Molds in bulk for preparing fishburger and ingredients

Abstract

The production of hamburger fish (fishburguer) consists of a technological option for adding value to fish of low commercial value. Our objectives were to evaluate the hygienic conditions of mass fishburger and its ingredients by the count and identification of fungal species. In pulp made with tilapia fillets were added to 10% of wheat flour, 2.0% salt, 0.15% black pepper (Piper nigrum L.). Then it was fractionated into four equal parts preparation for the treatment of commercial dye (0.0% - control, 0.15%, 0.35% and 0.45%) based on annatto (Bixa orellana). Were then aseptically removed portions of 100g each dough sample were also analyzed the ingredients. Fungi counts were performed, isolation and identification of Aspergillus and Penicillium. Samples of black pepper showed negligible counts of fungi. The maximum value obtained in the samples was 2.78 cfu / g log 10 and there was no difference in scores between the treatments of dye and the ingredients used in preparation for mass fishburguer. We identified 23 strains of Aspergillus, Penicillium and seven of 13 Fusarium. Wheat flour had: A. candidus, P. citrinum and Fusarium sp and the dye A. flavus, A. niger, A. terreus, P. citrinum, P. funiculosum and Fusarium sp. The pepper samples were not contaminated by the fungi studied. The dough for preparing fishburger and its ingredients were contaminated by yeasts and molds in quantities that characterized them as having satisfactory hygienic conditions. Keywords: Aspergillus, Penicillium, Fusarium, urucom, pepper