Characteristics and processing of canned Amazon River prawn (<i>Macrobrachium amazonicum</i>) in Amazon sauce

Costa Junior, Keber Santos; Barros, Francisco Alex Lima; Souza, Natalino da Costa; Paixão, Peterson Emmanuel Guimarães; Araújo, Leiliane Cristina Cardoso; Baltazar, Bruno; Ferreira, Jhulie Carolline Sousa; Carvalho, Deiviane de Cássia Fernandes; Maciel, Cristiana Ramalho; Alves, Marileide Moraes

doi:10.1590/1981-6723.09223

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 27 • 2024 • https://doi.org/10.1590/1981-6723.09223 copy

Characteristics and processing of canned Amazon River prawn (Macrobrachium amazonicum) in Amazon sauce

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The canned Amazon River prawn with sauce (tucupi and jambu) was thermally prepared (121 ºC) at three different times (T1: 15 T2: 20 and T3: 25 minutes) in glass bottles. The product obtained 20.86% crude protein, with good acceptance by consumers (global acceptance >7) measured through centesimal and sensory analysis of the hedonic scale. Increased exposure caused obvious changes in the sensorial characteristics of the product, which were not evidenced by consumers in the sensorial analysis, and for this reason, texture profile analysis (TPA) and color (CIELAB) were carried out, in addition to analyses of concentration of Total Volatile Basic Nitrogen (TVB-N), hydrogen potential (pH) and microbiological performed during 12 months, in addition to yield and weight loss by cooking. The sensory analysis did not show a significant difference between the treatments, however, the yield reduced with the application of heat, with the best yield being in treatment T1 (58.76 ± 0.49 a). The centesimal analysis showed excellent values of protein content of 20.86% and lipid content of 0.33%. The treatments followed the variation in color and texture according to the application of heat, mainly concerning the increase in the b* value (10.84 ± 0.70 to 13.50±0.24) and reduction in cohesiveness (0.56 ± 0.05 to 0.50 ± 0.04), gumminess (368.81± 109.23 to 262.09 ± 63.78 g) and chewiness (999.30 ± 356.92 to 633.71 ± 221.56 g). Despite this, the product proved to be safe during the analyzed period without the development of the remaining bacteria, even with an increase in pH (4.2 to 5.9) and TVB-N (20.22 to 28.46 mg/100 g), despite this, there was no development of the bacteria analyzed, proving to be a product suitable for industrial implementation.

Keywords:
Thermal processing; tucupi, jambu; Amazon food culture; texture profile; shrimp

Highlights

Exposure to high temperature drastically alters the sensorial properties (mainly texture, color, flavor, and aroma) of all ingredients (prawn, tucupi and jambu)

The proportion of ingredients aided by weight loss by cooking the prawn caused changes in the tucupi sauce, causing strangeness to consumers

Despite the alteration of all sensory and physical-chemical characteristics evaluated, the microbiological and TVB-N analyses showed that the product is safe for consumption, even after 12 months of production

Parameters	Treatments
Parameters	T1	T2	T3	p-value
Global acceptance (G.A.)	7.35 ± 1.02	7.15 ± 1.57	6.92 ± 1.62	0.058
Appearance	6.92 ± 1.44	6.72 ± 1.60	6.42 ± 1.68	0.365
Texture	6.82 ± 1.65	6.90 ± 1.60	6.82 ± 1.50	0.972
Flavor	7.05 ± 1.52	7.22 ± 1.58	6.75 ± 1.85	0.564
Smell	6.72 ± 1.57	6.70 ± 1.54	6.30 ± 1.92	0.544
Color	6.77 ± 1.62	6.72 ± 1.69	6.85 ± 1.62	0.943
Frequency of intake	6.13 ± 2.10	6.33 ± 1.65	6.23 ± 2.06	0.900
Purchase intention	3.57 ± 1.11	3.85 ± 1.10	3.50 ± 0.96	0.300
Yield (%)	58.76 ± 0.49^a	57.84 ± 0.88^ab	55.08 ± 1.77^b	0.021
Weight loss by cooking (%)	41.24 ± 0.49^a	42.16 ± 0.88^ab	44.92 ± 1.77^b	0.021

