Aprimoramento do Processo de Salga e Secagem do Peixe Serra no Munic􀁴pio de Raposa - MA

Abstract

Scomberomorus brasiliensis is a marine species in the family Scombridae, classified, according to their trophic position in the water column, such as pelagic; popularly known by fish. Form shoals and can develop great migration speeds looking for food or during spawning, breeding throughout the year. It has the largest number of individuals in the landings, in most States of the North and Northeast, during most of the year. For its low retail price and high volume capture, much of the production target micro craft industries in the region, where it is used as raw material for processing craft of salting and drying of low standard of hygiene and technology. The system of fishing and artisanal process of serra, being a source of income and nutrition communities, has great social and economic importance to the State, which, despite having large natural wealth and potential of fishing activity, bitter the worst socio-economic indexes of the country. This work aimed to develop a small-scale equipment (tent dryer) for drying fish; improve the process of drying and salting fish serra; determine the curve of salting and drying and evaluate physical chemistry and microbiologically Sierra fish fresh and salty and dry. To conduct the experiment, collected in three different boats moored in the port of serreiras in "together with Fox - MA, 5 copies of Sierra fish composing three batches called lots 1, 2 and 3 containing five fish each. The fish were gutted and washed. The fish were salted in brine saturated wet brining with thermally treated. Developed dried tent that was used for fish drying after salting. Fresh fish and salty and dry microbiological analysis was carried out to search for salmonella and coagulase positive, termotolerantes coliforms (APHA, 2005) and physicochemical to BVT, pH, hydrogen sulphide gas research, proof of stale; centesimal composition according to IAL (2008) and histamine (SCHUTZ, et al., 1976). It was concluded that the salting process improvement and the development of drying tent, as well as the use of high quality raw material led to the production of a dry salt fish