| Abstract - Objective of this study was to evaluate the smoking process in pink shrimp (Farfantepenaeus brasiliensis) prepared with and without the shell, through the proximal composition and sensory characteristics. Thus, we used 60 tails (abdomen) shrimp with individual average weight of 16.67 g, were divided into two treatments, with and without shell. After curing, they were evaluated sensorily, portions 30 tasters, using a simple stimulation method and 90 g samples were stored (-15 °C) for later analysis proximal composition. The smoked shrimp showed average values of crude protein (28.93%), moisture (62.15%), lipids (1.30%) and ash (8.14%) higher compared to the shrimp in natura (88.72%, 10.36%, 0.43% and 0.92%, respectively). There was no effect of... |
