Influence of marketing conditions of raw peeled cooled shrimp on physic-chemical and bacterial parameters
ABSTRACT. Santos E.B., Franco R.M., Mársico E.T., Mantilla S.P.S., do Nascimento E.R., Cunha F.L., Silva A.C. de O. & Conte Júnior C.A.
[Influence of marketing conditions of raw peeled cooled shrimp on physic-chemical and bacterial parameters]. Influência das condições de comercialização do camarão cru descascado resfriado sob os parâmetros físico-químicos e bacteriológicos.
Revista Brasileira de Medicina Veterinária, 35(2):133-139, 2013.
Programa de Pós-Graduação em Medicina Veterinária, Faculdade de Veterinária, Universidade Federal Fluminense, Rua Vital Brazil Filho, 64, Santa Rosa, Niterói, RJ 24230-340, Brasil.
The main objective of this study was to evaluate the correlation between failures existing at the time of the sale of raw peeled cooled shrimp with the development of bacteria and spoilage and physico-chemical quality. Bacteriological analyses were performed with the quantification of coagulase positive Staphylococcus, Enterobacteria and total counts for bacteria of the genus Salmonella spp. Physical and chemical analysis to investigate the quality of the shrimp were measurement of the temperature at aquisition time, pH determination, total volatile bases (N-TVB) and biogenic amines (histamine, cadaverine and putrescine) by thin layer chromatography method (TLC) and quantification of histamine-positive samples by the method of high performance liquid chromatography (HPLC). There was a correlation (R= 0.4202) between physico-chemical parameters and growth of Enterobacteria (>4 log UFC. g-1). The presence of this bacterial group directly influenced the biogenic amines production (63.69%), revealing the presence of cadaverine in 38.3%, histamine in 11.6%, putrescine in 28.3% of the samples. Of the 60 samples, seven detected the presence of histamine (9.10 ± 5.34 mg.100g-1). The presence of Salmonella spp. was associated to high values of temperature during the shrimp marketing. The results presented show that bad conditions of storage and marketing of shrimp influence its deterioration, and may cause health risks to the consumer.
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