Improved utilization of marine species of low commercial value through the elaboration of hydrolysates.
Although Mexico is a country with a great fishing potential, fish consumption remains very low. An important reason for this situation is the difficulty faced in regard to its preservation and distribution, a factor which notably increases the final price of the product. As is known, in some countries fish preservation is carried out through autolysis, using high concentrations of sodium chloride. This was the type of work carried out by us, in an effort to adapt the procedure to the species and conditions prevalent in Mexico. The raw material was selected according to its availability and cost. The selected species were mojarra (Archosargus unimaculatus) and sardine (Sardinops caerula). Three different fish-to-salt ratios were tested (1.5:1, 4:1 and 6:1), with incubation periods ranging from 4 to 24 weeks, at both 20 to 23 degrees C, and 37 to 39 degrees C. Results indicated that a fish-to-salt ratio of 4:1, at a temperature of 37 degrees C and an incubation period of 12 weeks, represent the optimun conditions for obtaining a fish sauce which is acceptable in flavor, with a protein content of 12% per 100 ml, and a storage life of at least 90 days. The recovery of the final product was 22%, reaching 35% in a second extraction. Sensory evaluation tests were undertaken by adding the sauce to cooked unsalted rice. According to the results, there was a favorable acceptance of the final product. The price calculated for the elaboration of the sauce at the household or rural level was lower, as compared with the price of protein from meat or egg which is 3-to-4-fold higher.
D000601:Amino Acids, Essential / Q000032:analysis; D000818:Animals; D005396:Fish Products / Q000032:analysis; D005399:Fishes; D005502:Food / Q000191:economics*; D005511:Food Handling; D005519:Food Preservation; D006868:Hydrolysis; D008800:Mexico; D009584:Nitrogen / Q000032:analysis
D000601:Amino Acids, Essential; D009584:Nitrogen