Physical-chemical quality of fish used for making sushi and sashimi tuna and salmon marketed in Rio de Janeiro, Brazil
DOI:
https://doi.org/10.5433/1679-0359.2012v33n5p1847Keywords:
Japanese culinary, Physical-chemical evaluation, Fish, Public health.Abstract
This study aimed to determine the physical-chemical quality of fish used in a random sampling of 54 samples of sushi and sashimi tuna and salmon obtained in restaurants with the support of Sanitary Surveillance of the city of Rio de Janeiro from July to August 2011. The temperature were measured at the time of sampling. We carried out physical and chemical tests to determine pH, ammonia, H2S, total volatile bases (TVB), trimethylamine (TMA) and histamine. All samples were exposed to inadequate temperature. Only one of the samples was found above the recommended pH value by law. Five were positive for ammonia and two positive results for H2S. The average results of TVB ranged between 9.43 and 12.37 mg N-BVT/100g and the amount of TMA ranged between 0.57 and 0.96 mg N-TMA/100g, being within the recommended standard. The histamine was found in five samples, ranging between 1 and 10 mg/100g. Considering the samples studied, seven (12,96%) showed some abnormalities on the evaluated parameters. In conclusion, the consumption of sushi and sashimi can cause risk to consumer health. Therefore, we suggest that a continuous attention from the authorities should be held on this type of food due to their high perishability and risk to public health.
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