2024-09-092024-09-092024-07-15MELO, Mariana de Oliveira. Caracterização anatômica do Tambaqui (Colossoma macropomum, Cuvier, 1816) como ferramenta para a autenticação do pescado inteiro, eviscerado e seus cortes. Orientadora: Carina Martins de Moraes. 2024. 27 f. Trabalho de Curso (Licenciatura ou Bacharelado em Medicina Veterinária) – Campus Universitário de Castanhal, Universidade Federal do Pará, Castanhal, 2024. Disponível em: https://bdm.ufpa.br/handle/prefix/7175. Acesso em:.https://bdm.ufpa.br/jspui/handle/prefix/7175Fish consumption in Brazil is relatively low, with regional variations influenced by cultural factors. The Northern region stands out for its higher fish consumption due to ease of access, particularly in riverside communities. The state of Pará, despite ranking 14th in national aquaculture, has tripled its production in ten years and presents an average fish consumption four times higher than the national average. Paragominas, Marabá, and Tucuruí are the main producing municipalities in the state, with the species Tambaqui (Colossoma macropomum) being the most produced, surpassing the national average. Tambaqui, native to the Amazon, holds significant commercial and zootechnical importance, noted for its rapid growth and adaptability. However, fraud in fish commercialization, such as species substitution, remains a challenge. Anatomical identification techniques, such as the characterization of myomeres and myosepta, are essential to combat these frauds. This study anatomically and morphologically characterized Tambaqui, proposing a methodology based on the manual from the Ministry of Agriculture, Livestock, and Supply (MAPA), but adapted for broader application. The research used specimens of Tambaqui from the aquaculture of the Federal Rural University of the Amazon (UFRA), evaluating external and internal characteristics such as scales, fins, and musculature. The analysis of myomeres and myosepta showed significant variations between different segments of the fillet, suggesting a new analysis methodology applicable to other species as well.The anatomical characterization of Tambaqui is crucial to ensure authenticity and food safety, providing a basis for quality control protocols in the fish production chain.Acesso AbertoMiômerosMioseptosAquiculturaTambaquiPeixe amazônicoCNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIACaracterização anatômica do Tambaqui (Colossoma macroponum, Cuvier, 1816) como ferramenta para a autenticação do pescado inteiro, eviscerado e seus cortesTrabalho de Curso - Graduação - Artigo