This research was developed in partnership with CENAQUA and Pró-Fauna with the objective of studying commercial validity and acceptance of the meat of Amazon-turtle that was bred in captivity. The effect of the storage period was evaluated on meat samples of fourteen turtles (7 female and 7 male ) stored in a period of 1, 30, 60, and 120 days at a temperature of -100Celsius, concerning to values of pH, total volatile bases, color, scent, and cooking test. Significant difference was observed in relation to pH values and the period of storage as follow: in the period of 1 (5.81 and 5.81), 30 (6.04 and 6.05), 60 (6.22 and 6.23), and 120 (6.30 and 6.30) days, respectively either for the meat of female turtle or male. There was not significant difference concerning to sex. As for total volatile bases (TVB), the period of storage has influenced significantly: in the period of 1 (11.34 and 11.74 g/100g), 30 (13.92 and 13.90 g/100g), and 120 (17.62 and 17.82 g/100g); in the period of 30 (13.92 and 13.90g/100g) and 60 (14.02 and 14.06g/100g) days, significant difference was not observed, respectively for female and male meat. Not significant difference occurred in relation to sex. The result for color, texture, scent, and cooking test did not present any alteration along the period of storage. The meat of turtle obtained a 7.04 average of general acceptability that shows the acceptance of the tasters for this sort of meat. According to the results for pH and TVB, we have concluded that this meat of turtle may have 120 days of commercial validity once it is vacuum-packed and stored at -100Celsius, and that it presents good acceptance for the tasters.
wild animal; quality; storage
