VALUATION OF SENSORY CHARACTERS OF TAMBAQUI (Colossoma macropomum) FRESH SOLD AT FREE MACAPÁ (AMAPÁ, BRAZIL) FAIRS BY QUALIQUANTITATIVE SCORE

• Autor(a) principal: Silva, Pâmela do Espírito Santo da
• Data de Publicação: 2021
• Outros Autores: Rodrigues, Maria Deusalina Nascimento, Pereira, Iara Eleni de Sousa, Mendes, Veronica Ribeiro, Cavalcante, Marilia de Almeida, Fecury, Amanda Alves, Dias, Claudio Alberto Gellis de Mattos
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Biota Amazônia
• Texto Completo: https://periodicos.unifap.br/index.php/biota/article/view/5703
• topic: Avaliação. Colossoma macropomum. Manipulação. Conservação.

There is a growing demand for food to compose a balanced diet that, combined with the practice of physical activity, provides a healthier life. Fish is a food that stands out in the food industry. Fish is a perishable product and needs an adequate storage location in its pre-sale period, in order to avoid damage to the consumer's health. The objective of this work was to verify the quality of the fish offered for sale in open markets in Macapá AP. Two fairs were held in the northern area of the municipality of Macapá, AP. In the first visit, a survey was made of which stalls sold the tambaqui (Colossoma macropomum), and in the second visit the data were collected. Each evaluator assigned the grades within the parameters of a qualitative and quantitative table, for each stall, for each fair. All the tents visited showed satisfactory results of sensory quality of the fish.Keywords: Sensory; Colossoma; Manipulation; Conservation.