Calidad microbiológica de un hidrolizado de pescado de producción casera | Microbiological quality of home-made fish hydrolysate

• Main Authors: Maria Elisabeth Machado Pinto- (Author), Maria Carolina Batista Campos von Atzinge (Author), Gabriela Mascaretti Dias (Author)
• Format: Book
• Published: Fundação Oswaldo Cruz (FIOCRUZ), 2015-02-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.
• Notes: 10.3395/2317-269X.00273; 2317-269X
• Keywords: Hidrolizados proteicos; Microorganismos; Tilapia; Refrigeración; Inocuidad; Hydrolyzed protein; Microorganisms; Refrigeration; Safety; Public aspects of medicine; RA1-1270
• Source: Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnologia, Vol 3, Iss 1, Pp 43-47 (2015)

Los hidrolizados de pescado pueden servir de suplemento en dietas para personas con deficiencias en la digestión y/o absorción de proteínas, y también, en el tratamiento de niños desnutridos. El objetivo de ésta investigación fue determinar la calidad microbiológica de un hidrolizado de pescado obtenido en condiciones semejantes a la doméstica, sometido a diferentes tiempos de conservación. En muestras del hidrolizado fresco de tilapia (Oreochromis niloticus), sometidas a conservación en temperatura de refrigeración de 4°C por 72 horas por 1 semana, se analizaron coliformes termotolerantes, Escherichia. coli, bacterias mesófilas, Salmonella, Staphylococcus aureus, mohos y levaduras, según los métodos descritos en el "Compendium of Methods for the Microbiological Examination of Foods" y en el "Manual de Métodos de Análise Microbiológica de Alimentos e Água". En ninguna de las muestras se verificó presencia/proliferación de los microorganismos analizados, significando una preservación de la calidad del hidrolizado durante su preparación, conservación apropiada para el consumo y garantía de la inocuidad por hasta una semana de refrigeración. ---------------------------------------------------------------------------------------------- Hydrolyzed fish protein can be used in the nutritional treatment of individuals who have limitations in digesting intact protein and in malnourished children. The objective of this study was to determine the microbiological quality of fish hydrolysate obtained by domestic production and subjected to different periods of conservation. Fecal coliforms such as Eschericia coli, mesophilic bacteria such as Salmonella and Staphylococcus aureus, molds, and yeasts were investigated according to the "Compendium of Methods for the Microbiological Examination of Foods" and "Manual de Métodos de Análise Microbiológica de Alimentos e Água." Fresh samples of hydrolysate from tilapia (Oreochromis niloticus) as well as samples that had been refrigerated (4°C) for 72 h as well as 1 week were analyzed. If the presence/ growth of analyzed microorganisms was detected in any sample, it meant that the quality of the hydrolysate was preserved during its preparation, it was appropriate for consumption, and its safety was guaranteed up to 1 week in refrigeration.