Avaliação da qualidade do peixe Sillago sihama comercializado nos mercados Costa do Sol e Porto de pesca de Maputo

Abstract

Fish has an important nutritional and medicinal value for those who consume it. Oftentimes this food reaches the consumer with reduced quality, nutritional and functional properties due to intrinsic and extrinsic factors that make it highly susceptible to the process of deterioration, being necessary on the one hand the development of new preservation technologies and on the On the other hand, the correct implementation of existing traditional technologies based on cooling, freezing, drying, salting, which are important conservation techniques. Manipulation and Inadequate conservation during capture and commercialization represents the main problems for the quality of fish. In order to assess the quality of the Sillago sihama fish marketed in the Costa do Sol and Maputo Fishing Port, the samples were submitted to sensory analysis, to tests of the Bases Total-Nitrogenated Volatiles (BVT-N), pH, Trimethylamine (TMA) and microbiological analysis (counting of total aerobic bacteria, total coliforms, feces and Escherichia coli). These tests analyzed in together, they are considered adequate parameters in the recognition of the quality of the fish. Both markets presented fish of acceptable quality for consumption with average values ​​of BVT – N less than 25 mg / 100 g, TMA less than 15 mg / 100 g and pH less than 7. The counts of total aerobic bacteria were below 10 5 critical limit in Mozambican legislation and it was found if the presence of faecal coliforms including Escherichia coli in samples taken from both markets, suggesting improvements in hygienic conditions since the process of capture, conservation, transport, commercialization of this product and even coastal cleaning, since this species is predominantly found on the coast