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O trabalho objetivou, a partir de análises físico-químicas e sensoriais, determinar a vida útil da corvina (Micropogonias furnieri) eviscerada e estocada à temperatura de 0°C. No 14° dia de estocagem, o pH da musculatura atingiu o valor limite aceitável para o consumo, estipulado em 6,4. Os teores de Bases Voláteis Totais se mantiveram dentro dos valores estipulados em 30mgN 100g-1 como próprios para o consumo até o 21° dia de estocagem. A histamina não ultrapassou, nos 28 dias de estocagem a 0°C, o valor-limite aceitável de 10mg 100g-1 de carne. A análise descritiva quantitativa empregou nove atributos para a descrição sensorial das corvinas, sendo que o aroma e o sabor característicos de peixe marinho, o aroma e o sabor de maresia, o gosto amargo e a cor da carne foram os mais importantes na diferenciação das amostras com 0, 4, 7, 10 e 14 dias de estocagem à temperatura de 0°C. Segundo os resultados obtidos e com base nos padrões existentes na legislação nacional e internacional, verificou-se que o prazo comercial da corvina (Micropogonias furnieri) eviscerada fixou-se no 14° dia de estocagem a 0°C. This study was aimed at determining the shelf-life of gutted croaker (Micropogonias furnieri) and stocked at 0°C using physical-chemical and sensory analyses. On the 14th day of storage, the pH of the muscle tissue reached the accepted limit for consumption (6.4). The levels of TVB were kept within the stipulated values for consumption (30mgN 100g-1) until the 21st day. In 28 days of storage at 0°C, the histamine level did not excess the acceptable level of 10mg 100g-1 of meat. The quantitative descriptive analysis method employed 9 attributes to describe the croaker. The study found that aroma and taste of sea fish, aroma and taste of marshy smell, bitterness, and the color of the meet were the most important aspects differentiating samples after 0, 4, 7, 10, 14 days of stocking at 0°C. According to the obtained results, and based on the standards of national and international legislation, it was confirmed that the commercial shelf-life of gutted croaker (Micropogonias furnieri) stored at 0°C is 14 days

Qualidade da corvina (Micropogonias furnieri) eviscerada em diferentes períodos de estocagem a 0°C