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

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

Palavras-chave:

Entrega à domicílio; Peixe; Segurança alimentar; Saúde pública.

Resumo

Para enfatizar a importância de alimentos de qualidade para a saúde e a imunidade durante a COVID-19, este estudo avaliou a qualidade do peixe cru proveniente de delivery da culinária oriental. De 75 pedidos, 29 amostras de sashimi (salmão e atum) sugeriram alguma deterioração, sendo submetidas a análises de qualidade (pH, TVB-N, NH3, H2S, TBARs e aminas biogênicas). Os valores de pH variaram entre 5,7 e 8 no salmão e 5,4 e 6,6 no atum. Os valores do salmão e do atum para TVB-N (entre 10,00 e 40,00 mg/100gN), histamina (0,00 e 7,50 µg/g) e cadaverina (0,00 e 15,00 µg/g) foram apresentados, respectivamente. A amônia e o H2S apareceram em 93,1 e 31% para o salmão e 15,8 e 10,5% para o atum, respectivamente, enquanto a média de oxidação lipídica foi de 0,60 e 1,14 mg MAEq/kg, respectivamente. Claramente, os resultados da qualidade do peixe mostraram uma falta de organização no sistema de entrega de alimentos. Para isso, métodos simples e baratos podem ser usados para avaliar a qualidade do peixe. Assim, a vigilância sanitária pode melhorar a eficiência sistêmica para proteger a saúde pública e estar preparada para futuras crises.

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Avaliação crítica da qualidade dos produtos de sashimi in natura durante a pandemia de Covid-19

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