Techniques most used for the preservation of fishery products from the ecuadorian amazon

Amazonian fishery products are an indispensable component in the food security of the Amazonian peoples of Ecuador. This review work analyses the main preservation techniques that guarantee the quality and safety of Amazonian fishery products that have a relatively short shelf life, using a descriptive methodology based on the PRISMA method where several investigations have demonstrated the use of different preservation technologies (freezing, salting, smoking, vacuum packaging) applied in the area that are capable of extending the post-mortem shelf life of fishery products. Freezing processes have a greater capacity to extend the shelf life of fish products compared to conventional refrigeration, however, in this area artisanal fishing is practised and an effective cold chain is not guaranteed. Vacuum packaging has great potential for the packaging of fresh fish products. The use of non-thermal technologies, such as traditional salting and smoking by native peoples, is an alternative for the preservation of local fish products.

• Main Author: Aguiar Novillo, Santiago Nicolás (author)
• Other Authors: Enríquez Estrella, Miguel Ángel (author), Chicaiza Reisancho, Edgar Rubén (author), Uvidia Cabadiana, Hernán Alberto (author)
• Format: article
• Language: spa
• Published: 2024
• Subjects: alimentación; identidad cultural; pesquería artesanal; food; cultural identity; artisanal fishery
• Online Access: https://revistas.uteq.edu.ec/index.php/cyt/article/view/718