Year: 2025
Type: article
Abstract: A very common form of fish consumption in the Western region of Pará is a fish protein concentrate (FPC) called “piracuí”. Therefore, this study aimed to evaluate the physical hazards found in this food. For six months, the quantification of inedible parts was carried out in two varieties of this food: picked (P1) and unpicked (P2). Monthly, 100g of each variety were purchased at three fair stands - X, Y and Z - of two public markets - MD (two stands) and MM (one stand) - in the city of Santarém, Pará. Indices of inedible parts above those permitted by current legislation were obtained, in addition to significant variations between varieties. Statistically significant differences were detected between varieties, between months and between fair stands. In most months, the stands Z and X presented the highest number of inedible parts in P1 and P2, respectively. Until producers pay attention about how to make the piracuí and/or production is inspected, reducing risks due to the involuntary consumption of non-edible parts is up to the consumer, who must be more careful when choosing their supplier.
Authors: Vinícius Carvalho, Anna Silva, Hérlon Atayde
Institution: Universidade Federal do Oeste do Pará
Language: English
Topic: Food Safety and Hygiene
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4412372169