Microbiological evaluation of the stone fish Genyatremus Luteus preserved in ice

Detalhes bibliográficos
Autor(a) principal: Abecassis, Neuzivette Camara
Data de Publicação: 2020
Outros Autores: Bandeira, Maria da Glória Almeida
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/10735
Resumo: Ice conservation stands out as one of the most economical, simple and suitable ways to maintain the freshness of the fish. The study evaluated the microbiological alterations of the eviscerated and uneviscerated Genyatremus luteus, stored in ice, through organoleptic analyzes by the Quality Index Method (MIQ) and the presence of total, thermotolerant coliforms and psychrotrophic bacteria. For the microbiological analysis, 18 fish samples were collected, 9 eviscerated and 9 uneviscerated from three free markets of São Luís, during October and November 2019. Analyzes were performed on days one, four and seven to evaluate the potential of ice to maintain the freshness of the fish. The uneviscerated fish presented the highest index of microorganisms and psychotropic bacteria, where the fair B stood out for the highest values, and the initial number of total coliforms from the first to the seventh day were 15.0 NMP/g, 240 NMP/g and 1x10³ NMP/g. For thermotolerant microorganisms it started with 15NMP/g, 460 NMP/g and 460 NMP/g. psychrophilic bacteria also formed a larger number of colonies in uneviscerated fish, with 1.68x105 CFU / g at 10-2 dilution and 4.92x105 CFU / g at 10-3 dilution on day one and day 4.47x105 CFU/g at 10-2 and 1.48x106 UFC/g at 10-7 the seventh-day plaque analysis was considered “untold”. With the study we observed that the fish preserved in ice, gutted, maintained its microbiological quality suitable for consumption until the seventh day and the proper freshness also for seven days.
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spelling Microbiological evaluation of the stone fish Genyatremus Luteus preserved in iceEvaluación microbiológica del pescado piedra Genyatremus Luteus conservado en hieloAvaliação microbiológica do peixe-pedra Genyatremus Luteus conservado em geloBactériasFrescorGenyatremus LuteusQualidade.BacteriaCalidadFrescuraGenyatremus Luteus.BacteriaFreshnessGenyatremus LuteusQuality.Ice conservation stands out as one of the most economical, simple and suitable ways to maintain the freshness of the fish. The study evaluated the microbiological alterations of the eviscerated and uneviscerated Genyatremus luteus, stored in ice, through organoleptic analyzes by the Quality Index Method (MIQ) and the presence of total, thermotolerant coliforms and psychrotrophic bacteria. For the microbiological analysis, 18 fish samples were collected, 9 eviscerated and 9 uneviscerated from three free markets of São Luís, during October and November 2019. Analyzes were performed on days one, four and seven to evaluate the potential of ice to maintain the freshness of the fish. The uneviscerated fish presented the highest index of microorganisms and psychotropic bacteria, where the fair B stood out for the highest values, and the initial number of total coliforms from the first to the seventh day were 15.0 NMP/g, 240 NMP/g and 1x10³ NMP/g. For thermotolerant microorganisms it started with 15NMP/g, 460 NMP/g and 460 NMP/g. psychrophilic bacteria also formed a larger number of colonies in uneviscerated fish, with 1.68x105 CFU / g at 10-2 dilution and 4.92x105 CFU / g at 10-3 dilution on day one and day 4.47x105 CFU/g at 10-2 and 1.48x106 UFC/g at 10-7 the seventh-day plaque analysis was considered “untold”. With the study we observed that the fish preserved in ice, gutted, maintained its microbiological quality suitable for consumption until the seventh day and the proper freshness also for seven days.La conservación del hielo se destaca como uno de los medios más económicos, sencillos y adecuados para mantener la frescura del pescado. El estudio evaluó los cambios microbiológicos de Genyatremus luteus, eviscerado y no eviscerado, mediante análisis organolépticos utilizando el Método del Índice de Calidad (MIQ) y la presencia