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RESUMOFoi estudada a estabilidade química e microbiológica de "minced fish" produzidos, em condições industriais, com espécies de peixes da Amazônia: aracú-comum (Schizodon fasciatus), branquinhacomum (Potamorhina latior), branquinha-de-cabeça-lisa (P. altamazonica), curimatã (Prochilodus nigricans), jaraqui-de-escama-fina (Semaprochilodus taeniurus), jaraqui-de-escama-grossa (S. insignis), mapará (Hypophthalmus edentatus), pacú-comum (Metynnis hypsauchen), pacú-manteiga (Mylossoma duriventre) e pirapitinga (Piaractus brachypomum), durante 150 dias sob congelamento a -18±1°C e -36±1°C. Com base no pH, nitrogê-nio das bases voláteis totais (N-BVT), substâncias reagentes ao ácido tiobarbitúrico (TBARS) e contagens de aeróbios mesófilos a 35°C e psicrotróficos a 7°C, e de coliformes totais e fecais (NMP), os "minced fish" obtidos a partir das espécies de peixes estudadas e de misturas de espécies (aracú+curimatã+pirapitinga; jaraqui+branquinha) mantiveram-se em condições de consumo, durante o período experimental. Os resultados obtidos são altamente promissores sob o ponto de vista tecnológico.Palavras-chave: peixe de água-doce; peixe amazônico "minced fish"; qualidade química; qualidade microbiológica; congelamento. SUMMARY CHEMICAL AND MICROBIOLOGICAL STABILITY OF AMAZONIAN MINCED FISH DURING THE FREEZING.This work intended to study the stability of some minced freshwater fish species, available in the Amazon region: aracú-comum (Schizodon fasciatus), branquinha-comum (Potamorhina latior), branquinha-de-cabeça-lisa (P. altamazonica), curimatã (Prochilodus nigricans), jaraqui-de-escama-fina (Semaprochilodus taeniurus), jaraqui-de-escama-grossa (S. insignis), mapará (Hypophthalmus edentatus), pacú-comum (Metynnis hypsauchen), pacú-manteiga (Mylossoma duriventre) and pirapitinga (Piaractus brachypomum), produced under industrial conditions and frozen stored. During a 150 day period, chemical and microbiological stability of the minced fish, under frozen temperatures of -18±1°C and -36±1°C, were monthly determined by evaluation of pH, nitrogen of total volatile bases (N-BVT), thiobarbituric acid reactant substances (TBARS) and mesophile and psycrotrophic aerobic counts at 35°C and 7°C, respectively, and total and fecal coliforms (MPN). The results were compared, and we could conclude that the different species under study have important technological characteristics. Minced fish prepared with the seven species under study were fit for consumption, from a chemical and microbiological point of view, during the 150-day period of storage at -18 and -36°C.Keywords: freshwater fish; amazonian fish; minced fish; chemical quality; microbiological quality; freezing. -INTRODUÇÃOA mudança nos hábitos sociais e o aumento do poder aquisitivo dos consumidores têm permitido o consumo de pescado, que anteriormente era consumido in natura, já parcialmente ou inteiramente elaborado. Entre esses novos tipos de produtos de pescado, estão aqueles que utilizam o "minced fish" e/ou o "surimi" como seu principal ingrediente.Os produtos de "...

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The efficiency of cysteine to remove mercury from sliced and minced shark was evaluated. Treatment with 0.5% cysteine at pH 2.0–2.5 and subsequent washing with sodium chloride (5%) failed to remove the mercury from the sliced shark. The efficiency of 0.5% cysteine at pH 7.0 in removing mercury from minced shark was 40–45% (dry material), obtained by two of the three methods studied. This removal rate was considered relatively low for it failed to attend to the practical proposal of decontaminating species of fish highly contaminated by mercury. The need for fuller understanding of the mechanisms involved in the removal of mercury by cysteine was also considered.