Avaliação físico-química, microbiológica e de qualidade de cortes de pirarucu (Arapaima gigas) salgado-seco comercializados em Itacoatiara-AM

Abstract

Fish is widely consumed in the state of Amazonas, representing an important source of protein, financial income, and essential nutrients for the population. Among the most consumed species, pirarucu (Arapaima gigas) stands out, often marketed in its salted and dried form. Because it is a highly perishable food, intrinsic factors of the fish, the region’s hot and humid climate, and inadequate commercialization infrastructure may compromise its quality and safety. Therefore, this study aimed to evaluate the physicochemical, microbiological, and quality characteristics of salted-dried pirarucu cuts commercialized in Itacoatiara-AM, identifying any possible non-conformities. Samples were collected from three supermarkets (A, B, and C) in August and September 2025. Microbiological analyses included Salmonella spp., coagulase-positive Staphylococcus, Escherichia coli, and aerobic mesophiles, while physicochemical analyses comprised moisture, ash, protein, lipids, Aw, pH, NBV-T, SRATB, and chlorides, according to official methodologies. The results showed the absence of Salmonella spp. and E. coli, but a high count of coagulase-positive Staphylococcus in some samples, indicating hygiene and sanitary deficiency. The samples presented moisture below 52.9% and chloride levels above 12%, within legal limits but with considerable variation among points of sale. The pH (5.8–5.9) and Aw (0.79–0.82) values were similar to those reported in the literature for this type of product, and NBV-T contents (7.03–12.39 mg N/100 g) remained below the limit of 30 mg/100 g. However, noticeable lipid oxidation was observed (1.81–7.38 mg MDA/kg), especially in sample B in both months. Based on the analyses, it can be inferred that the salted-dried pirarucu commercialized in the municipality of Itacoatiara presents significant variations and hygiene deficiencies associated with the artisanal nature of its processing, highlighting the need for greater standardization and sanitary control.