CoordenaÃÃo de AperfeiÃoamento de NÃvel Superior / The aim of this study was to evaluate the survival of Vibrio parahaemolitycus
inoculated in meat homogenate of shrimp Litopenaeus vannamei at different
temperatures of refrigeration (refrigerator, freezer and isothermic box with ice)
during ten days and on the 15th, 20th and 25th days. The experiment was
repeated six times during October 2005 to March 2006. Shrimps were obtained
on fish market located at Praia do Mucuripe, Fortaleza, CearÃ. In the laboratory,
the shrimps were washed with distilled water and from immersed in boiling
water for five minutes in order to eliminate any other Vibrio the sample. The
sample inoculation happened with the contact between the shrimps and the V.
parahaemolyticus culture during five minutes. Then, the sample was divided in
40 portions with 25 g each. One of the portions was used as zero time. The
other 39 portions were separated in 3 batches and mantained on freezer (-
21ÂC), refrigerator (11ÂC) and isothermic box with ice (-1ÂC to 13ÂC). The
number of V. parahaemolyticus was monitored for 10 days and on 15th, 20th and
25th days by the plate count method on TCBS and PCA media. All temperatures
were efficient to control the viable cells of V. parahaemolyticus. The action of
cold produced by ice, refrigerator and freezer inhibit the bacterial growth on
shrimps. The freezer was the most efficient treatment to reduce the V.
parahaemolyticus on shrimp samples. / O presente trabalho teve como objetivo recuperar Vibrio parahaemolyticus,
inoculado em homogenato de camarÃo marinho, Litopenaeus vannamei livre de
vÃbrios, submetido a diferentes temperaturas de refrigeraÃÃo (caixa isotÃrmica
com gelo, geladeira e freezer) por dez dias, e nos 15o, 20o e 25o dias. Foram
realizadas seis repetiÃÃes do experimento, no perÃodo de outubro de 2005 a
marÃo de 2006. O camarÃo foi adquirido na feira de pescado da Praia do
Mucuripe, Fortaleza-CearÃ. Em laboratÃrio, 1.500 g de camarÃo eram lavados
com Ãgua destilada e imersos em Ãgua fervente por cinco minutos para
eliminar qualquer Vibrio presente na amostra. A contaminaÃÃo do camarÃo era
feita mediante o contacto dos animais com a cultura de V. parahaemolyticus,
por cinco minutos. A amostra era dividida em 40 fraÃÃes de 25 g sendo uma
delas usada para contagem no tempo zero e as restantes divididas em trÃs
lotes sendo estocadas em trÃs temperaturas: caixa isotÃrmica com gelo (-1 a
13ÂC), geladeira (11ÂC) e freezer (-21ÂC). Por dez dias seguidos, e nos 15o, 20o
e 25o dias, V. parahaemolyticus eram quantificados nos camarÃes atravÃs do
MÃtodo de Contagem PadrÃo em Placas, em meios de TCBS e PCA. Todas as
trÃs temperaturas foram eficientes no controle da viabilidade de V.
parahaemolyticus. A aÃÃo do frio gerado por gelo, geladeira e freezer inibe o
crescimento dessa bactÃria em camarÃes, sendo a temperatura do freezer, a
mais eficiente na reduÃÃo dessa espÃcie bacteriana em camarÃes.
| Identifer | oai:union.ndltd.org:IBICT/oai:www.teses.ufc.br:5398 |
| Date | 13 April 2007 |
| Creators | Dannielle Batista Rolim Sousa |
| Contributors | Regine Helena Silva dos Fernandes Vieira, Silvana Saker Sampaio |
| Publisher | Universidade Federal do CearÃ, Programa de PÃs-GraduaÃÃo em Engenharia de Pesca, UFC, BR |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis |
| Format | application/pdf |
| Source | reponame:Biblioteca Digital de Teses e Dissertações da UFC, instname:Universidade Federal do Ceará, instacron:UFC |
| Rights | info:eu-repo/semantics/openAccess |
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