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

Iván N. Chaple; Oscar Ros

doi:10.5281/zenodo.13996977

Autores/as

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

DOI:

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

Palabras clave:

sardinas cubanas, producción de anchoas, proceso de salado-maduración, análisis fisicoquímico, evaluación sensorial, seguridad microbiológica

Resumen

El proceso de salado-madurado se aplicó tradicionalmente a diferentes especies pelágicas con el objetivo de obtener un producto con características sensoriales típicas, distintas a las del pescado fresco. En este sentido, se estableció como objetivo general de la investigación evaluar las sardinas cubanas para la obtención de productos anchoados, con miras a su posible producción industrial. Se buscó comprobar que esta especie fuese microbiológicamente segura para la salud humana y compararla física y sensorialmente con un producto anchoado tradicional. Se concluyó que era recomendable utilizar este tipo de sardina para la obtención de productos anchoizados, dado que los resultados físico-químicos fueron bastante similares a los de la literatura consultada. A pesar de tener un tiempo de maduración menor (3 meses), el producto tuvo una gran aceptación por parte de los consumidores.

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