Amazon Fruits as Healthy Ingredients in Muscle Food Products: A Review.

When looking for new ingredients to process red meat, poultry, and fish products, it is essential to consider using vegetable resources that can replace traditional ingredients such as animal fat and synthetic antioxidants that may harm health. The Amazon, home to hundreds of edible fruit species, can be a viable alternative for new ingredients in processing muscle food products. These fruits have gained interest for their use as natural antioxidants, fat replacers, colorants, and extenders. Some of the fruits that have been tested include açai, guarana, annatto, cocoa bean shell, sacha inchi oil, and peach palm. Studies have shown that these fruits can be used as dehydrated products or as liquid or powder extracts in doses between 250 and 500 mg/kg as antioxidants. Fat replacers can be added directly as flour or used to prepare emulsion gels, reducing up to 50% of animal fat without any detrimental effects. However, oxidation problems of the gels suggest that further investigation is needed by incorporating adequate antioxidant levels. In low doses, Amazon fruit byproducts such as colorants and extenders have been shown to have positive technological and sensory effects on muscle food products. While evidence suggests that these fruits have beneficial health effects, their in vitro and in vivo nutritional effects should be evaluated in muscle food products containing these fruits. This evaluation needs to be intended to identify safe doses, delay the formation of key oxidation compounds that directly affect health, and investigate other factors related to health.

Efecto de la adición de harinas no convencionales y reducción del contenido de sodio en productos reestructurados de macabil (Albula vulpes) / Effect of the addition of unconventional flours and low salt content on restructured bonefish (Albula vulpes) products

Resumen: Los productos acuáticos reestructurados se procesan principalmente a partir de especies de pescado infravaloradas, recortes de filetes o subproductos de especies de pescado no comerciales. Una de las pesquerías subvaloradas en el sur de México, es la del macabil (Albula vulpes). El objetivo de este estudio fue evaluar el efecto de la adición de harinas no convencionales y la reducción del nivel de cloruro de sodio en las propiedades mecánicas y funcionales de productos reestructurados de macabil. Se elaboraron reestructurados de macabil para analizar las muestras con harina de amaranto (HA) o harina de grillo (HG) doméstico (0 %, 5 % y 10 %) y tres niveles de sal (0 %, 1 % y 2 %). Se evaluó la pérdida de agua por cocción, la cantidad de agua extraíble y la textura de los geles. El uso de ambas harinas no convencionales disminuyó la pérdida de agua por cocción entre un 49.09 % y 61.97 %, con 1 % de sal. La adición de sal redujo el agua extraíble del reestructurado. Los valores de dureza variaron (P < 0.05) entre tratamientos. La mayor dureza se obtuvo en los tratamientos con HA al 10 % y sal al 1 % (64.55 N) y con HG al 10 % y sal al 2 % (63.50 N). La cohesividad varió de 0.53 a 0.71 (adimensional) en los tratamientos con 1 % y 2 % de sal, indicando pocos cambios en la estructura interna por efecto de los aditivos. Las harinas no convencionales permitieron la gelificación proteica, formando reestructurados con propiedades texturales adecuadas para un producto cárnico. La adición del 10 % de HG común o de HA y 1 % de uso de sal, en la formulación de reestructurados de pescado, ofrece una alternativa saludable en el desarrollo de alimentos de pescado.

Abstract: Restructured seafood products are primarily processed from undervalued fish species, fillet trimmings, or byproducts of non-commercial fish species. One of the underrated fisheries in southern Mexico is that of the bonefish (Albula vulpes). The objective of this study was to evaluate the effect of adding non-conventional flours and reducing the sodium chloride level on the mechanical and functional properties of restructured bonefish products. Bonefish restructured products were prepared to analyze samples with (0 %, 5 %, and 10 %) amaranth flour (AF) or cricket flour (CF) and three levels of salt (0 %, 1 % and 2 %). The cooking water loss, the amount of extractable water and the texture from gels were evaluated. The use of both non-conventional flours reduced cooking water loss by 49.09 % to 61.97 % with 1 % salt. The addition of salt reduced the extractable water in the restructured product. Hardness values varied (P < 0.05) among treatments. The highest hardness was obtained in treatments with 10 % AF and 1 % salt (64.55 N) and with 10 % CF and 2 % salt (63.50 N). Cohesiveness ranged from 0.53 to 0.71 (dimensionless) in treatments with 1 % and 2 % salt, indicating minimal changes in internal structure due to additives. Non-conventional flours allowed for protein gelation, forming restructured products with suitable textural properties for a meat product. The addition of 10 % CF or AF and 1 % salt in fish restructured product formulation offers a healthy alternative in the development of fish-based foods.

