African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 975

Full Length Research Paper

Production, proximate and sensory analysis of canned fish in tucupi and jambu (Acmella oleracea) sauce

Keber Costa Junior
  • Keber Costa Junior
  • Instituto de Estudo Costeiros (IECOS), Universidade Federal do Pará (UFPA), Brazil.
  • Google Scholar
Francisco Lima Barros
  • Francisco Lima Barros
  • Instituto de Estudo Costeiros (IECOS), Universidade Federal do Pará (UFPA), Brazil.
  • Google Scholar
Natalino Souza
  • Natalino Souza
  • Instituto de Estudo Costeiros (IECOS), Universidade Federal do Pará (UFPA), Brazil.
  • Google Scholar
Milena Cavalcante
  • Milena Cavalcante
  • Instituto Socioambiental e dos Recursos Hídricos (ISARH), Universidade Federal Rural da Amazônia (UFRA), Brazil.
  • Google Scholar
Jhulie Ferreira
  • Jhulie Ferreira
  • Instituto de Estudo Costeiros (IECOS), Universidade Federal do Pará (UFPA), Brazil.
  • Google Scholar
Bruno Baltazar
  • Bruno Baltazar
  • Instituto de Estudo Costeiros (IECOS), Universidade Federal do Pará (UFPA), Brazil.
  • Google Scholar
Kevin Pinheiro do Nascimento
  • Kevin Pinheiro do Nascimento
  • Instituto de Filosofia e Ciências Humanas, Universidade Federal do Pará (UFPA), Brazil.
  • Google Scholar
Valéria do Carmo
  • Valéria do Carmo
  • Instituto de Ciências Sociais Aplicadas (ICSA), Universidade Federal do Pará (UFPA), Brazil.
  • Google Scholar
Jhonatan Pimentel Costa
  • Jhonatan Pimentel Costa
  • Instituto de Estudo Costeiros (IECOS), Universidade Federal do Pará (UFPA), Brazil.
  • Google Scholar
Marileide Alves
  • Marileide Alves
  • Instituto de Estudo Costeiros (IECOS), Universidade Federal do Pará (UFPA), Brazil.
  • Google Scholar


  •  Received: 11 February 2021
  •  Accepted: 26 March 2021
  •  Published: 31 October 2023

Abstract

The objective of the study was to develop canned fish with tucupi and jambu sauce from king weakfish, sardines and white mullet species. The elaborated products were submitted to sensorial, microbiological and centesimal analyses. The experimental design consisted of three treatments and five replications; 15 containers were processed at 121°C for 15 min. For sensory analysis, the 9-point hedonic scale was used. Frequency of consumption, purchase intention, acceptability index (AI%) and global acceptance (GA) were evaluated. Microbiological analyses were coliforms, coagulase positive Staphylococcus, Salmonella species and Clostridium. The proximate analysis followed the AOAC methodology. Data were submitted to ANOVA and Tukey test (p<0.05). For sensory analysis, the products had averages above seven, with no significant effect between treatments, except for the color attribute, where sardines stood out with eight points. The frequency of consumption and purchase intention did not show significant variation either. Microbiological analyses were within legal standards, with absence of Salmonella spp. and Clostridium <103 CFU/g. The canned, after thermal processing, present average levels of 17.59% of protein and 5.14% of lipid. The centesimal and microbiological analyses confirmed the nutritional quality and food safety of the developed products.

 

Key words: Thermal processing, amazon sauce, sardine, white mullet, weakfish, microbiological analysis, amazon food culture.