MONITORING AND TECHNOLOGICAL EVALUATION OF ANCHOVY (Engraulis anchoita) CANNING IN TOMATO SAUCE

Abstract

Abstract - With the decrease of sardine (Sardinella brasiliensis) stocks, the brazilian fish canning industries have been through serious supplies problems. Alternatively has the anchovy (Engraulis anchoita), a small fish near the bottom of the trophic pyramid. Therefore, this work had as an objective the monitoring and technological evaluation of anchovy canning in tomato sauce comparing to sardine. For this, has been conducted analysis in both fish as raw material and canned product; proximal, microbiological, chemical, technological and sensory analysis of the final products. Humidity, protein, fat and ash for frozen anchovy, has been found 76,28%, 18,94%, 2,38% and 2,33% respectively and for frozen sardine 73,58%, 22,26%, 2,15% and 1,97%; the microbiological, volatile nitrogenous bases, trimethylamine and pH the samples shown agreement with the latest legislation. For canned anchovy, has been found proteins contents of 12,41% and 4,02% as fat content, on the other hand for canned sardine has been found 15,60% and 5,73% respectively. The chloride content, rancidity test, sulphide gas reaction, coating test, double seams test, sterility test, water percent over declared liquid weight and drained liquid weight fit under specificated requirements for this kind of product. The acceptance test of canned anchovy and sardine in tomato sauce shown that 58% and 56% respectively, of consumers would buy the canned product. In all the studied aspects, anchovy resembled sardine, moreover its adequacy to the canning process in tomato sauce.