Deterioração bacteriológica do jaraqui Semaprochilodus spp. capturado no estado do Amazonas e conservado em gelo

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Abstract

In this research 73 specimens of Semaprochilodus spp. (locally called 'jaraqui') were analyzed and conserved in polystyrene boxes among layers of ice. The following measurements and analyses were performed: sensorial evaluation using the modified Torry table and the quality index for demerits; determination of pH and total volatile bases (TVB); count totals of aerobic microorganisms including psychrophilics at 20°C for 4 days, psychrotrophilics at 7°C for 10 days, and mesophilics at 37°C for 2 days; and count totals, isolation and identification of the bacteria genera Aeromonas, Bacillus, and Pseudomonas at 20°C for 24 hours and of Plesiomonas at 37°C for 2 days. The jaraqui were maintained in fresh condition for the sensorial evaluation of 18 to 21 days. However; pH and total volatile base measurements were not good indicators of quality in relation to the sensorial evaluation in both experiments. As well; count totals of the aerobic microorganisms didn't demonstrate any significant differences, and the bacterias didn't show any signs of deterioration in relation to lack of H2S production.

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APA

Britto, E. N., Lessi, E., Cardoso, Â. L., Falcão, P. D. T., & Dos Santos, J. G. (2007). Deterioração bacteriológica do jaraqui Semaprochilodus spp. capturado no estado do Amazonas e conservado em gelo. Acta Amazonica, 37(3), 457–464. https://doi.org/10.1590/S0044-59672007000300018

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