Avaliação do grau de frescura do peixe corvina (Otolithes ruber), comercializado nos mercados da cidade de Quelimane

Abstract

Of the proteic foods, fish, by its nature, is the easiest to deteriorate. Lowering the temperature is undoubtedly one of the most important factors in the conservation of fish. Numerous methods have been developed to evaluate the quality of fish, the ones that have been used are the determinations of total volatile nitrogen bases (BVT-N) and pH. Incorrectly applied handling and conservation during capture and commercialization represent the main problems in maintaining fish quality, and currently continue to be a subject of research. The present work aimed to evaluate the degree of freshness of croaker fish (Otolithes ruber) sold in markets in the city of Quelimane. The research was carried out through visits to markets selling fishing products, questionnaires to traders, recording through photographs of the sanitary conditions of fish sold and analyzes of Physical - Chemical parameters. Overall, the results of the analyzes indicate that the croaker fish (Otolithes ruber) found in markets in the city of Quelimane responds satisfactorily to the specifications defined for its consumption by Mozambican and international legislation, presenting pH values on a scale of 6. 7 to 7.9. The maximum value of BVT-N was observed in the Chabeco market (15.3 mg NÚ100) and the minimum value was observed in the Garbage market (42.2 mg NÚ100).