Processamento de ostras (Crassostrea rhizophorae) produzidas na Reserva Extrativista Marinha Baía do Iguape, Bahia

Abstract

The consumption of fish has increased in the world, so it is necessary to observe the quality of this fish, such as Crassostrea rhizophorae an oyster, which has bioaccumulative characteristics and may be harmful to human health. The objective of this study is to contribute to the quality promotion of Crassostrea rhizophorae oysters produced by quilombola families from the Iguape Bay Marine Extractive Reserve, Bahia, as well as to assist in the Food and Nutrition Security of these communities and the consumer through improvement processing of these oysters. The study was conducted from July 2017 to February 2018, and was divided into four stages, starting with the observation of the oyster processing by the producers of the Iguape Bay Marine Extractive Reserve (Bahia). In the second stage was performed microbiological diagnosis, including a quantification of mesophilic, total coliforms, Escherichia coli, Staphylococcus aureus, psychrotrophic and presence / absence of Salmonella from oyster meat, processed by oyster producers, as well as physicochemical tests: Eber Reaction to hydrogen sulfide, Eber reaction to ammonia, total volatile bases and pH measurement of oysters in natura. In the third stage, the analysis of oyster yield in the laboratory was performed according to the production techniques used by the community, followed by determining the shelf life time in polyethylene packaging bag and disposable tray for 0, 30, 60 and 120 days, repeating the microbiological and physical-chemical analyzes and in the fourth stage the sensorial analysis was performed. Both oysters in natura and oysters processed by the community were inadequate for consumption in 50% of the samples. In the determination of the shelf life, the microbiological and physicochemical results in both packages presented results within the limits according to the legislation used as base, there being no statistical difference between the types of packaging, suggesting the time of 110 days as ideal for human consumption. The cooking time for the opening of the valves varied according to the seasons, and the experiments of the rainy season had less time for the opening of the valves. The average meat yield was 23.93%. For the sensorial analysis, an index of acceptability of 89% was obtained, being the color, the aroma, the texture and the indexes of greater acceptability by the tasters. In conclusion, through the production techniques employed in this study it is possibly to strength food and nutrition security in the processing of Crassostrea rhizophorae, however, emphasizes the need for continued monitoring of the quality, increasing competitiveness and ensuring safe production and sustainable use of these foods by the community. CAPÍTULO 1 = Brazil has an annual production of 1.4 million tons of fish and aquaculture is very important in this context. In 2015 the world production of aquaculture animals amounted to 106 million tons and Brazil contributed 561.58 million tons. Specifically, malacoculture is one of the fastest growing sectors in the global food production scenario, with a strong representation of aquaculture. The oysters Crassostrea rhizophorae (Guilding, 1928) belong to the Class Bivalvia and specifically inhabit the estuaries, suffering great anthropic impacts since they are environmental particle-filtering animals, evidencing a great deficit in hygienic-sanitary control. Thus, in spite of the nutritional benefits, from the microbiological point of view the quality of shellfish sometimes becomes doubtful because they present themselves as filtering and bioaccumulating organisms. Among the most prominent production sites, we emphasize the Iguape Bay, located in the Recôncavo Baiano, in the Bay of Todos os Santos that serves the families of the 20 communities that form the Basin and the Iguape Valley. Bivalves can undergo various types of contamination during all these processing steps, leading to Foodborne Diseases. The microorganisms present greater prominence in this context. Among the microorganisms most present in the contamination of the fish are the microorganisms indicative as mesophiles and psychrotrophs; Salmonella sp., Total coliforms, Escherichia coli and Staphylococcus aureus. There is a need to establish maximum permissible limits of indicator microorganisms or pathogen research, in addition to marketing standards established by national and international legislation. Therefore, in order to determine the sanity of this type of food, it is necessary to apply all the methods (microbiological, chemical and sensorial) together with the need for food safety through Good Handling Practices (GMP). Thus, taking into account that an arsenal of care and conditions results in the quality of the food, from obtaining the raw material up to its consumption, throughout the food processing, it is emphasized the importance of the safe production of fish to be reach Food and Nutrition Security along with its transdisciplinary aspects that involve social, cultural, biological, economic and environmental aspects, both individually and collectively. CAPÍTULO 2 = The objective of this study was to investigate the microbiological, physico-chemical and shelf life of Crassostrea rhizophorae oysters originated from the cultivation nucleus of the Marine Extractive Reserve Bay of Iguape (Bahia) in natura and processed by the community and laboratory in the period of July and August 2017 (rainy season) and January and February 2018 (dry season). In the first stage, it was registered how the producer process the oysters. In the second stage, the microbiological diagnosis of the raw material produced by the ostreculturers was performed by counting Staphylococcus aureus, total coliforms, Escherichia coli, mesophilic, psychrotrophic microorganisms and Salmonella research; and physico-chemical quality by determination of pH, Total Volatile Bases, Eber reaction to hydrogen sulfide and ammonia. In the third stage the shelf life of oyster processed in laboratory with plastic bag and disposable tray packages was determined under freezing at 0, 30, 60 and 120 days of storage. Subsequently, the processing was adapted in the laboratory to meet Good Manufacturing Practices. Fresh and frozen oysters presented inadequate consumption in 50% of the samples, whereas in the physical-chemical analyzes they presented inadequacy in 20%. In the determination of shelf life, the microbiological and physico-chemical results in both packages presented results within the limits of the legislation, with no significant statistical difference between the packages, being 110 days as ideal for human consumption. We conclude that the analyzed oysters have a long shelf life when performing the Good Handling Practices, avoiding compromising consumer health.