Replication is a popular technique for increasing data availability and improving perfor- mance in peer-to-peer systems. Maintaining freshness of replicated data is challenging due to the high cost of update management. While updates have been studied in structured networks, they have been neglected in unstructured networks. We therefore confront the problem of maintaining fresh replicas of data in unstructured peer-to-peer networks. We propose techniques that leverage path replication to support efficient lazy updates and provide freshness for cached data in these systems using only local knowledge. In addition, we show that locally available information may be used to provide additional guarantees of freshness at an acceptable cost to performance. Through performance simulations based on both synthetic and real-world workloads from big data environments, we demonstrate the effectiveness of our approach.

Replication is a popular technique for increasing data availability and improving perfor- mance in peer-to-peer systems. Maintaining freshness of replicated data is challenging due to the high cost of update management. While updates have been studied in structured networks, they have been neglected in unstructured networks. We therefore confront the problem of maintaining fresh replicas of data in unstructured peer-to-peer networks. We propose techniques that leverage path replication to support efficient lazy updates and provide freshness for cached data in these systems using only local knowledge. In addition, we show that locally available information may be used to provide additional guarantees of freshness at an acceptable cost to performance. Through performance simulations based on both synthetic and real-world workloads from big data environments, we demonstrate the effectiveness of our approach.

Diante da importância que o pescado representa como fonte de alimento, e do potencial do Brasil na produção deste, faz-se importante a determinação de métodos de análise que possam fornecer informações seguras sobre seu grau de frescor e que sejam aplicáveis à rotina de inspeção desses produtos. O presente trabalho teve como objetivo caracterizar sensorialmente a tainha (Mugil liza) comercializada na CEAGESP de São Paulo, através da Análise Descritiva Quantitativa (ADQ) e teste de Aceitabilidade, além de determinar os parâmetros sensoriais que podem ser utilizados na avaliação de frescor deste pescado. Através da ADQ, os resultados mostraram que os principais atributos que correlacionam com a avaliação global do frescor foram \"pigmentação característica\", \"delineamento da pupila\" e \"odor característico\", o que indica que estas são características importantes a serem utilizadas para avaliação de frescor de tainha. Entretanto, para os consumidores, os atributos \"aparência\", \"aroma\" e \"firmeza\" são os mais importantes na caracterização de frescor desta espécie. Os dados da ADQ e do teste de aceitabilidade não se correlacionaram significativamente, desta forma, a análise sensorial pode ser uma ferramenta muito útil na avaliação de frescor, desde que utilizado uma equipe previamente treinada. / Because of the fish importance as a food source and Brazil\'s potential in producing this, it is important to determine methods of analysis of this product that can provide reliable information about its degree of freshness and applicable to routine Inspection. This study aimed to characterize mullet (Mugil liza) CEAGESP marketed in Sao Paulo by sensory analysis - Quantitative Descriptive Analysis (QDA) and Acceptability, and to determine sensory parameters that can be used in the evaluation of fish freshness. Through the ADQ, the results showed that the main attributes that correlate with the overall assessment of freshness were \"characteristic pigmentation,\" \"outline of the pupil\" and \"odor\", which indicates that these are important characteristics to be used for assessment fresh mullet. However, for consumers, the attributes \"appearance\", \"aroma\" and \"firmness\" is the most important in characterizing this species freshness. Data from the ADQ and the acceptance test did not correlate significantly in this way, so sensory analysis can be a very useful tool in the evaluation of freshness, since used a previously trained staff.

