Aprovechamiento de la carne negra de thunnus alalunga como sustituto de carne blanca de pescado en

Ecuador is considered one of the largest tuna fishing countries in the world. This industry moves around USD 200 million per year since tuna fish is a high consumption product. Its meat has a dark red color provided that this specie has a high metabolism, being this the cause for its black colored meat as well. This latter, is normally considered as waste product in the industry and therefore it is disposed. The main objective of this investigation was to give added value to this industry, through a process that would drag away tuna's characteristic flavor and color, and therefore, become accepted by the end consumer. Inspired by the Japanese technique of "surimi", the tuna dark meat was subject of a multiple washing processes in order to achieve a mild colored and tasteless paste which was used as the main

• Huvudupphovsman: Hartmann, Ingrid (author)
• Materialtyp: article
• Språk: spa
• Publicerad: 2010
• Ämnen: CARNE NEGRA DE ATÚN,; VALOR AGREGADO,; SURIMI; MÚLTIPLES LAVADOS; PATÉ.
• Länkar: http://www.dspace.espol.edu.ec/handle/123456789/9068