Human health risks assessment of the fluctuations in mercury levels in seafood from different key regions of Rio de Janeiro, Brazil.

Mercury (Hg) contamination on the Brazilian southeast coast has been highlighted, especially in relation to species of commercial importance. This study aimed to quantify the Hg concentration in species of mussels, fish, and crabs obtained from fishing colonies on the beaches of the west and south of the city of Rio de Janeiro, investigate the possible effect of seasonality, sex, and location sampling, and finally, the risk to consumer health in four different age groups. The difference between cooked and raw commercially available mussel samples was also verified. The main results highlight that the fish presented higher levels of Hg and that the mussel samples sold cooked presented lower levels of Hg when compared to the raw ones. For Micropogonias furnieri, Sardinella brasiliensis, and Callinectes spp., the season variable influenced Hg concentrations, while only for Merluccius merluccius was a difference between the sexes identified, with males having the highest values. Although Hg concentrations in animals were below the permitted limit, consumption of all species exceeded the monthly intake limit for this metal. For the hazard quotient (HQ) calculation, most species presented HQ > 1, especially when ingested by the child population. These results are fundamental for designing consumption strategies for these animals, in order to prioritize the acquisition of some species over others, depending on the location and/or season, for each age group, with the aim of maintaining seafood consumption with minimal risk to the population's health.

Fish Burgers Fortified with Microencapsulated Sacha Inchi Oil: Effects on Technological and Sensory Properties.

The long-chain omega-3 fatty acids alpha linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) have proven health benefits, but it is not common to find them together in a processed food product. This could lead to healthier and more functional food products, which may have positive implications for consumer health and well-being. This work aimed to fortify a model burger manufactured with fillets of an Amazonian fish (boquichico, Prochilodus nigricans) by adding microencapsulated sacha inchi oil (Plukenetia volubilis, rich in ALA) (MSIO) produced by spray-drying. MSIO was incorporated into the burgers at different levels (0, 3, 4, 5, and 6%). The burgers were characterized by their proximal composition, cooking losses, texture profile, lipid oxidation, sensory profile, overall liking, and fatty acid profile. The results showed that adding MSIO up to concentrations of 5% or 6% increased the instrumental hardness, chewiness, and lipid oxidation in the burgers. However, fortifying the burgers with 3% MSIO was possible without affecting the burgers' sensory properties and overall liking. Regarding the fatty acid profile, the burgers with 3% MSIO had a higher content of polyunsaturated fatty acids, with the ALA, EPA, and DHA types of fatty acids. Therefore, we recommend using this fortification concentration, but future studies should be carried out to improve the oxidative stability of MSIO and the burgers.

A Comparative Study of Freshwater Fish Burgers Made from Three Amazonian Species: Omega 3 Fortification and Sodium Reduction.

This study aimed to formulate burgers made from three Amazonian fish species: pacu (Pyaractus brachypomus), boquichico (Prochilodus nigricans), and bujurqui (Chaetobranchus flavescens), focusing on sodium reduction and fortification with fish oil microparticles (FOM) rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The proximal composition, sodium and calcium content, instrumental texture profile, fatty acid profile, sensory profile, and overall liking were evaluated. Differences in proximal composition and fatty acid profiles between the fillets were reflected in the burgers. Fortification with FOM increased EPA and DHA in the burgers; thus, they can be considered "high in omega-3 fatty acids" and reduced the n-6/n-3 ratio below 4. There were sensory attributes that could be related to lipid oxidation but reduced overall liking for less than 10% of consumers. Nevertheless, certain sensory attributes (grilled, characteristic, aromatic, tasty, tender, and juicy) had a positive impact on the overall liking of more than 20% of consumers, yielding adequate scores (between 5.60 and 5.71) on the 9-point hedonic scale. The production process must be optimized by knowing the fish fillet quality in depth, improving the FOM and burgers' oxidative stability, and achieving an adequate sensory and hedonic profile by employing consumers' vocabulary to characterize new products.

