Estudios de control microbiológico y físico-químicas en el empaquetado de productos pesqueros mínimamente procesados (Centropomus armatus) procedentes de pesca por palangre, trasmallo en la parroquia Crucita, provincia de Manabí.

Abstract

The quality of fresh fish is a critical factor in ensuring food safety and consumer satisfaction, particularly for products originating from artisanal fishing. In this context, storage and preservation conditions play a fundamental role in maintaining the microbiological, physicochemical, and organoleptic characteristics of the product. Therefore, the objective of this study was to evaluate the effect of storage days on the microbiological, physicochemical, and organoleptic characteristics of fish samples of the species Centropomus armatus, sourced from artisanal fishing in Crucita Parish, Manabí Province, Ecuador. The study was conducted with a population of 30 samples collected through artisanal fishing and stored under controlled freezing conditions at -18 °C. The microbiological analysis was performed using the Compact dry technique, employing culture media plates specific for the detection and quantification of total coliforms and Escherichia coli (E. coli), following standardized microbiological analysis protocols. To evaluate the effect of storage days on the microbiological, physicochemical, and organoleptic (ordinal) variables, it was determined that the microbiological variables did not follow a normal distribution, while the physicochemical variables did. Accordingly, the physicochemical variables (pH and weight) were analyzed using linear regression, while the organoleptic variables (color, brightness, firmness, odor, and juiciness) were analyzed with the Wilcoxon signed-rank test. Additionally, Spearman's correlation analysis was applied to the microbiological variables (total coliforms and E. coli). The analyses revealed that storage days had no significant impact on microbiological loads (Rho = -0.017, p = 0.927 for total coliforms; Rho = -0.102, p = 0.592 for E. coli). However, a moderate and significant negative correlation was identified between total coliforms and E. coli counts (Rho = -0.399, p = 0.029). Regarding the physicochemical variables, a significant increase in weight associated with storage time was observed (R² = 0.15, p = 0.032), likely due to moisture retention under freezing conditions. Meanwhile, the organoleptic evaluation revealed significant differences in the properties of Centropomus armatus fish before and after storage at -18 °C (p < 0.05).In conclusion, storage under controlled conditions preserved the quality of the fish, emphasizing the importance of the cold chain and post-capture handling as determining factors in product conservation.