Sensitive Analysis of Soft Crab Meat on Paraná Coast- Brazil

Adilson Anacleto; Clarice Luiz do Rosário; Gustavo França da Costa; Leonardo de Almeida Ladevig; Suzan Alves Maia

Article Details

Sensitive Analysis of Soft Crab Meat on Paraná Coast- Brazil

Authors:

Adilson Anacleto | Clarice Luiz do Rosário | Gustavo França da Costa | Leonardo de Almeida Ladevig | Suzan Alves Maia

Publisher:

AENSI (American-Eurasian Network for Scientific Information)

Journal:

Australian Journal of Basic and Applied Sciences Vol.13 Issue 2, pp.55-59

Document Type:

Article

Publication Date:

1/2019

Document Language:

English

Document ID (Org No.):

2001857998

pISSN:

1991-8178

Abstract:

 Fishing is an activity with a significant economic importance in Paraná Coast. In the last decades, the soft crab fishery has been reported as a relevant income alternative in small fishing communities in that region. Among the several types of catching this crustacean there are the soft crab capture along with the trawling of shrimp nets and also in a handcraft way with the use of cages. However, despite the relevance of the activity to the more distant fishing communities, there are few and sparse studies on the quality of the soft crab meat offered in the market. Thus, this study aimed to obtain data on the preference of consumers for the appearance, color, aroma and flavor of the soft crab meat through sensory analysis, with the objective of producing information for small fishermen in order to increase the market competitiveness for this product. Four samples from the most important producing regions in Paraná Coast were used in a blind test. All samples were prepared in a similar and concomitant manner. The analysis was applied to 20 individuals, with the possibility of eating one of the four samples each one at a time and then give the grade, proceeding to the next sample, until all grades were properly attributed. The homogeneity of the variances was determined by the Bartlett test, and for the comparison of scores averages assigned in the sensory evaluation, the Tukey test was used at the 0.05 level of probability. The study concluded that the samples evaluated do not differ statistically from one another in the blind test in terms of appearance, color and aroma, but the taste of the soft crab meat is the main factor that influences this product consumption, and in this case showed differences between the samples evaluated. The soft crab meat caught in cages when evaluated in the blind test received the best grades when compared to the other samples analyzed, named as soft crab meat obtained from canoes and soft crab meat obtained from deep-sea fishing. The capture system in relation to the size of the crustaceans, the refrigerated conservation form and the beneficiation system may be the main influencing factors in the increase of the soft crab meat quality among the evaluated samples. [.

Article Details

Sensitive Analysis of Soft Crab Meat on Paraná Coast- Brazil

Authors: Adilson Anacleto | Clarice Luiz do Rosário | Gustavo França da Costa | Leonardo de Almeida Ladevig | Suzan Alves Maia

Publisher: AENSI (American-Eurasian Network for Scientific Information)

Journal: Australian Journal of Basic and Applied Sciences Vol.13 Issue 2, pp.55-59

Document Type: Article

Publication Date: 1/2019

Document Language: English

Document ID (Org No.): 2001857998

pISSN: 1991-8178

Issues

Authors:

Adilson Anacleto | Clarice Luiz do Rosário | Gustavo França da Costa | Leonardo de Almeida Ladevig | Suzan Alves Maia

Publisher:

AENSI (American-Eurasian Network for Scientific Information)

Journal:

Australian Journal of Basic and Applied Sciences Vol.13 Issue 2, pp.55-59

Document Type:

Article

Publication Date:

1/2019

Document Language:

English

Document ID (Org No.):

2001857998

pISSN:

1991-8178