Avaliação microbiológica e de indicadores sensoriais de aparas de salmão-do- Atlântico (Salmo salar - Linnaeus, 1758)

• Autor(a) principal: Silva, Marcela Costa e
• Data de Publicação: 2011
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFG
• Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tede/4975
• topic: Pescado; Qualidade; Subprodutos; Fish; Quality; By products; CIENCIAS AGRARIAS::MEDICINA VETERINARIA

We investigated the quality of sensory and microbiological indicators of fresh Atlantic salmon, gutted in stores in Uberlândia, Minas Gerais. Initially we observed sensory indicators of fish submitted to filleting. We obtained chips, consisting of head, fins, skin, bones with residual flesh and the deep hipoaxial muscle of each exemplar. From these chips, we mechanically removed and extracted the flesh (FMS) and submitted to microbiological testing for Salmonella spp., Staphylococcus coagulase positive and fecal coliform. Chip samples collection was carried out at four sites (two sushibars and two supermarkets), totaling 100 fish (25 for each establishment), on five different collections per occasion. The sensory characteristics observed were body surface, eyes appearance, gills, scales and fins, flesh firmness and smell, characteristic os the species. Gills and flesh (muscle) showed more changes (34%). The third and fourth characteristics which showed the greatest alterations were the eyes (14%) and gills odor (11%), respectively. Other traits such as body surface, scales, fins and muscles odor represented 3%, 7%, 7% and 0% respectively. Microbiological analysis revealed the presence of Salmonella spp. in two samples from the same sushibar. Tests for Staphylococcus coagulase positive did not show samples positive for coagulase test. Regarding thermal tolerant fecal coliforms, the samples were within the established standards. The evaluation of the salmon chips by sensory indicators showed that it is feasible for production of FMS, with high association among the parameters chosen for the sensory evaluation, as macroscopic inspection and microbiological attributes characterized by national legislation.