Molds in bulk for preparing fishburger and ingredients / FUNGOS NA MASSA PARA PREPARO DE FISHBURGER E SEUS INGREDIENTES

ABSTRACT

The production of hamburger fish (fishburguer) consists of a technological option for adding value to fish of low commercial value. Our objectives were to evaluate the hygienic conditions of mass fishburger and its ingredients by the count and identification of fungal species. In pulp made with tilapia fillets were added to 10% of wheat flour, 2.0% salt, 0.15% black pepper (Piper nigrum L.). Then it was fractionated into four equal parts preparation for the treatment of commercial dye (0.0% - control, 0.15%, 0.35% and 0.45%) based on annatto (Bixa orellana). Were then aseptically removed portions of 100g each dough sample were also analyzed the ingredients. Fungi counts were performed, isolation and identification of Aspergillus and Penicillium. Samples of black pepper showed negligible counts of fungi. The maximum value obtained in the samples was 2.78 cfu / g log 10 and there was no difference in scores between the treatments of dye and the ingredients used in preparation for mass fishburguer. We identified 23 strains of Aspergillus, Penicillium and seven of 13 Fusarium. Wheat flour had A. candidus, P. citrinum and Fusarium sp and the dye A. flavus, A. niger, A. terreus, P. citrinum, P. funiculosum and Fusarium sp. The pepper samples were not contaminated by the fungi studied. The dough for preparing fishburger and its ingredients were contaminated by yeasts and molds in qua

RESUMO

RESUMO - A fabricação de hamburguer de peixe (fishburguer) consiste em uma opção tecnológica para agregar valor a pescado de baixo valor comercial. Os objetivos deste trabalho foram avaliar as condições higiênicas da massa de fishburger e seus ingredientes pela contagem e identificação de espécies fúngicas. Na polpa elaborada com filé de tilápia eram adicionados 10% de farinha de trigo, 2,0% de sal, 0,15% de pimenta do reino (Piper nigrum L.). Em seguida era fracionada em quatro partes iguais para preparo dos tratamentos de corante comercial (0,0%- controle, 0,15%, 0,35% e 0,45%) à base de urucum (Bixa orellana). Em seguida, foram retiradas assepticamente porções de 100g de cada massa para amostragem, também foram analisados os ingredientes. Foram realizadas contagem de fungos, isolamento e identificação dos gêneros Aspergillus e Penicillium. As amostras de pimenta do reino apresentaram contagens insignificantes de fungos. O valor máximo obtido nas amostras analisadas foi 2,78 ufc/g em log10 e não houve diferença nas contagens entre os tratamentos de corante e os ingredientes utilizados na massa para preparo de fishburguer. Foram identificadas 23 cepas de Aspergillus, sete de Penicillium e 13 de Fusarium. A farinha de trigo possuía A. candidus, P. citrinum e Fusarium sp e o corante A. flavus, A. niger, A. terreus P. citrinum, P. funiculosum e Fusarium sp. As amostras de pimen