Influência da temperatura na qualidade microbiológica do subproduto do camarão branco do pacífico (Litopenaeus vannamei) cultivado.

Abstract

Influence of temperature on the microbiological quality of cultured Pacific white shrimp (Litopenaeus vannamei) by-product. During the shrimp processing, about 50% of total shrimp weight is wasted, which encouraged the development of several researches for the reuse of these by-products. However, the manipulation can contaminate these materials that have a high nutritional value within the productive chain. The purpose of this research was to handle and process the shrimps byproducts (L. vannamei) as well as to make a type of flour under using temperature to determine its microbiologic quality. The flour manufacturing process was done under controlled temperature to acquire its high quality. It was performed the processing and hygiene (washing, immersion in chlorinated water and washing in distilled water) of the shrimp residues. The sanitized by-products were dehydrated in an oven at 45ºC (F45), 55ºC (F55) and 70ºC (F70) for 18 hours. After dehydration, the by-products were crushed for making shrimp meal and then freezer maintained at -20 ° C it was carried out the count of Staphylococcus aureus, count fecal coliforms and search of Salmonella sp. As results: (1) Putrefaction was identified in samples of F45; (2) In F55, 6,4 x 105 CFU/g of S. aureus, < 3 MPN/g of E. coli and absence of Salmonella sp. were found; (3) In F70 samples, < 10 CFU/g of S. aureus, < 3 MPN/g of E. coli and absence of Salmonella sp. The F55 was inappropriate for consumption due to the index of S. aureus exceeds the recommendation of the current Brazilian legislation for fish products; The F70 exhibited most satisfactory results. Considering the findings of this research, we suggest that the temperature may be an important factor for development of adequate shrimp meal for human consumption.