Portal de Pesquisa da BVS Veterinária

Ci. Rural; 45(3): 499-504, 2015.

Artigo em Inglês | VETINDEX | ID: vti-766

Resumo

Sodium metabisulfite is the main additive used in the prevention of melanosis in shrimp; however, it has currently been employed with great variation in concentration by producers. Thus, the aim of the present study was to determine the correlation between the concentration of the sodium metabisulfite solution and immersion time of the whole shrimp to obtain the concentration of sulfur dioxide (SO2) in the edible muscle of farmed shrimp (Litopenaeus vannamei) in accordance with the limit established by law. For this, solutions of sodium metabisulfite at different concentrations (1%, 2 %, 3 %, 4% and 5%) were prepared and samples of L. vannamei shrimp (100g) were immersed during 10, 20 or 30 minutes at temperature of 7;C. For all treatment assayed the concentration of SO2 was determined in the edible muscle of farmed shrimp (L. vannamei). The results show that for the conditions used in this study, the correlations were linear, with significant increase (P 0.05) in the SO2 concentration in the edible muscle of shrimps both increasing sodium metabisulfite concentration as increasing immersion times, suggesting the immersion of shrimps in a 3% solution for a time of 13 minutes in order to obtain SO2 concentration of 100ppm in its edible muscle in accordance with Brazilian legislation

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O metabissulfito de s;dio ; o principal aditivo usado na preven;;o da melanose em camar;o, por;m, atualmente, ; empregado com grande varia;;o de suas concentra;;es pelos produtores. Assim, o objetivo deste estudo foi determinar a correla;;o entre a concentra;;o da solu;;o de metabissulfito de s;dio e do tempo de imers;o do camar;o inteiro para obter a concentra;;o final de di;xido de enxofre (SO2) no m;sculo comest;vel de camar;o cultivado (Litopenaeus vannamei), de acordo com os limites estabelecidos pela legisla;;o. Para isso, foram preparadas solu;;es de metabissulfito de s;dio em diferentes concentra;;es (1%, 2%, 3%, 4% e 5%); e amostras de camar;o L. vannamei (100g) foram imersas durante 10, 20 e 30 minutos ; temperatura de 7;C. Para todos os tratamentos, foram realizadas an;lises da concentra;;o de SO2 no m;sculo comest;vel do camar;o cultivado (L. vannamei). Os resultados demonstraram que, para as condi;;es empregadas nesta pesquisa, as correla;;es encontradas foram lineares, ocorrendo um aumento significativo (P 0,05) nos teores de SO2 no m;sculo comest;vel do camar;o, tanto com o aumento da concentra;;o das solu;;es de metabissulfito de s;dio, quanto com o aumento no tempo de imers;o, sendo poss;vel sugerir a imers;o dos camar;es em solu;;o a 3% por um tempo de 13 minutos, de forma a se obter, em seu m;sculo comest;vel, a concentra;;o de 100ppm de SO2, de acordo com

Biblioteca responsável: BR68.1