Meat of Tambaqui from fish farming leads the popular preference when compared to wild specimens (Rondônia - Brasil)

Abstract

The purpose of this paper was evaluate the palatability of the meat of tambaqui of different ages and environments, both from natural and cultivated systems. In order to carry out the consumers' acceptability test concerning the tambaqui meat from different feeding, 14 wild fish and 14 cultivated ones were used, with average weight ranging from 0.8 to 8.5 kg, already killed, cut and fresh. The samples were separated according to the environment (wild and cultivated), stored in thermal box and processed as standard fried ribs. The total of 200 untrained tasters of both genders was consulted, with the intention of finding the common public's opinion. The evaluated items were: flavor, color, smell and texture. The samples from pisciculture obtained better acceptability results regarding young fish's meat (63.5%), and the adult's (78.0%), as compared to the same age groups for the natural environment fish with 49.7% and 61.0% of the total evaluated, respectively. Thus, the sensorial analysis demonstrated a greater preference for cultivated tambaqui's meat, with emphasis on the items flavor and texture, which can be attributed to feeding quality (fish food with 28% of crude protein) and husbandry employed in the farming system

Difference in nutritional values between wild and farmed tambaqui in the north region of Brazil

“…it is necessary to have more in-depth knowledge on the subject. This is acquired through bromatological (Bolzan, 2013), sensory (Teixeira, 2009;Sousa et al, 2020) and centesimal composition analyses (Sales & Maia, 2013), which are important parameters to qualify a given food.…”

The farming and husbandry ofColossoma macropomum: From Amazonian waters to sustainable production

“…Tambaqui is traditionally commercialized as a whole, fresh or frozen product, and has high acceptance by the consumer market 76 . (Supporting Information/Infographic ).…”

“…Seemingly, growth rate and productivity of tambaqui are not negatively affected by slow water flow when farmed in irrigation channels, and the same is true for tambaqui hybrids farmed in recirculating aquaculture systems under moderate water flow rates. 36,[72][73][74][75][76] For example, Silva et al 77 reported that juvenile tambaqui (0.35 ± 0.10 g) performed rather well in a recirculating aquaculture system (RAS) with small, 28-L aquaria; thus, this study cannot be directly extrapolated to larger, commercial RAS. The production and yield of tambaqui in different farming systems are presented in Table 1.…”

Perfil socioeconômico dos consumidores de peixes na microrregião de Redenção do Pará / Socio-economic profile of fish consumers in the microregion of the Redenção of Pará

“…Na avaliação realizada por Coelho et al (2017) foi verificado que a condição motivadora para compra de peixes pela população é devida o produto saudável e de qualidade. Sousa et al (2020), verificaram melhor aceitação da carne de tambaquis oriundos de sistemas de cultivo e menor aceitação dos peixes de ambiente natural.…”