Chitosan-based nanocapsules by emulsification containing PUFA concentrates from tuna oil.

Chitosan nanocapsules containing polyunsaturated fatty acid (PUFA) concentrates from tuna oil, with EPA + DHA contents around 57% (w w-1), were developed by emulsification process, using different chitosan concentration (1.0%, 1.5%, 2.0%, w v-1) and stirring speed (10,000, 15,000, 20,000 rpm). The effects of these parameters on particle size and zeta potential were evaluated. The physical and oxidative stabilities were used to measure the product quality during storage. Chitosan concentration, stirring speed and its interaction significantly affected (p < 0.05) the particle size. In addition, chitosan concentration significantly affected (p < 0.05) the zeta potential of nanocapsules emulsion. Based on the results of physical and oxidative stabilities, the nanocapsules were stable for 30 days under refrigeration temperature (7 °C), and with 1.5-2% chitosan resulted in improved protection against oil oxidation. The nanocapsules produced with 2% chitosan and 10,000 rpm showed the lowest variations of polydispersity index and nanocapsules size after 30 days of storage (221.8 ± 3.0 nm). These conditions can be considered the most suitable to produce nanocapsules of PUFA concentrates from tuna oil using chitosan as wall material. These nanocapsules showed physical characteristics and oxidative stability, which could enable their application in the food industry, representing an important source of EPA and DHA fatty acids.

The Role of the Ecotoxicology Applied to Seafood as a Tool for Human Health Risk Assessments Concerning Polycyclic Aromatic Hydrocarbons.

BACKGROUND: Polycyclic aromatic hydrocarbons (PAHs) are persistent pollutants routinely detected in aquatic ecosystems. It is, therefore, necessary to assess the link between deleterious marine biota PAH effects, especially in commercialized and consumed animals, environmental health status, and potential human health risks originating from the consumption of contaminated seafood products. Thus, this review seeks to verify the relationships of ecotoxicological studies in determining effect and safety concentrations on animals routinely consumed by humans. METHODS: A total of 52 published studies between 2011 and 2021, indexed in three databases, were selected following the PICO methodology, and information on test animals, evaluated PAH, and endpoints were extracted. RESULTS: Benzo(a)pyrene and phenanthrene were the most investigated PAHs in terms of biomarkers and test organisms, and mussels were the most evaluated bioindicator species, with an emphasis on reproductive responses. Furthermore, despite the apparent correlation between environmental PAH dynamics and effects on aquatic biota and human health, few assessments have been performed in a multidisciplinary manner to evaluate these three variables together. CONCLUSIONS: The links between human and environmental sciences must be strengthened to enable complete and realistic toxicity assessments as despite the application of seafood assessments, especially to mussels, in bioassays, the connection between toxicological animal responses and risks associated with their consumption is still understudied.

Incidence of Parasites on Frozen Alaska Pollock (Gadus chalcogrammus, Pallas, 1814) Fillets

Abstract: The presence of parasites in marine fish is a serious problem for the fishing industry in many countries. Some species of parasites can present a risk to consumers. Human health can be compromised by allergic reactions to parasitic antigens (hypersensitivity). The aim of the present study was to report the occurrence of parasite larvae in samples of frozen Alaskan fish fillets. A total of 108 samples of frozen Alaska pollock fish fillet were purchased from commercial establishments in the state of São Paulo - Brazil, from July 2017 to November 2019. The parasite search was carried out using the method dissection under transmitted light (candling table) according to AOAC (2005), method 985.12. Only 18 samples (17%), from four different brands, did not present any parasitic form, the others (90 samples) had at least one parasitic form, with the presence of cestodes of the order Trypanorhyncha (found in 73 samples) and nematodes of the Anisakidae family prevailing (found in 57 samples). It was also observed that more than half of the studied samples (76 samples) presented up to 5 parasitic forms in the kilogram rate. The results demonstrate the need for more data regarding the incidence of parasites in fish and their impact on human health, in order to alert the population and health authorities about its dangers, so that preventive and corrective measures are taken in the inspection process of these products, aiming to reduce any possibility of the occurrence of illnesses.

Effect of food processing (fish burger preparation and frying) on residual levels of enrofloxacin and ciprofloxacin.

