Avaliação da qualidade higiênicossanitária de pescados comercializados no varejo local do município de Fortaleza – CE.

Abstract

Throughout the world, fishing is an extremely important activity, both in economic and sociocultural terms.With the increasing demand for healthier foods, fish is a fundamental food in the diet, due to its nutritional composition, easily digestibility, because it is rich in proteins, vitamins and minerals. Fish have been one of the sources, but acquired in the diet of Brazilians. Depending on the region, the season and its species, it becomes one of the most affordable and economical options. The objective of this work was to verify the hygienic and sanitary quality of two types of fish exposed for commercialization, through sensory analysis, quality index and physicochemical method through the determination of pH, lipid oxidation level and sulphide gas level. The analyses were carried out at the Laboratory of Meat and Fish, department of Food Engineering (DEAL), center of agrarian sciences (CCA) of the Federal University of Ceará (UFC), the insums used in the experiment were frozen peeled shrimp and skinless tilapia fillet, both will be obtained through purchase in the city of Fortaleza - CE, available for marketing in supermarkets. The tilapia fillet showed a non-conforming result in relation to the pH of the fish, but the results of the other analyses presented in accordance with the established. The results showed that the hygienic and sanitary quality of fish, analyzed, marketed in supermarkets in the city of Fortaleza - CE is within the standards and requirements of the supervisory bodies and, from this, some improvements in the commercialization of this product were suggested, based on the quality required by the regulatory agencies and, on the satisfaction of the final consumer.