01211naa a2200229 a 450000100080000000500110000800800410001902400510006010000180011124501510012926000090028052004620028965000200075165000240077165000110079565000130080665300250081970000190084470000230086370000200088677300750090620760602018-01-31       2017    bl uuuu     u00u1 u    #d7 ahttp://dx.doi.org/10.1590/1678-457X.143162DOI1 aMENDES, J. M.  aAdvantages of recovery from pre-slaughter stress in tambaqui Colossoma macropomum (Cuvier 1816) agroindustry in the Amazon.h[electronic resource]  c2017  aTambaqui is the main fish species farmed in the Amazon. It is produced on industrial scale, slaughtered in the field, primarily by post-harvest asphyxia. This procedure, however, is stressful because it depletes energy reserves that should be used in postmortem metabolism, which may compromise fish meat freshness and quality. The present study compared the quality of tambaquis slaughtered by asphyxia, the conventional industrial method, and hypothermia.  afish processing  aPeixe de Água Doce  aStress  aTambaqui  aManagement practices1 aDAIRIKI, J. K.1 aINOUE, L. A. K. A.1 aJESUS, R. S. de  tFood Science and Technologygv. 37, n. 3, p. 383-388, July-Sept. 2017.