The influence of fish burger preparation and frying on residual levels of enrofloxacin (ENR) and ciprofloxacin (CIP) was evaluated. For this purpose, a high-throughput liquid chromatography-mass spectrometry analytical method for the quantitation of ENR and CIP residues in tilapia products (fillet, raw fish burger and fried fish burger) was developed and validated based on European and Brazilian guidelines. Sample preparation was accomplished by extraction with acidified acetonitrile followed by clean-up with hexane. Chromatographic analysis was performed on a C18 column using isocratic elution with 0.1% formic acid and acetonitrile (85:15 v:v). The analytical method showed suitable performance to quantify the residual levels of ENR and CIP in the studied matrices. No reduction in the residual levels of ENR and CIP was observed during fish burger preparation and only a 10% reduction occurred as a consequence of frying, indicating that both compounds were stable to the preparation of the fish burger and to frying conditions.

Cold smoking of Lebranche mullet (Mugil liza): Physicochemical, sensory, and microbiological evaluation.

The suitability of Mugil liza for cold smoking was evaluated and the effect of four different salting treatments on physicochemical, microbiological, and sensory characteristics was assessed. The addition of sucrose (3%) and acetic acid (0.5%) to the brine lead to fillet dehydration with lower NaCl penetration, combined with higher reduction of pH. Brining at refrigerated temperature (5 ± 1 ℃) instead of room temperature (16 ± 2 ℃) was more effective in preventing microbial growth. Loads of bacterial groups assessed in all smoked samples were below 100 CFU/g and the aw, moisture, NaCl, and pH values achieved were within the typical stability range of smoked fish products. The obtained products were characterized by the smoked aroma and salty taste, differing in 7 of the 21 evaluated descriptors. The use of acetic acid in brine formulation showed an effect over color and texture descriptors. The affective test indicated the overall acceptability of products, being preferred the samples treated in the lowest NaCl concentration (5%).

Evaluación de los Niveles de Mercurio en Productos Pesqueros en Costa Rica, Durante 2003-2013, como insumo para recomendar una ingesta semanal tolerable / Evaluation of Mercury Levels in Fishery Products in Costa Rica, During 2003-2013, as an Input to recommend a tolerable weekly intake

ResumenLos peces y mariscos pueden acumular mercurio en sus tejidos. En este trabajo se establecen recomendaciones de consumo de productos pesqueros para los residentes de Costa Rica, a partir de la evaluación de los niveles de mercurio en pescados y mariscos analizados durante los años 2003-2013.Objetivo: Evaluar los niveles de mercurio (en mg/kg) en muestras de productos pesqueros, analizadas por el Laboratorio Nacional de Servicios Veterinarios (LANASEVE) del Servicio Nacional de Salud Animal (SENASA) de Costa Rica, durante el período 2003-2013, para sugerir un valor de Ingesta Semanal Tolerable Recomendada (ISTR) de pescados y mariscos.Materiales y métodos: Los ensayos de mercurio se realizaron, bajo un esquema de análisis de riesgo determinado por el Programa Nacional de Residuos del SENASA, en pescados y mariscos. Las muestras de músculo fueron recolectadas por personal del SENASA y enviadas al LANASEVE para evaluar los niveles de Hg. Las concentraciones de mercurio fueron luego comparadas con los dos valores límite establecidos por la normativa nacional e internacional para productos pesqueros: 1 mg Hg/kg para pescados depredadores y 0,5 mg Hg/kg para otros productos pesqueros.Resultados: Se encontró que aproximadamente el 85 % de las muestras de pescados depredadores cumplió con el valor límite de 1 mg Hg/kg. Por su parte, el 93 % de los otros productos pesqueros evaluados, mostraron niveles de mercurio por debajo de 0,5 mg Hg/kg.Conclusión: Para mujeres embarazadas se establecieron valores de ISTR de 171 g de pescados depredadores o 889 g de otros productos pesqueros, en tanto para niños los ISTR recomendados fueron 100 g de pescados depredadores y 519 g de otros productos pesqueros.

