Use of Cuban sardines in anchovy production: analysis of physicochemical and sensory factors

Iván N. Chaple; Oscar Ros

doi:10.5281/zenodo.13996977

Authors

Iván N. Chaple Instituto de Farmacia y Alimentos, Universidad de La Habana, Cuba. Author https://orcid.org/0009-0005-4286-2498
Oscar Ros Instituto de Farmacia y Alimentos, Universidad de La Habana, Cuba. Author https://orcid.org/0009-0002-3874-3689

DOI:

https://doi.org/10.5281/zenodo.13996977

Keywords:

Cuban sardines, anchovy production, salting-ripening process, physicochemical analysis, sensory evaluation, microbiological safety

Abstract

The salting-ripening process has traditionally been applied to different pelagic species to obtain a product with typical sensory characteristics distinct from fresh fish. In this regard, the general objective of the research was to evaluate Cuban sardines for the production of anchovy products, aiming for their potential industrial production. The study sought to verify that this species was microbiologically safe for human health and to compare it physically and sensorially with a traditional anchovy product. It was concluded that it was advisable to use this type of sardine for producing anchovy products, as the physicochemical results were quite similar to those found in the consulted literature. Despite having a shorter ripening time (3 months), the product received high consumer acceptance.

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