The work presented here explores the effect of storage on chemical and other characteristics of dry, free of added chemicals and pest-free barley and canola grain. This was achieved by measuring the changes in a number of variables of grain stored at different temperatures under laboratory conditions and in commercial storage. The following measurements were carried out: Viability, moisture contents (mc), oil contents (oc), whole grain colour, spectrophotometry of grain extracts, hydroxy methyl furaldehyde (HMF), changes in storage atmospheres, organic sulphide levels, tocol concentrations (vitamin E), Iodine Value (IV), Thiocyanogen Value (TV), Peroxide Value (PV), p-Anisidine Value (p-AV) and Acid Value (AV). The mc of canola and barley were within the range considered safe for storage. Oil content of canola did not change significantly with storage. Viability of canola stored at 4 and 25 °C did not change noticeably, but higher storage temperatures resulted in seed death. Barley maintained high viabilities at low temperatures, but was more susceptible to high temperatures than canola. Colour changes of whole barley grain in storage were pronounced and temperature dependent. Colorimetry of whole barley grain showed potential as a tool for monitoring quality changes in storage. Absorption spectra of grain extracts reflected chemical and physiological changes in storage. HMF, an indicator of Maillard browning, accumulated in short to medium term storage at 45°C and in long term storage at 25 and 35°C. Measurement of HMF was considered useful for monitoring quality changes of stored cereal grain. In a study of storage atmospheres, changes in the concentrations of carbon dioxide, carbon monoxide, oxygen, carbon disulphide and carbonyl sulphide were shown to be useful indicators of quality loss of grain in storage. Gas concentrations usually depended on storage temperature and time and reflected the storage history of the commodity. They indicated loss of carbohydrates and lipids by respiration, oxidative damage and deterioration of sulphur containing amino acids and other compounds. Oil quality indicators were consistent with oxidative damage to canola lipids in storage. IV, TV, and p-AV of canola oil did not correlate with quality of commercial samples. However, a relationship between increases in PV and high storage temperatures in canola was shown and AV increased in storage dependent on storage temperature and time. In barley and canola, the concentration of anti-oxidant tocol species (vitamin E) decreased at 35 and 45°C storage dependent on storage time. The overall tocol content as well as vitamin E activity decreased with storage decreasing the nutritional value of the commodities and indicating oxidative damage to lipids. It was concluded that the storage of dry, pest-free whole barley and canola grain at moderate temperatures (25-45°C) resulted in chemical and other changes. The consequence of these changes was a measurable reduction in the freshness of grain relevant to the nutritional, food technological and commercial quality of grain.

Diante da importância que o pescado representa como fonte de alimento, e do potencial do Brasil na produção deste, faz-se importante a determinação de métodos de análise que possam fornecer informações seguras sobre seu grau de frescor e que sejam aplicáveis à rotina de inspeção desses produtos. O presente trabalho teve como objetivo caracterizar sensorialmente a tainha (Mugil liza) comercializada na CEAGESP de São Paulo, através da Análise Descritiva Quantitativa (ADQ) e teste de Aceitabilidade, além de determinar os parâmetros sensoriais que podem ser utilizados na avaliação de frescor deste pescado. Através da ADQ, os resultados mostraram que os principais atributos que correlacionam com a avaliação global do frescor foram \"pigmentação característica\", \"delineamento da pupila\" e \"odor característico\", o que indica que estas são características importantes a serem utilizadas para avaliação de frescor de tainha. Entretanto, para os consumidores, os atributos \"aparência\", \"aroma\" e \"firmeza\" são os mais importantes na caracterização de frescor desta espécie. Os dados da ADQ e do teste de aceitabilidade não se correlacionaram significativamente, desta forma, a análise sensorial pode ser uma ferramenta muito útil na avaliação de frescor, desde que utilizado uma equipe previamente treinada. / Because of the fish importance as a food source and Brazil\'s potential in producing this, it is important to determine methods of analysis of this product that can provide reliable information about its degree of freshness and applicable to routine Inspection. This study aimed to characterize mullet (Mugil liza) CEAGESP marketed in Sao Paulo by sensory analysis - Quantitative Descriptive Analysis (QDA) and Acceptability, and to determine sensory parameters that can be used in the evaluation of fish freshness. Through the ADQ, the results showed that the main attributes that correlate with the overall assessment of freshness were \"characteristic pigmentation,\" \"outline of the pupil\" and \"odor\", which indicates that these are important characteristics to be used for assessment fresh mullet. However, for consumers, the attributes \"appearance\", \"aroma\" and \"firmness\" is the most important in characterizing this species freshness. Data from the ADQ and the acceptance test did not correlate significantly in this way, so sensory analysis can be a very useful tool in the evaluation of freshness, since used a previously trained staff.