AbstractFish and seafood can accumulate mercury in their tissues. This work establishes fishery products intake recommendations for the residents of Costa Rica, based upon the evaluation of mercury levels on fish and seafood analyzed during years 2003-2013.Objective: To evaluate mercury levels (in mg/kg) in fishery samples, as analyzed by the National Veterinary Services Laboratory (LANASEVE) of the National Animal Health Service (SENASA) of Costa Rica, during the 2003-2013 period, to suggest a Tolerable Weekly Intake Recommendation (TWIR) for fish and seafood.Methods: Mercury assays were performed, under a risk-analysis scheme determined by the National Residue Program of SENASA, in fish and seafood. Muscle samples were collected by SENASA staff and sent to LANASEVE for evaluation of Hg contents. Mercury concentrations were then compared to two limit values established by national and international regulations for seafood: 1 mg Hg/kg for predatory fish, and 0,5 mg Hg/kg for other fishery products.Results: It was found that, approximately, 85 % of predatory fish samples complied with the 1 mg Hg/kg limit value. Meanwhile, 93 % of the other fishery products analyzed, showed mercury levels below 0,5 mg/kg.Conclusion: For pregnant women TWIR values were established at 171 g for predatory fish and 889 g for other fishery products, while for children the TWIR values were 100 g for predatory fish and 519 g for other fishery products.

Perfil do consumo de pescado na cidade de Belo Horizonte, MG / Consumption profile of fish in Belo Horizonte’s city, MG

Objetivou-se determinar a frequência de consumo de pescado na cidade de Belo Horizonte e determinar principais locais de aquisição e consumo do produto. Para tanto, foram entrevistadas 396 pessoas através de um formulário contendo onze perguntas. Os dados obtidos foram tabulados em software de edição de planilha eletrônica e gráficos gerados. A carne de peixe é a menos consumida na cidade de Belo Horizonte. A frequência de consumo foi duas ou mais vezes ao mês (25,3%). O principal local de consumo foi a residência dos entrevistados (80,3%) e os supermercados foram determinados como o local de maior aquisição (71,5%).

The aim of this study was to determine the frequency of consumption of fish flesh and derivatives in Belo Horizonte's city, to determine the major sites of acquisition and consumption of the product. The hundred ninety six people were interviewed through a quiz containing eleven questions. Data were tabulated in editing software spreadsheet and graphics generated. Fish is the least meat consumed less in Belo Horizonte's city. The frequency of consumption was two or more times a month (25,3%). Homes were the principal place of consumption (80,3%), and supermarkets were determined as site of largest acquisition (71,5%).

Perfil do consumo de pescado na cidade de Belo Horizonte, MG / Consumption profile of fish in Belo Horizontes city, MG

Objetivou-se determinar a frequência de consumo de pescado na cidade de Belo Horizonte e determinar principais locais de aquisição e consumo do produto. Para tanto, foram entrevistadas 396 pessoas através de um formulário contendo onze perguntas. Os dados obtidos foram tabulados em software de edição de planilha eletrônica e gráficos gerados. A carne de peixe é a menos consumida na cidade de Belo Horizonte. A frequência de consumo foi duas ou mais vezes ao mês (25,3%). O principal local de consumo foi a residência dos entrevistados (80,3%) e os supermercados foram determinados como o local de maior aquisição (71,5%). (AU)

The aim of this study was to determine the frequency of consumption of fish flesh and derivatives in Belo Horizonte's city, to determine the major sites of acquisition and consumption of the product. The hundred ninety six people were interviewed through a quiz containing eleven questions. Data were tabulated in editing software spreadsheet and graphics generated. Fish is the least meat consumed less in Belo Horizonte's city. The frequency of consumption was two or more times a month (25,3%). Homes were the principal place of consumption (80,3%), and supermarkets were determined as site of largest acquisition (71,5%). (AU)

Qualidade microbiológica de produtos a base de sardinha (Opisthonema oglinum) / Microbiological quality of products made from sardines (Opisthonema oglinum)

