Critical evaluation of in natura sashimi products quality during Covid-19 pandemic

Jane Silva Maia  Castro; Celso Fasura  Balthazar; Sérgio Borges  Mano; Erick Almeida  Esmerino; Fábio Jorge Gadiole de  Vasconcellos; Thais Regina de Castro  Pereira; Marina Teixeira V.  Mársico; Luiz Felipe Teixeira M.  Guimarães; Eliane Teixeira  Mársico

doi:10.33448/rsd-v13i11.46916

Autores/as

Jane Silva Maia Castro State Department of Health of Rio de Janeiro https://orcid.org/0000-0001-8111-7021
Celso Fasura Balthazar Federal Fluminense University https://orcid.org/0000-0001-5193-7360
Sérgio Borges Mano Federal Fluminense University https://orcid.org/0000-0001-6521-8527
Erick Almeida Esmerino Federal Fluminense University https://orcid.org/0000-0002-7055-8486
Fábio Jorge Gadiole de Vasconcellos State University of Rio de Janeiro https://orcid.org/0000-0001-9417-472X
Thais Regina de Castro Pereira Federal Fluminense University https://orcid.org/0000-0002-2882-6627
Marina Teixeira V. Mársico Federal Fluminense University https://orcid.org/0009-0006-6352-2959
Luiz Felipe Teixeira M. Guimarães Federal Fluminense University https://orcid.org/0009-0002-7615-1537
Eliane Teixeira Mársico Federal Fluminense University https://orcid.org/0000-0001-9452-5462

DOI:

https://doi.org/10.33448/rsd-v13i11.46916

Palabras clave:

Entrega a domicilio; Pescado; Seguridad alimentaria; Salud pública.

Resumen

Para resaltar la importancia de la calidad de los alimentos para la salud y la inmunidad durante el COVID-19, este estudio evaluó la calidad del pescado crudo procedente de la entrega de cocina oriental. De 75 pedidos, 29 muestras de sashimi (salmón y atún) sugerían algún deterioro, siendo sometidas a análisis de calidad (pH, TVB-N, NH3, H2S, TBARs y aminas biógenas). Los valores de pH variaron entre 5,7 y 8 en el salmón y entre 5,4 y 6,6 en el atún. En salmón y atún se presentaron valores de TVB-N (entre 10,00 y 40,00 mg/100gN), histamina (0,00 y 7,50 µg/g) y cadaverina (0,00 y 15,00 µg/g), respectivamente. El amoníaco y el H2S aparecieron en un 93,1 y un 31 % en el salmón, y en un 15,8 y un 10,5 % en el atún, respectivamente. mientras que la media de oxidación lipídica fue de 0,60 y 1,14 mg MAEq /kg, respectivamente De los resultados obtenidos se desprende que la refrigeración y la congelación son esenciales para manipular el pescado crudo, preservar su frescura, garantizar su seguridad y prolongar su vida útil. Claramente, los resultados de la calidad del pescado han mostrado una falta de organización en el sistema de suministro de alimentos. Por ello, se pueden utilizar métodos sencillos y baratos para evaluar la calidad del pescado. Así, la vigilancia sanitaria puede mejorar la eficacia sistémica para proteger la salud pública y estar preparados para futuras crisis.

Citas

Akerina, F. O., Kour, F., & Hibata, Y. L. (2024). Quality of Demersal Fish sold at Tobelo Traditional Market, North Halmahera based on pH and Organoleptic Values. Jurnal Ilmiah PLATAX, 12(1), 132-140.

Alamdari, N., Aksoy, B., Aksoy, M., Beck, B., & Jiang, Z. (2021). A novel paper-based and pH-sensitive intelligent detector in meat and seafood packaging.. Talanta, 224, 121913. https://doi.org/10.1016/j.talanta.2020.121913

Bakhsh, M. A., Khawandanah, J., Naaman, R. K., & Alashmali, S. (2021). The impact of COVID-19 quarantine on dietary habits and physical activity in Saudi Arabia: A cross-sectional study. BMC Public Health, 21(1), 1487. https://doi.org/10.1186/s12889-021-11540-y

Balest, J., & Stawinoga, A. E. (2022). Social practices and energy use at home during the first Italian lockdown due to Covid-19. Sustainable Cities and Society, 78, 103536. https://doi.org/10.1016/j.scs.2021.103536

Barman, A., Das, R., & De, P. K. (2021). Impact of COVID-19 in food supply chain: Disruptions and recovery strategy. Current Research in Behavioral Sciences, 2, 100017. https://doi.org/10.1016/j.crbeha.2021.100017

Boschiero, M. N., Palamim, C. V. C., Ortega, M. M., Mauch, R. M., & Marson, F. A. L. (2021). One year of coronavirus disease 2019 (COVID-19) in Brazil: a political and social overview. Annals of global health, 87(1).