de coliformes totales, termotolerantes y bacterias psicrófilas. Para realizar los análisis microbiológicos, se recolectaron 18 muestras de pescado, 9 de las cuales fueron evisceradas y 9 no evisceradas de tres mercados abiertos en el municipio de São Luís, durante los meses de octubre y noviembre de 2019. Los análisis se realizaron los días uno, cuatro y siete con el objetivo de evaluar el potencial del hielo para mantener la frescura del pescado. El pescado no eviscerado mostró el mayor índice de microorganismos y bacterias psicrófilas, donde la B justa se destacó por los valores más altos, con la cantidad inicial de coliformes totales del primer al séptimo día de 15.0 NMP / g, 240NMP / g, 1x10³NMP / g. Para los microorganismos termotolerantes, comenzó con 15NMP / g, 460NMP / gy 460NMP / g. Las bacterias psicrófilas también formaron un mayor número de colonias en el pescado no eviscerado, con 1,68x105 UFC / g en la dilución 10-2 y 4,92x105 UFC / g en la dilución 10-3 el primer día y el cuarto día 2,47x105 UFC / ga 10-2 y 1.48x106 UFC / ga 10-7, el análisis de la placa del séptimo día se consideró “incontable”. Con el estudio observamos que el pescado con mejor estado de conservación en hielo fue el destripado, manteniendo su calidad microbiológica apta para el consumo hasta el cuarto día.A conservação em gelo destaca-se como um dos mais econômicos, simples e adequados meios para manter o frescor do pescado. O estudo avaliou as alterações microbiológicas do Genyatremus luteus, eviscerado e não eviscerado, através das análises organolépticas pelo Método de Índice de Qualidade (MIQ) e presença de coliformes totais, termotolerantes e bactérias psicrófilas. Para a realização das análises microbiológicas, foram coletadas 18 amostras do peixe, sendo 9 evisceradas e 9 não evisceradas oriundas de três feiras livres do município de São Luís, durante os meses de outubro e novembro de 2019. Foram realizadas análises nos dias um, quatro e sete com o objetivo de avaliar o potencial do gelo em manter o frescor do pescado. O peixe não eviscerado apresentou o maior índice de microrganismos e bactérias psicrófilas, onde a feira B se destacou pelos valores mais elevados, sendo a quantidade inicial de coliformes totais do primeiro ao sétimo dia de 15,0 NMP/g, 240NMP/g e 1,1x10³NMP/g. Para os microrganismos termotolerantes iniciou-se com 15NMP/g, 460NMP/g e 460NMP/g. As bactéricas psicrófilas também formaram um maior número de colônias no peixe não eviscerado, sendo 1,68x105 UFC/g na diluição de 10-2 e 4,92x105 UFC/g na diluição 10-3 no primeiro dia e no quarto dia 2,47x105   UFC/g a 10-2 e 1,48x106 UFC/g a 10-7 e no sétimo dia foram consideradas “incontáveis”.  Com o estudo observamos que o peixe com o melhor estado de conservação em gelo foi o eviscerado, mantendo sua qualidade microbiológica própria para o consumo até o quarto dia.Research, Society and Development2020-12-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1073510.33448/rsd-v9i12.10735Research, Society and Development; Vol. 9 No. 12; e35191210735Research, Society and Development; Vol. 9 Núm. 12; e35191210735Research, Society and Development; v. 9 n. 12; e351912107352525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/10735/9997Copyright (c) 2020 Neuzivette Camara Abecassis; Maria da Glória Almeida Bandeirahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAbecassis, Neuzivette Camara Bandeira, Maria da Glória Almeida 2020-12-30T23:32:22Zoai:ojs.pkp.sfu.ca:article/10735Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:32:44.204499Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Microbiological evaluation of the stone fish Genyatremus Luteus preserved in ice
Evaluación microbiológica del pescado piedra Genyatremus Luteus conservado en hielo
Avaliação microbiológica do peixe-pedra Genyatremus Luteus conservado em gelo
title Microbiological evaluation of the stone fish Genyatremus Luteus preserved in ice
spellingShingle Microbiological evaluation of the stone fish Genyatremus Luteus preserved in ice
Abecassis, Neuzivette Camara
Bactérias
Frescor
Genyatremus Luteus
Qualidade.
