Qualidade de cortes do Tambaqui (Colossoma macropomum), procedente de piscicultura, armazenados sob congelamento

Abstract

Tambaqui (Colossoma macropomum) is a naturally occurring fish in the Amazon basin, stands out for its remarkable potential to contribute to the regional economy and its wide acceptance in the consumer market. However, one of the contributory factors to reduce the potential for consumption and export is due, in many cases, lack of infrastructure, improper handling since harvest until storage and the inadequate storage directly influencing the raw material quality, resulting the lifetime decreasing for its consumption and marketing. This study aimed to determine the proximate composition and cuts yield of in natura cultivated tambaqui; to determine the influence of frozen storage time on the cuts (rib, tenderloin and flitch) quality through sensory, physicochemical and microbiological analyses during 180 days of frozen storage at -25°C in plastic polyethylene; and the cut type x shelf-life relation. The sensory evaluation of the physical characteristics showed that the quality of analyzed tambaqui cuts remained excellent throughout the experiment. The pH determination, the Total Volatile Basic Nitrogen (TVB-N) and the Thiobarbituric Acid Reactive Substances (TBARS), as well as the microbiological analyses have proved as good indices for freshness evaluation along storage time. Thus, the results allowed concluding that the cut rib was more susceptible to oxidation due to its high fat content, which limits its shelf-life. However, the tambaqui cuts remained appropriate for consumption during 180 days of frozen storage at -25°C in plastic polyethylene, in conditions of correct handling and using good hygiene practices between harvest and storage.