Canned Anchoita (Engraulis Anchoita): Technological Process and Sensory Analysis - an Alternative for Human Feed

Roger Vasques Marques^1, , Helena Genevez Porto Azambuja², Denise Back Perius², Gustavo Amaro Bittencourt³, Rodrigo Bilhalva Moncks⁴, Érico Kunde Corrêa³ and Milton Luiz Pinho Espírito Santo²

¹Department of Agroindustrial Science and Technology, Universidade Federal de Pelotas, Pelotas, Brazil

²Chemistry and Food School,Universidade Federal de Rio Grande, Rio Grande, Brazil

³Engineering Center, Universidade Federal de Pelotas, Pelotas Brazil

⁴Center of Language, Literature and Communication, Universidade Federal de Pelotas, Pelotas, Brazil

Cite this paper:
Roger Vasques Marques, Helena Genevez Porto Azambuja, Denise Back Perius, Gustavo Amaro Bittencourt, Rodrigo Bilhalva Moncks, Érico Kunde Corrêa and Milton Luiz Pinho Espírito Santo. Canned Anchoita (Engraulis Anchoita): Technological Process and Sensory Analysis - an Alternative for Human Feed. American Journal of Food Science and Technology. 2013; 1(3):18-24. doi: 10.12691/ajfst-1-3-2

Abstract

The increasing world population presses the productive sector for a supply of food increasingly more expressive. For this reason, the search for innovative nutritional alternatives becomes crucial to ensure food security for mankind. This way, anchoita (Engraulis anchoita), a pelagic with nutritional technological characteristics similar to sardine (Sardinella brasiliensis) appears, with a potential to be an alternative food to consumer market, relieving the relentless search for sardine. Therefore, this work performed a comparative study between the two species as a raw material, considering physical and chemical evaluations and microbiological and freshness of the fish, in addition to a control in the process of seaming. As a result, it was observed that the fish in natura was transformed into a food with all its own characteristics, through the employment of quality control for the canning process, ensuring a product with good acceptability to consumers by means of sensory analysis, which revealed an acceptance of 86.44% for canned anchoita with no significant difference (p < 0.05) between this product and one of the most consumed canned fish in the market (sardine).

Keywords:
novel foods canning sensory evaluation seaming food quality

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

Figures

References:

