Navegando por Assunto "Pescado"

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Acesso aberto (Open Access)
Análise dos aspectos microbiológicos de peixes salgados comercializados no complexo do Ver-o-Peso e o impacto do processo de salga no crescimento de micro-organismos e na formação de aminas biogênicas
(Universidade Federal do Pará, 2017-08-01) BATTAGIN, Heloísa Valarine; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309
Ver-o-Peso market is the main point of landing, processing and trading of salted fish in the metropolitan region of Belém and supplies several counties around. Thus, in order to provide better living circumstances for these communities, the present study aimed to analyze the hygienic/sanitary conditions of salted fish trading in the Ver-o-Peso market. Salting and manipulation processes of three fish species (king weakfish (Macrodon ancylon), thomas sea catfish (Notarius grandicassis) and laulao catfish (Branchyplastystoma vaillantii)) were evaluated. These species have huge commercial importance in the northern region of Brazil. The impact of salting processes on growth of microorganisms and biogenic amines accumulation was carried out in crevalle jack species (Caranx hippos). Although salting processes are simple to handle, when carried out by fishermen and fish handlers of Ver-o-Peso market the hygienic/sanitary conditions are not achieved, and management is inadequate, resulting in low-value products. The procedures mistakenly applied in fish salting and commercialization can afford the growth of microorganisms (such as staphylococci and thermotolerant coliforms) and the production of bioactive amines, which suggests the consumer may fall ill. Therefore, standardizing salting procedures and training fish handlers are necessary. The analysis of interactions among Gram-positive and Gram-negative bacteria in salted crevalle jacks (under controlled conditions) concluded these microorganisms behave in different manners under different concentrations of NaCl. The groups which presented more growth became involved in the production of higher concentrations of histamine, due to quorum sensing. In addition, drying process was positive in reducing the level of amines. Considering moisture, water activity and profile of amines, the association of salting and drying processes produced better quality products when applying 25% NaCl rather than 15% NaCl.
Acesso aberto (Open Access)
Cinética de secagem do camarão-da-amazônia (macrobrachium amazonicum) por refractance window
(Universidade Federal do Pará, 2023-10-19) ROSA, Matheus Yury de Oliveira; RODRIGUES, Antonio Manoel da Cruz; http://lattes.cnpq.br/7524720020580309
In the Amazon region, freshwater prawns are distributed throughout the hydrographic subbasins. Macrobrachium amazonicum, popularly known as the Amazon Prawn, is the species with the highest production in the region and has the greatest potential for fishing and aquaculture. Its capture and commercialization are one of the main and sometimes the only source of income for several families, especially those living along the riversides, due to the final destination of this production, with distribution in ports in Pará and Amapá. Although prawns are known for their high nutritional value, this characteristic can be affected when this food does not undergo a suitable preservation method to extend its shelf life. Given the importance of this food, it is necessary to explore new technologies, such as the use of ethanol in food pretreatment - which has the ability to dissolve cell membranes, alter the sample structure to be dehydrated, improve moisture transfer, and reduce drying time when combined with Refractance Window (RW) drying, a method that is known in literature as a technological innovation, in view of its advantages, which are: it retains bioactive compounds; it preserves quality and increases the product's shelf life; it has energy efficiency; it involves lower operating costs; and it is environmentally viable. The objective of this dissertation was to evaluate the performance of the RW drying method associated with ethanol pretreatment assisted by mechanical agitation and ultrasound in the dehydration process of an animal-based matrix (Amazon Prawn – Macrobrachium amazonicum). Simultaneously, mass transfer parameters and thermodynamic properties controlling the drying process were determined. The samples (peeled abdomen) were pretreated with 100% ethanol (1:18) under mechanical agitation (PTAG) and ultrasound (PTUS) for 10 minutes, in addition to the sample without