Qualidade (sensorial, microbiológica, físico-química e parasitológica) de salmão (salmo-salar, Linnaeus, 1778) resfriado e comercializado em Belo Horizonte - MG

Abstract

This study was conducted to evaluate the quality of meat from the salmon (Salmo salar), the fish from cold and gutted in order to increase the consumption of foods made with the raw fish. It was performed sensory inspection, beyond microbiological analysis (Salmonella and coagulase positive Staphylococcus), physical-chemical analysis (pH, total volatile bases and trimethylamine) and parasitologic analysis of the fish under the conditions described. Initially there was a survey of all establishments that sold the salmon cold, in the city of Belo Horizonte, in the period September to December of 2008, with a total of 13 establishments. The fish was collected in all of them, and in each location were collected 3 fish, a total of 39 samples. In these points of sale, the fish were subjected to sensory inspection, and then, transported under refrigeration to the laboratory to be carried out the proposed analysis. The sensory characteristics observed were: body, eyes, gills, odor, scales, fins, meat and smell. The eyes and the gills were the characters that showed more changes (46,2%), followed by the smell, fins and meat (30,8%). The microbiological analysis showed no presence of Salmonella in 25 g. The analysis for the coagulase positive Staphylococcus, resulting in values less than 1,0 x 102 CFU. The pH ranged from 6,28 to 6,60 (mean 6,42). The total volatile bases (TVB) ranged from 14,89 to 22,87mgN/100g (average 18,12) and trimethylamine (TMA) ranged from 1,06 to 3,72mgN/100g (mean 1,74). No parasites were observed in this study. The results of this experiment indicate that the salmon from the cold fish is in good hygienic and sanitary conditions