AVALIAÇÃO DA QUALIDADE FÍSICO-QUÍMICA DE FILÉS DE PEIXE CONGELADOS E COMERCIALIZADOS EM SUPERMERCADOS DE PALMAS-TO

• DOI: https://doi.org/10.22533/at.ed.200112515041

• Palavras-chave: peixe; filés; congelamento; qualidade; avaliação.

• Keywords: fish; fillets; freezing; quality; evaluation.

• Abstract: This study evaluated the physicochemical quality of frozen fish fillets sold in supermarkets in Palmas-TO, Brazil. Fish is a nutritious food, but highly perishable due to its chemical composition. Freezing helps in preservation, but does not completely prevent changes in lipids and proteins. Sensory and microbiological quality are crucial for consumer acceptance, but traditional analyses are time-consuming and expensive. Physicochemical tests can be practical alternatives. The objective was to analyze the pH and Volatile Nitrogen Bases (VNB) in fillets of different species of frozen fish purchased in supermarkets in Palmas-TO. The samples were collected, stored and transported refrigerated to the laboratory, where pH and VNB analyses were performed, followed by statistical analysis (ANOVA and Tukey test, p < 0.05). The results showed that the pH of the fillets ranged from 6.30 to 6.46, and the BNV levels ranged from 16.58 to 20.48 mgN/100g. All samples showed negative reactions for hydrogen sulfide (H2​S) and ammonia (NH3​). Brazilian legislation establishes maximum limits of pH 6.8 and BNV 30 mgN/100g for fish suitable for consumption. The values ​​found in this study are within these limits, indicating that the fillets analyzed were considered suitable for human consumption from a physicochemical point of view.