Elaboración de una conserva a partir de carne mecánicamente recuperada de trucha arco iris (Oncorhynchus mykiss) y su caracterización fisicoquímica y sensorial
2019
Diana Jimenez | Tito Llerena | Bettit Salvá
The aim of this research was to use the mechanically recovered meat of rainbow trout and to prepare a canning from it and their respective physicochemical and sensorial evaluations. For this, the frozen mechanically recovered meat was crushed and homogenized in a cutter, with all other ingredients. The product was filled in ½ lb TUNA cans, which went through and exhauster to create the vacuum and finally to the autoclave to be sterilized. The results in the composition of water, fats, proteins and ashes were 71.12, 14.1, 10.91 and 2.22 (g/100 g) respectively. Nine essential amino acids, lysine > leucine > valine > threonine > phenylalanine > isoleucine > methionine > histidine > tryptophan were detected in decreasing order of abundance. The highest content of the fatty acids in the preserves were 18:1 ω-9 (12.52%), 18:2 ω-6 (4.91%), 16:0 (3.73%), 22:6 ω-3 (1.49%) and 20.5 ω-3 (0.98%). Tests of sensory acceptance averaged a score of 7, on a 9-point hedonic scale, indicating acceptability of the product. Based on the results, the canned trout is a safe and good quality product in terms of nutrient content.
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