Caracterização microbiológica, fisico-química e sensorial de hidrolisado biológico em peixes da Amazônia (Potamorhina latior e Liposarcus pardalis)
Three biological hidrolisados of branquinha was elaborated (Potamorhina latior) and acari-bodo (Liposarcus pardalis) being used stumps of Lactobacillus plantarum (CCT 2568) and Lactococcus lactis (CCT 2739). Analyses microbiological was made (total and fecal coliforms, mould and yeasts, bacteria...
| Autor principal: | Ferreira, Maria da Glória Almeida Bandeira |
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| Grau: | Tese |
| Idioma: | por |
| Publicado em: |
Instituto Nacional de Pesquisas da Amazônia - INPA
2020
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| Assuntos: | |
| Acesso em linha: |
https://repositorio.inpa.gov.br/handle/1/11493 http://lattes.cnpq.br/4791270234310043 |
| Resumo: |
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Three biological hidrolisados of branquinha was elaborated (Potamorhina latior)
and acari-bodo (Liposarcus pardalis) being used stumps of Lactobacillus
plantarum (CCT 2568) and Lactococcus lactis (CCT 2739). Analyses
microbiological was made (total and fecal coliforms, mould and yeasts, bacteria
mesophilas, lactobacilli) in the filet and in the hidrolysates of the branquinha. In
the filet and the acari-bodó hidrolysates it took place analyses physical-
chemistries (pH, acidity, humidity, proteins, lipids, RMF, carbohydrate),
microbiological (total and fecal coliforms, mould and yeasts, bacteria
mesophylas, lactobacilli), total and free amino acids. It occurred sensorial
analyses in sweet cookies obtained with addition of biological hidrolysates of
acari-bodo. It was also made the characterization microbiological of the acari-
bodo (filet, skin, viscers, gills). The hidrolysates were obtained starting from the
fish filet being added commercial sucrose (sugar) as source of carbohydrate
and bacteria lactic acid. The mixture was incubated in bacteriological
greenhouse to 36°C ± 1°C /5 days. After the incubation period it froze the
hidrolysates for -20°C for subsequent liofilizate. The analyses microbiological,
pH and acidity were accomplished daily in the hidrolysates. It also took place
the centesimal composition and determinations of amino acids. The sweet
cookies were elaborated with the addition of the hidrolysates liofilizates. The
filet of the branquinha presented high count for total coliforms (2400NMP/g) and
fecal (460NMP/g). Consequently your hidrolisados also presented high values
for the total coliforms (2400NMP/g) and fecal (2400NMP/g), as well as for the
bacterias mesophylas (10 5 UFC/g), mould and yeasts (10 5 UFC/g). The acari-
bodo filet presented for the total coliforms (28NMP/g) and fecal (< 3NMP/g),
bacterias mesophylas (10 3 UFC/g), mould and yeasts (< 10UFC/g) and
lactobacilli (10 4 UFC/g). Your hidrolysates presented results similar with
relationship to the lactobacilli (10 7 -10 9 UFC/g), mesophylas bacterias (10 4 -
106UFC/g), mould and yeasts (10 3 -10 4 UFC/g) and absence of total coliforms
and fecal for the three hidrolysates starting from the third day. The pH of the
acari-bodo filet varied from 6,62 to 7,02 and the acidity around 0,28% of lactic
acid. In the hidrolysates the pH was between 3,93 to 4,09 and the acidity
among 3,86 to 4,34. All the total and free amino acids were certain in the filet
and in the hidrolysates of the acari-bodo. The hidrolysate obtained with the
Lactobacillus plantarum it presented the largest values for the analyzed amino
acids. In the acari-bodo filet it was humidity values (84,10%), proteins (13,14%),
lipids (1,65%) and RMF (1,10%). For the hidrolysates humidity (2,30-3,39%),
proteins (44,86-46,21%), lipids (2,86-3,51%), RMF (2,31-3,18%) and
carbohydrate (43,20-46,57%). There was not significant difference among the
analyzed parameters of the chemical composition of the sweet cookies obtained
with the three hidrolysates. The sensorial evaluation of the cookies showed that
the hidrolysate LL+LP was the favorite for the appraisers. |