Autores
Farias, I.M.R. (IFTO CAMPUS PARAÍSO DO TOCANTINS) ; Viroli, S.L.M. (IFTO CAMPUS PARAÍSO DO TOCANTINS) ; Rodrigues, F.M. (IFTO CAMPUS PARAÍSO DO TOCANTINS) ; Neto, O.C. (IFTO CAMPUS PALMAS)
Resumo
Fish is a perishable product that needs to be stored and refrigerated to maintain
quality.Therefore, the evolution of the change in the concentration of total
volatile bases in tambaqui stored at ± 4°C for 30 days was evaluated.
Determinations for total volatile bases and hydrogenion potential were performed
in triplicate and followed the methodology of Instituto Adolfo Lutz. The results
were submitted to the Tukey test at the 5% level in the SISVAR version 5.6
program and compared with MAPA Ordinance N°. 185, of May 13, 1997. According to
the results, the tambaqui samples showed values for the parameters analyzed in
accordance with Ordinance N° 185/1997 and a significant difference (p<0.05)
during the period of storage under refrigeration.
Palavras chaves
Quality indicators; Nitrogen; hydrogenic potential
Introdução
Fish is a perishable product and needs refrigerated storage in order to avoid
harm to consumer health (SILVA et al, 2021). Improper handling and storage of
fish can cause poisoning and infections when consumed (FEITOSA et al., 2017).
Tambaqui (Colossoma macropomum) stands out as a great potential for fish
farming, appreciated in the North, Midwest and Northeast regions, presenting
good zootechnical characteristics and profitability in national and
international trade (KUBITZA et al., 2012). After its capture, tambaqui
undergoes a series of changes requiring special attention to the sanitary
conditions of storage and conservation temperature of the product (GONÇALVES,
2011; MARINHO, 2011; TAVARES; GONÇALVES, 2011). Post-mortem changes suffered by
tambaqui such as protein degradation, pH drop, lipid oxidation, production of
trimethylamine and low molecular weight volatile bases can cause deterioration,
directly affecting the quality and shelf life of the fish (RAMOS, 2013). .
Factors such as storage temperature, quality of the ice used and hygiene in
handling must be essentially observed in the conservation of tambaqui, as poor
handling, storage and transport conditions can accelerate the loss of quality
and cause deterioration (TAVARES; GONÇALVES, 2011; MARINHO, 2011). O tambaqui
cannot be subjected to a temperature of 4.4 °C for longer than 4 hours after
capture, as above this limit, the safe expectation of the product's commercial
term due to proteolysis significantly decreases (PRICE, 1997). Given the above
and considering that the quality of fish depends on adequate storage, the
objective was to evaluate the evolution of the change in the concentration of
low molecular weight volatile bases in tambaqui stored under refrigeration at ±
4°C for 30 days.
Material e métodos
Samples of tambaqui (Colossoma macropomum) were selected according to the
methodology of Cartonilho and Jesus (2011) at Feira Coberta, located in the
Municipality of Paraíso do Tocantins, State of Tocantins, with fish from fish
farms in the Middle Valley region. Araguaia. Ten specimens were selected that
had an average length of 36.41± 0.80 cm and an average weight of 1177.48± 96.08
g. Biometric analysis of the specimens was performed using a 0.05 mm precision
caliper and a scale, with 0.001g. The fish were packed in plastic boxes with ice
at a temperature of ± 4 °C and transported to the processing unit of the Federal
Institute of Education Science and Technology of Tocantins – IFTO Campus Paraíso
do Tocantins, where they were eviscerated. After evisceration, the samples were
kept at an average temperature of 4 °C for a period of 30 days. At 0th, 10th,
20th and 30th days, samples of tambaquis stored under refrigeration were
collected. The samples were filleted. The fillets produced without skin and
spine were ground in a processor until obtaining a homogeneous mass, from which
an aliquot was taken for analysis. The physicochemical determinations of the
hydrogenic potential and total volatile bases were carried out in triplicate and
followed the methodology recommended in the chemical and physical methods for
food analysis of the Analytical Standards of the Instituto Adolfo Lutz (IAL,
2008). The results of the physical-chemical analyzes were submitted to the Tukey
averages tests at the level of 5% of significance in the variables in the SISVAR
program version 5.6 (Ferreira, 2019) and compared with Ordinance No. 185, of May
13, 1997 Ministry of Agriculture , Livestock and Supply - MAPA (BRAZIL, 1997)
Resultado e discussão
Table 1 below presents the results of the parameters total volatile bases (BVT)
and hydrogenic potential pH analyzed as established by Ordinance No. 185, of May
13, 1997 (MAPA). According to the results obtained by the physical-chemical
analyses, presented in table 1, it appears that the tambaqui samples presented
values for the parameters of volatile bases and hydrogenionic potential in
accordance with MAPA Ordinance No. 185/1997 and difference significant (p<0.05)
during the period of storage under refrigeration. The significant differences
can be explained by the post-mortem biochemical reactions in the fish muscle.
After capture and slaughter, a reduction in pH occurs due to the extinction of
the oxygen supply to the muscle, muscle glycogen is transformed anaerobically to
lactic acid through glycolysis, instead of being oxidized to carbon dioxide
(CO2) and H2O, giving This leads to a reduction in pH from 7.0 to 6.8 (SILVA,
2014). Bello (1992) in his study with tambaqui highlights that the pH values in
the samples stored at 0°C showed slight fluctuations and remained in the range
of 6.40-6.97. Under conditions of external aggression, the glycogen stock can be
reduced, causing a decline in pH that can vary from approximately 7.0 to 6.0 and
increase to 6.6 to 6.7 (MEDEIROS, 2002). The application of conservation
methods, such as freezing at -15 ºC and the adoption of good manufacturing
practices, from capture to storage, may delay the appearance of total volatile
bases, preventing the growth of some enzyme-producing bacteria, favoring the
commercial validity period for the product (MARINHO, 2011). The BVT content is a
parameter used to assess the quality of fresh and frozen fish (HUSS, 1995).
Conclusões
During the storage period of tambaqui under refrigeration, there were no major
changes in physical and chemical properties, so we can say that the fish in a
refrigerated environment at a temperature of 4°C for a period of 30 days, does
not show signs of deterioration and keeps their quality indicators (total and
base volatile pH) within the recommended by legislation for fresh fish. Within a
period of 30 days under refrigeration at 4°C, this species can be marketed in
good conditions for consumption.
Agradecimentos
To God, to the IFTO Paraíso do Tocantins campus
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