Caracterização físico-química da farinha de piracuí comercializada na cidade de Macapá/AP

Abstract

The production of fishmeal (piracuí) is an artisanal process in the northern regions of Brazil, which generates some concern regarding the quality of it intended for human consumption. It was in this sense that this study aimed to evaluate the piracuí sold in the city of Macapá regarding its physical-chemical parameters, following the methodologies used by the Adolfo Lutz Institute. Since state legislation does not provide parameters for piracuí flour, parameters recommended in Normative Instruction nº 1, of January 15, 2019, which recommends the Technical Regulation of Identity and Quality of salted fish and dried salted fish . To carry out the analyses, 2 samples of piracuí flour were obtained: one from a supermarket and one from a market and subjected to official analytical methods. 200 g of the sample from each establishment were separated and physical-chemical analysis of pH, color, humidity, ash and total lipids were carried out. The results indicated variation in humidity values between 10.92% and 13.24%, pH between 6.72% and 6.86%, lipid content between 7.46% and 8.56% and ash between 7.86 and 8.92%. Humidity values were found to be within the limits established by regulation; pH close to neutrality; low lipid content, and high ash value. As for the instrumental color analysis, sample B presented higher values for the L*, a* and b* parameters, demonstrating a greater color contribution to the product. Therefore, the product requires standardization and classification under Brazilian legislation so that greater production and commercialization control can occur. Keywords: fish meal; physical-chemical evaluation; classification.