Caracterização físico-química de conservas de sardinha (sardinella brasiliensis) comercializadas em Teresina-PI

Abstract

Sardine canned food is widely consumed by the general population, being an important source of fatty acids of the ω-3 series, high nutritional value. The sardine oil is a food rich in long-chain polyunsaturated fatty acids (PUFAs), currently very important for human health. However, this food because of its constituents is an easily susceptible products to rapid degradation after arrest and during their handling, storage and transportation and marketing. Thus, this study aimed to evaluate the physical and chemical characteristics of preserved sardines of different brands of both solid phase (FS) as the liquid phase (FL) of these products sold in the wholesale market of Teresina-PI. The experiment was conducted using three different brands, which were carried out physico-chemical analysis of iodine value, peroxide value, acid value through and index the acid graxo livre. the A.O.C.S method and then compared the results with the values determined by legislation. For the evaluation of the results was used for the statistical evaluation analysis of variance (ANOVA) followed by Tukey comparison test. Brands analyzed, overall, showed up good for consumption and marketing as its physical and chemical characteristics. The same were in good conditions of storage and handling as the storage period.