京都大学 / 0048 / 新制・課程博士 / 博士(農学) / 甲第20768号 / 農博第2251号 / 新制||農||1054(附属図書館) / 学位論文||H29||N5088(農学部図書室) / 京都大学大学院農学研究科地域環境科学専攻 / (主査)教授 近藤 直, 教授 清水 浩, 教授 飯田 訓久 / 学位規則第4条第1項該当 / Doctor of Agricultural Science / Kyoto University / DGAM

En alimentation humaine, le poisson représente non seulement une source importante de protéines mais il apporte aussi des acides gras essentiels et des minéraux. Actuellement, en France, il est majoritairement consommé sous forme fraîche et préparé en filets sans peau. Cependant, face à la diminution des captures, à l'augmentation de la demande et à l'évolution des modes de consommation, l'importation de produits de la mer est de plus en plus importante dans notre pays. Or, depuis quelques années, les importateurs suspectent des fraudes consistant à vendre des filets de poisson décongelés sous la dénomination "frais". Ces produits entrent ainsi en concurrence directe avec les produits de la pêche française. L'objectif de la thèse consiste à mettre au point et à optimiser des méthodes de différenciation des filets de poisson frais de filets décongelés. La technique de l'électrophorèse bidimensionnelle comparative couplée à la spectrométrie de masse nous a permis d'identifier la parvalbumine comme marqueur de différenciation frais/décongelé à partir des exsudats de filets de bar (Dicentrarchus labrax). Nous avons utilisé la composition des exsudats comme source potentielle d'autres indicateurs pour différencier les filets frais des filets décongelés. Nous nous sommes ainsi intéressés à différents paramètres tels que l'activité de l'α-glucosidase lysosomique (marqueur historique), le dosage du calcium libre et le dosage des nucléotides et de leurs dérivés, des protéines et des parvalbumines. Nous avons procédé à une analyse statistique par Classification Hiérarchique Ascendante (CHA) et nous avons ainsi mis en évidence trois groupes dissimilaires : les indicateurs de lyse cellulaire, les indicateurs d'altération des nucléotides et les indicateurs d'altération des protéines. Nous disposons ainsi d'outils de différenciation frais/décongelé complémentaires, rapides et peu onéreux susceptibles de répondre aux attentes des industriels de la filière. / Inhuman diet, seafood is an important source of proteins, essential fatty acids and minerals. Nowadays, in France, fresh fish is mainly consumed as skinless fillets. Due to the decrease of the fishing and the increase and evolution of fish consumption, the importation of fish becomes more significant in our country. Since several years, the importers suspect fraudulent pratices consisting in selling thawed fish fillets labeled as fresh ones. These products are directly in competition with the national fish market. The main aim of this thesis consisted in developing and improving methods to differentiate fresh versus frozen/thawed fish fillets. A comparative two-dimensional electrophoresis and tandem mass spectrometry proteins identification strategy, performed on fish fillet exudates of European sea bass (Dicentrarchus labrax) allowed us to identify parvalbumin as a protein marker for differentiation. Further analysis of exudates composition could be a good way to find other indicators. The lysosomal alpha-glucosodase activity is already used to differentiate fresh versus frozen/thawed fillets. Two new indicators were studied : concentration of the nucleotides and their derivatives and free calcium concentration. The total protein and the parvalbumin concentrations were also measured. An Ascendant Hierarchical Clustering (AHC) was done to aggregate the variables into three dissimular clusters : the cellular lysis indicators, the proteins damages indicators and the nucleotides alteration.

Os objetivos deste estudo foram desenvolver o protocolo do Método do Índice de Qualidade (MIQ) para avaliação da qualidade sensorial da pescada amarela parcialmente eviscerada e armazenada em gelo; avaliar as alterações sensoriais, químicas e microbiológicas da pescada amarela durante o armazenamento e indicar os parâmetros mais adequados para avaliação da qualidade propondo limites de aceitação para a espécie. Quatro lotes com peixes recém capturados em Praia Grande-SP foram transportados à Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) e armazenados entre camadas de gelo (0-1ºC) em câmara fria. Periodicamente 5 peixes foram amostrados e submetidos às análises sensorial (para desenvolvimento do protocolo MIQ e posterior avaliação), microbiológicas (contagens de psicrotróficos, coliformes totais e fecais, Salmonella sp, estafilococos coagulase positiva) e químicas (bases nitrogenadas voláteis-BNV, trimetilamina-TMA, triptofano livre e uréia). A qualidade da pescada amarela comercializada em 14 pontos de venda nas cidades de Santos, São Vicente e Praia Grande foi avaliada utilizando-se o protocolo MIQ desenvolvido, análises microbiológicas e químicas. O protocolo MIQ desenvolvido apresentou aumento linear do índice de qualidade (IQ) ao longo do armazenamento. Nos peixes do lote 1, contagens de psicrotróficos atingiram 107ufc/g no 14º dia. Nos lotes 3 e 4 esse limite foi alcançado entre o 6º e 8º dia. Contagens de E.coli superiores a 102ufc/g foram observadas em 9,5% dos peixes do lote 1 após 21 dias de armazenamento e em 15,25% dos peixes do lote 3 no 6º e 9º dia. Staphylococcus aureus estava ausente em todos os peixes e Salmonella sp foi detectada foi detectada em 7,4% das pescadas amarelas