@article{ajfst2013132,
author={{Marques, Roger Vasques and Azambuja, Helena Genevez Porto and Perius, Denise Back and Bittencourt, Gustavo Amaro and Moncks, Rodrigo Bilhalva and Corr¨ºa, ¨¦rico Kunde and Santo, Milton Luiz Pinho Esp¨ªrito},
title={Canned Anchoita (Engraulis Anchoita): Technological Process and Sensory Analysis - an Alternative for Human Feed},
journal={American Journal of Food Science and Technology},
volume={1},
number={3},
pages={18--24},
year={2013},
url={http://pubs.sciepub.com/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 (<i>Engraulis anchoita</i>), a pelagic with nutritional technological characteristics similar to sardine (<i>Sardinella brasiliensis</i>) 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 &lt; 0.05) between this product and one of the most consumed canned fish in the market (sardine).},
doi={10.12691/ajfst-1-3-2}
publisher={Science and Education Publishing}
}