Resumo

HLEAP, JOSÉ IGOR; GUTIERREZ, ANYELA  e  RIVERA, LEIDY JOHANA. MICROBIOLOGICAL AND SENSORY ANALYSIS OF PRODUCTS MADE FROM SURIMI CARDUMA (Cetengraulis mysticetus) AND PLUMUDA (Opisthonema spp.).. Rev.Bio.Agro [online]. 2010, vol.8, n.2, pp.57-65. ISSN 1692-3561.

This research was conducted to find an alternative use for direct human consumption of two small pelagic species known as the Colombian Pacific own carduma (Cetengraulis mysticetus) and plumuda (Opisthonema spp.). We developed a technology to produce three products: hot dogs, sausages and burgers, based on the prior preparation of a fish paste called surimi. We determined the moisture content, protein, fat, ash and carbohydrates, as well as a nutritional assessment were made of two species and final products. We determined also the percentage of utilization of aquatic resources feedstock. The products were made using a 50/50 mixture of surimi from each of the two species. Through statistical analysis evaluated the proposed product acceptance test application affective satisfaction in non-trained judges evaluators. To this was determined to assess the sensory parameters: odor, color, flavor, appearance and texture using a seven-point hedonic scale, which ranged from "I like very much" to "dislike me so much". The process was supplemented by microbiological testing of finished products. The test results showed a 84,8% acceptance for hot dogs, 86,1% acceptance for sausages and 92,5% acceptance for burgers.

Palavras-chave : Small pelagic; Fisheries agribusiness; Fish sausage; Fish processing.

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