Elaboración de conservas de pasta untable ahumada a partir de recortes de filetes de trucha Oncorhynchus mykiss

Raúl  Porturas Olaechea; Daniela  Ramírez Palomino; Fredy  Crispín Sánchez; Wilfredo  Vásquez Quispesivana; Domingo  Sánchez Amado; Humberto  Rivera Rojas

doi:10.17268/agroind.sci.2023.02.04

Authors

Raúl Porturas Olaechea Facultad de Ingeniería Pesquera, Departamento de Acuicultura e Industrias Pesqueras, Universidad Nacional Agraria La Molina, Lima 12, La Molina, Lima.
Daniela Ramírez Palomino Facultad de Ingeniería Pesquera, Departamento de Acuicultura e Industrias Pesqueras, Universidad Nacional Agraria La Molina, Lima 12, La Molina, Lima.
Fredy Crispín Sánchez Facultad de Ingeniería Pesquera, Departamento de Acuicultura e Industrias Pesqueras, Universidad Nacional Agraria La Molina, Lima 12, La Molina, Lima.
Wilfredo Vásquez Quispesivana Facultad de Ingeniería Pesquera, Departamento de Acuicultura e Industrias Pesqueras, Universidad Nacional Agraria La Molina, Lima 12, La Molina, Lima.
Domingo Sánchez Amado Facultad de Ingeniería Pesquera, Departamento de Acuicultura e Industrias Pesqueras, Universidad Nacional Agraria La Molina, Lima 12, La Molina, Lima.
Humberto Rivera Rojas Universidad Nacional Agraria de la Selva, Facultad de Ingeniería en Industrias Alimentarias, Av. Universitaria Km. 1,5. Tingo María.

DOI:

https://doi.org/10.17268/agroind.sci.2023.02.04

Keywords:

Oncorhynchus mykiss, trout, pasta, canned, heat treatment, sensory physical evaluation

Abstract

The objective of this study was to elaboration of smoked spreadable paste canned from Oncorhynchus mykiss trout fillet trimmings. The product was made from the trimmings from the process of frozen trout fillets. The study consisted of 18 experimental tests, which were subjected to a test to measure the degree of satisfaction, the winning experimental test being F2A2. Through this test, it was possible to find out the optimal formulation and the smoke application method for the elaboration of smoked spreadable preserves from trout fillet trimmings Oncorhynchus mykiss. The heat treatment time found for our preserve was 62 minutes at 115.28 °C, obtaining a minimum F₀ value of 6.11 minutes, thus achieving commercial sterility. The proximal chemical analysis reported results of protein (8.85%), fat (21.63%), moisture (59.96%) and ash (1.85%). The commercial sterility results reported the absence of mesophilic and thermophilic microorganisms; therefore, this product was called commercially sterile.

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