Formulación de una Conserva de Atún (Katsuwonus pelamis) y Ají Picante (Capsicum annuum L) como alternativa industrial en el sector atunero.

Ronald Marsiglia Fuentes; Miguel José  Hernández Blanco; Juan Camilo  Mendoza Combatt; María Paulina  Mendoza Combatt

doi:10.22490/25394088.4497

Vol. 14 No. 3 (2020): Número Especial

Published 2020-12-20

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Formulation of a Canned Tuna (Katsuwonus pelamis) and Hot Chili Pepper (Capsicum annuum L) as an industrial alternative in the tuna sector.

DOI: https://doi.org/10.22490/25394088.4497

Ronald Marsiglia Fuentes Universidad Nacional Abierta y a Distancia

Miguel José Hernández Blanco Universidad Federal de Viçosa

Juan Camilo Mendoza Combatt Universidad Federal de Viçosa

María Paulina Mendoza Combatt Universidad Federal de Viçosa

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Abstract
References

Tuna intake has acquired great importance due to the adoption of healthy lifestyles by the people who consume it, which is why the demands for quality and sensory characteristics are increasing every day at an international, national and local level. In the production of precooked tuna loins, by-products called grated and pieces are obtained; which are rejected by the client, so a specific use must be determined. Resolution 0148 of 2007 establishes technical requirements that canned tuna must meet. A canned tuna (Katsuwonus pelamis) and chili pepper (Capsicum annuum L. variety Baccatum) was developed. Two formulations with chili pepper (whole chili pepper and chopped chili pepper) were proposed seeking to meet the technical requirements of the Colombian resolution and the sensory acceptance of an untrained group of 22 panelists. Results were obtained according to the specified technical requirements of net weight, drained weight and oil percentage of the final product. The formulations with the addition of chili peppers had similar acceptance to canned commercial tuna (standard sample), for which reason the implementation of the formulation with chivato chili peppers is considered an innovative proposal that would bring nutritional, economic, and sociocultural advantages.

keywords: Tuna preserve, spicy chili pepper, heat treatment, sensory quality

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Marsiglia Fuentes, R., Hernández Blanco, M. J. ., Mendoza Combatt, J. C. ., & Mendoza Combatt, M. P. . (2020). Formulation of a Canned Tuna (Katsuwonus pelamis) and Hot Chili Pepper (Capsicum annuum L) as an industrial alternative in the tuna sector. Publicaciones E Investigación, 14(3). https://doi.org/10.22490/25394088.4497

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