This research aimed to assess the freshness of farmed tambaqui (Colossoma macropomum) eviscerated and stored in ice for 30 days. The changes observed in the fish over storage were monitored through sensory evaluation Quality Index Method (QIM), pH, total volatile basic nitrogen (TVB‐N), thiobarbituric acid reactive substances (TBARS), and microbiological analyses (coagulase‐positive staphylococcus, Salmonella spp., coliforms at 45C, and mesophilic and psychrotrophic bacteria counts). The Quality Index (QI) showed a linear increase, ranging from 0 (maximum freshness) to 34 (total loss of freshness), with a strong correlation (R2 = 0.988) with storage time. The microbiological analyses showed that the psychrotrophic bacteria count went over the recommended limit after the 26th day. TVB‐N ranged from 4.01 to 15.92 mg/100 g; pH, from 6.01 to 6.57; and TBARS, from 0.01 to 0.14 mg MDA/kg between the 1st and 30th days of storage. The sensory, physicochemical, and microbiological analyses established that eviscerated tambaqui stored in ice is appropriate for consumption up until the 22nd day. Practical Applications The QIM takes into account the diversity among species and defines the sensory quality parameters for fish freshness. Sensory analysis has been shown to be an important tool to assess sensory quality of fresh fish and is largely used by sanitary inspection agencies. The QIM established that eviscerated tambaqui (C. macropomum) stored in ice at 0C remained proper for consumption until the 22nd day. The results of the application of QIM to marketed fish species can establish the product's shelf life which is a very important for the industry and for consumers. QIM: Development and Application of a Sensory Protocol for Farmed Tambaqui (C. macropomum).

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The seasons influence the production of buffalos' milk. Because of this, the producers may produce a mixture of buffalo and bovine milk during cheese production in periods of low production. Therefore, the present work aimed to investigate fraud in buffalo cheese and the relationship between seasonality and different physicochemical properties of buffalo cheeses produced and marketed in eastern Amazonia. We obtained commercial samples of buffalo cheese during two Amazonian climatic periods from commercial points of Marajó-Pará, Brazil. After collection, there were lipid, protein, ash, and humidity analyses. Determination of carbohydrates and energy values was also performed for the nutritional characterization of samples, as well as for mPCR analysis to detect buffalo and/or bovine DNA. DNA extraction protocol of the samples was standardized and two pairs were used for the mPCR reaction, amplifying fragments of approximately 220 bp for Bubalus bubalis DNA and 346 bp fragments for Bos taurus DNA. Among the samples acquired in the rainy season, we observed that 33% were inadequately labeled, indicating fraud from cow's milk incorporation and fraud from substitution of raw material. From the nine samples obtained in the dry season, all the samples showed cow's milk incorporation fraud. The highest fraud rate coincided with the period of low milk production from buffalo and there was a difference in composition between fraudulent and non-fraudulent cheeses. Therefore, seasonality influences increase in cattle milk for the production of buffalo cheese, and this adulteration may decrease the nutritional content of the product.

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Pirarucu is a freshwater fish that presents a great commercial value for being well accepted by the consumers and for showing excellent meat quality. The zoological identification of fisheries during industrial processing is harmed by the removal of external morphologic characteristics, facilitating fraudulent practices in commercialization. In this context, the identification at the molecular level is an important tool in the inspection and commercialization of the fishery. The DNA resists to the processing methods, like the salting, the most common way of commercializing the pirarucu. The Polymerase chain reaction, PCR assay, were applied in samples that suffered degradation or have gone under industrialization methods. This work aimed use the PCR technique as a tool to authenticate the Arapaima gigas species and to avoid possible frauds in commercially available products. The obtained data showed the efficiencies of the DNA extraction, the amplification of the target sequence, and identification of the genetic material through PCR. It is possible to conclude that the PCR technique that was standardized in the present study showed high sensibility, precision, and specificity for the detection of the genetic material of Arapaima gigas, constituting a useful tool for the monitoring and inspection during its commercialization.