Use of fan shell (Argopecten purpuratus) by-products for the production of new products
DOI:
https://doi.org/10.29076/issn.2528-7737vol15iss40.2022pp110-121pKeywords:
Fan shell, by-products, canned, pate, acceptability,, frozen preformed, sensory analysisAbstract
The objective of the research was to elaborate prototypes of alternative products with by-products of the fan conch (Argopecten purpuratus) whose characteristics would be acceptable to potential consumers, with a view to their commercialization. Four prototypes of preserves in government liquid (sunflower oil, tomato sauce, asparagus sauce, and pickle) were prepared with two presentations each (with and without viscera), two prototypes of smoked pâté (without and with spices), and three frozen pastes or preformed products (Nuggets, Hamburger, Breaded stalks). All the prototypes were prepared following the respective processing protocols and following the corresponding hygiene standards. All prototypes were evaluated by sensory analysis with three experts and the average results were reported. All the prototypes were found to have good to very good acceptability, with the smoked sunflower oil smoked fan shells in sunflower oil standing out for their flavor and appearance. The presence of viscera in the product affects the texture and produces lower acceptability compared to products that do not contain them. Like canned products, frozen pastes or preforms are products with good sensory properties and can be marketed as alternative products.
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