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portuguesA qualidade do pescado esta condicionada a diversos fatores, entre eles os metodos de insensibilizacao. Nesta pesquisa foi utilizado o choque eletrico em diferentes intensidades como metodo de insensibilizacao do bijupira (Rachycentron canadum), e avaliados seus efeitos sobre a qualidade dos peixes resfriados. O experimento foi realizado insensibilizando os peixes com eletrochoque de intensidades de 100, 150 e 200 Volts, e armazenados refrigerados durante 21 dias. Os peixes utilizados foram obtidos de uma piscicultura comercial localizada no litoral norte do estado de Sao Paulo a cerca de 50km, por via maritima, da cidade de Ubatuba-SP. As variaveis de qualidade dos peixes avaliadas foram caracteristicas fisicas, quimicas e sensoriais como medidas dieletricas, indice de Rigor Mortir, pH, textura, cor, avaliacao sensorial do frescor, ATP e produtos da degradacao. O delineamento experimental utilizado foi um fatorial 6X3, seis tempos de analise e tres intensidades de choque eletrico. Foram observadas diferencas significativas (P Palavras chave: estocagem; frescor; bem estar; aquicultura EnglishFish quality is conditioned by several factors, among them desensitization methods applied for fish managing and slaughtering. This research used electric shock at different intensities as a desensitization method for cobia (Rachycentron canadum) slaughtering and evaluated its effects over fish quality during refrigerated storage. The experiment was carried out by numbing the fish with electroshock at the intensities of 100, 150 and 200 Volts, and keeping them in refrigerated storage for 21 days. On the cobia, obtained from a commercial fish farm the following physical, chemical and sensorial characteristics as quality variables were evaluated: dielectric properties, rigor index, pH, texture, color, sensorial evaluation of freshness, ATP and degradation catabolites. The experimental design was a 6×3 factorial (6 times of analysis and 3 electroshock intensities). Significant differences (P Key words: stocking; freshness; welfare; aquaculture

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Physical, chemical and sensory evaluation of meat from cobia (rachycentron canadum), desensitized with different voltages of electric shock, stored under refrigeration