Chemical, physical and sensorial characteristics of canned anchovy (Engraulis anchoita) preserved in tomato sauce

Abstract

This study was conducted to evaluate the canning process of anchoita (Engraulis anchoita), the chemical and quality features and the acceptability of canned anchovy preserved in tomato sauce. The analyzed product was the anchoita caught in the south coast of the Rio Grande do Sul, preserved in concentrated tomato sauce and canned in tinplate cans. The analyses were performed by determining the proximal composition, Kreiss test, energetic value, commercial sterility test, yield of canned contents, and the acceptance testing by hedonic scale. The moisture, protein, fat, and ash contents were 74.2%, 19.3%, 3.8%, 2.3%, respectively, and one of the three analyzed lots showed positive Kreiss test. The energetic value of the anchoita was 112.7 kcal/100 g. In the commercial sterility test, all of the product lots were in compliance with the legislation. In the evaluation of yields and sensory quality, the canned fish showed more than 50% of solid contents in relation to the total amount and the acceptability rate was of 89.9%, respectively. The samples evaluated in this study have showed that the canned fish are in accordance with the legislation in force, and it consumption was well accepted by 51 tasters.