Development, physicochemical and microbiological evaluation of tambaqui flour, Colossoma macropomum (Cuvier, 1818)

Abstract

Fish meat is the most consumed protein source of animal origin in the world, in the North the consumption is around 135 kg per capita / year. Fishmeal, although little known and used throughout the Brazilian territory, has been gradually discovered by nutritionists and followers of healthy food. This work aims to evaluate the physico-chemical and microbiological characteristics of a protein meal developed from Tambaqui (C. macropomum). In this sense, determinations were made for proteins, lipids, ashes, moisture, carbohydrates and caloric value. All analyzes were done in triplicate. Proteins were determined by the Kjeldahl method, through digestion, distillation and titration of the sample for determination of total nitrogen. For extraction of the lipids approximately 10 g of each sample were weighed and determined by the method of Bligh and Dyer (1959). The fixed mineral residue or ashes were determined by calcination of the sample. Carbohydrates were determined by difference. Based on the laboratory data and observation of the obtained results it was verified that the fish meal of Tambaqui analyzed indicates protein of 70%, fats of 5.5%, ashes of 3.9%, humidity of 7.8%, carbohydrates of 12.8% and totaling 380.7 kcal. In the microbiological analyzes, all the samples evaluated were negative for both Staphylococcus coagulase positive and Salmonella sp., Making the product suitable for human consumption. Finally, from the flour, it was possible to maintain the nutritional properties of the Tambaqui fish (C. macropomum), being an important alternative for its use.