Análisis proximal, sensorial y de textura de salchichas elaboradas con subproductos de la industria procesadora de atún (Scombridae thunnus)

Abstract

The aim of this study was to make sausage using by-products of the production process of canned tuna (dark meat, white meat or scratched and head meat), and evaluate their physicochemical, sensory and texture characteristics. The best formulation was that having characteristics similar to commercial sausages. The physicochemical composition was determined according to the Association of Official Analytical Chemistry, AOAC and acceptability was assessed with untrained panelists using a hedonic scale for taste, color, smell and texture, obtaining good sensory acceptance. The proximal contents were: moisture, 68% fat, 8.5% protein, 15.8% ash, 2.0%, values that meet the parameters required by the Colombian Technical Standards It is concluded that the product obtained could be considered as an alternative in human diet.