A possibilidade do aproveitamento integral dos recursos pesqueiros tem produzido diversas pesquisas sobre os aspectos tecnológicos e nutricionais, objetivando estimular a exploração comercial de várias espécies, bem como oferecer suporte para a implantação de indústrias na região. o presente trabalho determinou o rendimento cárneo de dez espécies com maior volume de desembarque no estado do Amazonas, visando fornecer dados mais recentes para a indústria de beneficiamento de pescado. As espécies foram selecionadas segundo dados estatísticos do IBAmA e coletadas em dois períodos sazonais (cheia e seca), no município de manacapuru-Am. no período da cheia, os percentuais médios de rendimento das espécies atingiram 69,4% de corpo limpo, 38,4% de filé com pele e 30,7% de filé sem pele, cortes preferenciais para comercialização. na seca estes valores foram de 69%; 37,6%; 29,5%, respectivamente. As dez espécies de peixes amazônicos estudadas apresentaram bom rendimento cárneo, com potencial para uso em diversos procedimentos tecnológicos. PalavRas-chave: Pescado de água doce, rendimento cárneo, variação sazonal. Meat yield analysis of the major fish species commercialized in the state of Amazonas, Brazil abstRactThe possibility of whole use of fishery resources has led institutions and researchers to establish permanent studies on technological and nutritional aspects, aiming to stimulate commercial exploitation as well as to support the setting up industries in the region, that can make products of excellent quality based on regional fishes. This study determined the meat yield of ten species with the highest fish landing volume in Amazonas, aiming to provide more recent data for the fish processing industry. The species were selected according to data of IBAmA and collected in two seasons (flood and drought), in the municipality of manacapuru-Am. In the flood period, the average yield reached 69.4% for gutted body, 38.4% for fillets with skin, and 30.7% for skinless fillets, which are the favored commercial cuts. In the drought period, data showed 69%, 37.6%, and 29.5% respectively. The analyses showed that the ten Amazon fish species have a high potential for use in several technological procedures.

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RESUMO.O presente trabalho avaliou a composição físico-química e microbiológica de filés congelados de peixes regionais utilizados no cardápio das escolas da rede pública estadual de ensino. Foram analisadas 10 amostras de filés congelados referente às espécies Dourada (Brachyplatystoma rousseauxii), Mapará (Hypohythalmus spp.), Pirarara (Phractocephalus hemioliopterus), Piranambú (Pinirampus pirinampus) e Tucunaré (Cichla. spp.) obtidas no depósito da gerência de distribuição de merenda escolar da secretaria estadual de educação do Amazonas. Foram realizadas análises de umidade, proteínas, lipídios, cinzas e valor calórico, além de análises microbiológicas: coliformes totais e termotolerantes, Staphylococcus coagulase positiva, e presença/ausência de Escherichia coli e Salmonella spp. em 25g de alimento. Os resultados microbiológicos encontrados foram comparados com os padrões microbiológicos para pescado e produtos de pescado que constam na legislação brasileira. Os filés avaliados evidenciaram bons aspectos nutricionais e microbiológicos, encontrando-se dentro dos parâmetros exigidos pela Agência Nacional de Vigilância Sanitária (ANVISA), estando aptos para o consumo da comunidade estudantil. Palavras chave: Qualidade de alimentos, peixes regionais, alimentação escolar Physico-chemical and microbiological quality of frozen fish consumed in school lunch in the state of AmazonasABSTRACT. The present work evaluated the physical-chemical and microbiological composition of frozen fish fillets of regional fish used in the menu of the schools of the state public school system. Ten samples of frozen fillets Brachyplatystoma rousseauxii, Hypohythalmus spp., Phractocephalus hemioliopterus, Pinirampus pirinampus and Cichla spp. Were collected from the Distribution Management warehouse of School Lunch from the State Department of Education of Amazonas. Moisture, protein, lipids, ashes and calorific values were analyzed, as well as microbiological analyzes: total and thermotolerant coliforms, coagulase positive Staphylococcus, and presence / absence of Escherichia coli and Salmonella spp. in 25g of food. The microbiological results were compared with the microbiological standards for fish and fish products that are included in the Brazilian legislation. The evaluated fillets showed good nutritional and microbiological aspects, being within the parameters demanded by the National Agency of Sanitary Surveillance (ANVISA), being classified as suitable for the consumption of the student community.

The objective of this study was to evaluate meat yield and centesimal composition of the Amazonian fish species, A. ocellatus, P. castelnaeana, and L. friderici, in the dry and flood seasonal cycles of rivers. In each seasonal cycle (flood and dry), a total of 60 fish were collected, comprising 20 specimens of each of the following species: A. ocellatus, P. castelnaeana, and L. friderici. Were evaluated the meat yield, cuts yield and centesimal composition of the fish samples. Meat yield in the clean body cuts and skinless filet varied between species and hydrological period. The results showed that seasonal variation influenced the centesimal composition and yield of the species studied, with significant differences between the cuts produced during processing. These findings highlight the need to apply a variety of technological processes to ensure efficient use of these species throughout the year. The total waste represented more than 50% of the whole fish, and the head size was directly proportional to the amount of waste generated. These results underscore the importance of waste utilization for animal and/or human nutrition.