La carne de atún su uso y efecto en la elaboración de un embutido tipo salchicha.

Abstract

This work had the objective to research the use and effect of tuna fish meat to elaborate sausages. The methodology used consisted of a deep and selective bibliographic review of scientific articles, research, blogs, books and digital theses published during the last five years under the topic of tuna fish meat to make sausages. The search criteria of various descriptors without language restrictions were considered. The methodology included three moments: exploration, selection and classification. During the exploration, information found in the different databases under the selected search criteria was found; in the selection process, documents containing quality information on the subject were chosen and finally the information was classified according to the hierarchy of scientific evidence and organized according to the chronology of their publication date; finally, data tables were prepared which served to compare the averages of the data found in order to develop a statistical analysis, discussion and conclusions. In general, an average of 15.6% protein, 5.95% fat, 11.33% carbohydrates, 63.9% moisture and 2.03% ash were found. These data showed a tuna-based sausage that is beneficial for human consumption, as well as the absence of salmonella, fecal coliforms and total coliforms, with excellent sensory characteristics and a pleasant texture when chewed. The different formulations seen in the studies examined show that they are optimal for commercialization and human consumption, and it is recommended to study other uses of tuna in the elaboration of meat products.