Physicochemical, microbiological and sensory analysis of nuggets made from sashed catfish (Galeichthys peruvianus)
DOI:
https://doi.org/10.14482/inde.41.01.616.012Keywords:
sensory evaluation, fish nuggets, fishing agroindustry, food safety, non-commercial fishAbstract
For the municipality of Tumaco (Nariño, Colombia) the fishing activity represents one of the most important items of its economy, an activity that revolves around the extractive capture of fish in artisanal vessels. However, a large part of the resource corresponds to non-commercial fish, which generally end up being lost. Therefore, the need arises to create alternatives for the use of resources rich in nutritional and organoleptic values. A nuggets-type food alternative was developed from straw catfish (Galeichthys peruvianus). For the elaboration of the nuggets, a fish paste called surimi was previously prepared and from it three formulations with different percentage addition of wheat flour (5 %, 10 %, and 15 %) were established. The experimental design consisted of a simple randomized design and the different formulations used were determined for water activity (Aw), chemical composition, pH, CIEL*a*b* color parameters and texture profile, in addition to microbiological and sensory characteristics were evaluated. It was obtained that the nuggets with the addition of 10 % wheat flour showed the best performance in terms of protein intake. The values of pH, Aw and the textural and color characteristics dis not presented significant differences. It was concluded that the best formulation was the one established with 10 % inclusion of wheat flour and, in general, the nuggets presented a good acceptance and, in addition, that the product can be introduced in the regional markets of the area of the municipality of Tumaco.
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