pre-treatment (SPT). Then, the samples subjected to the drying process in RW at temperatures of 50, 70, and 90ºC. The parameters of the mathematical models by Dincer & Dost, Crank, and Motta Lima and Massarani were estimated using Origin Software 2023. The analyses were done in duplicate using analysis of variance (ANOVA) and the Tukey test at 5% probability. Additionally, the quality of fit for the experimental drying kinetics (CS) data was estimated by the coefficient of variation (R²) and the chi-squared (X²). After obtaining the data, the moisture determination indicated that at a temperature of 90ºC, the PTAG (12.93 ± 0.16%) and PTUS (11.86 ± 1.59%) samples had the lowest final moisture content. Through ANOVA, the results show that the ASPT and PTUS samples presented a significant difference, while the PTAG sample did not present a significant difference (p<0.05) between the temperatures. Regarding the mathematical modeling of CS, the Motta Lima and Massarani model showed the best fit to the experimental data, with R² ≥ 0.98 and reduced X² values for all temperatures. Thermodynamic properties were calculated based on data obtained by the Dincer & Dost model, such as activation energy (Ea) with a range between 42.97 - 30.37 kJ/mol; positive enthalpy (ΔH) values, indicating the need for heat energy for the drying process to occur; and negative entropy (ΔS) values, indicating that the process occurred without a significant increase in disorder in the system. Based on the results, it was evident that the combination of pretreatment with ethanol assisted by AG and US, coupled with RW drying, significantly reduced the time required for drying the Amazon Prawn.
Acesso aberto (Open Access)
Food consumption as an indicator of the conservation of natural resources in riverine communities of the Brazilian Amazon
(Universidade Federal do Pará, 2015-12) NAHUM, Victoria Judith Isaac; ALMEIDA, Morgana Carvalho de; GIARRIZZO, Tommaso; DEUS, Cláudia Pereira de; VALE, Rozeilza; KLEIN, Gilmar Nicolau; BEGOSSI, Alpina
The present study analyzed and compared the daily consumption of foods of animal origin in eleven communities of the Lower Amazon, Trombetas and Purus Rivers, representing three different management systems and levels of conservation in the Brazilian Amazon. All food items of animal origin were weighed by at least 10% of the families in the study communities during a week in each period of the flood cycle between 2006 and 2008. Fish was the most important food, and was consumed during six days of the week, with an average rate of 169 kg.person-1.year-1. Game was second in importance, with 37 kg.person-1.year-1. This yearly rate of fish consumption is one of the highest in the world and is almost double the minimum recommended by the World Health Organization. The dietary patterns reflect both the isolation of the communities from large urban centers and the better preservation of the local environments due to the existence of protected areas. Environmental degradation may thus have effects on the health and food security of local populations. The study emphasizes the need for the implementation of public policies and participative management initiatives.
Acesso aberto (Open Access)
Pedra do Peixe: redes sociais na circulação do pescado do Ver-o-Peso para a cidade de Belém do Pará
(Universidade Federal do Pará, 2016-12) SILVA, Luiz de Jesus Dias da; RODRIGUES, Carmem Izabel
This article aims to present an ethnography on the social network involved in the circulation process of the fish that arrives daily to the market Ver-o-Peso, the main warehouse fishing in the Amazon region, and is distributed throughout the city of Belém, Pará. Every day the fresh fish, captured and brought in fishing vessels, enters the urban area by the Pedra do Peixe, spatial and symbolic milestone in the market Ver-o-Peso, where it is is sold and distributed in the city and other places of the state and country, to reach the final consumers who are at fairs, markets, supermarkets and other retail outlets, as well as the diverse restaurants in the form of prepared regional dishes to the many lovers of the product. This extensive network of marketing of fish has economic, social, cultural, rules, informalities and conflicts that make the circulation of fish in Belém remains, to the present, very powerful, and the Pedra do Peixe at Ver-o-Peso as the centrality of their daily flow through the networks of relationships and sociocultural practices incorporated by workers and customers that circulate daily by this central space of the city.