African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 924

Article in Press

PRODUCTION, PROXIMATE AND SENSORY ANALYSIS OF CANNED FISH IN TUCUPI AND JAMBU (Acmella oleracea) SAUCE

KEBER COSTA JUNIOR, FRANCISCO LIMA BARROS, NATALINO SOUZA, MILENA CAVALCANTE, MARILEIDE ALVES

  •  Received: 11 February 2021
  •  Accepted: 26 March 2021
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 analyzes. The experimental design consisted of three treatments and five replications, 15 containers were processed at 121 ° C for 15 minutes. For sensory analysis, the 9-point hedonic scale was used. Frequency of consumption, purchase intention, Acceptability Index (A.I%) and Global Acceptance (G.A) were evaluated. Microbiological analyzes were coliforms, coagulase positive Staphylococcus, Salmonella sp. 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 analyzes are within legal standards, with absence of Salmonella sp 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 analyzes confirmed the nutritional quality and food safety of the developed products.

Keywords: Thermal processing; amazon sauce; sardine; white mullet; weakfish; microbiological analysis; amazon food culture.