Deglaciation and real price of tilapia fillets commercialized in São Carlos city, SP / Desglaciamento e preço real de filés de tilápia comercializados na cidade de São Carlos, SP

Frozen fish can be stored in freezers for about a year. Glaciation, a stage that occurs after freezing, confers protection and prevents fish oxidation. Studies with fish showed fraud in relation to the glaciation process. In this context, the present research aimed to analyze the amount of glaciation in 81 samples of frozen tilapia fillets of 3 brands, as well as the real price, labeling, packaging integrity, weight and conservation status of these products in 3 supermarket chains in São Carlos-SP, in order to identify frauds. In relation to glaciation, 100% of the samples were in agreement with the current regulatory laws, which stablishes the maximum icing in 20% of the total fish weight, as well as the real prices of each brand and the labels. There were irregularities with the net weights reported on the packages, where 95% of the samples were incompatible with the true weight of the products and only 4.05% were with the effective weights described in the labels. 37.5% of marketing freezers had temperatures above -18C, which determines the irregularity of the merchant establishment. However, although the glaciation was respected by the three brands, the net weight characterized fraud by the fillet production companies.

O pescado congelado pode ser armazenado em freezers durante aproximadamente um ano. O glaciamento, etapa que ocorre após congelamento, confere proteção e evita a oxidação do pescado. Diversos estudos realizados com pescados,demonstraram fraudes em relação ao processo de glaciamento. Neste contexto, o presente trabalho objetivou analisar a quantidade de glaciamento em 81 amostras de filés de tilápia congelados de três marcas, assim como, os preços reais,rotulagem, integridade do pescado e da embalagem, peso líquido e modo de conservação, em três redes de supermercados da cidade de São Carlos-SP. Em relação ao glaciamento, 100% das amostras estavam de acordo com a normativa vigente, que estabelece o máximo de glacê em 20% do peso total do pescado, assim como os preços reais decada marca e os rótulos. Houve irregularidades com os pesos líquidos informados nas embalagens, em que 95% das amostras estavam incompatíveis com o peso verdadeiro dos produtos e apenas 4,05% estavam com os pesos efetivos iguais ou superiores ao peso líquido descrito na embalagem. Das gôndolas verificadas com termômetro infravermelho externo, nas três redes de supermercados, 37,5% estavam com temperaturas superiores a -18°C, o que determina irregularidade do estabelecimento comercializador. Contudo, apesar do glaciamento ter sido respeitado pelas três marcas, o peso líquido caracterizava fraude das empresas de produção dos filés.

Deglaciation and real price of tilapia fillets commercialized in São Carlos city, SP / Desglaciamento e preço real de filés de tilápia comercializados na cidade de São Carlos, SP

Frozen fish can be stored in freezers for about a year. Glaciation, a stage that occurs after freezing, confers protection and prevents fish oxidation. Studies with fish showed fraud in relation to the glaciation process. In this context, the present research aimed to analyze the amount of glaciation in 81 samples of frozen tilapia fillets of 3 brands, as well as the real price, labeling, packaging integrity, weight and conservation status of these products in 3 supermarket chains in São Carlos-SP, in order to identify frauds. In relation to glaciation, 100% of the samples were in agreement with the current regulatory laws, which stablishes the maximum icing in 20% of the total fish weight, as well as the real prices of each brand and the labels. There were irregularities with the net weights reported on the packages, where 95% of the samples were incompatible with the true weight of the products and only 4.05% were with the effective weights described in the labels. 37.5% of marketing freezers had temperatures above -18C, which determines the irregularity of the merchant establishment. However, although the glaciation was respected by the three brands, the net weight characterized fraud by the fillet production companies.(AU)

O pescado congelado pode ser armazenado em freezers durante aproximadamente um ano. O glaciamento, etapa que ocorre após congelamento, confere proteção e evita a oxidação do pescado. Diversos estudos realizados com pescados,demonstraram fraudes em relação ao processo de glaciamento. Neste contexto, o presente trabalho objetivou analisar a quantidade de glaciamento em 81 amostras de filés de tilápia congelados de três marcas, assim como, os preços reais,rotulagem, integridade do pescado e da embalagem, peso líquido e modo de conservação, em três redes de supermercados da cidade de São Carlos-SP. Em relação ao glaciamento, 100% das amostras estavam de acordo com a normativa vigente, que estabelece o máximo de glacê em 20% do peso total do pescado, assim como os preços reais decada marca e os rótulos. Houve irregularidades com os pesos líquidos informados nas embalagens, em que 95% das amostras estavam incompatíveis com o peso verdadeiro dos produtos e apenas 4,05% estavam com os pesos efetivos iguais ou superiores ao peso líquido descrito na embalagem. Das gôndolas verificadas com termômetro infravermelho externo, nas três redes de supermercados, 37,5% estavam com temperaturas superiores a -18°C, o que determina irregularidade do estabelecimento comercializador. Contudo, apesar do glaciamento ter sido respeitado pelas três marcas, o peso líquido caracterizava fraude das empresas de produção dos filés.(AU)

DEGLACIATION AND REAL PRICE OF TILAPIA FILLETS COMMERCIALIZED IN SÃO CARLOS CITY, SP

Frozen fish can be stored in freezers for about a year. Glaciation, a stage that occurs after freezing, confers protection and prevents fish oxidation. Studies with fish showed fraud in relation to the glaciation process. In this context, the present research aimed to analyze the amount of glaciation in 81 samples of frozen tilapia fillets of 3 brands, as well as the real price, labeling, packaging integrity, weight and conservation status of these products in 3 supermarket chains in São Carlos-SP, in order to identify frauds. In relation to glaciation, 100% of the samples were in agreement with the current regulatory laws, which stablishes the maximum icing in 20% of the total fish weight, as well as the real prices of each brand and the labels. There were irregularities with the net weights reported on the packages, where 95% of the samples were incompatible with the true weight of the products and only 4.05% were with the effective weights described in the labels. 37.5% of marketing freezers had temperatures above -18°C, which determines the irregularity of the merchant establishment. However, although the glaciation was respected by the three brands, the net weight characterized fraud by the fillet production companies.