Microbiologic and physical-chemical qualities of salted and dried pirarucu (Arapaima gigas Shing, 1822) sold in retail markets
Keywords:
salted and dried fish, microbiology quality, physical-chemical quality
Abstract
Forty samples of salted and dried pirarucu, sold in Belém city, were tested for evaluating the physical-chemical and microbiology qualities. The mean value of moisture, ash, lipid, protein, water activity (Wa), salt content, Total Volatile Basic Nitrogen (TVBN), Thiobarbituric Acid Reactive Substances (TBARS) and biogenic amines was 46.99% (±3.71), 18.82% (±1.91), 7.31% (±4.98), 29.49% (±4.96), 0.73 (±0.04), 14.60% (±1.94), 21.44 mgN/100 g (±9.76), 0.35 mg.kg-1 (±0.12) and none detected, respectively. The values of moisture were above the maximum limit permitted by legislation in 75% of samples. A significant difference (p < 0.05) in Wa and salt content was observed between “closed” and “no-closed” fishing period. The mean microbiologic counts were of 5.01 logCFU/g of mesophilic bacteria, 5.67 logCFU/g of moderate halophiles, 4.99 logCFU/g of yeast and mold, 1.87 logCFU/g of positive-coagulase Staphylococcus (PCS), 0.27 logCFU/g of enterobacteria, 2.50 logMPN/g of Enterococcus spp., 2.82 logMPN/g of total coliform (TC), and 2.15 logMPN/g of 45°C coliform (FC). PCS and TC showed significant differences (p < 0,05) in “closed” and “no-closed” fishing period, and the FC counting in samples from supermarkets and marketplaces. The salted and dried pirarucu sold in Belém city showed unsatisfactory hygienic-sanitary quality, and characteristics of a potential risk to public health.
Published
2012-03-01
How to Cite
Nunes, E. do S. C. de L., Franco, R. M., Mársico, E. T., & Neves, M. da S. (2012). Microbiologic and physical-chemical qualities of salted and dried pirarucu (Arapaima gigas Shing, 1822) sold in retail markets. Revista Do Instituto Adolfo Lutz, 71(3), 520-529. Retrieved from https://periodicoshomolog.saude.sp.gov.br/index.php/RIAL/article/view/32460
Issue
Section
ORIGINAL ARTICLE