Frozen cut quality of tambaqui reared in fish farms

Abstract

The objective of this work was to determine the proximate composition, yield, the influence of frozen storage time on the quality, and the cut type x shelf life relation of rib, tenderloin and flitch cuts of tambaqui (Colossoma macropomum) reared in a fish farm, during 180 days of cold storage. The cuts were stored in polyethylene bags and frozen at -25oC. Sensory, physicochemical and microbiological analyses were carried out. The pH, total volatile basic nitrogen, and thiobarbituric acid-reactive substance values, as well as the results of the microbiological analyses, proved to be good indexes for freshness evaluation along the storage time. The cut rib was more susceptible to oxidation than the other cuts. However, the cuts remained appropriate for consumption during the experiment, under correct handling and good hygienic practices between harvest and storage.