Development of the quality sensorial protocol for the seabob shrimp (Xiphopenaeus kroyeri)

Abstract

Fishery sector plays an important role in food supply, being responsible for more than 15% of total animal protein consumed. Crustaceans occupy the fourth place in volume of capture and their high economic value, make them relevant in the overall financial value generated by the fishery acitivity. Nowadays, the guarantee of quality is basic requirement to be kept in market, with established and required specifications either from national sanitary authorities or from countries where fisheries products are exported. In the case of marine shrimp, the concept of quality involves physical, chemical, biological and sensory attributes, and also capture, processing and storage techniques, traceability, product presentation, environmental and social responsibility of the industry. In the shrimp market, among all difficulties, melanosis and abusive use of additives are the ones who bring more financial and quality loss. Additive use in an inadequate way, in order to guarantee good appearance to the product is common along the São Paulo State coastal region, because above 5% of melanosis makes shrimp to be rejected, and one of the consequences is to generate problems health to consumers. Considering this context, it is needed to develop and to implement a program of quality management for this product, and initially it must be develop standard and/or regulation of quality specie specific, due to the many intrinsic factors in the specie to determine its quality. The Quality Index Method has been pointed as a practical, objective and powerful tool to fisheries quality control. (AU)