Whole salted and pressed sardines: hygienic-sanity conditions, preservation and nutritional value
Vol. 46 No. 1-2 (1986), ORIGINAL ARTICLE
Vol. 46 No. 1-2 (1986)

Whole salted and pressed sardines: hygienic-sanity conditions, preservation and nutritional value

ORIGINAL ARTICLE
https://doi.org/10.53393/rial.1986.46.36876
Published 1986-12-30
Neusa Vitória Valério Silveira
Instituto Adolfo Lutz
Claydes de Quadros Zamboni
Instituto Adolfo Lutz
Miyoko Jakabi
Instituto Adolfo Lutz
Thereza Yalue Anraku
Instituto Adolfo Lutz
pdf (Português (Brasil))

Keywords

sardine (Sardinella aurita ), whole, salted and pressed, quality control

How to Cite

1.
Silveira NVV, Zamboni C de Q, Jakabi M, Anraku TY. Whole salted and pressed sardines: hygienic-sanity conditions, preservation and nutritional value. Rev Inst Adolfo Lutz [Internet]. 1986 Dec. 30 [cited 2024 May 16];46(1-2):111-6. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/36876
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Abstract

Whole, salted and pressed sardines which had been collected
and processed in the states of São Paulo, Rio de Janeiro, Santa Catarina and
Paraná comprised 62 samples which were examined in tlre laboratory. Verification of the hygienic-sanitary conditions and of the state of conservation were made through microbiologic, microscopic and chemícal procedures. A theoretical evaluation. of the nutritional value of sardines was made from their contesímal composition. Microbiological tests showed that 96.77% of tlre samples was satisfactory for human consumption, while only ~,23% showed yeasts above the limits permitted by the Brazilian legislation. No whole ínsects, insect eggs or larvae were found nor acarids or nematoids. Eber test for ammonia and the test for sulphydric gas agreed with the microbiological findings. It is suggested that a revision be made of the Brazilian laws eoncerned with this type of food.

https://doi.org/10.53393/rial.1986.46.36876
pdf (Português (Brasil))

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Copyright (c) 1986 Instituto Adolfo Lutz Journal

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