ASEGURAMIENTO DE CALIDAD DEL ANCHOADO EN Menticirrhus ophicephalus “misho” y Paralonchurus peruanus “suco”, PROCEDENTES DEL MERCADO MAYORISTA PESQUERO COMPHILL S.A.
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Date
2024
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Journal ISSN
Volume Title
Publisher
Universidad Nacional de Trujillo
Abstract
La investigación actual se enfoca en la gestión y transformación de los recursos hidrobiológicos, como es el caso del anchoado y su ulterior aseguramiento de la calidad del producto final. Se analizaron recursos hidrobiológicos en fresco, como es el caso del suco y del misho a razón de 50 Kg cada uno, y llevado al laboratorio para su tratamiento primario y procesamiento de obtención del producto para luego realizar los análisis sensorial, químico analítico - instrumental, bromatológico, microbiológico, aceptabilidad y perecibilidad. Los resultados encontrados son satisfactorios y garantizan su seguridad alimentaria del producto terminado.
The current research focuses on the management and transformation of hydrobiological resources, such as anchovy, and the subsequent assurance of the quality of the final product. Fresh hydrobiological resources were analyzed, specifically suco and misho, at a rate of 50 kg each, and taken to the laboratory for primary treatment and processing to obtain the product. This was followed by sensory, chemical analytical-instrumental, bromatological, microbiological, acceptability, and perishability analyzes. The results obtained are satisfactory and guarantee the food safety of the finished product.
The current research focuses on the management and transformation of hydrobiological resources, such as anchovy, and the subsequent assurance of the quality of the final product. Fresh hydrobiological resources were analyzed, specifically suco and misho, at a rate of 50 kg each, and taken to the laboratory for primary treatment and processing to obtain the product. This was followed by sensory, chemical analytical-instrumental, bromatological, microbiological, acceptability, and perishability analyzes. The results obtained are satisfactory and guarantee the food safety of the finished product.
Description
Keywords
Anchoado, aseguramiento de la calidad, Menticirrhus
ophicephalus “misho”, Paralonchurus peruanus “suco”