Brasil. (2017). Regulamento de Inspeção Industrial e Sanitária de Produtos de Origem Animal - RIISPOA. Diário Oficial [da] União, Ministério da Agricultura, Pecuária e Abastecimento, Brasília, DF.

Brito, L., Lima, V., Carli, M., Mota, J., Leite, N., & Boguszewski, M. (2024). Physical activity, eating and sleep in athletes one year after the covid-19 pandemic. Revista Brasileira de Medicina do Esporte. https://doi.org/10.1590/1517-8692202430022022_0128i.

Christie, W., & Harwood, J. (2020). Oxidation of polyunsaturated fatty acids to produce lipid mediators. Essays in Biochemistry, 64, 401 - 421. https://doi.org/10.1042/EBC20190082.

Christophe, M. K. J., Marlène, Y. T., François, N. V. J., Merlin, N. N., Inocent, G., & Mathieu, N. (2024). Assessment of cooking methods and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala, Cameroon. Heliyon, 10(7).

Din, A. U., Han, H., Ariza-Montes, A., Vega-Muñoz, A., Raposo, A., & Mohapatra, S. (2022). The impact of COVID-19 on the food supply chain and the role of e-commerce for food purchasing. Sustainability, 14(5), 3074. https://doi.org/10.3390/su14053074

Djekic, I., Nikolić, A., Uzunović, M., Marijke, A., Liu, A., Han, J., & Tomasevic, I. (2021). Covid-19 pandemic effects on food safety-Multi-country survey study. Food control, 122, 107800.

FAO. (1994). FAO Fisheries Technical Paper – 340. Food and Agriculture Organization of the United Nations, Rome.

Ferreira, E. M., da Silva Lopes, I., de Matos Pereira, D., Leôncio, G. G., Pereira, L. E. C., Queiroz, M. L. M., & Costa, F. N. (2020).

Alterações sensoriais, microbiológicas e químicas da pescada amarela (Cynoscion acoupa) e do peixe-serra (Scomberomorus brasiliensis) desembarcados em portos no Maranhão. Brazilian Journal of Development, 6(5), 26662-26676.

Frid, M., Pinheiro-Machado, R., Mayworm Perrut, I., & Pertierra, A. C. (2024). Digital comfort amidst precarity: New middle classes’ experience of well-being and hardship in pandemic times in Brazil. Journal of Consumer Culture, 14695405241243203.

Fuentes-Amaya, L., Munyard, S., Fernandez-Piquer, J., & Howieson, J. (2015). Sensory, Microbiological and Chemical Changes in Vacuum‐Packaged Blue Spotted Emperor (Lethrinus sp), Saddletail Snapper (Lutjanus malabaricus), Crimson Snapper (Lutjanus erythropterus), Barramundi (Lates calcarifer) and Atlantic Salmon (Salmo salar) Fillets Stored at 4°C. Food Science & Nutrition, 4, 479 - 489. https://doi.org/10.1002/fsn3.309.

Han, S., Roy, P. K., Hossain, M. I., Byun, K. H., Choi, C., & Ha, S. D. (2021). COVID-19 pandemic crisis and food safety: Implications and inactivation strategies. Trends in food science & technology, 109, 25-36.

Hobbs, J. E. (2020). Food supply chains during the COVID‐19 pandemic. Canadian Journal of Agricultural Economics/Revue canadienne d'agroeconomie, 68(2), 171-176. https://doi.org/10.1111/cjag.12237

Hobbs, J. E. (2021). The Covid-19 pandemic and meat supply chains. Meat science, 181, 108459. https://doi.org/10.1016/j.meatsci.2021.108459

Horta, P. M., de Paula Matos, J., & Mendes, L. L. (2021). Digital food environment during the coronavirus disease 2019 (COVID-19) pandemic in Brazil: an analysis of food advertising in an online food delivery platform. British Journal of Nutrition, 126(5), 767-772. https://doi.org/10.1017/S0007114520004560

IAL. (2008). Instituto Adolfo Lutz. Métodos físico-químicos para análise de alimentos. 4th Ed. São Paulo, Brazil: Instituto Adolfo Lutz, 1020p.

Korkmaz, K. (2023). The Effect of Sodium Bicarbonate Injection on the Physico-Chemical Quality of Post-Harvest Trout. Foods, 12. https://doi.org/10.3390/foods12132437.

