Avaliação da qualidade da sardinha-verdadeira, Sardinella Brasiliensis, comercializada em Fortaleza-Ceará

Abstract

The assessment of the quality of fish products, such as the true sardine (Sardinella brasiliensis), is essential to ensure adequate standards for consumption. To this end, centesimal, physical-chemical and microbiological analysis tests were performed. In order to verify the quality and safety parameters of the product, the experimental process was conducted by laboratory analysis that evaluated a sample of the true sardine fillet through pH, centesimal composition (protein, moisture, ash and lipids), evaluation of the fish with N-TVB, N-TMA and lipid oxidation - SRATB. A sample of these animals was collected from a store and analyzed for a period of 7 days in the fish technology laboratory (LATEPE). During the chemical analysis process of the samples, the results showed a pH variation between 6.45 and 7.05. Protein ranged from 21.16 to 24.21 g, moisture ranged from 71.09 to 71.80, ash ranged from 1.08 to 1.11, and lipid ranged from 12.82 to 17.11 g. Fish quality evaluation revealed that TVB-N ranged from 22.40 to 87.36 mg N/100 g, TMA-N ranged from 10.08 to 13.72 mg N/100 g, and lipid oxidation - SRATB ranged from 0.49 to 2.16. Microbiological analyses indicated psychrotrophic bacteria counts ranging from 5.1 log10 CFU/g to 7.0 log10 CFU/g. In general, the results showed that the true sardine has good characteristics for human consumption: the protein has adequate levels, the moisture content is low, which can interfere with the shelf life of the fish, and the ash content indicates a significant amount of nutrients. The lipids presented low levels of fat, which is considered beneficial. Regarding conservation, the N-BVT presented values indicative of good preservation of the fish, while the N-TMA, in the physical-chemical process, showed values within the acceptable limits for human consumption. Lipid oxidation presented statistically significant variations, but with low oxidation rates, suggesting the presence of natural antioxidants that contributed to the reduction of the degree of lipid oxidation. Therefore, observing all the stages of testing and laboratory analysis, it is concluded that the fish remained suitable for consumption until the fourth day, making it not advisable for consumption on the following days.