Avaliação do indice de frescor da pescada foguete, macrodon ancylodon, conservada em gelo

AUTOR(ES)
DATA DE PUBLICAÇÃO

1975

RESUMO

Studies were carried out on six samples Df "pescada foguete", Macrodon ancylodon, taken from a "Entreposto de Pesca" of Santos, SP, during the period of March through June, 1975. The fish were stored in ice immediately prepared for market, they were than transported to the laboratory for analyses. Bacteriological, chemical and organoleptic changes were determined daily on each sample during storage in ice for 12 days. The organoleptic changes were measured according to the method of The Torry Research Station and sum of points rangede between 24,7 to 1. The following chemical analysis were carried out: tyrosine, trimethylamine, volatile bases and hypoxanthine. The tyrosine content ranged from 4,8 to 12,8mg per 100g of muscle, trimethylamine (N-TMA) ranged from1,92 to 6,12mg of TMA-nitrogen per 100g of muscle, volatile nitrogen ranged from 11,90 to 32,30 per 10Dg of muscle and hypoxanthine content ranged between 0,11 and 0,33mg per 100g of muscle. The bacterial counts on muscle and gills were determined on three diferent solid media (Nutrient Agar, Nutrient Agar + 1,5% and Marine Agar). The plates were incubated at 20°C and 30°C. For the muscle, the log of counts per gram ranged between 2,93 and 6,74 if plates were incubated at 200C and 2,85 and 6,85 if incubate at 300C. On gills, the log of counts per gram were 5,43 to 9,61 and 5,51 to 9,30 respectively at 20 °C and 30 °C. The organoleptic characteristic were correlated with the content of tyrosine, hypoxanthine and microbioal counts in muscle as deterioration of the product progressed during storage with the above proprieties, it was possible to establish a line of acceptability. The was no stable correlation between organoleptic proprieties and the contents of volatile bases, trimethylamine or microbial counts of gills.

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