O pescado é um alimento rico em proteínas e importante na alimentação humana, porém é um alimento de fácil deterioração necessitando assim, de um adequado controle de qualidade. Dentre os parâmetros de avaliação da qualidade dos alimentos, pode-se citar como mais importantes àqueles relacionados à qualidade microbiológica, pois fornecem informações que permitem avaliá-lo com relação à condição em que foi processado, armazenado e distribuído para o consumo, além de sua vida útil e o risco que causa à saúde da população. Desta forma, o presente trabalho teve como objetivo realizar a análise microbiológica de produtos à base de pescado, produzidos pelos participantes do Projeto EM TORNO DA MESA: alimentando sensibilidades e competências, desenvolvido pelo Departamento de Nutrição da Universidade Federal do Rio Grande do Norte em parceria com a Petrobrás. Foram realizadas análises de contagem de coliformes a 45°C; pesquisa de Salmonella sp e contagem de Estafilococoscoagulase positiva, que são os micro- organismos determinados pela resolução RDC n° 12 de 02 de janeiro de2001 da ANVISA para produtos à base de pescado refrigerados ou congelados (hambúrgueres e similares). Foi verificado que o hambúrguer apresentou boa qualidade microbiológica, sendo um produto próprio para consumo durante todo o período de armazenamento sob congelamento (3 meses). O quibe apresentou resultados em desacordo com os padrões exigidos pela legislação, já após seu processamento (dia zero), devido à contagem de Estafilococos coagulase positiva (1,68 x lü3UFC/g). A lingüiça mostrou bons resultados até o primeiro mês de armazenamento; após o segundo mês esta apresentou resulta- dos para estafilococos acima do permitido pela legislação.

Fish is a protein-rich food and important item on human diet. However, it is perecible food that requests an appropriated quality control. Among the evaluation parameters of the food, the most important ones are the related toits microbiologic quality, because they can supply the information needed for analyzing it regarding the conditionsunder it was processed, stored and distributed for consumption, besides its shelf life and the risks to the population' shealth. The aim of the present work was realize the microbiologic analysis of fish products that were produced by the participants of the project "EM TORNO DA MESA: alimentando sensibilidades e competências", developed at Departamento de Nutrição da Universidade Federal do Rio Grande do Norte, to verify the hygiene and handling conditions of these products. Fecal coliform count analyses under 45OC; Salmonella sp research and Staphylococcus positive coagulase count (FDA, 1992), which are microorganisms determined by the ANV1SA Resolution RDCn.12, from January 2, 2001, for the freshen or frozen products based on fish (hamburgers or suchlike) were realized. It was verified that the hamburger exhibited a good microbiologic quality, being a product proper for consumption during all the storage period under freezing. Right after processed, the kibe showed results in disaccord to the law standards, due its Staphylococcus positive coagulase count (1,68 x 103UFC/g). The sausage exhibited good results during the first month of storage; after the second month, the results were above the permitted by law.

Qualidade microbiológica de produtos a base de sardinha (Opisthonema oglinum) / Microbiological quality of products made from sardines (Opisthonema oglinum)

O pescado é um alimento rico em proteínas e importante na alimentação humana, porém é um alimento de fácil deterioração necessitando assim, de um adequado controle de qualidade. Dentre os parâmetros de avaliação da qualidade dos alimentos, pode-se citar como mais importantes àqueles relacionados à qualidade microbiológica, pois fornecem informações que permitem avaliá-lo com relação à condição em que foi processado, armazenado e distribuído para o consumo, além de sua vida útil e o risco que causa à saúde da população. Desta forma, o presente trabalho teve como objetivo realizar a análise microbiológica de produtos à base de pescado, produzidos pelos participantes do Projeto EM TORNO DA MESA: alimentando sensibilidades e competências, desenvolvido pelo Departamento de Nutrição da Universidade Federal do Rio Grande do Norte em parceria com a Petrobrás. Foram realizadas análises de contagem de coliformes a 45°C; pesquisa de Salmonella sp e contagem de Estafilococoscoagulase positiva, que são os micro- organismos determinados pela resolução RDC n° 12 de 02 de janeiro de2001 da ANVISA para produtos à base de pescado refrigerados ou congelados (hambúrgueres e similares). Foi verificado que o hambúrguer apresentou boa qualidade microbiológica, sendo um produto próprio para consumo durante todo o período de armazenamento sob congelamento (3 meses). O quibe apresentou resultados em desacordo com os padrões exigidos pela legislação, já após seu processamento (dia zero), devido à contagem de Estafilococos coagulase positiva (1,68 x lü3UFC/g). A lingüiça mostrou bons resultados até o primeiro mês de armazenamento; após o segundo mês esta apresentou resulta- dos para estafilococos acima do permitido pela legislação. (AU)

