October 2023

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

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....

Author(s): Keber Costa Junior, Francisco Lima Barros, Natalino Souza, Milena Cavalcante, Jhulie Ferreira, Bruno Baltazar, Kevin Pinheiro do Nascimento, Valéria do Carmo, Marileide Alves and Jhonatan Willians Pimentel Costa