DEVELOPMENT AND PHYSICO-CHEMICAL AND MICROBIOLOGICAL EVALUATION OF PIRARUCU (Arapaima gigas) SAUSAGE

The pirarucu (Arapaima gigas) production has been stimulated due nutritional properties of your meat, characteristics like a taste and absence of bonds on fillet enable a full use in meat industries. That said, Pirarucu sausage has been manufactured aiming characterize physico-chemical and microbiological parameters. Pirarucu sausage was manufactured (grinding, weighting of raw material and condiments, homogenization, stuffing, tying, packaging and storage under 5º Celsius) and analyzed: moisture (stove at 105º Celsius for 24 hours), ashes (incineration, muffle at 550º Celsius), protein (micro Kjeldahl method), lipids (Soxhlet method), carbohydrate content, total energy value, pH, sodium chloride content and water activity. Microbiological analyzes were: Salmonella sp. using ISO 6579:2007 method; Staphylococcus coagulase positive by direct plate counting method; counting of coliforms at 35 and 45° Celsius, E. coli by Most Likely Number (MLN). The data were evaluated through descriptive statistics. It was found 62.76% of moisture, 2.66% ashes, 11.64% protein, 8.06% lipid, 14.88% carbohydrate, 178.62 kcal/100g, pH 6.2, 1.86% sodium chloride content and 0.97 water activity. Absence in Staphylococcus coagulase positive and Salmonella sp. in 25g and <3 MLN/g of coliforms at 35 and 45º Celsius and E. coli. It was verified that all parameters showed values under legislation recommends, with exception of crude protein (<12). The results obtained showed a technological viability to development and manufacturation of pirarucu sausage like an excellent alternative of processed fish product.