eng Science and Education Publishing American Journal of Food Science and Technology 2013-09-05 1 1 18 24 10.12691/ajfst-1-3-2 AJFST2013132 article Roger Vasques Marques rrogermarques@ibest.com.br 1 Helena Genevez Porto Azambuja 2 Denise Back Perius 2 Gustavo Amaro Bittencourt 3 Rodrigo Bilhalva Moncks 4 Érico Kunde Corrêa 4 Milton Luiz Pinho Espírito Santo 4 Department of Agroindustrial Science and Technology, Universidade Federal de Pelotas, Pelotas, Brazil Chemistry and Food School,Universidade Federal de Rio Grande, Rio Grande, Brazil Engineering Center, Universidade Federal de Pelotas, Pelotas Brazil Center of Language, Literature and Communication, Universidade Federal de Pelotas, Pelotas, Brazil 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). http://pubs.sciepub.com/ajfst/1/3/2/ajfst-1-3-2.pdf novel foods canning sensory evaluation seaming food quality