CARACTERIZAÇÃO FÍSICO-QUÍMICA E AVALIAÇÃO MICROBIOLÓGICA DE CONCENTRADO PROTEICO DE PEIXE (PIRACUÍ) COMERCIALIZADO EM FEIRAS LIVRES DA CIDADE DE MACAPÁ-AP

Abstract

The fishmeal has a handmade production, which can generate relevant impacts on the hygienic-sanitary aspects of the final product, so it is necessary to establish standards and physical-chemical and microbiological characteristics for its consumption. It was in this sense, that this study aimed to evaluate the quality of fish meal intended for human consumption and marketed in the city of Macapa, Amapa, from the microbiological and physicochemical parameters. Fifteen samples of fish meal from free fairs of the city of Macapa-AP were obtained during the period from July to August of 2016.The study consisted of the evaluation of physical-chemical characteristics, moisture, proteins, total lipids and ashes, following the methodologies used by the Adolfo Lutz Institute. The analysis of product quality was evaluated by microbiological tests, quantifying thermotolerant coliforms, coagulase positive Staphylococcus and Salmonella sp. The physical-chemical results were, on average, 13.61% moisture, 9.58% total lipids and 10.2% ash, being above the limit allowed for dry and salted fish. Only the proteins were within the allowed range (66.7%). The counts of thermotolerant coliforms and Salmonella sp. were absent in all samples. The counts of positive coagulase Staphylococcus were above the standard allowed for dry and salted fish in all samples evaluated. To overcome such problems, a technological intervention is necessary in the stages of preparation of the product, in order to make them more rigorous. The presence of coagulase positive Staphylococcus indicates a failure in the handling, as the consumption of the product usually occurs without heat treatment, this fact presents a risk to the health of the consumer. Keywords : fish; bromatology; food microbiology; marketing.