RESUMO O estudo desenvolveu um protocolo sensorial baseado no Método do Índice de Qualidade (IQ), estimando a vida útil do tambaqui, Colossoma macropomum, inteiro e conservado em gelo, avaliando e determinando as principais alterações físico-químicas, microbiológicas, os parâmetros sensoriais e suas alterações durante o armazenamento em gelo. Noventa e seis peixes foram avaliados no dia 1, 3, 5, 8, 10, 12, 15, 17, 19 e 22 de armazenamento em gelo. O índice de qualidade desenvolvido (IQ) apresentou quatro principais atributos de qualidade com um total de 29 pontos de demérito. O muco e odor da pele, assim como a aparência geral e elasticidade ventral, apresentaram uma maior importância para o modelo estatístico aplicado, enquanto que os olhos, muco das brânquias e elasticidade dorsal mostraram menor significância para o IQ do tambaqui. O pH apresentou poucas variações durante o armazenamento em gelo. As bases nitrogenadas voláteis totais, bem como a contagem total de bactérias específicas de deterioração, apresentaram correlação linear com o tempo de armazenamento. O IQ mostrou-se eficiente para avaliar a qualidade do tambaqui e as perdas da qualidade sensorial ao longo do período de armazenamento. Os resultados sugerem que o tambaqui, Colossoma macropomum, inteiro e conservado em gelo é considerado adequado para consumo até o 22° dia de armazenamento.

ABSTRACT The study developed a sensory scheme based on the Quality Index (QI) and estimated the shelf-life for whole tambaqui, Colossoma macropomum (Cuvier, 1818), stored in ice, assessing and determining the most appropriate chemical, physical, bacteriological and quality sensory parameters and their changes during storage time. Ninety six fish were evaluated at 1, 3, 5, 8, 10, 12, 15, 17, 19 and 22 days of ice-storage. The developed quality index (QI) showed four main quality attributes with a total of 29 demerit scores. The skin mucus and odor, as well as general appearance and ventral elasticity had a great importance for the statistical model applied, while eyes, gill mucus and dorsal elasticity showed lower significance for tambaqui QI. The pH showed few variations during the ice storage. Nitrogen bases, as well as the total count of specific spoilage bacteria, had a linear correlation with storage time. The QI proved to be efficient to assess tambaqui quality and loss of sensory quality over the storage period. The results suggest that whole, ice-stored Colossoma macropomum is fit for consumption until the 22nd day.

Abstract The century-old mangrove crab Ucides cordatus Linnaeus, 1763 harvesting is a traditional activity of Northeastern Brazilian coastal communities, who use it as food, source of income and cultural reference. The extractivism and marketing of this crustacean is essential for the socio-economic development of the states of Maranhão, Piauí and Ceará. The aim of this study was to carry out the monitoring of harvesting and landing of the mangrove crab in Ilha Grande, PI. Interviews were conducted with crab gatherers and transporters to obtain information about harvesting, landed volume, market price and destination of commercialized crab. The main capture spots were located at the Maranhão part of the Parnaíba River Delta. Crab gatherers are active 5.07 times a week and spend an average of 6 hours in mangrove. The average number of crabs collected per gatherer/day was 77.0. The quantity landed in daytime period was 63,628 crabs/month, totalizing 714,543 crabs/year. The average price traded was USD 0.19/crab. The production chain of mangrove crab harvesting requires planning for maintain the natural stocks and aggregation of value to the product, benefiting the appreciation of crab gatherers.