EFECTO DE LA INMERSIÓN EN SALMUERA Y PRECOCCIÓN SOBRE LA CALIDAD DE LAS CONSERVAS DE ANCHOVETA PERUANA EN ACEITE VEGETAL.

EFFECT OF SALTING AND COOKING ON THE QUALITY OF CANNED PERUVIAN ANCHOVY PACKED WITH VEGETABLE OIL.

PERUVIAN anchovy; ANCHOVIES; CANNED fish; SALTING of food; CANNING & preserving; VEGETABLE oils; FAT content of fish; COOKING

Con la finalidad de producir mejoras en la textura y calidad de las conservas de anchoveta peruana en aceite vegetal, se ejecutó la investigación en dos etapas: en la primera se estudió el ensalmuerado de la materia prima y en la segunda se aplicaron varias combinaciones tiempo/temperatura de cocción para evaluar su efecto sobre el nivel de deshidratación del pescado y la calidad sensorial de las conservas. En las anchovetas grasas resultó conveniente utilizar salmueras saturadas que en 20 minutos de inmersión alcanzaron niveles de sal para obtener un sabor y textura adecuados; además, la temperatura de cocción de 95 °C durante 20 minutos fue suficiente para alcanzar un contenido acuoso por debajo del 8% con respecto al peso neto de la conserva. En las anchovetas magras, con una inmersión entre 10 y 15 minutos se consiguieron niveles adecuados de NaCl en el músculo, lo que asociado a tratamientos de cocción de 100 °C por 20 minutos, permitió obtener productos de mejor calidad. [ABSTRACT FROM AUTHOR]

In order to improve the texture and overall quality of canned Peruvian anchovy packed in vegetable oil, the proposed research was conducted in two phases, which included a salting study of raw anchovy and once established this parameter, move to a second stage in which time/ cooking temperature treatments were applied in order to know its effects on dehydration level and sensorial quality of the resulted canned products. For fatty raw materials, it was advisable to use saturated brines, which after a period of 20 minutes of immersion time, will attain suitable NaCl levels for getting appropriate taste and texture in the product. It is also remarked that for this kind of fatty fish at cooking temperatures of 95 °C for 20 minutes time would be enough to attain a water content level below 8% over the net weight of the canned product, as well as a flavor and texture to meet requirements of a good quality product. With lean anchovies, results lead us to recommend immersion of 10 to 15 minutes time in order to achieve adequate levels of NaCl in the fish muscle. Likewise, cooking treatments of 100 °C for 20 minutes in the same type of raw materials would be enough to obtain products of the right quality. [ABSTRACT FROM AUTHOR]

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