Qualidade microbiológica, bromatológica e sensorial de hambúrguer e nugget de peixes nativos da Baixada Maranhense

Abstract

Considering the importance of artisanal fishing for the populations of the municipalities of Maranhão Lowlands, this work sought to contribute to the socioeconomic development of the region with information to encourage the marketing of fish through the construction of processing units. Among the municipalities selected for the study and sampling were: São Bento, Matinha and Pine for being the municipalities where artisanal fishing is practiced intensely. For information on the characterization of artisanal fisheries were applied semistructured questionnaires and observations in locus in the three municipalities of study. They were evaluated twenty-one samples through microbiological, bromatological and sensory analysis. Regarding the conditions of the local marketing of fish was detected that in the cities of Pinheiro and São Bento to occur in free markets, only in Matinha is held in the municipal market, however, both sites do not present physical and hygienic infrastructure in accordance with standards established by legislation, though the worst conditions were observed at the fairs. Concerning the laboratory findings for microbiological, bromatological and sensory analysis it appears that the products of fish were produced within the sanitary standards and have good nutritional percentage, and high rate of acceptability by consumers. The findings allow us to infer that the conditions in fish marketing sites are deficient may cause risks to consumer health. Food products have good microbiological and nutritional quality, and acceptability by consumers, showed that technologies such as processing, allows to add value and increase shelf life derivatives of native fish.