Analysis	Canned Amazon River Prawn in tucupi and jambu sauce	Canned Giant River Prawn in curry sauce
Energy (Kcal)^* * Kcal/100 g.	92.57	-
Moisture (%)	74.30	75.26
Protein (%)	20.86	17.66
Carbohydrate (%)	1.54	-
Lipid (%)	0.33	4.03
Ash (%)	2.97	0.44

Analyses	Analysis dates
Analyses	3^rd month	6^th month	9^th month	12^th month	Legislation
Coliforms	<3 MPN/mL	<3 MPN/mL	<3 MPN/mL	<3 MPN/mL	>10³ MPN/mL
Salmonella	Absence	Absence	Absence	Absence	Absence
Staphylococci	<10 CFU/g	<10 CFU/g	<10 CFU/g	<10 CFU/g	>10³ CFU/g
Clostridium	<10 CFU/g	<10 CFU/g	<10 CFU/g	<10 CFU/g	-

Analysis	Treatments
Analysis	T1	T2	T3	p-value
Hardness (g)	669.75 ± 218.21	680.97 ± 180.72	521.53 ± 115.06	0.095
Cohesiveness	0.56 ± 0.05^a	0.56 ± 0.04^a	0.50 ± 0.04^b	0.015
Springiness (mm)	2.68 ± 0.38	2.58 ± 0.23	2.37 ± 0.29	0.087
Adhesiveness (mJ)	0.12 ± 0.09	0.14 ± 0.07	0.17 ± 0.08	0.368
Gumminess (g)	368.81 ± 109.23^a	377.55 ± 101.20^a	262.09 ± 63.78^b	0.017
Chewiness (g)	999.30 ± 356.92ª	984.19 ± 317.20^a	633.71 ± 221.56^b	0.018

Standard CIELAB	Prawn
Standard CIELAB	Nature	T1	T2	T3	p-value
L*	40.99 ± 0.01^a	40.14 ± 0.05^b	35.32 ± 0.05^c	50.91 ± 0.15^d	0.001
a*	-0.67 ± 0.01^a	6.59 ± 0.14^b	3.92 ± 0.07^c	7.08 ± 0.24^d	0.001
b*	2.22 ± 0.24^a	19.97 ± 0.16^b	15.73 ± 0.03^c	25.36 ± 0.36^d	0.001
	Tucupi
L*	36.06 ± 0.05^a	32.22 ± 0.24^b	29.86 ± 0.17^c	31.27 ± 0.23^b	0.001
a*	-1.55 ± 0.20^a	-0.73 ± 0.02^b	-0.44 ± 0.06^b	1.00 ± 0.03^c	0.001
b*	9.59 ± 0.31^a	17.88 ± 1.14^b	16.49 ± 0.16^bc	19.42 ± 0.29^bd	0.001
	Jambu
L*	19.55 ± 1.52^a	7.53 ± 0.05^b	10.52 ± 0.03^c	7.65 ± 0.03^b	0.001
a*	-7.39 ± 0.15^a	-0.65 ± 0.16^b	-0.36 ± 0.08^b	-0.66 ± 0.08^b	0.001
b*	12.44 ± 0.08^a	8.46 ± 0.02^b	7.18 ± 0.04^c	9.27 ± 0.02^d	0.001

Standard CIELAB	Products
Standard CIELAB	T1	T2	T3	p-value
L*	21.37 ± 0.22^a	20.30 ± 0.14^b	22.53 ± 0.25^c	0.001
a*	2.17 ± 0.12^a	-0.17 ± 0.05^b	1.65 ± 0.06^c	0.001
b*	10.84 ± 0.70^a	11.36 ± 0.06^a	13.50 ± 0.24^c	0.001

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Corresponding Author: Keber Santos Costa Junior, Universidade Federal do Pará (UFPA), Instituto de Estudos Costeiros, Programa de Pós-graduação em Ciência Animal, Alameda Leandro Ribeiro, s/n, CEP: 68600-000, Bragança/PA - Brasil, e-mail: keberjunior@gmail.com