Abstract

NAEF, Elisa Fernanda et al. Microbiological and physicochemical characterization of boga (Leporinus obtusidens) fillets impregnated with lemon juice. Acta Agron. [online]. 2021, vol.70, n.1, pp.57-65.  Epub Nov 16, 2021. ISSN 0120-2812.  https://doi.org/10.15446/acag.v70n1.90921.

Fresh fish is extremely perishable and sensitive to microbiological contamination. The objective of this work was to characterize the boga fillets (Leporinus obtusidens) and evaluate the effect of vacuum impregnation with lemon juice on its microbiological and physicochemical characteristics. The moisture, proteins, fat, ash, pH, and count of indicator microorganisms in fresh boga were determined. The fillets were vacuum impregnated with lemon juice for 5, 10, and 15 minutes. The impregnated and control samples were vacuum packed, stored at 3 °C and the variation in the weight, pH, colour, whiteness index (WI), total volatile basic nitrogen (TVBN), and psychrotrophic bacteria and proteolytic bacteria counts were studied. Boga chemical composition was similar to the values found by other authors, and the colour parameters a* and b*, and the fat content were according to fatty fish. Indicator microorganism counts were adequate, except enterobacteria, which were slightly increased. Weight gain, an increase in L* and WI, and a decrease in pH, psychrotrophic bacteria, and proteolytic bacteria were generated by impregnation. The TVBN only decreased in boga fillets impregnated for 15 minutes. During storage, the treated samples showed a greater weight loss than the control one; these became clearer; the TVBN remained constant, and the psychrotrophic and proteolytic bacteria were reduced. Vacuum impregnation with lemon juice proved a viable technology to prolong the shelf life of chilled fish up to 4 days after filleting.

Keywords : color; fish meat; pH; proteolytic bacteria; psychrotrophic bacteria; total volatile basic nitrogen; vacuum impregnation.

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