Caracterização microbiológica, fisico-química e sensorial de hidrolisado biológico em peixes da Amazônia (Potamorhina latior e Liposarcus pardalis)

Abstract

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.