Parâmetros de qualidade do pacu salgado seco comercializado na região de Cuiabá/MT

Abstract

The quality of the fish is considered a great differential in the choice of the consumers. This food has a high biological value, but a high potential for deterioration due to its chemical constitution, so fish need alternative methods of conservation to preserve their nutritional and sensorial qualities. The objective of the present study was to verify the quality of pacu (Piaractus. Mesopotamicus), dry salty marketed in the port market from the Cuiabá / MT region. The salty pacu was submitted to an evaluation of the microbiological and centesimal parameters, as well as the determination of sodium chloride (NaCl) concentration. As for the centesimal composition, the lipid and protein contents were evaluated. Microbiological analyzes included the determination of coliforms at 45 ° C, Salmonella sp and Staphylococcus sp. Salted fish has remained within the microbiological standards established by the legislation. Protein, lipid and chloride contents were high for the species under study. Emphasizing that dry salting is a form of conservation that can be used for the development of technological processes of low investment encouraging new options for fish consumption. It should be noted that the fish available for sale in the Oporto market is in good sanitary conditions compared to the current legislation.