American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2013, 1(3), 18-24
DOI: 10.12691/ajfst-1-3-2
Open AccessArticle

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

Roger Vasques Marques1, , 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

Pub. Date: September 05, 2013

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

Creative CommonsThis 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/

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