analisadas. Os valores finais de BNV variaram de 23.8 mg/100g a 159 mg/100g em pescadas amarelas e foi dependente da carga microbiana inicial. Todos os lotes apresentaram aumento no teor de TMA, que variou entre 0,18 mg/100g e 15,44mg/100g. As amostras de pescada amarela comercializadas apresentaram IQ variando de 2 a 23, indicando um tempo provável pós captura de 3 até 14 dias. Todos os peixes analisados estavam livres de Salmonella sp e E.coli. Staphylococcus aureus foi determinado em níveis abaixo do limite estipulado pela legislação. Contagens de psicrotróficos acima de 107ufc/g foram observadas em 50% dos peixes. Coliformes totais variaram de 102ufc/g até 107ufc/g. Os valores de TMA e BNV foram maiores que os estabelecidos pela legislação brasileira em 50% e 65% dos peixes, respectivamente. No entanto, em relação à TMA, concentrações superiores a 4mg/100g foram encontradas em peixes que apresentaram contagens de psicrotróficos, concentração de BNV e IQ aceitáveis, sugerindo valores em torno de 12-14mg TMA/100g de peixe como limite adequado para consumo de pescada amarela O valor 30mg de BNV/100g recomendado pela legislação brasileira parece ser adequado como limite de comercialização de pescada amarela, porém a concentração de BNV não está diretamente relacionada ao tempo de armazenamento desde a captura. Triptofano livre e uréia não foram parâmetros químicos adequados para avaliação do frescor da pescada amarela. O protocolo MIQ foi eficiente para a avaliação da qualidade de pescada amarela, apresentando boa correlação entre a perda da qualidade sensorial e o tempo de estocagem. A análise de correlação entre os resultados das diversas análises sugere que a pescada amarela, quando eviscerada e resfriada em gelo, mantém características adequadas para consumo até o 8º dia de armazenamento. Diversos estabelecimentos comerciais de Santos, São Vicente e Praia Grande disponibilizam para os consumidores pescada amarela resfriada em condições inadequadas para consumo de acordo com a legislação brasileira. / The objectives of this study were to develop a Quality Index Method (QIM) scheme for sensory evaluation of partially gutted Acoupa weakfish; to evaluate the sensory, chemical and microbial changes during storage in ice and to suggest the best parameters for quality evaluation and limits of acceptability of this fish species. Four groups of Acoupa weakfish caught in Praia Grande, São Paulo state, were transported to the Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) within 24h of their capture and stored between layers of ice (0-1ºC) in chilling room. Periodically, 5 fishes were sampled and evaluated by sensory (QIM), microbial (counts of psychrotrophic, total and faecal coliforms, Salmonella sp and coagulase-positive Staphylococcus) and chemical (volatile base nitrogen-VBN, trimethylamine-TMA, free tryptophan and urea) analysis. The quality of samples of Acoupa weakfish commercialized in fourteen markets in Santos, São Vicente and Praia Grande cities was also evaluated. The QIM scheme presented linear increase of QI during the storage. In fishes of group 1 the counts of psychrotrophic bacteria reached 107cfu/g at the 14th day of storage. In groups 3 and 4 this limit was reached between days 6 and 8. Counts of E. coli higher than 102cfu/g were detected in 9.5% of the fishes belonging to the group 1 after day 21. This level was also detected in 15.25% of the fishes of the group 3 after days 6 and 9. Staphylococcus aureus was not detected and Salmonella sp was present in 7.4% of the Acoupa weakfish in groups 1 and 2. VBN contents ranged from 23.8 mg/100g to 159 mg/100g and was affected by the microbial load at the beginning of the storage. All the groups of Acoupa weakfish in this study, presented increases in TMA contents during storage and the values ranged between 0.18 and 15.44mg/100g. The samples of Acoupa weakfish obtained from markets showed QI ranging from 2 to 23, suggesting a storage time between 3 to 14 days respectively. All the fishes were free from Salmonella sp and E. coli. Counts of Staphylococcus aureus were lower than the amount determined by the Brazilian legislation. Counts of psychrotrophic bacteria higher than 107cfu/g were observed in 50% of the fishes. Counts of total coliforms ranged from 102cfu/g till 107cfu/g. TMA and VBN contents were higher than the amount allowed by the Brazilian legislation in 50% and 65% of the fishes, respectively. Nevertheless, TMA contents higher than 4mg/100g, were detected in fishes presenting low counts of psychrotrophics, low VBN levels and low QI. Contents ranging from 12-14mg TMA/100g of fish are the suggested limits of consumption for Acoupa weakfish. The limit of 30mg of VBN/100g of fish, allowed by the Brazilian legislation is the appropriate amount for commercialization of Acoupa weakfish, although the VBN contents are not directly related to the storage time. Free tryptophan and urea were not useful as quality indices for Acoupa weakfish. The QIM scheme was effective for quality evaluation of Acoupa weakfish showing significant correlation with quality loss and storage time. Results of correlation analysis allow suggesting that Acoupa weakfish, when gutted and maintained in ice, is suitable for consuming until day 8. Several markets in Santos, São Vicente and Praia Grande commercialize chilled Acoupa weakfish that are unacceptable for consumption according to the Brazilian legislation.

