Alterações post-mortem em tambaqui (Colossoma macropomum) conservados em gelo

Abstract

RESUMO Este estudo apresenta a avaliação da qualidade de tambaqui (Colossoma macropomum) conservado em gelo. Foi determinado o tempo de vida útil por meio de avaliações sensoriais e análises de pH e bases voláteis totais (N-BVT) no

Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum)

“…Odor and general appearance increased slowly, while the attributes related to the eyes ("transparency", "pupil" and "eye shape") and gills ("color" and "odor") presented the highest loss of freshness. These results agree with Almeida et al (2006) who observed that the first changes in tambaqui stored in ice included a larger amount of mucus on the gills and a smooth deformation of the eyes caused by friction with the ice. The autolytic reactions caused by the increased storage time, combined with the water absorption from the melting ice, make the observation of the eyes and evaluation of their quality attributes more difficult and confusing to the jury .…”

Advantages of recovery from pre-slaughter stress in tambaqui Colossoma macropomum (Cuvier 1816) agroindustry in the Amazon

“…Mendes (2013) found a TVB-N variation in tambaquis, increasing from 15.14 to 32.19 g kg -1 TVB-N at 35 days of ice storage, similar to that reported by Almeida et al (2006). Sensory analysis showed that the quality of the tambaquis slaughtered by asphyxia was lower after 7 to 21 days of storage.…”

“…Batista et al (2004) observed that farmed matrinxãs kept in ice initially exhibited lower pH values, increasing after 6 days. Almeida et al (2006) observed pH between 6.07 and 6.66 in farmed tambaquis kept in ice for 43 days, with a small variation in the first days of storage and a significant increase after 19 days. Similar results were also observed by Concollato et al (2016) and Castro et al (2016).…”

“…Almeida et al (2006) report acceptable TVB-N values in 2.5 kg tambaquis 37 days after slaughter by post-harvest hypothermia, but after 46 days of ice storage, the mean TVB-N value was 35 g kg -1…”

Composition of total, neutral and phospholipids in wild and farmed tambaqui (Colossoma macropomum) in the Brazilian Amazon area

“…The total lipid content of the fish-farmed tambaqui was lower than that found in tambaqui (C. macropomum), the total lipid (7.6%) by Almeida et al 22 and by Maia and Rodriguez-Amaya 16 (6.3%) but higher than that found by Arbeláez-Rojas et al 23 (2.4%). The differences in these results could be related to the handling and farming conditions used in each situation.…”