Fish is a protein-rich food and important item on human diet. However, it is perecible food that requests an appropriated quality control. Among the evaluation parameters of the food, the most important ones are the related toits microbiologic quality, because they can supply the information needed for analyzing it regarding the conditionsunder it was processed, stored and distributed for consumption, besides its shelf life and the risks to the population' shealth. The aim of the present work was realize the microbiologic analysis of fish products that were produced by the participants of the project "EM TORNO DA MESA: alimentando sensibilidades e competências", developed at Departamento de Nutrição da Universidade Federal do Rio Grande do Norte, to verify the hygiene and handling conditions of these products. Fecal coliform count analyses under 45OC; Salmonella sp research and Staphylococcus positive coagulase count (FDA, 1992), which are microorganisms determined by the ANV1SA Resolution RDCn.12, from January 2, 2001, for the freshen or frozen products based on fish (hamburgers or suchlike) were realized. It was verified that the hamburger exhibited a good microbiologic quality, being a product proper for consumption during all the storage period under freezing. Right after processed, the kibe showed results in disaccord to the law standards, due its Staphylococcus positive coagulase count (1,68 x 103UFC/g). The sausage exhibited good results during the first month of storage; after the second month, the results were above the permitted by law. (AU)

Multiple drug resistant Staphylococcus aureus strains isolated from a fish market and from fish handlers

The aim of this study was to investigate the presence of antibiotic resistant Staphylococcus aureus strains in fish stalls and in hands and nasal and oral cavities of fish handlers of the Mucuripe Fish Market, Fortaleza, Ceará, Brazil. All S. aureus isolates were resistant to Ampicillin and 44 % were multi-drug resistant.

O objetivo da pesquisa foi investigar a presença de Staphylococcus aureus resistente a antibióticos nos boxes de venda de peixe e nas mãos e cavidades nasal e oral de manipuladores de pescado da Feira de Pescado do Mucuripe, Fortaleza, Ceará. Todas as cepas isoladas foram resistentes à ampicilina e 44% apresentaram multiresistência.

A organização do desembarque e o comércio de pescado na década de 1990 em Manaus, Amazonas

Manaus is the main commercial center for fish prodution in the state of Amazonas. However, its characteristics of commercialization have not been evaluated in order to assist the development of the fishery sector. The present paper presents these characteristics to establish a historical referential about this organization and to subsidize governmental planning. Interviews were performed with several players, in order to cover the alternatives that exists for fish provisioning. There are four types of agents of fish wholesalers in Manaus: the fishing boat, the middleman-auctioneer, the middleman-seller and the freezing house. The middleman-auctioneer is a central agent. He finances the fishing trips and the commercialization operations or act as the middleman between the producer-fishermen and fish merchants. Exception to this rule is the autonomous riverine fishers, who uses personal resources, including boat and gear. This fisher sells prodution to consumers without intermediaries. In the retail trade, the street market salesman is the most important, considering that the Panair Fish Market in Manaus is responsible for providing about 20% of the fish in natura in Manaus. Supermarkets and small merchants are other retail agents. Although their participation in commercialization of the prodution is small, financially it is not small due to the fact that they sell to middle class markets fish with joint value with higher prices than those of the street market salesman.

A maior parte da produção pesqueira do Estado do Amazonas é desembarcada em Manaus, entretanto, as características de organização do apoio à produção e da comercialização neste centro, pouco têm sido avaliadas ou consideradas nas discussões para o desenvolvimento do setor. O presente trabalho visa apresentar estas características de forma a estabelecer um referencial histórico sobre a organização do desembarque pesqueiro em Manaus e para subsidiar o planejamento do setor. Entrevistas foram efetuadas com diversos atores deste setor, de forma a cobrir o mosaico de alternativas que existem para o abastecimento de pescado. Há quatro tipos de agentes de comercialização atacadista de pescado para Manaus: o barco de pesca, o despachante, o atravessador e os frigoríficos. O despachante aparece como ator central no processo produtivo pesqueiro no período, seja por financiar as viagens e operações de comercialização, ou por executar a ligação entre os produtores-pescadores e os comerciantes de pescado. Exceção a esta regra ocorre com o "pescador ribeirinho autônomo", o qual pesca com seus próprios meios e comercializa sua produção com compradores sem intermediação. No comércio varejista, os feirantes são os mais importantes, sendo a Feira da Panair responsável por cerca de 20% do abastecimento do pescado in natura em Manaus. Os supermercados e os pequenos comerciantes são os demais agentes varejistas, cuja participação na comercialização da produção era ainda pequena, porém financeiramente é maior visto que disponibilizam produtos com valor agregado e portanto preços maiores a mercados de classe média que o dos feirantes.