Características físico-químicas, bacteriológicas e sensoriais de filés de pintado amazônico (fêmea de Pseudoplatystoma spp e X macho Leiarius marmoratus), estocado em atmosfera modificada

Abstract

The fish is a food easy to perish due to its constitution and composition, however its nutritional quality is of excellent value. In this context, this project aimed at analyze the physical-chemicals, sensory and bacteriologics characteristics of Pintado Amazônico fillets stocked and stored between 0 to 5°C for 21 days packed in modified atmosphere (MAP) with 60% CO2+ 30% N2+ 10% O2; 50% CO2+ 30% N2+20% O2 and air (control). In storage interval of three days were performed sensory analysis of aroma, color and texture; cooking; total volatile bases (TVB), pH, count of mesophilic aerobic heterotrophic microorganisms, psychrotrophic aerobic heterotrophic microorganisms, lactic-acid bacteria and enterobacteriaceae. Were analyzed 168 fillets from 90 fish (2.0 to 2,5kg) from commercial fish farms. The shelf life was nine days for modified atmosphere packaging (MAP) 60% CO2+ 30% N2+ 10% O2 and 50% CO2+ 30% N2+ 20% O2 and three days for air packaging (control), in other words, the use of MAP was able to increase the shelf life of the fish.