Bacteria
Calidad
Frescura
Genyatremus Luteus.
Bacteria
Freshness
Genyatremus Luteus
Quality.
title_short Microbiological evaluation of the stone fish Genyatremus Luteus preserved in ice
title_full Microbiological evaluation of the stone fish Genyatremus Luteus preserved in ice
title_fullStr Microbiological evaluation of the stone fish Genyatremus Luteus preserved in ice
title_full_unstemmed Microbiological evaluation of the stone fish Genyatremus Luteus preserved in ice
title_sort Microbiological evaluation of the stone fish Genyatremus Luteus preserved in ice
author Abecassis, Neuzivette Camara
author_facet Abecassis, Neuzivette Camara
Bandeira, Maria da Glória Almeida
author_role author
author2 Bandeira, Maria da Glória Almeida
author2_role author
dc.contributor.author.fl_str_mv Abecassis, Neuzivette Camara
Bandeira, Maria da Glória Almeida
dc.subject.por.fl_str_mv Bactérias
Frescor
Genyatremus Luteus
Qualidade.
Bacteria
Calidad
Frescura
Genyatremus Luteus.
Bacteria
Freshness
Genyatremus Luteus
Quality.
topic Bactérias
Frescor
Genyatremus Luteus
Qualidade.
Bacteria
Calidad
Frescura
Genyatremus Luteus.
Bacteria
Freshness
Genyatremus Luteus
Quality.
description Ice conservation stands out as one of the most economical, simple and suitable ways to maintain the freshness of the fish. The study evaluated the microbiological alterations of the eviscerated and uneviscerated Genyatremus luteus, stored in ice, through organoleptic analyzes by the Quality Index Method (MIQ) and the presence of total, thermotolerant coliforms and psychrotrophic bacteria. For the microbiological analysis, 18 fish samples were collected, 9 eviscerated and 9 uneviscerated from three free markets of São Luís, during October and November 2019. Analyzes were performed on days one, four and seven to evaluate the potential of ice to maintain the freshness of the fish. The uneviscerated fish presented the highest index of microorganisms and psychotropic bacteria, where the fair B stood out for the highest values, and the initial number of total coliforms from the first to the seventh day were 15.0 NMP/g, 240 NMP/g and 1x10³ NMP/g. For thermotolerant microorganisms it started with 15NMP/g, 460 NMP/g and 460 NMP/g. psychrophilic bacteria also formed a larger number of colonies in uneviscerated fish, with 1.68x105 CFU / g at 10-2 dilution and 4.92x105 CFU / g at 10-3 dilution on day one and day 4.47x105 CFU/g at 10-2 and 1.48x106 UFC/g at 10-7 the seventh-day plaque analysis was considered “untold”. With the study we observed that the fish preserved in ice, gutted, maintained its microbiological quality suitable for consumption until the seventh day and the proper freshness also for seven days.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-26
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/10735
10.33448/rsd-v9i12.10735
url https://rsdjournal.org/index.php/rsd/article/view/10735
identifier_str_mv 10.33448/rsd-v9i12.10735
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/10735/9997
dc.rights.driver.fl_str_mv Copyright (c) 2020 Neuzivette Camara Abecassis; Maria da Glória Almeida Bandeira
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2020 Neuzivette Camara Abecassis; Maria da Glória Almeida Bandeira
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 12; e35191210735
Research, Society and Development; Vol. 9 Núm. 12; e35191210735
Research, Society and Development; v. 9 n. 12; e35191210735
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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