Características microbiológicas, químicas e sensoriais do peixe serra (Scomberomerus brasiliensis) desembarcado no munícipio de Raposa, MA e microbiologia do gelo utilizado na sua conservação

Abstract

The fish is a highly perishable food and require care throughout their supply chain in order to increase the shelf life of this product and reduce the risk of transmission of pathogens to the consumer. To confirm these informations, microbiological, sensory and chemical aspects of sawfish (S. brasiliensis) landed in ports of the city of Raposa-MA were analized, as well as the ice used in their conservation. For this, it was used 12 lots of sawfish for microbiological analysis to determine the Most Probable Number of Coliforms (NMP) at 35ºC and 45°C, quantification of mesophilic bacteria, research coagulase positive Staphylococcus spp., Salmonella spp. and Aeromonas spp., determination of Total Volatile Bases (TVB), Trimethylamine (TMA) and sensory analysis. Eight ice samples was used for determination of NMP, coliforms at 45 and 35°C and quantification of psychrotrophic bacteria. Microbiological analysis of sawfish presented 46,67% of the samples with intervals 3-95 NMP/g coliforms at 35°C, and >1.100NMP/g at 1,66% of the samples. There was contamination by coliforms at 45ºC of 13.33% of samples, 1.67% positive for E. coli. and 66,67% of the samples had counts of mesophilic aerobic bacteria ranging from 3,3 x102 to 1,2 x105 CFU/g. Coagulase positive Staphylococcus and Salmonella spp., was not isolated but 15% were positive for A. hydrophilic. In the sensory evaluation, 83,33% of the lots were classified as top quality and 16,67% as second quality. The chemical analysis revealed values between BVT 17,35 mg/100g to 25,89 mg/100g and TMA contents between 0,66 mg/100g to 2,45 mg/100g. To the ice, 75% of the samples presented coliforms at 45ºC and 35°C, 25% were positive for E coli and 75% had psychrotrophic counts between 3,2 × 102 to 4,5 × 104 CFU/g. According to these results it is concluded that the sawfish showed low microbiological counts, good freshness and chemical parameters, however there is a risk of causing infection by A. hydrophilic. The ice samples proved unsuitable for conservation of fish.