Lanyero, B., Edea, Z. A., Musa, E. O., Watare, S. H., Mandalia, M. L., Livinus, M. C., ... & Abate, E. (2021). Readiness and early response to COVID-19: achievements, challenges and lessons learnt in Ethiopia. BMJ global health, 6(6), e005581.

López-Moreno, M., López, M. T. I., Miguel, M., & Garcés-Rimón, M. (2020). Physical and psychological effects related to food habits and lifestyle changes derived from COVID-19 home confinement in the Spanish population. Nutrients, 12(11), 3445. https://doi.org/10.3390/nu12113445

Mohammadi, M., Mirza Alizadeh, A., & Mollakhalili Meybodi, N. (2021). Off-flavors in fish: A review of potential development mechanisms, identification and prevention methods. Journal of Human Environment and Health Promotion, 7(3), 120-128.

Parlapani, F. F., Boziaris, I. S., & Drosinos, E. H. (2024). Detection of Fish Spoilage. In Handbook of Seafood and Seafood Products Analysis (pp. 560-585). CRC Press.

Pfeifer, D., Rešetar, J., Gajdoš Kljusurić, J., Panjkota Krbavčić, I., Vranešić Bender, D., Rodríguez-Pérez, C., ... & Šatalić, Z. (2021). Cooking at home and adherence to the Mediterranean diet during the COVID-19 confinement: the experience from the Croatian COVIDiet study. Frontiers in nutrition, 8, 617721. https://doi.org/10.3389/fnut.2021.617721

Regulamento de Inspeção Industrial e Sanitária de Produtos de Origem Animal Brasil. (2017). Regulamento da Inspeção Industrial e Sanitária de Produtos de Origem Animal. Diário Oficial [da] União, Ministério da Agricultura, Pecuária e Abastecimento, Brasília, DF.

Sasaki, N., Jones, L. E., & Carpenter, D. O. (2024). Fish consumption and omega-3 polyunsaturated fatty acids from diet are positively associated with cognitive function in older adults even in the presence of exposure to lead, cadmium, selenium, and methylmercury: a cross-sectional study using NHANES 2011–2014 data. The American Journal of Clinical Nutrition, 119(2), 283-293.

Schutz, D. E., Chang, G. W., & Bjeldanes, L. F. (1976). Rapid thin layer chromatographic method for the detection of histamine in fish products. Journal - Association of Official Analytical Chemists, 59(6), 1224–1225.

Toassi, R. F. C. & Petry, P. C. (2021). Metodologia científica aplicada à área da Saúde. (2. ed.). Editora da UFRGS.

Tribst, A. A. L., Tramontt, C. R., & Baraldi, L. G. (2021). Factors associated with diet changes during the COVID-19 pandemic period in Brazilian adults: Time, skills, habits, feelings and beliefs. Appetite, 163, 105220. https://doi.org/10.1016/j.appet.2021.105220

Tutor, A., O'Keefe, E. L., Lavie, C. J., Elagizi, A., Milani, R., & O'Keefe, J. (2024). Omega-3 fatty acids in primary and secondary prevention of cardiovascular diseases. Progress in Cardiovascular Diseases, 84, 19-26. https://doi.org/10.1016/j.pcad.2024.03.009

USDA. (2024). Safe Selection and Handling of Fish and Shellfish. Food Safety and Inspection Service of the U.S. Department of Agriculture. https://www.foodsafety.gov/blog/safe-selection-and-handling-fish-and-shellfish#:~:text=Keep%20Fish%20and%20Shellfish%20Cold&text=If%20seafood% 20will%20be%20used,store%20it%20in%20the%20freezer

Valentim, J., Afonso, C., Gomes, R., Gomes-Bispo, A., Prates, J. A., Bandarra, N. M., & Cardoso, C. (2024). Influence of cooking methods and storage time on colour, texture, and fatty acid profile of a novel fish burger for the prevention of cognitive decline. Heliyon, 10(5).

Zanetta, L. D. A., Hakim, M. P., Gastaldi, G. B., Seabra, L. M. A. J., Rolim, P. M., Nascimento, L. G. P., ... & da Cunha, D. T. (2021). The use of food delivery apps during the COVID-19 pandemic in Brazil: The role of solidarity, perceived risk, and regional aspects. Food Research International, 149, 110671.

Evaluación crítica de la calidad de los productos de sashimi in natura durante la pandemia de Covid-19

Autores/as

DOI:

Palabras clave:

Resumen

Citas

Descargas

Publicado

Cómo citar

Número

Sección

Licencia

JOURNAL METRICS

Idioma

Enviar un artículo