributes (odor, firmness and skin color), which means that these parameters are more suitable for the determination of freshness the species analyzed.
Description
Dissertação de mestrado, Tecnologia de Alimentos, Instituto Superior de Engenharia, Universidade do Algarve, 2016
Keywords
Composição nutricional Análise sensorial Frescura do pescado