O objetivo desse estudo foi determinar a vida útil da tilápia do Nilo (Oreochromis niloticus) inteira armazenada em gelo, usando analises sensoriais (Método do Índice de Qualidade), físico-químicas (bases nitrogenadas voláteis totais - BNVT, sustâncias reativas ao ácido tiobarbitúrico - TBARS, pH, cor, textura e microbiológicas (microrganismos mesófilos e psicrotróficos). Uma equipe de sete provadores foi treinada durante sete sessões para avaliação sensorial de frescor em peixe cru e filés cozidos. Um esquema QIM foi otimizado para tilápia inteira e outro desenvolvido para filés cozidos, com 19 e 12 pontos de demérito, respetivamente. Três lotes de tilápia foram usados e os exemplares foram armazenados durante 13 dias em gelo para avaliar as alterações dos atributos de qualidade (aparência, brânquias, olhos, parede abdominal). A vida útil da tilápia do Nilo armazenada em gelo foi determinada em oito dias com base no critério sensorial dos filés cozidos, e pode ser usada como referencia para predizer o tempo de conservação residual. O índice de qualidade apresentou uma alta correlação linear com o tempo em gelo (IQ = 1,3865 x dias + 0,7922, R2 = 0,96), assim como também todos os atributos de qualidade. As análises sensoriais mostraram ser adequadas e confiáveis para avaliar o grau de frescor da tilápia, porem é recomendado usar no mínimo quatro peixes e mais do que um avaliador. A firmeza diminuiu durante o tempo de conservação em gelo (r = -0,73). Há uma pobre correlação entre os índices físico-químicos e microbiológicos e o tempo em gelo, não sendo considerados parâmetros confiáveis para avaliação das alterações da qualidade da tilápia do Nilo. Porém, peixes com até 13 dias não representam um risco para o consumidor, considerando que não foram ultrapassados os teores limites de BVNT (< 30 mg N/100g) nem de micro-organismos mesófilos viáveis (< 107 UFC/g). / The aim of this study was to determine the shelf-life of whole Nile tilapia (Oreochromis niloticus) stored in ice, using sensory analysis (Quality Index Method), physicochemical (total volatile base nitrogen - TVB-N, thiobarbituric acid-reactive substances - TBARS, pH, color, texture and microbiological (mesophilic and psychrotrophic). A sensory panel of seven assessors was trained during seven sessions for sensory evaluation of fresh fish and cooked fillets. A QIM scheme was optimized for whole tilapia and other developed for cooked fillets, with 19 and by 12 points of demerit, respectively. Three batches of tilapia were used and the fish were stored on ice during 13 days to evaluate the changes in quality attributes (appearance, gills, eyes, abdomen). The shelf-life of Nile tilapia stored on ice was determined in eight days based on sensory analysis of cooked fillets, and can be used as reference to predict the remaining shelf life. The quality index had a high linear correlation with time on ice (QI = 1.3865 x + 0.7922 days, R2 = 0.96), as well as all quality attributes. Sensory analysis showed to be adequate and reliable for assessing the degree of freshness of tilapia, however it is recommended to use at least 4 fish and more than one assessor. The firmness decreased during the ice shelf life (r = -0.73). There is a poor correlation between the physical, chemical and microbiological indexes and the time stored on ice, whereby they\'re not considered reliable parameters for assessing changes in quality of Nile tilapia. However, fish up to 13 days do not represent a risk for the consumer, considering they were not exceeded the limits of TVB-N levels (< 30 mg N/100 g) and also not the viable mesophilic microorganisms (< 107 CFU / g).

