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This study assessed the effect of salinity on embryonic development, larval growth and survival of the yellow clam Mesodesma mactroides in laboratory. Embryos and larvae of M. mactroides were submitted and maintained at four different salinities: 20, 25, 30 and 35 ppt, to determine optimal conditions for the species. Through descriptive analysis, the results showed that the embryos tolerate salinities between 25 -35 ppt, presenting fast metamorphoses at salinities 30 and 35 ppt, during experimental period of 27 hours. The same tolerance pattern was observed in larval stage (25 -35 ppt), showing a better development in salinity of 35 ppt. This result is verifi ed in biometric analyzes of height and length of the shells and survival rate, with higher averages in treatments with salinity 35 ppt. The experimental period of this stage lasted 27 days, when the larvae were able to settle. These results indicate that embryos and larvae of M. mactroides tolerate salinities between (25-35 ppt), with the best growth and survival on high salinities being recommended to better yields in laboratory.

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The cultivation of natives Amazonian fish such as tambaqui (Colossoma macropomum), pirapitinga (Piaractus brachypomus), tambatinga (female, Colossoma macropomum X Piaractus brachypomus, male) and Pintando da Amazônia (female, Pseudoplatystoma sp. X Leiarius marmoratus, male) temmoratus, increased in recent years, making studies related to the validity of these foods after processing necessary. Therefore, the aimed of the study was to evaluate the sensory, microbiological (Staphylococcus coagulase positive count and presence of Salmonella spp.) and chemical (pH and Total Volatile Bases (TVB) quality of fresh gutted fish stored on ice. Nine specimens of each species were used, all cultivated in an excavated tanks. The fasting time ranged from 16 to 48 hours, depending on the species, the fish was slaughtered by means of cold shock. The fish was gutted and stored in the fish fridge. Sensory analysis was performed by a trained team available. For other analyses, it was sent to a laboratory specializing in food analysis. The sensory analysis of fresh eviscerated tambaqui was characteristic of the species until the 15th day of storage. Fresh eviscerated pirapitinga presented until the 16th day. The fresh eviscerated tambatinga hybrid was kept until the 14th day of storage. And for the Pintado da Amazônia, the organoleptic characteristics were presentable until the 12th day of storage. The microbiological and physical-chemical analyzes were in accordance with Brazilian legislation in all specimens of the analyzed species. It was observed that the longer the fasting period, there was a numerical increase in the pH of the fish meat.