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

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).

novel foods, canning, sensory evaluation, seaming, food quality