CBL - Campus del Baix Llobregat

Projecte llegit

Títol: Nous Productes a partir de peix blau de proximitat: Estudi de Qualitat


Estudiant que ha llegit aquest projecte:


Tutor/Cotutor: ACHAERANDIO PUENTE, MARIA ISABEL

Departament: DEAB

Títol: Nous Productes a partir de peix blau de proximitat: Estudi de Qualitat

Data inici oferta: 02-02-2023      Data finalització oferta: 02-10-2023


Estudis d'assignació del projecte:
    GR ENG ALIMENT 2016

Lloc de realització:
EEABB

Paraules clau:
Alatxa, seitó, peix blau, qualitat, congelat.

Descripció del contingut i pla d'activitats:
En aquest treball final de grau es determinaran les característiques fisic químics de peix blau comercial i s'avaluarà la possibilitat d'altres espècies com a nou producte comercial

Overview (resum en anglès): The consumption of fish, especially oily fish, has been decreasing in recent years, although its nutritional properties make it an essential part of the human diet due to its important source of omega-3 fatty acids. The aim of this work is to study the potential of gilt sardine (Sardinella aurita), a local and not very well-known oily fish species, for its introduction in the diet.
In order to carry out this study, a commercial blue fish species with a certain similarity to gilt sardine, the anchovy (Engraulis encrasicolus), has been chosen to analyze the possible differences between the two. The work consisted of a physicochemical analysis in which the texture and color of the two species were evaluated instrumentally for comparison, as well as the study of potential changes in these attributes throughout the shelf life of gilt sardine. In addition, a sensory analysis was conducted to determine the acceptance of gilt sardine by consumers.
The results have revealed differences in texture between the two species, with gilt sardine being a slightly harder fish than anchovies, and the instrumental color analysis has shown that, as it can be observed, gilt sardine has a darker flesh color than anchovies. As for changes in texture and color throughout the shelf life of the gilt sardine, only the texture was found to have lost firmness with the passing of time. As for sensory evaluation, there has been a good acceptance of gilt sardine by consumers, who have shown a preference for gilt sardine over anchovies.



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