QUALIDADE DO CAMARÃO CINZA (Penaues vannamei) COMERCIALIZADO EM SUPERMERCADOS DA CIDADE DE SÃO LUÍS, MARANHÃO

• DOI: https://doi.org/10.22533/at.ed.4662522017

• Palavras-chave: deterioração, pescado, saúde pública

• Keywords: deterioration, fish, public health

• Abstract: As a highly perishable food, shrimp require rigorous care from the moment they are caught until they reach the consumer or the processing industry. The way the fish is handled during this critical period has a direct impact on the intensity of the alterations it can undergo, which are influenced by enzymatic, oxidative and microbiological factors. The aim of this study was to evaluate the sensory, physico-chemical and centesimal quality of gray shrimp (Penaeus vannamei) purchased from a large supermarket chain in the city of São Luís - MA. 500 grams of gray shrimp were purchased from each of the 10 stores (representing 10 lots, one from each supermarket). The samples were packaged, weighed and identified, packed in plastic bags and transported in isothermal boxes with recyclable ice to the Food Technology Laboratory at the State University of Maranhão (UEMA) where the analyses were carried out. Of the sensory analyses, 25% of the samples were unfit for consumption, with a demerit score of more than 6. During cooking, all the samples had a specific odor, ranging from seaweed (40%) to sea air (60%). In the pH test, 20% of the samples exceeded the limit allowed by law (7.85), while all the samples were not reactive to the Eber test. The total volatile bases (N-BVT) were within the legal standard (below 30mg/100g), ranging from 6.10 ± 21.28 mg/100g. Centesimal analysis showed average levels of moisture (71.34%), ash (0.016%) and crude protein (16.53%). The results indicate the need to improve the quality of the product and adopt good storage and display practices in supermarkets, as the changes observed can be attributed to the lack of, or inadequate use of, appropriate cooling techniques when displaying and selling in establishments.