[1]	FRID, C. L. J.; PARAMOR, O.A.L. 2012. Feeding the world: what role for fisheries? ICES J. Mar. Sci. 69, 145-150.
[2]	FOOD AGRICULTURE ORGANIZATION – FAO 2010. The State of World Fisheries and Aquaculture, pp. 196, FAO, Rome.
[3]	PENNINNO, M.G.; BELLIDO, J.M.; CONESA, D.; LÓPEZ–QUÍLEZ, A. 2011. Trophic indicators to measure the impact of fishing on an exploited ecosystem. Animal Biodiversity and Conservation 34, 123-131.
[4]	CASTELLO, L.; CASTELLO, J.P. 2003. Anchoita stocks (Engraulis anchoita) and larval growth in the SW Atlantic. Fish. Res. 59, 409-421.
[5]	MADUREIRA, L.S.P. 2007. Component 4: Use of wild fish and/or other aquatic species to feed. Case study: South American anchoita, (Engraulis anchoita). In Fisheries Technical Paper: Towards Sustainable Aquaculture: Selected Issues and Guidelines (Food and Agricultural Organization of the United Nations, eds.) pp. 1-29, FAO Fish Utilization and Marketing Service, Rome.
[6]	DIAZ, M.V.; PÁJARO, M.; OLIVAR, M.P.; MARTOS, P.; MACCHIA, G.J. 2011. Nutritional condition of Argentine anchoita Engraulis anchoita larvae in connection with nursery ground properties. Fish. Res. 109, 330-341.
[7]	OETTERER, M.; PERUJO, S.D.; GALLO, C.R.; ARRUDA, L.F.; BORGHESI, R.; CRUZ, A.M.P. 2003. Monitoring the sardine (Sardinella brasiliensis) fermentation process to obtain anchovies. Scintia agrícola 60.
[8]	BRASIL. Ministério da Saúde 2001. Padrão de Identidade e Qualidade de sardinhas em conserva, Resolução RDC nº 39, de 23/jan./2001. Brasília: ANVISA.
[9]	CAPACCIONI, M.E.; CASALES, M.R.; YEANNES, M.I. 2011. Acid and salt uptake during the marinating process of Engraulis anchoita fillets influence of the solution: fish ratio and agitation. Cienc. Tecnol. Aliment. 31, 884-890.
[10]	GUMERATO, H.F.; SCHMIDT, F.L. 2009 Introducing the concept of critical Fo in batch heat processing. Cienc. Tecnol. Aliment. 29, 847-856.
[11]	BRASIL. Ministério da Saúde 2001. Regulamento técnico sobre padrões microbiológicos para alimentos, Resolução RDC nº 12, de 02/jan./2001.. Brasília: ANVISA.
[12]	CASTAÑÓN, C.A.; BARRAL, A.O. 1990. On-board handling and preservation of anchoita (Engraulis anchoita) catches. Int. J. Refrig. 13, 203-206.
[13]	AOAC. Official Methods of Analysis of AOAC International 1995; v. 2, 17TH ed. Gaithersburg - USA: AOAC.
[14]	SAVAY DA SILVA, L. K.; RIGGO, R.; MARTINS, P.E.; GALVÃO, J.A.; OETTERER, M. 2008 Optimization and standardization of the methodology for determining the total base volatile nitrogen (TVB-N) in shrimps Xyphopenaeus kroyeri. Brazilian J. of Food Techonol. 7, 138-144.
[15]	BRASIL. Instituto Adolfo Lutz. Métodos Físico-químicos para análise de alimentos. IAL. São Paulo, 2009. Available in: http://www.ial.sp.gov.br/index.php?option=com_remository&Itemid=20&func=fileinfo&id=5. Acessed on: 02 Oct. 2010. Brazil.
[16]	AMERICAN PUBLIC HEALTH ASSOCIATION – APHA 2001. Compendium of Methods for the Microbiological Examination of foods, 4.ED.
[17]	FEATHERSTONE, S. 2012. A review of development in and challenges of thermal processes over the past 200 years – A tribute to Nicolas Apert. Food Res. Int. 47, 156-160.
[18]	IMETA, S.R.L. Seaming Control. Operator’s Booklet 2012. Available in: <www.imeta.it/seam%20manual%20IMETA%20GB.pdf>. Acessed on: 20 Aug. 2012, Parma, Italy.
[19]	KLEEF, E.V.; TRIJP, H.C.M.V.; LUNING, P. 2005. Consumer research in the early stages of new product development: a critical review of methods and techniques. Food Quality and Preference 16, 181-201.
[20]	GULARTE, M.A. 2009. Manual de análise sensorial de alimentos, Universidade Federal de Pelotas, Editora e Gráfica Universitária PREC, Pelotas, RS.
[21]	FURLAN, V.J.M.; SILVA, A.P.R.; QUEIROZ, M.I. 2009. Avaliação da eficiência de extração de compostos nitrogenados da polpa de anchoíta (Engraulis anchoita). Cienc. Tecnol. Aliment. 29, 834-839.
[22]	ESPÍRITO SANTO, M.L.P.; VIVIAN, V.B.; MIRAPALHETA, T.S.; CARBONERA, N. 2006. Elaboração de produto fermentado à base de anchoíta (Engraulis anchoita). Avaliable in: http://200.169.53.89/download/CD%20congressos/2006/CRICTE%202006/trabalhos/362253-ega-20-09-94917.pdf
[23]	SALDANHA, T.; BENASSI, M.T.; BRAGAGNOLO, N. 2008. Fatty acid contents evolution and cholesterol oxides formation in Brazilian sardines (Sardinella brasiliensis) as a result of frozen storage followed by grilling. LWT--Food Sci. Technol. 41, 1301-1309.
[24]	BULLA, M.K.; SIMIONATO, J.I.; MATSUSHITA, M.; CORÓ, F.A.G.; SHIMOKOMAKI, M.; VISENTAINER, J.V.; SOUZA, N.E. 2011. Proximate composition and fatty acid profile of raw and roasted salt-dried sardines (Sardinella brasiliensis). Food Nutr. Sci. 2, 440-443.
[25]	TROY, D. J.; KERRY, J. P. 2010 Consumer perception and the role of science in the meat industry. Meat Sci. 86, 214-226.
[26]	PEREIRA, A.F.; TENUTA, A. 2005. Avaliação de condições de consumo da sardinha Sardinella brasiliensis. Ciênc. Tecnol. Aliment. 25, 720-725.
[27]	FIGUEROA, Y.V.M.; CABELLO, A.M.; VILLALOBOS, L.B.; GUEVARA, G.; GARCÍA, B.E.F.; GONZÁLEZ, O.M.V. 2012 Physic-chemical and microbiological changes observed during the technological process of tuna canning. Zootecnia Tropical 24.
[28]	WALL, R.; ROSS, R.P.; FITZGERALD, G.F.; STANTON, C. 2010 Fatty acids from fish: the anti-inflammatory potential of long-chain omega-3 fatty acids. Nutr. Rev. 68, 280-290.
[29]	TUR, J.A.; BIBILONI, M.M.; SUREDA, A.; PONS, A. 2012 Dietary sources of omega-3 fatty acids: public health risks and benefits. Br. J. Nutr. 107, S23-S52.