SENSORIAL EVALUATION OF TAMBAQUI FILLETS (Colossoma Macropomum) FED WITH DIETS CONTAINING THREE DIFFERENT LIPID SOURCES

Abstract

The objective of the work was to evaluate by sensorial means the muscle portion quality of young tambaqui, Colossoma macropomum, fed with diets containing three different lipid sources and levels. During 147 days the fishes received six experimental diets containing several levels of palm oil ("dendê"), deodorization distillate of soybean oil (DDSO), corn oil and a commercial one without oil. After the feeding period eight fishes of each treatment were killed, cleaned and properly prepared for flavor test. Fourteen persons sensed the fillet's flavor and evaluated it through 9 cm cards of unstructured Hedonic scale with the extremes "unliked - liked". For color evaluation, two fishes of each treatment were killed, and after cleaning they were flat opened, placed over saucers, pre-covered with aluminum foil. The color analyzes were done by the same persons, using 9 cm cards of unstructured Hedonic scale with the extremes "weak - strong". The mean values given by the evaluators to the flavor and color parameters were submitted to variance analysis which demonstrated that there has been no influence (P>0.05) of the lipid sources and levels on those parameters, showing the possibility of utilization of such ingredients in tambaqui diets, up to the leveI of 6% without having the flesh quality altered.