Summary
This paper deals with "cavity fat" composition of Pirapitinga Colossoma bidens, (Spix 1829) and pacu-caranha Colossoma mitrei. Both species are fresh-water fishes. The Pirapitinga fat was obteined from Janauacá Lake, Amazonas, and the pacu-caranha's from Jupiá Region, Mato Grosso. The fatty acids composition was determined by gas chromatography and the most Important constituents were: oleic, palmitic and stearic fatty acids. The fat was deodorized on vacuum at 160°C for three hours. Degree of deodorization comparision utilizing 2-thiobarbituric acid (TBA), led to the conclusion that it is possible to deodorize this fat and utilize it in food preparation. The deodorized pirapitinga fat was subjected to sensorial tests by tasters. For this purpose, eggs were fried in deodorized pirapitinga fat and in pork fat, and thereupon compared. Although results place the fish fat on an inferior position, it remained however in the same class, namely, "regularmente agradável". In shelf life tests, samples were stored on vacuum at room temperature- After three months, there occured partial reversion of the odors.