A qualidade do pescado está condicionada a diversos fatores, entre eles os métodos de insensibilização. Nesta pesquisa foi utilizado o choque elétrico em diferentes intensidades como método de insensibilização do bijupirá (Rachycentron canadum), e avaliados seus efeitos sobre a qualidade dos peixes resfriados e filés congelados. O experimento foi realizado em dois ensaios, sendo o primeiro insensibilizando os peixes com eletrochoque de intensidades de 100; 150 e 200 Volts, e armazenados refrigerados durante 21 dias. No segundo ensaio foi aplicada corrente elétrica utilizando as intensidades de 50; 100; 150 Volts, seguida de filetagem e estocagem sob congelamento. Os peixes utilizados em ambos os ensaios foram obtidos de uma piscicultura comercial localizada no litoral norte do estado de São Paulo a cerca de 50 km por via marítima da cidade de Ubatuba-SP. As variáveis de qualidade dos peixes avaliadas foram características físicas, químicas e sensoriais como bases nitrogenadas voláteis, medidas dielétricas, índice de Rigor Mortir, pH, desnaturação proteica, perfil de ácidos graxos e suas relações, textura, cor, drip loss, cooking loss, capacidade de retenção de água (CRA), avaliação sensorial do frescor, ATP e produtos da degradação, e oxidação lipídica. O delineamento experimental utilizado foi um fatorial 6X3, seis tempos de análise e três intensidades de choque elétrico no primeiro ensaio; no segundo ensaio foi utilizado o esquema fatorial 4X3, ( quatro tempos de análises e três voltagens de choque). Foram observadas diferenças significativas (p&lt;0,05) em ambos os ensaios para a maioria das variáveis analisadas, tanto para os tratamentos, tempo, como também para a influência do tempo de armazenamento dentro de cada tratamento. No entanto, para os dois ensaios o número de variáveis com significância entre os tratamentos, foi menor em relação ao número de variáveis em que houve significância para os tempos de conservação, sendo a interação tempo*tratamento a que obteve significância expressiva dentro dos resultados encontrados. Nestes dois ensaios realizados utilizando a refrigeração e congelamento do bijupirá, foram observados os melhores resultados para o tratamento com a intensidade em 150 volts para a maioria das variáveis analisadas onde houve diferenças significativas (p&lt;0,05) entre os tratamentos. Concluiu-se também que o bijupirá pode ser conservado em até sete dias após abate em conservação refrigerada e até 180 dias quando estocados em congelamento. / Fish quality is subject to many factors, including the stunning methods. In this research we used the electric shock at different intensities as stunning method cobia (Rachycentron canadum), and evaluated its effects on the quality of chilled and frozen fish fillets. The experiment was conducted in two trials, the first desensitizing the fish with electroshock intensities 100; 150 and 200 volts, and stored refrigerated for 21 days. In the second assay was applied using the electrical current intensities 50; 100; 150 Volts, then filleting and storage under freezing. The fish used in both assays were obtained from a commercial fish farm located on the northern coast of São Paulo about 50 km by sea from the town of Ubatuba, Brazil. Fish quality traits were physical, chemical and sensory characteristics as volatile nitrogenous bases, dielectric measurements, Rigor Mortir index, pH, protein denaturation, fatty acid profile and their relationships, texture, color, drip loss, cooking loss, water holding capacity (WHC), sensory evaluation of freshness, ATP and degradation products and lipid oxidation. The experimental design was a 6X3 factorial six times analysis and three electric shock intensities in the first test; the second test was used factorial 4X3 (fourstroke analyzes and three shock voltages). There were significant differences (p &lt;0.05) in both trials for most variables, for both treatments, weather, but also to the influence of storage time within each treatment. However, for the two trials the number of significant variables between treatments was lower than the number of variables that were significant to the storage times, with the interaction time*treatment they received substantial significance within results found. In these two trials conducted using the cooling and freezing Bijupirá, the best results for the treatment intensity at 150 volts for most variables where there were significant differences (p &lt;0.05) were observed between treatments. It was also concluded that cobia can be kept within seven days of slaughter in cold storage and up to 180 days when stored at freezing.