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Avaliação sensorial da carne de cação Anequim (Isurus oxyrinchus) (Elasmobranchii: Lamnidae) comercializada no município de Niterói, Rio de Janeiro, Brasil* André Luiz Medeiros de Souza+, Eliana de Fátima Marques de Mesquita, Robson Maia Franco3, Shizuko Kajishima4, Ana Beatriz Monteiro Fonseca5 e Flávia Aline Andrade Calixto6 Avaliação sensorial da carne de cação Anequim (Isurus oxyrinchus) (Elasmobranchii: Lamnidae) comercializada no município de Niterói, Rio de Janeiro, Brasil. Revista Brasileira de Medicina Veterinária, 37(1):36-40, 2015. ABSTRACT: Consumers are looking for products with quality and diversity. It is extremely important to promote quality control of food concerning to its microbiological characteristics and offering safe products to the population. In Rio de Janeiro state, a short-term shelf life product as fish is highly bought and consumed. And this group is the shark fillet, especially of the species Isurus oxyrinchus (Elasmobranchii: Lamnidae), popularly known as Shortfin Mako Shark. The meat of this type of shark is a distinguished and accepted product and has relatively low cost. That is why it’s in the 5th place of the ranking among the imported fishes sold in Rio de Janeiro state supermarkets. Nowadays there is no legislation that can promote an identity standard and a quality of this product. The sensory analysis (test of acceptability and preference) of 17 samples of shark fresh fillet from markets of Niterói city was carried out, and also the intentions of purchasing the product samples by the panels. The sample number 7 had the highest overall average (6.02) and the vast majority of the shark fillet was accepted by the panels, confirming its consumer preference and commercialization in Niterói city, Rio de Janeiro. The objective of this work was to analyse the sensory evaluation of Shortfin Mako Shark meat (I. oxyrinchus), sold in Niterói city, Rio de Janeiro state, Brazil. KEY WORDS. Shortfin Mako shark meat, fish, trade market, sensory analysis, quality.