Microbiological quality of home-made fish hydrolysate
DOI:
https://doi.org/10.3395/2317-269x.00273Keywords:
Hydrolyzed protein, Microorganisms, Tilapia, Refrigeration, SafetyAbstract
Hydrolyzed fish protein can be used in the nutritional treatment of individuals who have limitations in digesting intact protein and in malnourished children. The objective of this study was to determine the microbiological quality of fish hydrolysate obtained by domestic production and subjected to different periods of conservation. Fecal coliforms such as Eschericia coli, mesophilic bacteria such as Salmonella and Staphylococcus aureus, molds, and yeasts were investigated according to the “Compendium of Methods for the Microbiological Examination of Foods” and “Manual de Métodos de Análise Microbiológica de Alimentos e Água.” Fresh samples of hydrolysate from tilapia (Oreochromis niloticus) as well as samples that had been refrigerated (4°C) for 72 h as well as 1 week were analyzed. If the presence/ growth of analyzed microorganisms was detected in any sample, it meant that the quality of the hydrolysate was preserved during its preparation, it was appropriate for consumption, and its safety was guaranteed up to 1 week in refrigeration.Downloads
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