Quality parameters of pacu (Piaractus mesopotamicus) and tambaqui (Colossoma macropomum) gutted and stored on ice for different periods
The purpose of this work was to assess the quality of pacu (Piaractus mesopotamicus) and tambaqui (Colossoma macropomum) gutted and stored on ice for a period of 19 days. Color, texture, pH, acid value, peroxide value, thiobarbituric acid reactive substances, total volatile bases and counts of aerobic mesophilic heterotrophic and psychrotrophic bacteria assessments were performed in the meat of tambaqui and pacu gutted and stored on ice for different periods. We concluded that tambaqui and pacu, when gutted and stored on ice, continue to be fit for consumption, up until the 18 th and 11 th day of storage, respectively.